Many pitmasters, a gallerist, a boxer, and this writer describe the phenomenon of having a barbecue epiphany at the legendary Taylor joint.
A new era of climate change–fueled heat waves is pushing the high priests of Texas barbecue to their limit.
Inspired by the Salt Lick’s brisket, Jordan Wright left a comfortable corporate life to pursue his smoked-meat dreams.
Today Wayne Mueller begins the final leg of his around-the-world barbecue missionary tour, a journey that has taken him to Japan (through Tokyo and three other cities); a stint at the World Expo in Milan; two flights through London, and one very long weekend in New York City
Wayne Mueller is going around the world on a Texas barbecue missionary tour. In a month’s time he’ll travel from Taylor, Texas to Japan, Europe, and back to the good old U.S. of A. In that time Mueller will cover about 25,000 air miles, and he’ll smoke a whole mess of beef ribs.
Owner: La Barbecue; Opened 2012Age: 42LeAnn Mueller hails from a famous barbecue family, but all she ever wanted was to be a professional photographer. Now she has the photography career and one of the state’s most highly regarded barbecue joints, which is ironic for someone who wanted nothing
Last week, seasoned pitmasters and aspiring barbecue cooks descended on tiny Murphysboro, Illinois, for the fourth annual Whole Hog Extravaganza and Brisket Bonanza. The students had paid good money to learn the secrets of the professionals, and the teachers weren’t shy about sharing their recipes for porchetta, whole hog, beef
Fred Fountaine is arguably Texas barbecue’s most influential pitmaster—and you’ve probably never heard of him. For forty years he cooked the barbecue at Louie Mueller Barbecue in Taylor, and during his tenure, he helped bring national acclaim to Texas barbecue.Fountaine, who grew up in Massachussetts, lived in Rhode Island after
Wayne MuellerOwner/Pitmaster: Louie Mueller Barbecue; opened in 1949Age: 47Smoker: Brick pit with an offset fireboxWood: Post OakI had intentions of talking to Wayne for this interview while we were both attending the Big Apple BBQ Block Party in New York. We talked a few times during the
Louie Mueller Barbecue has been described as a “cathedral of smoke,” and indeed, many of the trappings of organized religion are present here: the sacramental offerings, the priesthood in their ecclesiastical red apron-robes, the flock of devoted congregants, even the disciples (Austin barbecue star Aaron Franklin credits a bite of
Two grease fires destroyed Louie Mueller Barbecue's 1959 brick pit in Taylor this past weekend—just as John Mueller's new trailer opened in Austin.
In the words of owner Wayne Mueller, black pepper is a food group at Louie Mueller Barbecue, in Taylor. There isn’t a whole lot that it doesn’t go into, and its pervasiveness around the restaurant means it will find its way into unexpected places like your cup of
Austin has traditionally been a jumping off point for barbecue trips to famous towns like Lockhart, Luling, Taylor, and Llano. Great barbecue seems to surround Austin, but the city has been getting a reputation of its own as a barbecue destination. Some have even started
Editor’s Note: The Texas Monthly BBQ Festival is almost here! Each day until then, we’ll be talking to one of the featured pitmasters, with questions from TM staffers, esteemed BBQ experts, Twitter followers and you, the readers of this blog.Today we bring you Wayne Mueller, 46, of Louie Mueller