BennyBeaver
New Fish
Longview, TX
Been there a few tims. Bodacious was the shit 20 years ago.
Been there a few tims. Bodacious was the shit 20 years ago.
Texas BBQ
- Thread starter Purple_Pills
- Start date
Purple_Pills
New Fish
It’s good now. Of the places I’ve been to it is #2 behind Cattleack (Texas Monthly’s #3) in Addison north of Dallas.
Tomorrow I hit up Louie Mueller in Taylor and the Lockhart 3. I’m not sure how I’ll pull this off, especially after getting kolaches in West for breakfast. I just can’t eat the way I used to.
BennyBeaver
New Fish
FYI “the shit” means great.
HoustonHusky
New Fish
Not sure how I survived without the occasional koloche or breakfast taco before moving to Houston...
Purple_Pills
New Fish
FYI “the shit” means great.
True, but according to my Texas sources it was mediocre for many, many years, until recently. Hence the comment. It’s back.
Purple_Pills
New Fish
Kolaches for the win. So good I missed Louis Mueller today. Never had one before, but they are like the hombows at Pike Place Market, but with a ton of different fillings. Went to Slovacek’s rather than Czech Stop based on the info from my Texas insiders.
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Purple_Pills
New Fish
R.I.P. John Mueller
John Mueller, one of Texas’s legendary pitmasters, died this week at the age of 52 in Frisco, as initially reported by Texas Monthly barbecue editor Daniel Vaughn and confirmed by Austin 360.
Mueller had opened and cooked under various ventures throughout his life, but wherever he was, he was known for creating perfect yet simple brisket and hefty tender smoked beef ribs, as well as his signature side, the iconic cheesy squash.
Mueller comes from barbecue royalty; he’s the son of the late Bobby Mueller and grandson of the late Louie Mueller. The family is behind the famous Taylor, Texas, joint Louie Mueller Barbecue, where he started working as young as six years old setting up and cleaning the restaurant.
John Mueller, one of Texas’s legendary pitmasters, died this week at the age of 52 in Frisco, as initially reported by Texas Monthly barbecue editor Daniel Vaughn and confirmed by Austin 360.
Mueller had opened and cooked under various ventures throughout his life, but wherever he was, he was known for creating perfect yet simple brisket and hefty tender smoked beef ribs, as well as his signature side, the iconic cheesy squash.
Mueller comes from barbecue royalty; he’s the son of the late Bobby Mueller and grandson of the late Louie Mueller. The family is behind the famous Taylor, Texas, joint Louie Mueller Barbecue, where he started working as young as six years old setting up and cleaning the restaurant.
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Pitchfork51
Active poster
Hard 8 is where I was told to go. Good stuff. Hutchins up in Frisco by me is good too. Honestly everyone can cook brisket. I like the spicy sausage everywhere
Pitchfork51
Active poster
When I went to Austin the first time I stayed at my friend's place and he's like look dude you can get a 10/10 and wait for like hours or a 9/10 and just say fuck it and go to Rudy's down the street.
They threw up a couple in Phoenix too
MikeDamone
Active poster
Actually, I’m think Stubbs in Austin has a ribs and ride to 6th street in a rickshaw special.
MikeDamone
Active poster
Rudy’s is a chain, HTH
MikeDamone
Active poster
See, that’s were you went sideways here. Memphis is all about the pork, especially ribs. Spare ribs, baby backs, etc. Texas is the king of beef. Apples and Oranges quite frankly.