Wayne Mueller

The ingredients of Samuel Jones's whole hog barbecue. Lean pork from the ham or loin mixed with juicy pork from the belly and the shoulder, crispy skin, salt, black pepper, apple cider vinegar, and Texas Pete hot sauce (made in North Carolina).

I’d Tell You, But…

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 ribs, brisket, and even hot guts. Gasp! Pitmasters sharing knowledge “proprietary” or “secret family recipes”? Say it ain’t so! Opening the vault on these guarded concoctions might seem as taboo…

Fred Fountaine Feature Image

The Most Famous Pitmaster You’ve Probably Never Heard Of

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 after he completed his service in World War II, but he left for Texas after a doctor ordered him to live in a warmer climate….

Interview: Wayne Mueller of Louie Mueller Barbecue

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 a few times during the event, but there just wasn’t the thirty minutes of peace we needed for a real interview amongst the chaos. Instead he called back…

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Louie Mueller Barbecue

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 brisket on a trip to Louie Mueller in 2002 with his own conversion to the fatty faith). At most other joints, this level of veneration…

Louie Mueller Barbecue

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 lemonade, and most certainly between your teeth. When in Rome, drink it in. Three of us hit Louie Mueller early on a Friday morning. There was some…

Stiles Switch BBQ & Brew

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 to question if there’s a need to trek the forty-five minutes from Austin to Lockhart. Franklin Barbecue started these questions, and the Austin crowd got louder after John Mueller’s return….