John Mueller Meat Company

4 Stars

www.johnmuellermeatco.com

On the spring-like December day that John Mueller made his announcement via Twitter ( kind of ) about his return, I had so happen to dine at "the other place" on South 1st. Was this a sign? Sure. Why not. Although the Tweet was more of a sign of technological bewilderment on his behalf.

After less than a month since the abrupt end to the South 1st location, Mr. Mueller was again back in the saddle, ready to do battle with any one and every one. Ready to retake claim at BBQ King and Tyrant. Mueller's story, which surprisingly hasn't been turned into a drama on Lifetime, added to the anticipation and mystery not only regionally but statewide. One can almost hear Whitesnake's "Here I Go Again" as background music to the continuing saga of the Mueller name.

John Mueller Meat Co. was visited right after Micklethwait Craft Meats during my April mini-tour. My traveling partner, Robert Lerma, had already visited John's place upon it's opening that morning and brought me a pork rib to Micklethwait. It'd have to wait because I wanted to hit up Mueller after Micklethwait. Robert was a good trooper and obliged.

At this point it was early in the afternoon and meat was running out. I purchased the fatty brisket, a link and luckily one end of spare rib was left and I quickly snatched that up as well. We sat down and John walked over to speak with us. After noticing I was taking pictures of the food, John smirked "I didn't cook that for you to take pictures of." Good point. I snapped the sausage and it bled grease. It was a solid piece of meat and John Lewis took very good notes while previously under Mueller. When the brisket was served, it was steaming hot but already falling apart on it's own. This unfortunately caused it to dry a bit. It definitely provided hints of the Post Oak but also hints of less flavorful bites. The bark was pretty on point though partly dry as well. Lastly was the lone rib end. The heavy pepper and honey glaze made this one of the best ribs I've had.

By this time, Robert and I had struck up a BBQ heavy conversation with our picnic table neighbors who hailed from Los Angeles. They had made the pilgrimage to Austin for the Food and Wine Festival taking place that very weekend. We then asked what they do and the reply was restaurants, one in particular titled "Animal." I had just caught up on the previous Hell's Kitchen episode the day before and recognized Jon Shook, Owner and Executive Chef of Animal, as appearing on the show. A nice conversation ensued with their final question, "If we had one Austin BBQ joint to visit, which would it be?" Our answer will not be revealed but it was not Franklin's.

With my second meal of the day complete, I left with a different perspective of John Mueller. Not so much was the ass every one bemoans of but a man who is very personable though with slight elusiveness, though I'm not here to judge people. Just their food. While the sausage rocked, the brisket was not 100% on this day. Hours later I undoubtedly confirmed the rib statement while digging into the leftovers from Robert while casually strolling through my hotel and past amused ( or disgusted ) guests. I believe they were either jealous or semi-aroused by the seducing sounds coming from my direction.