Louie Mueller BBQ, Taylor
Despite the raised expectations of walking into a smoke-filled palace like this, LMB pulled it off. Especially with their sausage. While very smoky-tasting, most of the barbecue they make here came off as slightly bland to me, which can be traced back to Wayne’s grandfather Louie who believed that there was a reason that salt and pepper were the most popular condiments and that they should keep it simple. The saving grace of the place was twofold. First, the trio of sauces they have on hand (all the hardcore no-sauce Texans just cringed) can shape the otherwise bland meat in a sweet, spicy or tangy direction. The other hit for me was the Jalapeno sausage. All of the sausages were unique in the coarse-ground pure beef (most sausage has pork to smooth it out) texture inside, juicy and yummy, and totally do not need sauce. Jalapeno is a flavor that Wayne introduced since taking the joint over. If this is the sort of change this otherwise traditional gent brings, I say bring it on.
Despite a good reputation, we really weren’t expecting much from this large prefab factory, but boy were we wrong. Perhaps the most un-Texas of our BBQ stops. The sauce was crazy good, as were the pork ribs.. yeah, I said pork! In Texas! Seeing as pork ribs are my absolute favorite, I was in love. The sausage was pretty good, as were the beef ribs, but the pork and Q sauce were king. It’s a little ironic that this generic-looking place has more history than any of the rest, opening as Elgin Hot Sausage in 1882.
Nothing really stood out here. It was solid BBQ, the sausage was a little greasy, and I had chicken for the first time on the trip, since it was on special. That said, it’s better than most places back in LA.
Walking into what looks like a very sloppy lunch counter does little to make one’s mouth water, but the food more than makes up for the wood-paneled cowboy ambiance. Chisholm is known as the local’s choice, and clearly they rely on their customers and food to tell their story. Everything I had here was really good, if a bit salty. Meat well seasoned and very tender, sides were tasty, and even the pork had us licking our chops the whole time. When a couple at the next table suggested going back up and ordering a smoked pork chop (basically a rib, with the chop still attached) off the secret menu, despite bursting beltlines we did. It was the best thing I had all trip.