Llano

Interview: Samuel “Bo” Phillips of Cooper’s Bar-B-Que

Pitmaster: Cooper’s Old Time Pit Bar-B-Que; Opened 1963 Age: 64 Smoker: Charcoal-fired steel cooker and electric rotisserie smoker Wood: Lump Mesquite Charcoal There’s more than one cook at a big operation like Cooper’s Old Time Pit Bar-B-Que in Llano, but Bo Phillips is the one who gets up early enough to get the briskets on. In their high heat method of cooking, the meat gets done a lot faster than anything cooked in the low and…

Goat in Texas 15

Getting Your Goat

You’d think finding good barbecued goat in the Texas Hill Country wouldn’t be so difficult. This area has been the U.S. epicenter of sheep and goat ranching since the nineteenth century when wool and mohair (wool from goats) production took a foothold. Herds expanded greatly in the twentieth century, and while numbers have fallen in this century, Texas remains the largest wool-producing state in the country. Despite the wealth of this livestock in the Hill Country region, there’s still some aversion…

TM_CoopersFood_2013

Cooper’s Old Time Pit Bar-B-Que

Texas is in the midst of a barbecue renaissance, an age of smoky enlightenment. One need only sample the goods at new-guard establishments like Franklin Barbecue, in Austin, or Pecan Lodge, in Dallas, to realize it. Yet in the face of all this newfangled excitement, Cooper’s continues to soldier on—an intrepid old-timer, a barbecue stalwart that has appeared on every single one of these lists. If it ain’t broke, as the saying goes, don’t fix it…

Cooper’s Old Time Pit Bar-B-Que – Statewide (Llano)

In 1962, Tommy Cooper was sent out by his father George to expand the Cooper’s BBQ business from Mason to Llano. Tommy sadly died in an accident in 1979 and the business was sold. It was sold again in 1986 to current owner Terry Wootan who has seen this Hill Country staple’s fame reach new heights. The Wootan’s have also taken to some expansion of their own and have seen new stores open in New…

Cooper’s Old Time Pit Bar-B-Que

It had been some time since my last visit to Cooper’s in Llano. This haven for bikers out on their Saturday stroll isn’t on the way from Dallas to anywhere, so I made a special road trip of my own. There was some BBQ sampled along the way, but my true destination was Llano, and the original home of the Big Chop. Although when I set out for the day I had plans of an…

Cooper’s Old Time Pit Bar-B-Que (Llano)

The horror! Our first pass through the Hill Country’s most renowned barbecue joint was utterly disappointing. The pork ribs were tough, the sausage was bland, and the fatty brisket was downright chewy. Even the sides were lackluster. Still, no one seemed to mind; the place was packed on a weekday afternoon, as locals, tourists, and bikers waited in line by the outdoor pit to pick out their own meats. Luckily we ordered some lean brisket…