Tales from the pits, a Texas BBQ podcast featuring trendsetters, leaders, and icons from the barbecue industry

TFP BBQ Ep. 61 - The Evolution of Louie Mueller Barbecue

The aura, history, and feeling one gets walking into the hallowed dining room at Louie Mueller Barbecue is unparalleled. The smoke lined walls, the brick pits, and many of the roots of modern day Central Texas style smoked meats can be traced back to the historic former gymnasium in Taylor that has been home to the Mueller family's restaurant operations since 1959.

 

While the Mueller family is acutely aware and protective of their family legacy, they've always understood the importance of growing with the times to provide their restaurant patrons the best possible experience. The late Bobby Mueller and son John expanded the restaurant circa the year 2000 to add more seating in the form of a screened in room adjacent to the original main dining room.

 

Bobby's son Wayne came back to the family business in 2007 to learn from his father. After Bobby Mueller's sudden passing in 2008, Wayne carried on the family restaurant legacy in Taylor, keeping the Louie Mueller Barbecue name in the upper echelon of Texas barbecue.

 

As Wayne continued to operate the restaurant as the owner and pitmaster from 2007 to present day, he realized that it was time for Louie Mueller Barbecue to update itself to the times to better serve its guests. In early 2018 Wayne applied for a full liquor license and began plans for a patio expansion for the restaurant. Noticing that the influx of tourists and BBQ enthusiasts flocking to the restaurant made it harder for Taylor residents to go to the restaurant on a regular basis for an easy meal, Wayne wanted to add outdoor seating as well as a bar menu option for folks to have a quicker, simpler way to get food from the restaurant.

 

The patio expansion is nearing completion with some minor build outs and cosmetic upgrades still to come, and soon a night time dining option will be possible at Louie Mueller Barbecue while still preserving the classic experience of walking into the original dining room and having the barbecue equivalent of a religious experience as the customer gets their brisket end communion piece at the front counter. The times are changing and so is Louie Mueller Barbecue, but the Cathedral of Smoke remains intact as one of the quintessential food experiences in Texas.

 

TFP BBQ Ep. 60 - LeRoy and Lewis BBQ

Evan LeRoy's BBQ journey began in the backyard with his dad, took him all the way to New York to cook Texas barbecue, then back to Austin where he made Freedmen's bar one of the premier BBQ destinations in Texas. After a few years at Freedmen's, Evan was ready to strike out on his own. Along with business partners Nathan and Sawyer Lewis, plans were made to open a brewery and restaurant serving Evan's creative menu alongside Lewis' craft beers. 

While the brewery remains in development, Evan and Sawyer are operating the LeRoy and Lewis BBQ truck parked at 121 Pickle Road next to Cosmic Coffee and Beer in the South Congress area of Austin. Open five days a week for lunch and dinner, Evan and his team of talented cooks (including Brad Robinson who was kind enough along with Evan to join us for this interview) are serving some of the best, most innovative barbecue in Texas; New school BBQ with old school service.

With a strong team and a commitment to hyper-local fresh product and the highest quality proteins, the flavor and cooking execution of the LeRoy and Lewis menu is second to none. With rotating items such as sliced beef cheek, Sichuan peppercorn beef ribs, firebox roasted sweet potatoes, and their acclaimed smoked and seared burger (available for dinner only), there is always an interesting and delicious menu available from Evan and crew. 

Check them out online at https://leroyandlewis.com/

Twitter: @LeRoyandLewis 

Instagram: @LeRoyandLewis 

121 Pickle Road, Austin Texas (Near S. Congress and just North of Ben White/Hwy 71)

Hours:

• Wednesday - Sunday
• 11 am - 9 pm

TFP BBQ Ep. 59 - Reveille BBQ Interview

Reveille Barbecue Co. is a newcomer to the barbecue scene in Texas. Currently 
operating out of a trailer in Magnolia (a suburb north of Houston), Reveille was started 
by co-owners/pitmasters James McFarland and Michael Michna. 

James began chasing his BBQ dreams a few years ago and quickly built a resumé working at 
The Pit Room and Tejas Chocolate and Barbecue. Michael had a passion for cooking barbecue 
dating back to his days in the armed services and continuing into his career as a 
firefighter. The two met and became friends years ago and began making barbecue for 
cookoffs and special events. 

After several years of dreaming about opening a business, the dream began to become a 
reality in 2017. With a lot of hard work, planning, encouragement from friends and 
family, and the purchase of a custom built reverse flow smoker built by Arnis Robbins of 
the acclaimed Evie Mae's Pit Barbeque, Reveille became a reality. 

Reveille opened in May of 2018 serving strong representations of many of the smoked meat 
staples along with non-standard sides such as blistered shishito peppers and a version of 
Mexican street corn with a Texas spin. Currently open Saturday and Sunday starting at 11 
am with plans for expanded hours in the coming months, the future is bright for Reveille 
Barbecue Co.

Be sure to pay attention in the episode to hear about our newest giveaway courtesy of 
Reveille Barbecue Co.

Check them out online at https://www.reveillebbq.com/
and on Instagram at https://www.instagram.com/explore/locations/116218828968987/reveille-barbecue-co/

TFP BBQ Ep. 58 - Breaking BBQ News and upcoming openings

This week we recap the biggest news and happenings around the world of barbecue, 
including a big pitmaster departures at Franklin Barbecue and La Barbecue. 

We also talk about the latest word on upcoming BBQ joints opening in the near future such 
as The Switch, Blood Bros., Micklethwait, and more. 

A quick word on our recent Doubleback BBQ pop up as well as a final thank you to everyone 
who helped make the Santa Fe High School benefit the success it was.

Tune in every week to hear more stories and interviews!

TFP BBQ Ep. 57 Flores Barbecue Interview

Growing up close to Lockhart (the barbecue capitol of Texas) ignited the passion for smoking meat at an early age for Michael Wyont. Soon after attending culinary school, Michael decided to enter the barbecue world, working at Black's BBQ before deciding to strike out on his own.

 

The Wyonts originally opened the Flores Barbecue trailer - named after Michael's maternal side of the family - in Michael's hometown of San Marcos. There were some logistical issues in San Marcos, and the Wyonts began evaluating options for to grow their business. They eventually settled on Whitney, Texas, where Hali had family roots, and reopened.

 

It wasn't long after opening in Whitney that Daniel Vaughn made his way to the Flores trailer and wrote a positive article on their barbecue. A short time later, Flores made the coveted Texas Monthly Top 50 list and the crowds grew larger. Armed with a new pit - the first commercial Moberg Smoker - and a new brick and mortar, Flores Barbecue continued to flourish and serve top notch barbecue.

 

Flores serves the staple barbecue items of brisket, ribs, housemade sausage and sides, but also pays homage to Michael's heritage with specials like carnitas on homemade tortillas as well as Mexican rice. Flores keeps improving on their already strong product and is a name to watch in the coming years as their commitment to quality is unwavering.

 

Catch Flores Barbecue in Whitney Texas

2222 SH 22

Whitney, Texas

Call (254) 580-3576

 

Open Thursday through Sunday

https://www.facebook.com/FloresBarbecue/

Twitter @floresbarbecue

https://www.instagram.com/flores_barbecue/

 

TFP BBQ Ep. 56 Helberg Barbecue Interview Part 2

After deciding to move to Texas, Phillip and Yvette Helberg began looking for a large spread of land where they could live and farm the land. They found a perfect spot outside of Waco to put down roots, and began to make plans for the next phase of Helberg Barbecue.

They source responsibly raised meats and plan to use as much product grown on their land as possible for their menu. With unique items like Filipino seasoned pork and homemade Zwieback rolls stuffed with smoked meats, Helberg offers something different from the average menu.

After purchasing an old trailer and renovating it, they found a spot to set up shop and serve their barbecue. Open Thursday through Saturday for breakfast and lunch at Pinewood Coffee Bar, Helberg Barbecue is a new addition to the growing Waco barbecue scene.

Catch Helberg Barbecue at:
https://www.helbergbarbecue.com/
https://twitter.com/HelbergRanch
Intagram: HelbergBarbecue

2223 Austin Ave, Waco, TX

Open Thurs-Sat 7-10:30 for breakfast

11-sold out for lunch

 

TFP BBQ Ep. 55 Helberg Barbecue Interview Pt 1

Phillip and Yvette Helberg met on a cruise ship where he was an employee and she was a guest. The love affair started soon after and Phillip, a native Texan who moved to California to be with Yvette, became interested in cooking. His attention turned quickly to smoked meat following a trip to Texas where he and Yvette had some of John Mueller's barbecue.

 

They purchased a small retail pit and began experimenting. After a lot of backyard cooks for friends and family, Phillip and Yvette began to think this could become a profession. They started an event planning company which included catering, but soon found the catering portion of their business becoming increasingly popular.

 

All this time as the business was growing, Phillip missed his home state of Texas. Together they decided to take the plunge and make the move from California to Texas and launched Helberg Barbecue in Waco in the spring of 2018.

 

Catch Helberg Barbecue at:

https://www.helbergbarbecue.com/

https://twitter.com/HelbergRanch

Intagram: HelbergBarbecue

 

2223 Austin Ave, Waco, TX

 

Open Thurs-Sat 7-10:30 for breakfast

 

11-sold out for lunch.

TFP BBQ Ep. 54 - One year show anniversary and an important fundraiser for Santa Fe

We've reached the one year mark of the show, and could not be more excited for how the first year has gone and for all of the things lined up for year two. We reflect back on some of the highlights of the last year in this episode and talk about all of the great people in and around the BBQ world that we've been fortunate to meet through the show.

 

The most important part of the episode, however, is a bit of news surrounding a tragic event in the state of Texas. Following the horrific school shooting at Santa Fe High School, we were asked by Doug Shultz, a friend of ours and fellow barbecue fan, to help organize what we at first thought would be a small barbecue fundraiser to help the victims' families.

 

The event, much to our shock, has turned into a massive benefit complete with some of our great friends in the barbecue world and in the Houston area helping us cook and serve the food as well as donating some wonderful prizes that will be raffled and auctioned off to raise money for the Santa Fe Strong Memorial Fund.

 

Advantage BMW/Mini has generously offered to host and facilitate much of the event. We have been fortunate to have been offered assistance from Roegels Barbecue Co, Pappa Charlies Barbeque, Buck's Barbeque Co., Brett's BBQ, and Bourbon Legends BBQ. Incredible meat donations have been provided by Ruffino Meats and Doreck's Meat Market. Every dollar from the food, raffle, and auctions will be donated to the Santa Fe Strong Memorial Fund.

 

Event Details:

 

• Santa Fe Strong BBQ Fundraiser
• Where: Advantage BMW, 400 Gulf Fwy S., League City, TX
• When: Saturday, June 2nd, noon-4 PM
• Food: Two meat with two sides plates available with $10 donation

 

Raffle prizes include autographed Houston Texans memorabilia, chartered fishing trips, BBQ gift cards from Opie's BBQ, Brotherton's Black Iron Barbecue, John Mueller Black Box BBQ, Buck's Barbeque Co., Grizzly coolers, Hopper Moonwalks, Nothing Bundt Cakes, Astros tickets, and much more.

 

We hope all can attend and help us raise a lot of money for this fund. If you are unable to attend but would like to donate, please go to texasfirstbank.com and donate directly.

TFP BBQ Ep. 53 - Corkscrew BBQ Interview part 2

Listen in to part two as Will and Nichole Buckman buy their first Oyler and discuss their move to their new location in Old Town Spring, Tx.
We also talk about their consistency, selection of meat sources, and their obsession with order accuracy.

Be sure to check out Corkscrew BBQ, one of the Texas Monthly Top 10 BBQ Joints, and order the cobbler!

www.Corkscrewbbq.com

26608 Keith Street, 77373

Spring, Texas

Open Tuesday-Saturday 11am- Sold Out

Twitter @corkscrewbbq

Instagram corkscrewbbq

 

 

TFP BBQ Ep. 52 - Corkscrew BBQ Interview Pt 1

Corkscrew BBQ Interview Part 1

Will and Nichole Buckman had just started a family when they decided to transition
from running a small barbecue catering business out of their home to a full fledged
business. It was a big leap of faith with two young babies at home, but the risk paid
off. Corkscrew BBQ began operating their food trailer in 2011 in Spring, Texas (just
outside of Houston) and soon began receiving acclaim.

Though both had worked in barbecue restaurants as teenagers, Will and Nichole did not do
much market research before they began cooking and selling their barbecue, which helped
give Corkscrew its unique flavors and style that set it apart from other restaurants.
Alison Cook from the Houston Chronicle took notice of Corkscrew BBQ early on and wrote a
positive review which brought them an immediate rush of new customers.

Over the next several years the Buckmans continued to perfect their craft and in 2013
made the Texas Monthly's coveted Top 50 BBQ List. The accolades continued to roll in and
Corkscrew developed a loyal and large fan base, leading to stout lines and daily
sell-outs of their product. In the summer of 2015 a building became available in the Old
Town Spring area and the Buckmans were ready. Within a few short months they renovated
the building and opened Corkscrew BBQ as a brick and mortar in October 2015.

Having transitioned to an Oyler pit during the trailer days, Corkscrew added another
Oyler to increase capacity for the restaurant. Cooking on two Oyler pits gives Will
Buckman the opportunity to put out a stellar, consistent product while still getting a
little more sleep than an offset would allow.

In the spring of 2017 Corkscrew BBQ once again made the Texas Monthly Top 50 list, this
time being placed in the top tier of barbecue in the state as the no. 7 rated joint.
Business continues to boom these days for these two hard working, family oriented
business owners. Both Will and Nichole remain dedicated to running Corkscrew full time -
the restaurant has never been open without one of them there - while also making time for
their family.

With the Buckman's commitment to serving only high quality, premium meats and
ingredients, Corkscrew BBQ stands out with top notch prime all natural brisket, Duroc
ribs, homemade cobbler and sides, and non-traditional barbecue items like tacos with
homemade green chile ranch. Corkscrew BBQ is a shining example of how great barbecue can
be when quality and customer service are held to the highest standard.

 

www.Corkscrewbbq.com

26608 Keith Street, 77373

Spring, Texas

Open Tuesday-Saturday 11am- Sold Out

Twitter @corkscrewbbq

Instagram corkscrewbbq