John Mueller Black Box Barbecue soon to be full restaurant, bar

Black Box Barbecueu2019s menu includes beef sausage, brisket and spicy slaw. n

Black Box Barbecueu2019s menu includes beef sausage, brisket and spicy slaw. n

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How it cooks
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John Mueller Black Box Barbecue
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John Mueller Black Box Barbecue
Updated Sept. 14 at 3:48 p.m.

A little over a year after moving his barbecue smokers and fan following from Austin to Georgetown, John Mueller, along with his fiancé, Mitzi Gomez, are making a permanent home for Black Box Barbecue.

Mueller said they hope to open their new location by the end of 2018 or in early 2019 at 1008 Rock St., Georgetown, a few blocks from the Square. The new home will include indoor and outdoor seating and a full bar, he said.

Black Box opened in spring 2017 at 201 E. Ninth St., Georegetown.

Mueller said the city has made for a good landing spot after his transition out of Austin, where he was involved in several barbecue ventures. Since opening, the Black Box team has operated out of a small trailer with an outdoor seating area nearby.

“It was a great move because (Georgetown is) more laid-back. We have a great setting out here,” Mueller said. “It’s more relaxing.”

Black Box’s new location will also bring additions to its barbecue menu. The new restaurant will also offer evening hours of operation and be open on more days of the week than the existing trailer, which opens about 10:30 a.m. Thursdays through Sundays and operates until the menu sells out.

Mueller said the future restaurant will also have a separate bar menu with items like barbecue sliders.

Out of its food trailer on Ninth Street, Black Box serves a menu including many Central Texas barbecue staples, including brisket, beef ribs, pork ribs and beef sausage. Mueller said since moving his business to Georgetown, he has also introduced special items, such as prime rib and tomahawk pork chops.

As a member of a legendary Texas barbecue family­—Mueller’s grandfather opened Louie Mueller Barbecue in Taylor in 1949, which has since become known as the “cathedral of smoke”—Mueller learned from the best. But he has developed his own approach over the years of working in small spaces and trailers: one that eschews the popular barbecue style of cooking meat at low temperatures for long periods of time.

“I’m known for (cooking) hot and fast,” Mueller said. “I had to do it out of necessity. ... It’s definitely not how my dad taught me to cook, but it works for me.”

Correction: An earlier version of this story misspelled Mitzi Gomez's name.
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