Wayne Mueller

Big Apple BBQ Block Party 2015

Jun 19, 2015 By Daniel Vaughn

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, Barbecue Missionary

May 11, 2015 By Daniel Vaughn

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.

Interview: LeAnn Mueller of La Barbecue

Mar 25, 2015 By Daniel Vaughn

Owner: La Barbecue; Opened 2012 Age: 42 LeAnn 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…

I’d Tell You, But…

Jan 27, 2015 By Daniel Vaughn

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…

The Most Famous Pitmaster You’ve Probably Never Heard Of

May 16, 2014 By Daniel Vaughn

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…

Interview: Wayne Mueller of Louie Mueller Barbecue

Jun 12, 2013 By Daniel Vaughn

Wayne Mueller Owner/Pitmaster: Louie Mueller Barbecue; opened in 1949 Age: 47 Smoker: Brick pit with an offset firebox Wood: Post Oak I 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…

Louie Mueller Barbecue

May 17, 2013 By Texas Monthly

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…

Louie Mueller Barbecue

Jul 20, 2012 By Daniel Vaughn

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…

Stiles Switch BBQ & Brew

Feb 5, 2012 By Daniel Vaughn

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…

TMBBQFest Photo Gallery

Oct 31, 2011 By Jason Cohen

Mouse over for captions, or click for full-size image. See ya next year (or tomorrow at your favorite joint)!…

TMBBQFest, “23 Pitmasters in 23 Days:” Louie Mueller BBQ

Oct 14, 2011 By Elizabeth Castro

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 BBQ in Taylor. For more info, visit their page on TMBBQ.com. What is your heat source and what type of wood do you use? We use oak wood for all of our heat sources. It’s an abundant hard wood source here in our region. It provides a smoke that isn’t overpowering—it’s subtle but distinct. It works well for us and it’s readily available. There is plenty of it, so we don’t have to constantly change what type of wood we use, which would ultimately change how our product tastes. Who did you learn your craft from? Well, I started working in the family restaurant when my father took over from his father in 1972, when I was 8 years old. I worked in the restaurant until I left town to go to college, so about 10 or 11 years. I came back in 2007, when my father was ready to retire and we wanted to insure the restaurant stayed in the family. So I divested myself from an agency in Houston and moved back to Taylor. What’s your signature meat? Brisket is our number one entrée. I don’t want to say we have a cult following because that has a negative connotation, but we also have strong following of our beef ribs and sausages. Sauce or no sauce? No, we use a dry rub. We do offer a sauce, but it’s more of a complimentary hydration fluid. It doesn’t cover the meat. It’s not a thick, viscous sauce you would find in the south or anywhere else – like a ketchup kind of covering. Instead, it’s primarily made of the rubs. So it acts like a compliment to the meat instead of covering it up in sauce.