Taylor

BBQ |
March 2, 2016

Interview: Tim Mikeska of Mikeska Brands

Owner: Mikeska Brands Texas Bar-B-Q; Founded 2008Age: 56Smoker: Brick SmokehouseWood: Oak wood with oak and hickory sawdustTim Mikeska has had enough with running restaurants. He’s traded it in for the wholesale sausage business, and now his family’s Czech sausage recipe can be enjoyed in Texas, New York, Connecticut, and all over

BBQ |
June 12, 2013

Interview: Wayne Mueller of Louie Mueller Barbecue

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

BBQ Joint Reviews |
May 17, 2013

Louie Mueller Barbecue

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

Food & Drink |
January 21, 2013

Of Meat and Men

John Mueller was the heir to one of the great Texas barbecue dynasties. Aaron Franklin was an unknown kid from College Station who worked his counter. John had it all and then threw it all away. Aaron came out of nowhere to create the state’s most coveted brisket. Then John

Food & Drink |
January 20, 2013

Smokin’

Don’t miss your ’cue: We pick the top joints in Texas for brisket, ribs, sausage, and all the sides. Plus, the godfather of barbacoa, the biggest free feast in the state, and more.

Food & Drink |
January 20, 2013

Taylor: Louie Mueller Barbecue

Forty-nine years of post oak coals in the pit have smoke-cured the building, which previously housed a ladies’ basketball court and a grocery market. Louie moved in with his barbecue business in 1959; his son, Bobby, took over more than three decades ago, but not a thing has suffered from

BBQ Joint Reviews |
July 20, 2012

Louie Mueller Barbecue

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

Eat My Words |
October 31, 2011

TMBBQFest Photo Gallery

Mouse over for captions, or click for full-size image. See ya next year (or tomorrow at your favorite joint)! Alyson Fox at her studio in Spicewood. The Hopkins family. Brent Humphreys.

Eat My Words |
October 27, 2011

Second fiddle barbecue

The luminaries of Texas barbecue are justly revered—from Lockhart's century old Kreuz Market, to Taylor's estimable Louie Mueller Barbecue to the ever-popular Cooper's Old Time Pit BBQ in Llano. For the BBQ dabbler these names are familiar, but their pitmasters may as well be Hollywood celebrities

Eat My Words |
October 23, 2011

TMBBQFest, “23 Pitmasters in 23 Days:” Taylor Cafe

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 Scott Morales, 45 and Vencil Mares, 87,

Music |
December 1, 2009

Step Right Up

Press your jeans, pull on your boots, shine up your buckle, and come along on this two-stepping tour of classic country dance halls, from Tom Sefcik Hall, in Seaton, to Club Westerner, in Victoria.

BBQ Joint Reviews |
May 21, 2008

Louie Mueller Barbecue

Forty-nine years of post oak coals in the pit have smoke-cured the building, which previously housed a ladies’ basketball court and a grocery market. Louie moved in with his barbecue business in 1959; his son, Bobby, took over more than three decades ago, but not a thing has suffered from

BBQ |
May 21, 2008

Taylor Cafe

Octogenarian Vencil Mares has been perfecting his skills on the brick pit since 1948. We’d heard about his chicken, but the day we visited, the pork ribs were the highlight, with brisket not far behind. Mares’s trick is wrapping the meat in butcher paper and smoking it over post oak