8couponsAshburn
FindNear
Bill Miller Bar-B-Q is a Family Restaurant In 1950, on a $500 loan from his father, Bill Miller opened a small poultry and egg business. Three years later Bill Miller Bar-B-Q began as a small fried chicken-to-go restaurant. Fried chicken led to hamburgers and then to barbecue. The second restaurant opened in February of 1963. Today there are 69 Bill Miller Bar-B-Q restaurants. From the beginning, Bill Miller Bar-B-Q was a family business. Faye Miller served as a cashier and hostess while raising their four children. The children learned how to work and were raised learning the operations of the business. They worked in the restaurant during the summers and on weekends. When Bill Miller planned a vacation to Europe between Balous Miller's 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. Bill Miller semi-retired upon Balous' graduation in May of 1966. As his brothers, John and Douglas received their degrees, they joined him in the restaurant business. The three brothers and their brother-in-law, Louis Vance, have worked together now in excess of thirty years. Business Philosophy Bill Miller always believed he could provide better food and service than most people in the food service business. Time has proven him to be correct. There were few, if any, food-to-go outlets in those early years, and Bill Miller Bar-B-Q was one of the first to offer quality food-to-go and five minute service, which was unheard of at the time. Bill Miller Bar-B-Q's concept of serving barbecued meats and fresh pies and breads on a daily basis from a central commissary is unique to its industry. Bill Miller Bar-B-Q offers a quality catering service, serving groups as small as 100 to as large as 10,000. Our barbecued brisket is a truly unique product. All of our barbecue is cooked with 100% hill country live oak wood in a brick pit. Natural gas or electric heat is never used to cook our barbecue, only wood, heat and smoke. Bill Miller designed the original barbecue pits he used in the 1950 's and the large industrial sized ones used today -- that will cook up to 2,500 pounds of brisket at one time in 18 to 20 hours. Basic Operation Bill Miller advocated a central kitchen (commissary) concept. This provided economical purchasing and preparation. The central office of Bill Miller Bar-B-Q operates a commissary, sausage kitchen, bakery, laundry service and warehouse. The plant is built according to Federal meat-packing guidelines and is inspected by the City of San Antonio and The State of Texas. The ultra modern commissary kitchen specializes in the barbecue of USDA grade beef, cooked over Hill Country Live Oak fires. The bakery specializes in baking bread and pies daily. Bill Miller Bar-B-Q presently operates 69 restaurants in the San Antonio, Corpus Christi and Austin markets, primarily selling specially prepared barbecued meats. The restaurants have dining rooms and food-to-go service. Bill Miller Bar-B-Q owns all its own real estate and buildings and operates its own distribution center.

Bill Miller Bar-B-Q Coupons

Sign up to get alerts as soon as new deals are found.

You might also like these deals:

Aeropostale
20% Off
Online only! 20% off $100 Purchase with code AFFSAVE20
JCPenney
60% Off
60% OFF Kids pajamas & robes select styles sale $8.80-$21.60, reg. $22-$54
Michaels Stores
20% Off
20% off All Regular Price Purchase Using Promo Code: 20MADEBYYOU
Booking.com
Sale
Save up to 50%! Free cancellation on most rooms.
Expedia, Inc
15% Off
Visit Pittsburgh - 15% Off Select Hotels! Terms apply
L'Occitane en Provence
$20 Off
New Customers get $20 off your $70 purchase! Use code NEWVIP.
Macy's
40% Off
40% Off Select Men's Styles From Buffalo, Sean John, Calvin Klein Jeans. Shop Now At Macys.Com! Valid 2/9 Through 2/10!
Hotels.com
Sale
US Hotels.com: Save big NOW on all hotel bookings with up to a $100 Cash Back Rebate with code REBATES20! Book by 12/31/20, Travel by 3/31/21.

About Bill Miller Bar-B-Q

Bill Miller Bar-B-Q is a Family Restaurant

In 1950, on a $500 loan from his father, Bill Miller opened a small poultry and egg business. Three years later Bill Miller Bar-B-Q began as a small fried chicken-to-go restaurant. Fried chicken led to hamburgers and then to barbecue. The second restaurant opened in February of 1963. Today there are 69 Bill Miller Bar-B-Q restaurants.

From the beginning, Bill Miller Bar-B-Q was a family business. Faye Miller served as a cashier and hostess while raising their four children. The children learned how to work and were raised learning the operations of the business. They worked in the restaurant during the summers and on weekends. When Bill Miller planned a vacation to Europe between Balous Miller's 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. Bill Miller semi-retired upon Balous' graduation in May of 1966. As his brothers, John and Douglas received their degrees, they joined him in the restaurant business. The three brothers and their brother-in-law, Louis Vance, have worked together now in excess of thirty years.

Business Philosophy

Bill Miller always believed he could provide better food and service than most people in the food service business. Time has proven him to be correct. There were few, if any, food-to-go outlets in those early years, and Bill Miller Bar-B-Q was one of the first to offer quality food-to-go and five minute service, which was unheard of at the time.

Bill Miller Bar-B-Q's concept of serving barbecued meats and fresh pies and breads on a daily basis from a central commissary is unique to its industry.

Bill Miller Bar-B-Q offers a quality catering service, serving groups as small as 100 to as large as 10,000. Our barbecued brisket is a truly unique product. All of our barbecue is cooked with 100% hill country live oak wood in a brick pit. Natural gas or electric heat is never used to cook our barbecue, only wood, heat and smoke.

Bill Miller designed the original barbecue pits he used in the 1950 's and the large industrial sized ones used today -- that will cook up to 2,500 pounds of brisket at one time in 18 to 20 hours.

Basic Operation

Bill Miller advocated a central kitchen (commissary) concept. This provided economical purchasing and preparation. The central office of Bill Miller Bar-B-Q operates a commissary, sausage kitchen, bakery, laundry service and warehouse. The plant is built according to Federal meat-packing guidelines and is inspected by the City of San Antonio and The State of Texas. The ultra modern commissary kitchen specializes in the barbecue of USDA grade beef, cooked over Hill Country Live Oak fires. The bakery specializes in baking bread and pies daily.

Bill Miller Bar-B-Q presently operates 69 restaurants in the San Antonio, Corpus Christi and Austin markets, primarily selling specially prepared barbecued meats. The restaurants have dining rooms and food-to-go service. Bill Miller Bar-B-Q owns all its own real estate and buildings and operates its own distribution center.