McMillan’s Bar-B-Q

9913 U.S. 59N.
Fannin, TX 77960

Phone: 361-645-2326
Hours: Sun-€“Thur 10-€“6, Fri & Sat 10-€“7:30.

Opened 1974
Pitmaster Louis McMillan
Method Oak, mesquite, and pecan; indirect-heat pit
Pro Tip The owner likes to talk.

TMBBQ Rating: 4

Texas Monthly BBQ Top 50

More Reviews

January 3, 2013

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…

May 21, 2008

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.


May 14, 2013

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 corrugated roof from which issues forth the best smoked meat in Goliad County. Welcome to McMillan’s Bar-B-Q. Located on a lonely stretch of U.S. 59 between Goliad and Victoria, it’s one of those out-of-the-way places that barbecue hounds love to stumble upon. There is a comfortable covered outside seating area, and inside, where chatty, engaging owner Louis McMillan presides, it’s cozy and stuffed with memorabilia, featuring autographed one-dollar bills from customers. The star of the menu is the brisket, as you might expect. McMillan smokes it for fifteen hours using an unusual combination of oak, mesquite, and pecan. Our sampling featured a camera-ready crust that tasted as good as it looked. The sausage was firm, with a nice snap to it, and a good balance of meat, salt, and fat. The sides—beans, potato salad, and slaw—were solidly tasty, and the sauce, medium-thick and with an eye-opening vinegar zip, was outstanding. The only disappointment was our order of St. Louis ribs, which lacked texture and were a bit on the fatty side—not terrible, but nowhere near as good as that brisket.


1 Comment

    Bruce Belvin says:

    Saw a segment with Mo Roca on the Cooking Channel. The owner’s are entertaining. Now I’ll have to go try the food.

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