Photos by Ray Pierce - click on the images to go to the Flickr set

Chris´ plate

More Brisket and Sausage

Brisket and Sausage

The building looks like it’s been there forever. When we rolled up, you could smell the smoke coming off of the pit. That’s always a great smell to me. There is quite a lot of paraphernalia on the walls that’s been there a long while and has absorbed the the smoke. Most of it has a smokey yellow patina to it. The stove behind the counter looks as if it had been there since the 1920′s.

The day we were there, they had the combo plate on special, so that we indulged in it. I grabbed the brisket and sausage, while Chris grabbed the brisket and pork loin. The brisket had a great flavor and was pretty tender. It was a very lean brisket though. If there wasn’t sauce ladled over it, it would have been pretty dry. The sausage was a good grind, but it lacked in flavor. There was nothing about it, that would make me long for it. Chris’ pork loin was tender and moist, but lacked flavor as well. The plates come with mustard potato salad, large cut coleslaw, and pinto beans. The potato salad was good, it had some peppers in it that gave it a good flavor. I’m not a cole slaw fan to begin with, so I won’t even try to review it. The beans were good, I think they were cooked with some of the BBQ sauce to give them a little different flavor. The BBQ sauce itself was a little thin, but wasn’t fully stained so there was some of the puree that a bit chunky. It had a good flavor, and worked well to cover up the dryness of the brisket.

I went with my friend Andy to pick up some Railroad BBQ for dinner this past Thursday. He’s talked about this place before, but I’ve not had the opportunity to go down there until now. We were just getting a to go order to feed everyone before we watch Tron: Legacy at this house.

When you drive up, you know this isn’t a large operation just because there wasn’t much parking available. Although the parking that was there was completely filled. It’s just a simple corrugated tin building with the kitchen on one end and the dining area on the other. Once we got inside we quickly found out what was filling the parking lot. There was about 20 people playing various instruments and singing in what appeared to be a regular jam session. Oddest thing was that they weren’t playing very loud at all, you could carry on conversation at normal levels. That just struck me as odd.

We ordered a pound of pretty much everything and quart of potato salad and banana pudding. The lady taking our order said it would be a while and gave us a couple of free drinks, that were very much appreciated.

Once we got our order back home we dug in. The brisket had a good smoke ring on it, and a good mesquite smoke flavor. The meat wasn’t as tender as I would have liked to see, but it wasn’t tough. You still needed a knife to cut through it though. The turkey had an awesome smoke flavor and was really moist. I think it was my favorite part of the meal. The sausage links that we got came in two’s. The blend was fine enough for me and it had a good casing on it. The sauce they served had a lot of smoke flavor to it, but it reminded me more of store bought KC Masterpiece or Kraft, as it was quite thick.

The potato salad was pretty good. It was chunky, and a bit sweeter than I was expecting. Still quite good. As for the banana pudding, I heard that it was good. I don’t like banana’s so I didn’t try it.

All in all it was solid barbeque, I wouldn’t turn it down if it were offered to me.

It was great to finally put a face with a name for Daniel (BBQ Snob). The problem with meeting a whole lot of people at once is that that you tend to forget people’s names. I apologize in advance for this, I’ll leave it with groups. We met the people who run Texas BBQ Posse, Houston Foodie, Don O.’s Texas BBQ Blog. It would have been nice to meet Drew with Man Up Texas BBQ / The Q Card, but he had to man his booth at the cook off.

So on to the ulterior motive for meeting everyone. Louie Mueller BBQ.

Photos by Ray Pierce - click on the images to go to the Flickr set

Colette and Andy outside Louie Mueller´s

Louie Mueller´s BBQ

Wall of Business Cards

Brisket, Spare ribs, Chipotle Sausage

Colette and Andy about to dig in.

Meat Selection at Louie Mueller´s

Spare Ribs

Brisket, Sausage, and Pork Loin

Taylor is only about 40 minutes away from where I live so it’s not a long haul to get there. I’ve heard from friends and other that Louie Mueller’s was one of the places that I needed to stop in at. Of all the places that we’ve visited so far, this place has the most authentic look and feel of any of the joints. It’s in the downtown area of Taylor and takes up 2 store fronts, one for dining and the other for the meat counter / food prep and a smaller dining area. They are huge in size, and have 20ft ceilings with skylights that have heavy smoke film on them. There is no air conditioning, big fans roar in the corners of the place to circulate the air. There is years and years of a deep smoke penetrating the walls and it just reeks of hard work, passion, and love of BBQ. I would expect that this is the same feel that I would have gotten if I had walked in the 1950′s. There is a wall of business cards that line one wall that are browned with time and smoke. It gives it a distinct look and personality.

When we got in line it wasn’t all that long. Mostly the other BBQ blogger with their Digital SLR camera’s in tow. Also just wanted to point out that someone from the back came out and told me that they really liked my Texas Tech hat, that’s a big plus when you are in Longhorn country. When you get to the front of the line, you are greeted with a small chunk of brisket to help you make your decision on ordering. I tried to get a sampling of all the meat they sold per pound. So I got a 1/4 lb. brisket, 1/4 lb. pork loin, 1/4 lb. turkey, and 2 spare ribs. A pretty good sampling I think. I also got a side of potato salad along with pickles, onions, and bread.

The brisket looked delicious, nice bark, nice smoke ring, moistly glistening. So I started in on it. The rub on it was overly black peppered in my opinion. The black pepper flavor masked most of the smoke flavoring. The meat wasn’t as tender as I was expecting. Due to the seat selection that we had next to one of the giant fans, I’m pretty sure the brisket dried out prematurely. The center of it was moist, but the edges were a bit dry. I’m willing to forgive that though because when I first started on it, it was moist. Nothing that the thin vinegar based BBQ dipping sauce couldn’t help cure.

The turkey I had was outstanding. Turkey is such a finicky thing to smoke, so I’m truly impressed with it. It wasn’t nearly as pepper flavored as the brisket, but was seasoned quite well. It was extremely moist as well. The smoke flavor really came through in it. I’d recommend that to anyone.

Next I tried the pork loin. It was forgettable. No deep smoke flavor, it wasn’t tender, and it didn’t have a lot of flavor.

I tried two different types of ribs while I was there. I ordered the spare ribs. Lots of meat on them. They have the right amount of tenderness to them. They weren’t falling off the bone, so you could still handle them appropriately, and a little tug on the meat and it came off. I also had some of Andy’s baby back ribs. Almost the same as the spare ribs, just a smaller package.

They also had some nice beef sausages to select from. Andy and Colette ordered one of all 3 types. Chipotle, Jalapeno, and Original. Flavorwise, the Chipotle won for me. The Jalapeno was good and there were distinct piece of jalapeno in it. I was a bit too stuff by the time the Original made the rounds, so I didn’t sample it.

The potato salad was more like a homemade potato salad to me, with its fine grain potato pieces. It was made with mustard, but it was a mild flavor in it. Quite nice, I really enjoyed it.

While we were there, one of the guys dropped by our table and let us try one of his creations. Dr. Pepper BBQ Sauce Ice Cream. It was interesting to try, but I don’t think it’s ready for mainstream America just yet.

When you walk in it’s not your typical BBQ place. There aren’t pits anywhere to be found. Before you lose total interest, know that they actually smoke the meat in Taylor, TX. So there is some cred there, just not the full allotment. It looks like a restaurant that’s in an office complex. Walls are clean and untarnished by smoke, there are windows and they let a lot of light in, and their are pictures of BBQ pits, pitmasters, and meat on the walls. Very atypical of the every other BBQ place you’ve seen.

Even with the decor not what I was used to, I bellied up to the counter and placed my order. 2 meat plate with sausage and brisket, sweet corn, and potato salad. The rest of crew ordered and I think we got every kind of meat they had available. So there was a sampling of everything. One of the bright spots of day was the serving size. It was very large. In the downtown area you just get accustomed to paying a lot or small serving sizes. So nice surprise.

Photos by Ray Pierce - click on the images to go to the Flickr set

Turkey and Chopped Brisket

Brisket and Ribs

Brisket and Sausage

The brisket was well smoked and had a good flavor. It wasn’t as tender as I would have liked, but not bad none the less. It seemed to be a pretty lean cut of meat, and I suppose that is what lead to it. The sausage was a medium ground packed sausage. It was well above average. Not as good as Meyer’s sausage, but good. They serve it with a sweet BBQ sauce. Not as sweet as the Salt Lick though. From trying the other guys plates, we also found out that they do a mean smoked turkey. Next time that I go I will probably order it.

As for the sides, they had large serving sizes as well. The corn that I had was very good and seemed pretty fresh. The potato salad wasn’t as good as I was hoping for. It was like Rudy’s Potato salad, just not as good.

I was very pleased with the results of the lunch. Especially since it wasn’t overly expensive either. I spent under $15 for all of that and was more than I should have eaten. It’s not got the history of some of the out lying BBQ joints, but it puts up a decent fight. So in my opinion this was a very good value and would recommend it for anyone in the downtown area.

Rudy’s is a bit of a trek for us in Austin. It’s about an hour and half South of Austin on the outskirts of San Antonio just off of IH-10 in Leon Springs, TX. To date this is the furthest we have traveled for a BBQ outing. That being the case I was a bit worried about the participation. In the end though we had a great turnout. In fact it was our largest to date with 16 people showing up. There were even several first time participants that came with us.

The building is an old convenience store that has an attached BBQ pit. There’s a fair amount of banquet tables and folding chairs available to sit inside the store, or larger dining area just behind the store. There is also wooden picnic tables around the outside of the building for seating. This particular Rudy’s is situated in front of a creek, and over the years has experience several floods. There is a large mural in the larger dining area that is depicts the floods and what was done in those situations. As a reminder there are also water mark to show how high the flood waters came and into the building.

When you enter the pit area it’s lined with standard ice cover sodas and beers in troughs. These help to form the path to work your way up to the counter to place your order. Unlike the other Rudy’s we’ve become accustom to the counter area is not air conditioned. The employees are working in a pit area and it’s quite warm on a Summer day. The area itself isn’t as large as I would have expected to output that much food. We started in line around 1:30pm, and it wasn’t nearly as crowded as I had expected. The line barely reached the outside of the pit area. I’ve heard that it snakes around the building a long way on Sunday afternoon’s though.

So on to the real reason we made the trip. BBQ!

Rudy’s has a pretty standard selection of sides and meats to choose from. They had Lean and moist brisket, chopped brisket, sausage, turkey, chicken, St. Louis and baby back ribs. For sides they have potato salad, cole slaw, and cream corn.

I ordered moist brisket, turkey, 2 baby back ribs, potato salad, and a fountain drink. Pretty much the standard fare for comparison to the other places that we’ve been. The guy taking my order got confused and had to ask me again what I ordered. It’s obviously not the well oiled machine that the franchises area.

After I got to the table, I figured out that I ended up with lean brisket instead of moist. I’m not big on their lean brisket just because it dries out so much. And just like I had anticipated the brisket was dry. It had a good smoke ring, was tender, and tasted fine. It was just dry. From there I moved on to the turkey. It was just as flavorful as all the other Rudy’s, and just like those places it’s hit or miss on the juiciness of it. This one ended up moderately moist to dry. At first glance at the ribs, I know for a fact they are going to be dry as well. It’s almost like they’ve been under a heat lamp for hours. They tasted good, but baby backs that are dried out aren’t all that appealing to me. They had a great flavor, but I didn’t finish them off.

So the theme of the day for my meat selections were Dry Dry Dry. Not a good way to make a positive impression.

I tried some of the crews sausage, and it was pretty moist. But it’s not a homemade sausage like several of the other places that we’ve been to recently. I also got to try some of the moist brisket, and it was much better than the lean selection I had. I just wish they hadn’t screwed that up.

The potato salad was just as good as the reference point of the Austin franchises. It’s a mustard based potato salad with large chunks of potato in it. It was probably the only thing that I had that I was fully satisfied with.

It was great to get everyone out to one of our events, but I really wish we could have delivered a better experience to the participants. I think I’ll be sticking to the franchises for Rudy’s from now on.