Best 'Que anywhere in Texas as far as I'm concerned!! I've had everything on the menu and have never been disappointed!! Getting that burnt end bite when you step up to the counter is the BEST!!
Watching this whilst on break at work in Somerset, England. The passion for his joint & the quality of his food comes across so well. The Duchess & I love Barbeque so if & when we get Stateside again, this place is high on the list.
Nothing but pure passion manifestation in this post! I was fortunate enough to get service from Wayne’s father years ago and Wayne also. Wayne graciously showed me the ‘’brick and mortar’’ pit during a visit several years ago. This iconic business is true to its originality. There’s just a few establishments that even share an enriched story that connects the BBQ origins in the USA. The en vogue BBQ aficionados of today owe much homage to this establishment.
The moment you see a new Chief’s video you know you’re adding it to your playlist. Awesome video from one of the best and most humble Pitmasters in Texas!
Im 46 and live in Manitoba. This man is living my dream. I'd love to move down to Texas and learn how to cook Texas BBQ. I do alot of smoking briskets and pork at home, but we're limited here as we have winters 5 months out of 12. This truly is a passion of mine and im not going to quit. Making food that puts a smile on people's faces and hear them ask "how did you do that" is such a reward in itself. Keep on smokin!
We ate many a meal here in our Missouri Pacific & Union Pacific days. Taylor, Texas - home of Louie Mueller's - was our away from home terminal. Would often call in an order for a rib eye. Mr. Fontaine (as I recall) was the cook then. It was all ready inside of 45 minutes. Always served on butcher paper with potato salad & pintos. Throw in a bottled Coke and you were set!
I'm wearing my "Gospel according to Louie" shirt as this video comes into my feed. I love the bark on their brisket, so I eat there every time I'm in Taylor.
I think it's strange that the surrounding Austin territories have such outstanding BBQ joints - Llano-Burnet on one side, Marble Falls... Snowden, Taylor, Blue, Lexington... and I KNOW Lockhart gets a lot of congrats... but Luling, Schulenburg, up to Smithville and Giddings. (That's really an 80-mile radius. And the places have been around long LONG before the Franklin Comet hit.
You have a great channel that spotlights iconic Texas BBQ joints and their histories. And the common denominator is good wood. What a great honor it must be to literally fuel the Texas BBQ industry.
Wayne is the reason Louie Mueller's continues to be a great success. Preserving business cards that customers left on the community board 65 years ago because he still appreciates their patronage all these decades later says tons about Wayne's character.
Reminds me of an old BBQ in my home town. You walk and the entire restaurant is seasoned in smoke. Great memories. No doubt, the cling film companies love this dude. Used half a roll on one rack of ribs. 🤣
I had an uncle that was from Texas that moved out to Nevada that cooked some bbq beef ribs like this. They were black as tar when they came off his bbq pit and looked burnt to death. They are still the best bbq I’ve ever had. This is a Texas thing and if you’ve never had it you haven’t had bbq before.
I'm not sure I get the airflow in the smoker. Do you have a page with a few pictures made from the firedoor to see where the grates sit? Same goes for the chimney part.
My wife and I visit central Texas every year to see family, we have tried all the great spots, but nothing tops the beef ribs at Louie Mueller BBQ. Hell, I could lick the smoke off the walls there and it would be better than most BBQ places where I live!
when first walk in the smoke is in the walls and all over They have a great BBQ we lived in Taylor 6 years and they are few type smokers styles I think Snows BBQ has the same type smokers ! There Beef Ribs are the best I have ever had
Texas Method of Smoking Briskets Apply a 50/50 mix of Course Salt and Black Pepper . Get the Smoker Temp up to 225-250 degrees F and place the Brisket FAT CAP Up with the point towards the fire source and the flat away from the fire source. Smoke cook at 225 to 250 degrees for 4-5 hours. Remove when it stalls at 165 degrees F and double wrap it in Red or Pink Butcher paper and then place it back on the grill of the Smoker unit and insert a Meat Probe Temp gauge and continue to cook another 3-5 hours or until the Temp reaches about 210 to 225 degrees. Then remove from the smoker unit, leaving it still wrapped in the butcher paper, wrap it in an large clean bath towel and place it into the bottom of an insulated cooler chest and let it rest for about 2 hours more before unwrapping , slicing and serving. Rule of thumb is 60 to 90 minute per lb. , so a 10 lb Brisket would a cook time of at least 10 hours or more ! Never inject, marinade or sauce a Brisket !!
(The real answer to all questions begins at 14:45... wood and meat.) I have liked piggie ribs but most of that is added flavoring because I don't care THAT much for plain pig-ribs. But Beef Ribs are THE REAL DEAL. I degrade and make fun of piggie ribs but I DO LIKE THEM. Er... I LIKE THEIR SAUCES. With Beef Ribs, no need for sauces - those are smothering - "Just pass the bowl of sugar and I'll eat it by the spoonful, eh?"
Possibly the most inspirational ad i have ever seen. Absolutely loved it. Those ribs..........
Best 'Que anywhere in Texas as far as I'm concerned!! I've had everything on the menu and have never been disappointed!! Getting that burnt end bite when you step up to the counter is the BEST!!
Watching this whilst on break at work in Somerset, England. The passion for his joint & the quality of his food comes across so well. The Duchess & I love Barbeque so if & when we get Stateside again, this place is high on the list.
Thank you for watching from England! Get the beef rib if you go!
Nothing but pure passion manifestation in this post! I was fortunate enough to get service from Wayne’s father years ago and Wayne also. Wayne graciously showed me the ‘’brick and mortar’’ pit during a visit several years ago. This iconic business is true to its originality. There’s just a few establishments that even share an enriched story that connects the BBQ origins in the USA. The en vogue BBQ aficionados of today owe much homage to this establishment.
The moment you see a new Chief’s video you know you’re adding it to your playlist. Awesome video from one of the best and most humble Pitmasters in Texas!
Appreciate the kind words! We have new videos coming out for the next 2 Fridays!
@chieffirewood1137. How come y’all don’t have the spicy vinegar mix anymore? Can you share the recipe for this vinegar mixture?? Thanks
@@jbsimon2251pickle juice chayenne pepper
Im 46 and live in Manitoba. This man is living my dream. I'd love to move down to Texas and learn how to cook Texas BBQ. I do alot of smoking briskets and pork at home, but we're limited here as we have winters 5 months out of 12. This truly is a passion of mine and im not going to quit. Making food that puts a smile on people's faces and hear them ask "how did you do that" is such a reward in itself. Keep on smokin!
Cool story bro! Thanks for sharing. Keep,keep, keep working at your craft. God Bless
Never seen him explain the pits like this. Probably one of the best videos ever made on this joint.
Some of the best bbq I’ve ever had. Brisket was especially deadly!
We ate many a meal here in our Missouri Pacific & Union Pacific days. Taylor, Texas - home of Louie Mueller's - was our away from home terminal. Would often call in an order for a rib eye. Mr. Fontaine (as I recall) was the cook then. It was all ready inside of 45 minutes. Always served on butcher paper with potato salad & pintos. Throw in a bottled Coke and you were set!
I'm wearing my "Gospel according to Louie" shirt as this video comes into my feed. I love the bark on their brisket, so I eat there every time I'm in Taylor.
I think it's strange that the surrounding Austin territories have such outstanding BBQ joints - Llano-Burnet on one side, Marble Falls... Snowden, Taylor, Blue, Lexington... and I KNOW Lockhart gets a lot of congrats... but Luling, Schulenburg, up to Smithville and Giddings. (That's really an 80-mile radius. And the places have been around long LONG before the Franklin Comet hit.
Absolutely love your story! Definitely a road trip for my wife & I since we're only 2 1/2-3 hours away. My mouth is watering for those Dino ribs!!
Outstanding presentation. Well done!
Really appreciate it!
You have a great channel that spotlights iconic Texas BBQ joints and their histories. And the common denominator is good wood. What a great honor it must be to literally fuel the Texas BBQ industry.
Great video. Lots of barbecue history there.
Wayne is the reason Louie Mueller's continues to be a great success. Preserving business cards that customers left on the community board 65 years ago because he still appreciates their patronage all these decades later says tons about Wayne's character.
When I had my first bite of his beef rib, it was like I had never eaten before. It was truly, without a doubt the best bite in my life.
Reminds me of an old BBQ in my home town. You walk and the entire restaurant is seasoned in smoke. Great memories. No doubt, the cling film companies love this dude. Used half a roll on one rack of ribs. 🤣
What a story! Hope this guy can pass this gem on to someone when the time comes!
OGs of BBQ
Great video
.. bucket list BBQ establishment to visit! Thanks for sharing and cheers from Melbourne, Australia.
I use to work there. Wayne is a great man.
Wayne is the GOAT
Outstanding video! What a great tradition! WOW!
Thanks for watching! I’m so glad you enjoyed it!
I had an uncle that was from Texas that moved out to Nevada that cooked some bbq beef ribs like this. They were black as tar when they came off his bbq pit and looked burnt to death. They are still the best bbq I’ve ever had. This is a Texas thing and if you’ve never had it you haven’t had bbq before.
The lineage of this place runs deep. Aaron Franklin learned the craft from the Mueller's. This family truly are the royal family of central texas Q
They are also done if the nicest people you will meet! Wayne is the man!
@@chieffirewood1137 He looks like a genuine dude in every interview I've seen him in. Awesome interview! 👍🏼
Ate the Beef rib there, one of the best Things i ate in my life, worth every Penny🤤🤤💪🏻
Absolutely! Wayne and the crew are true artisans!
Great place love all the history eaten there several times a true jewel
Everyone knows who this man is. I have a lot of respect for him after watching this video!
I'm not sure I get the airflow in the smoker. Do you have a page with a few pictures made from the firedoor to see where the grates sit? Same goes for the chimney part.
Javier is the man !!!!🪵 master
Thank you!!!
awesome!!!
My wife and I visit central Texas every year to see family, we have tried all the great spots, but nothing tops the beef ribs at Louie Mueller BBQ. Hell, I could lick the smoke off the walls there and it would be better than most BBQ places where I live!
Very unique individual… nothing wrong with that. :)
when first walk in the smoke is in the walls and all over They have a great BBQ we lived in Taylor 6 years and they are few type smokers styles I think Snows BBQ has the same type smokers ! There Beef Ribs are the best I have ever had
We need you here in Australia
Texas Method of Smoking Briskets
Apply a 50/50 mix of Course Salt and Black Pepper . Get the Smoker Temp up to 225-250 degrees F and place the Brisket FAT CAP Up with the point towards the fire source and the flat away from the fire source. Smoke cook at 225 to 250 degrees for 4-5 hours. Remove when it stalls at 165 degrees F and double wrap it in Red or Pink Butcher paper and then place it back on the grill of the Smoker unit and insert a Meat Probe Temp gauge and continue to cook another 3-5 hours or until the Temp reaches about 210 to 225 degrees. Then remove from the smoker unit, leaving it still wrapped in the butcher paper, wrap it in an large clean bath towel and place it into the bottom of an
insulated cooler chest and let it rest for about 2 hours more before unwrapping , slicing and serving.
Rule of thumb is 60 to 90 minute per lb. , so a 10 lb Brisket would a cook time of at least 10 hours or more !
Never inject, marinade or sauce a Brisket !!
It didn’t hurt to have Guy from DDD do a show there when his dad was still alive
Hahahaha I live right next to this restaurant. Taylor Texas
i want one of their hats
🔥 🔥
My hometown
(The real answer to all questions begins at 14:45... wood and meat.)
I have liked piggie ribs but most of that is added flavoring because I don't care THAT much for plain pig-ribs. But Beef Ribs are THE REAL DEAL. I degrade and make fun of piggie ribs but I DO LIKE THEM. Er... I LIKE THEIR SAUCES. With Beef Ribs, no need for sauces - those are smothering - "Just pass the bowl of sugar and I'll eat it by the spoonful, eh?"
A giant shout-out to the recognition of his pitmaster Javier, too.
Take the cards and put them on the tables & cover with epoxy and glass. They will always be a part of your place.
Related to Bill Miller?
What a wonderful work ethic....unfortunately......a fading phenomenon in 2024!
Hey, you don’t have to be blood to be family
👍👍🇨🇱