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Posted (edited)

TM 'Cue Course with Wayne Mueller

A couple of take aways:

1) Never seen anyone take a mallet to a brisket when trimming.

2) The cooked brisket that he sliced looked great.*

3) The Louie Mueller dipping sauce is probably my favorite sauce - I usually make John Mueller's version for beef ribs.

4) That old building is awesome and worth the trip from time to time.

 

*ETA - I don't remember ever being served brisket that looked that good at LM.

Edited by Jerry Callo
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Posted
On 8/23/2025 at 9:53 PM, futureman said:

I thought the same thing.  It was good when I tried it but white linens and silverware for smoked meat is a bad business idea. 

The main upside for it was that one night, my wife really wanted bbq at dinner.  There aren't many places that still have decent meat choices available after 8:00.  B&G did, so we went there, and had a decent dinner.  But it was never going to be a regular destination.  And dear lord they spent so much money on that buildout.  I have NO idea why so many restaurants are spending a kabillion dollars on their build, putting themselves deep into debt before they ever serve a plate of food.

I have much more respect for places that occupy a recently vacated restaurant site (like an old Pizza Hut), decorate it with some shit from their garage, and serve killer food.  Family-owned mexican and chinese restaurants do a great job going this route.

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Posted

Bill Millers getting it done  - Texas Barbecue giant’s $60M headquarters is almost ready

Plans for the new plant were first revealed in October 2020 when the restaurant chain filed a report with the Texas Department of Licensing and Regulation (TDLR). The filing outlined the blueprint to a 335,000 square foot, two-story headquarters slated for 5330 State Highway 151, not far from the San Antonio Food Bank. 

The facility will also include house and servicing equipment and a truck docking space, MySA previously reported. The emergence of the new, multi-level cooking operation, marks a new chapter for the company, signaling an outgrowth of its location at 430 S. Santa Rosa Avenue, its home base since since 1971. In a social media post teasing the new site last summer, Bill Miller Bar-B-Q dropped hints about what folks can expect to see, noting the foundation had been laid, structural beams were in place and fire pits, which will smoke some tasty meats two floors up, were already being built. 

Posted
1 hour ago, tx 3 putt said:

Bill Millers getting it done  - Texas Barbecue giant’s $60M headquarters is almost ready

Plans for the new plant were first revealed in October 2020 when the restaurant chain filed a report with the Texas Department of Licensing and Regulation (TDLR). The filing outlined the blueprint to a 335,000 square foot, two-story headquarters slated for 5330 State Highway 151, not far from the San Antonio Food Bank. 

The facility will also include house and servicing equipment and a truck docking space, MySA previously reported. The emergence of the new, multi-level cooking operation, marks a new chapter for the company, signaling an outgrowth of its location at 430 S. Santa Rosa Avenue, its home base since since 1971. In a social media post teasing the new site last summer, Bill Miller Bar-B-Q dropped hints about what folks can expect to see, noting the foundation had been laid, structural beams were in place and fire pits, which will smoke some tasty meats two floors up, were already being built. 

Just drove by their new facility. It’s definitely massive. 

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Posted

Saw a post on FB about Terry Black’s opening in SATX and the number of comments saying how they don’t need that overhyped BBQ because they have Bill Miller was scary. 

Posted (edited)
8 minutes ago, Mittens said:

Saw a post on FB about Terry Black’s opening in SATX and the number of comments saying how they don’t need that overhyped BBQ because they have Bill Miller was scary. 

Have you never experienced San Antonio people before?

One of the commenters had to be Helobious.

Edited by Deej
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Posted
17 minutes ago, Mittens said:

Saw a post on FB about Terry Black’s opening in SATX and the number of comments saying how they don’t need that overhyped BBQ because they have Bill Miller was scary. 

What do you expect from a Mexican dominant city….the good places the locals always mention to go eat for bbq are always ass. 

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