Owner-pitmaster Wayne Mueller continues his conversation with Chris, Alison and Greg, delving into the history of Louie Mueller Barbecue and Texas barbecue at large; brisket technology; his time in Houston, including what he learned from working with...

Ep12: Wayne Mueller of Louie Mueller Barbecue (Part 2 of 2)

Houston Chronicle barbecue columnist J.C. Reid, restaurant critic Alison Cook and food editor Greg Morago – discuss the favors, personalities and barbecue culture in Houston, across Texas and anywhere the pit smoke leads them.

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A lot of things went away in our daily lives since the coronavirus pandemic took hold. A craving for barbecue was not among them.
Smoked meat fans have been thinking about their favorite barbecue joints since we’ve been living stay-at-home lives – hungry for fatty brisket, pull-apart pork ribs and slick, peppery sausage. J.C. Reid and Greg Morago talk about the struggles of barbecue operators during the pandemic. We also touch on rising beef prices and what that means for your two-meat plate; vacuum-sealed barbecue to-go; and how barbecue dining will change as Texas moves to reopen restaurants.
 
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Houston barbecue shoulders through pandemic

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With apologies to Fats Domino, they've got a crazy way of BBQ'ing there. Chris and Greg chat with Tyler Harp, who is Kansas City’s premier (and perhaps only professional) practitioner of Central Texas-style barbecue. He made pilgrimages to places...

Ep12: Wayne Mueller of Louie Mueller Barbecue (Part 2 of 2)

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