(16 a pound). Its still the best thing on the menu. Sauce: The best barbecue is sauce-optional. Phone: (210) m, in 1950, on a 500 loan from his father, Bill Miller opened a small poultry and egg business. Rating: Once was enough, read More, both kinds were dry and fell apart like loose stone walls, with smoke that lent more color than flavor. Bill Millers sweet, thick ketchup red is a necessary accessory. It was lacquered and smoky and still fairly juicy (5.80 for half a chicken). Hot, crunchy and lots of it for the price.

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Fried chicken led to hamburgers and then to barbecue. That niche is moderately priced barbecue and fried chicken in a cafeteria setting built for speed. Today there are 68 Bill Miller Bar-B-Q restaurants. Im looking for art. But the brisket was better than the pork ribs, trimmed down to petite. As barbecue outriders, both the ham and turkey punched the clock with a 50-50 split of salt and smoke (16 a pound but the ham suffered under a rippled, chewy rind. Bill Miller semi-retired upon Balous graduation in May of 1966. Unpassenden Inhalt melden, wählen Sie eine der folgenden Optionen aus. Friday;.m.-9:30.m. When Bill Miller planned a vacation to Europe between Balous Millers junior and senior years of college, Balous ran the restaurant business that summer and then decided to make Bill Miller Bar-B-Q his career rather than pursuing his plans for teaching school.

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