"The fatty brisket, at the lower right, is simply as good as barbecued brisket gets. That's lean brisket towards the upper left, and the two are separated by a link of chipotle sausage."
Bruce Bilmes and Susan Boyle
"The blackened crust of the brisket packs a tastebud wallop of smoke and salt and coarse pepper."
Bruce Bilmes and Susan Boyle
"Some sausage eaters prefer what is known as a dry link -- one that has been on the pit a long time. It isn't as juicy, but its flavor is even more concentrated and it is a real adventure to chew."
Michael Stern
"The meat inside a Mueller's hot link is soft and tender, but the casing is plenty chewy. Look what happened to the plastic fork I tried to use to separate a hunk."
Michael Stern
"It's appetizing to watch brisket sliced to order on one of the ancient cutting blocks. Once cut, the meat is presented on a "platter" made from the roll of butcher paper in the foreground. "
Michael Stern
"In our opinion, the hot sauce set out on Louie Mueller's tables is superfluous. The meat is self-sufficient. On the other hand, toothpicks are a necessity."
Michael Stern
"This is where you place your order."
Michael Stern
"It's the place to be when you are visiting Taylor Texas."
Lisa Luv
"A meditative setting in which to eat thought-provoking meat "
Michael Stern
"It has long been a tradition for customers to tack their business cards to Louie Mueller's wall. Some of these look like they've been here since Texas was a republic."
Michael Stern
"What looks like a stained glass window in a cathedral of barbecue is actually a skylight in the roof that's been stained by years of pit smoke."
Bruce Bilmes and Susan Boyle
"The awning lists and buckles with age."
Bruce Bilmes and Susan Boyle
"2nd Street in Taylor still has its old raised sidewalks. The building at the left of the photograph is Louie Mueller's newer dining room. "
Michael Stern
"Meat Candy!"
Greg Vaillancourt
"The beef rib, brisket and hot link were excellent. "
Greg Vaillancourt
