9913 U.S. 59N.
Fannin, TX 77960
Hours: Sun-Thur 10-6, Fri & Sat 10-7:30.
|Method||Oak, mesquite, and pecan; indirect-heat pit|
|Pro Tip||The owner likes to talk.|
The tiny town of Fannin is famous for exactly two things. The first is for being the site of the 1836 Battle of Coleto Creek during the Texas Revolution, where Texians under Colonel James W. Fannin surrendered to the Mexican army, only to be marched to Goliad and executed en masse several days later. The second (and happier) source of the town’s notoriety is that it is home to a tidy red building with a…
The sign outside reads “World Famous” and Louis McMillan won’t hesitate to tell you how good his barbecue is. He was about done for the day, so we admittedly got the tail end of the days offering, but this wasn’t praiseworthy. Sausage was barely warmed through, and I had to question whether it had even hit the smoker. The ribs certainly had. They were so overcooked that the bones were rattling around in the to-go…
The secret? “Love,” says Louis McMillan, the owner of this six-table outpost in this tiny town, just west of Victoria. Corny, sure, but that love—along with sixteen-plus hours over an oak-pecan-mesquite mix—turns out moist, tender brisket and fat little baby back ribs that are nicely charred on the outside and pink on the inside.