I know the feeling. I can't read this thread either, for the same sad reasons. Plus, I've never had a great brisket at a Houston restaurant in my life. Ribs, yes. maybe I should assume you know who Robb Walsh is http://robbwalsh.com https://www.facebook.com/robb.walsh?filter=1 Introduce yourself and post your question on his blog, and let us know what he is saying nowadays He once told me a truck on the side of the road was the best. That was a long time ago. As you know, Houston BBQ is a notorious moving target. That truck probably doesn't exist anymore. Point is: He searches for Texas BBQ as a living. And is a James Beard Award Winning Writer on BBQ and TexMex. Ask him But he doesn't make a good brisket, he just knows how to pick them. Don't tell him I said that.
Dude the Meuller family is bbq royalty. What's wrong with having a joint in houston ? The family should just have that one joint in Taylor for 100 years? When kileen came to Austin, guess who helped him out? Wayne Meuller <iframe width="560" height="315" src="https://www.youtube.com/embed/LsVf99pkTdM" frameborder="0" allowfullscreen></iframe>
http://www.bizjournals.com/houston/news/2014/05/15/houstons-barbecue-scene-heats-up-with-two.html <blockquote class="twitter-tweet" lang="en"><p>Thank you Wayne <a href="https://twitter.com/LouieMuellerBBQ">@LouieMuellerBBQ</a> for the use of your awesome pit <a href="https://twitter.com/ForeignDomestic">@ForeignDomestic</a> <a href="https://twitter.com/hashtag/atxbbqpopup?src=hash">#atxbbqpopup</a> <a href="http://t.co/HadOrFukvx">pic.twitter.com/HadOrFukvx</a></p>— Ronnie Killen (@killensbbq) <a href="https://twitter.com/killensbbq/status/534373835760353280">November 17, 2014</a></blockquote> <script async src="//platform.twitter.com/widgets.js" charset="utf-8"></script>
Taylor only? that's not accurate. That family heritage is in Austin, too. But this is annoying to me. Making a great brisket is not about family DNA or even job resume. Making a great brisket is about a lot of work and fuel, and it is not profitable for a restaurant. That's why some of the best briskets are out of trucks and trailers and in backyards. I have roughly 300 briskets under my belt, making them as a hobbyist just because I love it. My friends have asked me, how do you rate this one. That question arose over and over. "How do you rate this one." I realized I had to come up with a scoring system. So, here's my scoring system. Briskets are like relationships: There are magical ones, mistakes and everything else. And I have made as many magical ones as mistakes...then everything else. To me, *all* restaurants are in the "everything else" category. And I believe I have broken through the magical ceiling three times, whereby you feel like the brisket gods were rewarding you for many years of work, and you just bow down on your knees and give thanks. Then you try to do it again. This Mueller heritage is a myth to get investors dollars and media exposure.
His brother John is somewhat the outcast from the family. Wayne actually took over the Louie Mueller operations from his dad. Technically 'Louie Mueller BBQ' has never left Taylor. For the record brother, I've eaten at Louie Meuller many times, it's great. I really do not think there's any 'hostilities' from the Houston community that he's opening a restaurant downtown. If you open a BBQ restaurant, I nominate this name "99's BBQ'
That made me laugh. And I tried to rep you, but got to "spread around" message. But rimbaud didn't say he expected one in his central-ish location in Houston when he's here. He said "don't want to drive too far from central-ish location" I think he moved to England, so you can imagine how much he is jones-in for Texas BBQ....hence, why this thread makes him (and me) sad.
Unlikely, because like I said, it's not profitable A Jewish Deli to replicate what I learned working for the Kahn's family in Houston...that's another story. "Diner '99er and Deli"
Freedman's made the top 25 "newcomers" list from Texas Monthly: http://www.tmbbq.com/best-new-bbq-joints-in-texas/
Have y'all mentioned the Brisket House on woodway?? went there last week and that beef rib was top notch. It was like eating a steak, it was so much meat on there. And the brisket is very good too. Highly recommend that place
Great location near the AF and Army bases. Rudy's does seem to do well. I'm not sure if my BBQ morals could do profitability over quality. Colorado doesn't really respect brisket like Texas -- surprising because it's so close and they do love their cattle here. I betcha Texas BBQ would do well in Australia and Germany, though.
Got dragged to a thing at a Spring Creek BBQ. And yes, it is the worst I've ever had. Walked in and saw some pimply faced kid making the ribs and I knew I was ****ed.
Best brisket I have found in CO is at the Roaming Buffalo, I think it's run by a family from Texas. But most Coloradan's seem plenty satisfied with any Moe's and don't care about brisket
You can drive to Memphis, hit up maybe 5 to 10 places, all as good or better (probably better) than Frankins. To me, this is insane. To wait 8 hours for bbq. I doubt if you listed the 10 best bbq joints in america that frankins would be on that list.
