Met Mopaw Yesterday...

[f-Stop]

...over at Louie Mueller's BBQ in Taylor.  He rides a Valkyrie with a color I've never seen -- black with silver stripes...


Not only does he ride a Valkyrie, but he works at one of the top rated BBQ joints in the state!  So, if you are ever in the area stop by to say hello to Lynn and enjoy some of the best brisket and sausage you may ever eat.

FYI, I was there with my lighting crew shooting promos for the Cooking Channel.  It's a spin-off of the Food Channel and launches May 31st. 

[Mopaw]

Hey, F-stop, Thanks for saying hello. It's always good to talk with someone with great taste in bikes! Hope you enjoyed the barbecue. For those of you who want to check out the menu and the history, go to louiemuellerbarbecue.com . The restaurant is owned by the third generation of the Mueller family, and since I do not do the cooking, I can brag on the flavor! I stand amazed at the consistently great meats we serve! Brisket is our top seller, but the beef ribs are my personal favorite. they have a big slab of meat on the bone. Some of our customers call them "Dino ribs", or "Steak on a stick". Come on by and try something for yourself. Let me know you're a member of VRCC and I'll get you some cobbler for dessert.

[Disco]

Let me know you're a member of VRCC and I'll get you some cobbler for dessert.

Now that's what I call the VRCC spirit!      First post and already has a firm grasp of Ride-to-Eat / Eat-to-Ride!

Welcome, Mopaw!   

[f-Stop]

Yup, took some brisket home with me!  It was mighty good!

An amazing thing about Mueller's brisket is that every single one gets special attention.  When I asked how long it takes to cook a good brisket the answer was, "Well, it depends."  Seems that every brisket is different and then things like wind direction, barometric pressure, temperature, humidity, etc. all have their effects.  In the end, each one is a work of art.

So, after careful consideration and some intense debate I can confidently say that Louie Mueller's brisket truly competes with Hotglue's brisket served every year at the Gatherin'.