About this Event
Please welcome Veronica Meewes and local BBQ Pitmasters Wayne Mueller (Louie Mueller Barbecue), Matti Bills (Howdy Child & Three Six General), Boo and Lance Eaker (Eaker Barbecue) to celebrate Texas BBQ: The Art of Low and Slow!
This event is free and open to the public.
- Start time: 7:00 P.M.
- Run time: 45-60 minutes, followed by a signing line.
- Location: The second floor of BookPeople.
The author will be signing and personalizing copies of the book after the speaking portion of the event.
- To get a book signed, a copy of the event book or an item of equal value must be purchased from BookPeople.
- For high volume events, post-talk signing lines can become very long. For such events, we recommend arriving and checking in to the event early as that will get you into an earlier signing group.
Guidelines:
- Seating will be on a first-come, first-served basis and is not guaranteed.
- If you have any other questions, please visit our Eventbrite FAQ. If your question isn't covered in the FAQ, feel free to email us at [email protected].
- All event guidelines are subject to change.
- BookPeople reserves the right to cancel or postpone this event if necessary.
- There will not be a live stream or recording available.
About the book:
Researched and written over the course of two years, Texas BBQ: The Art of Low and Slow is a love letter to one of the state’s most iconic culinary traditions. Through a captivating blend of essays, interviews and vibrant photography, Meewes takes readers on a journey deep into the heart of the Lone Star State to explore the people, places and passion that define Texas barbecue.
From small-town gems to big-city smokehouses, this definitive volume celebrates the pitmasters, the craft and the culture that make Texas barbecue world-renowned. Whether you’re a seasoned pitmaster, a backyard brisket aficionado or a smoke-chasing barbecue pilgrim, this keepsake will be a standout centerpiece for your own collection— or an excellent gift.
Inside you’ll find:
- Profiles of more than 75 notable barbecue spots across Texas
- Gorgeous photography showcasing the people behind the pits—and the meats of their labor
- Essays exploring the history, tools and regional styles that define Texas barbecue
- Interviews with leading pitmasters, historians and tastemakers shaping the state’s barbecue scene
Texas BBQ: The Art of Low and Slow is a feast for the senses and a heartfelt tribute to the people, places and passion that make Texas barbecue truly unforgettable.
About the author:
Veronica Meewes is an Austin-based food, drink and travel writer who has been telling the stories behind what we eat since 2005. Her work has appeared in Food & Wine, Texas Monthly, The Local Palate, Forbes Travel Guide, Travel + Leisure, Afar, PUNCH, Serious Eats, Tasting Table and more. Texas BBQ: The Art of Low and Slow is her fifth book project to date.
About the panelists:
Wayne Mueller is the third-generation owner of Louie Mueller Barbecue in Taylor, the legendary “Cathedral of Smoke” and one of Texas’s most influential barbecue institutions. The son and grandson of pioneering pitmasters, Wayne has preserved the restaurant’s post-oak traditions while refining classics like brisket and iconic beef ribs. Since taking over in the 2000s, Mueller has upheld the legacy that earned a James Beard America’s Classics Award, serving as both curator and steward of Texas barbecue history.
Mattison “Matti” Bills is an eighth-generation Texan, butcher, and pitmaster dedicated to ethical, locally sourced meat. After studying environmental science, she launched Mum Foods, earning acclaim for her Wagyu pastrami, and later founded Three Six General, a San Marcos butcher shop and general store highlighting Texas producers. She most recently opened a San Antonio smokehouse and deli called Howdy Child, where she continues to focus on sustainability and responsible sourcing.
Boo and Lance Eaker are the husband-and-wife team behind Eaker Barbecue, the Fredericksburg restaurant celebrated for its Korean-influenced Texas barbecue like gochujang ribs and kimchi fried rice. Lance, a former IT manager turned pitmaster, honed his craft through backyard experimentation and community cooks, while Boo, born in Seoul, brings her family’s flavors and ferments to the menu. Since opening in 2021, Eaker Barbecue has built a devoted following and helped broaden Central Texas barbecue’s flavor landscape.
By purchasing a book from BookPeople, you are not only supporting a local, independent business – you’re showing publishers that they should continue sending authors to BookPeople.
Thank you for supporting Veronica Meewes, Wayne Mueller, Matti Bills, Boo Eaker, and Lance Eaker and your local independent bookstore!
Event Venue & Nearby Stays
BookPeople, 603 North Lamar Boulevard, Austin, United States
USD 0.00
