La Barbecue

Photo by Nicholas McWhirter

Texas’s Best BBQ Sandwiches

At Prause Meat Market in La Grange, there is a green paper sign right next to the barbecue counter. It reads “Sorry We Do NOT Make Sandwiches.” It’s a reminder to customers that this is a meat market where meat—smoked or raw—is sold by the pound. If you want a sandwich, you’ve got to bring your own bread. Others in Texas are more accommodating. Some barbecue joints make a pretty incredible sandwich that goes beyond…

Jimmy Kimmel in Austin

Jimmy Kimmel and his sidekick Guillermo Rodriguez came to Austin for some SXSW scouting over the weekend. Kimmel will be taping his popular late night show in Austin during SXSW, and he was doing some advance barbecue scouting. Saturday began with Franklin Barbecue followed by Micklethwait Craft Meats just down the street. John Mueller tweeted the day before that he was expecting a visit from Kimmel, and that was indeed the third stop. Kimmel wrapped…

Lines Big Apple

Everybody Line Up

“Line are overrated.” This is the conclusion of economist Tyler Cowen in a recent article where he shared some of his principles for finding good restaurants. For Cowen, standing in line is a conformist activity, and the presence of a line is a not a good indicator of the quality of food inside. This principle was aimed at all restaurants, especially those that manufacture an unnecessary line, but it got me thinking: what does a line,…

Interview: John Lewis of La Barbecue

Owner/Pitmaster: La Barbecue; Opened 2012 Age: 35 Smoker: Indirect Heat Wood-Fired Pit Wood: Post Oak I talked to John Lewis over the phone while he was making preparations at La Barbecue to open up the following day. John Lewis became the pitmaster at La Barbecue on November, 4 2012. That’s a few days after John Mueller was forced out of the same barbecue trailer by the business’s owner and John Mueller’s sister, LeAnn Mueller. John…

beef_anatomy

BBQ Anatomy 101: Know Your Brisket

IF YOU’RE EATING BRISKET in Texas, chances are that your favorite pitmaster is ordering Item No. 120: a beef brisket, deckle-off, boneless. The number corresponds to the cut of meat defined by the Institutional Meat Purchase Specifications, or IMPS. No. 120 is “boneless,” meaning that ribs one through four have been removed (Item No. 118 is just “Beef Brisket” and the bones remain intact), and the “deckle,” or the hard fat between the rib cage and…

TM_LABarbecuePit_2013

La Barbecue

In this case, “La” is not a definite article referring to the “Cuisine Texicana” this relatively new joint says it serves; it’s an abbreviation referring to the first name of the co-owner LeAnn Mueller, granddaughter of the founder of Taylor’s famous Louie Mueller Barbecue (disclosure: LeAnn is a contributing photographer at Texas Monthly). Housed in a little trailer with a few picnic tables under old pecan and live oak trees, this eatery opened in 2011…