Event > Stomp n' Holler BBQ Fest

Stomp n' Holler BBQ Fest

Heritage Square, Downtown Taylor, TX
Saturday, June 3, 2017

If you have ever craved the chance to compare Lockhart’s Original Black’s Barbecue conjures up to the meat by Taylor’s Louie Mueller’s, then sample Fort Worth’s legendary Riscky’s BBQ and Houston’s innovative Pappa Charlie’s BBQ all right next to each other, well, that opportunity is nigh.

The Taylor Stomp’n’Holler BBQ and Music Festival will showcase 10 of the state’s top professional barbecue Pit Masters June 3 on the city’s Heritage Square.

“When we say we have 10 of the top Pit Masters in Texas, it’s the same as saying we have 10 of the top Pit Masters in the world,” bragged Tim Mikeska. Mikeska, a barbecue legend in his own right, is the Que Guru responsible for recruiting the Pit Masters appearing at Taylor Stomp’nHoller. “Folks don’t often have the chance to sample the caliber of barbecue we’ll have in Taylor the first Saturday in June. This is gonna be a treat.”

If the piles of pit-smoked meat isn’t enough to entice you, the evening will be capped with a performance by the Grammy and multiple CMA award-winning band, The Mavericks.

This band’s new album, A New Day, is on top of the Americana charts and is tearing up the airwaves. They will kick off at 8 p.m.

Opening for The Mavericks will be Rosie Flores, the Rockabilly Filly, and the bluegrass stylings of Whisky Shivers. Both bands are known for their high-energy performances and will set the stage perfectly for The Mavericks.

There will be plenty of ice cold Shiner Beer, Mike’s Hard Lemonade and Topo Chico on hand to help wash down the incredible array of smoked meats the Pit Masters will have available.

All three levels of tickets are still available.

For $100 each, Holy Smoker VIP ticket holders will enjoy the best barbecue ever tasted beginning at 2 p.m. Saturday -- an hour earlier than regular ticket holders. Each VIP ticket holder will receive a limited-edition Stomp ’n’ Holler 2017 t-shirt, coupons for two free beverages and access to the VIP area and standing room only section in front of the stage for the concert.

VIP ticket holders will also have shortened beer lines throughout the festival and dedicated porta-potties. These are not insignificant perks and only 500 of these tickets will be sold. At press time, only 350 of these tickets remained.

Combo Platter ticket holders pay $65 and get to enter the festival grounds at 3 p.m. These ticket holders will barbecue from the revered Stomp’n’Holler Pit Masters and experience all of the live music.

Concert-only prices are $35 per ticket and only 1,250 of these will be available. The web site calls these Closet Vegetarians because, well, these ticket holders care more about the music than the barbecue.

Many of the Stomp’n’Holler Pit Masters have said they will hang around and sell so concert-only ticket holders should be able to buy some award-winning barbecue but there are no guarantees — except that Shiner and Mike’s Hard Lemonade will be available all night long.

Tickets are on sale now and are selling fast.


Pit Masters scheduled to appear



When there is a list of top barbecue in the country, Louie Mueller Barbecue in Taylor is usually on it. Louie, himself, managed the town’s first Safeway store back in 1936, from there, he went on to open his own store and then, in 1949, his barbecue joint. The store relocated to its current location at 206 W. Second St. in 1959. Bobby took over the family business and when Louie retired in 1974.

The place was featured in Chris Elley’s highly acclaimed documentary, "Barbecue: A Texas Love Story," in 2004 and the next year in the Emmy-winning documentary, "the Masters of Texas Barbecue" by Russell Yarnell. Many awards and accolades later, Louie Mueller was named the "Official Best Barbecue in Texas — 2008".



Vencil Mares served as a medic in World War II. When he returned to Central Texas after the war, he went to work for Southside Market in Elgin making $25 a week. It was there, working in the smoke pit, that he learned the secrets of the barbecue trade, including how to make his much acclaimed sausage. Eventually, he saved up enough to buy an old railroad hotel north of the tracks in Taylor and opened Taylor Café in 1949. Taylor Café’s hundred-year-old building is as distinctive as Vencil’s ketchup-based barbecue sauce, complete with jukebox, mismatched bar stools, and an antique cash register. Taylor Café has been housed in the same building since it opened and the quality of its menu have never waivered.



The Stiles Switch BBQ & Brew team is led by Taylor native and owner Shane Stiles along with lead pitmaster Lance Kirkpatrick. Kirkpatrick brings more than 15 years of industry experience and an impressive resume to the table.

Named after the historic 1800s I.&G.N. Railroad stop Stiles Switch, Texas, Shane’s inspiration is derived from his admiration of the Texas BBQ Legends he was raised on growing up in Central Texas. Stiles Switch plays tribute to these Texas “greats” by assembling a passionate team with decades of industry experience. Stiles is focused on setting the bar high with his “no corners cut” methods of preparation and selection of quality product.



The “Original Black’s Barbecue” opened in 1932. Now four generations of the Edgar Black family later, the Original Black’s in Lockhart is the oldest BBQ joint in Texas, always owned by the same family! Named a “Top 50 in Texas BBQ Joint” by the Texas Monthly magazine, the Original Black’s BBQ continues to serve generations of Texans.



Wesley Jurena credits his dad – Charlie – for getting him hooked on barbecue. He cooked his first brisket in 1983, when he was 18.  After what he says were “25 years of burning meat in the backyard,” he moved on to the competition circuit where he competed for five years before setting up shop out of a 20-foot trailer. Receiving acclaim from some of the top barbecue voices in state, Pappa Charlie’s opened its brick and mortar restaurant in October 2015



John Brotherton is working to put Pflugerville on the barbecue map with his catering and pop-up Brotherton Barbecue. John has worked in the Hall of Flame BBQ in Pflugerville and Curly’s in Round Rock and brings flavor to the table. You won’t want to miss it.



First established in 1882, Southside Market & Barbeque is the oldest BBQ joint in Texas! Started in Elgin, Texas by William J. Moon selling fresh meats door to door from the back of a wagon. With no refrigeration to store his overstocked meats, Mr. Moon began smoking them, over Texas post oak wood, to sell as barbeque. Using his beef trimmings to make sausage, Southside quickly became known for their Original Elgin Hot Guts! When Mr. and Mrs. Ernest Bracewell bought the business in 1968, they continued the tradition of serving top quality meats while also working to make Southside more of a family friendly, all-inclusive market and dining option for the Elgin community. Now owned and operated by third generation Pitmaster Bryan Bracewell, Southside has grown to two restaurants with butcher shops as well as a USDA inspected processing facility where the company produces and distributes Southside branded sausage and barbeque products across Texas and many other states in the USA.



Serving Central Texas style barbecue in East Austin since December 2012, Micklethwait’s house-made specialties include house-made sausage, brisket, sliced pork shoulder, house-made bread and pickles, and unique desserts and sides such as homemade moon pies and jalapeño cheese grits. They won the Austin Chronicle’s Beef Rib Smackdown in January 2014 and have been featured on The Jimmy Kimmel Show, The Cooking Channel’s Eat Street, The Discovery Channel’s Barbecue Paradise, The Wall Street Journal, Esquire, Texas Monthly, and more!



Riscky’s BBQ has been around for over 75 years serving up the finest in mouth-watering ribs, BBQ sandwiches and chicken and so much more.  The world renowned Riscky’s barbeque is hand-rubbed with “Riscky Dust” and slow smoked for hours. According to the folks that work at Riscky’s and the customers who frequent the restaurants, Riscky’s has become a legend in Texas barbeque.



If he looks familiar, it's because Pit Master Robert Sierra was featured as a Heinz BBQ Sauce Brand Ambassador who helped create Heinz Texas Style Bold & Spicy BBQ Sauce.  Robert and his S&S Pit Crew competition BBQ Texas from San Marcos has won numerous Grand Championships and Reserve Grand Championships.  Robert was featured on the Travel Channels BBQ Crawl, All You Can Eat Meat and on Jimmy Kimmel Live TV Programs.    Competition style Texas BBQ is highly regarded as the best in the US

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