Mueller Austin

Shop the Farmers’ Market for your Next Cookout

July 31, 2019

Summer is the best time to host a cookout, and we’ve created a menu and recipes to celebrate the best of the season based on offerings at the Farmers’ Market. Stop by any Wednesday evening or Sunday morning for the freshest produce, meats and more, then enjoy a meal at one of Aldrich Street’s popular eateries. Parking is available for $1 per hour in the McBee Garage just a couple of blocks from the Browning Hangar.

Sweet and Spicy Skewers

Half of a Watermelon 
4 Poblanos  
4 Sweet Bell Pepper 
1 Sweet Onion
Honey-Glazed Chicken from Smith and Smith Farms

*Slice veggies and fruit into 1” inch thick strips

Honey-Glaze Chicken Marinade

¼ Texas Honey
2 Tablespoons Soy Sauce
1 Teaspoon Red Pepper Flakes
2 Teaspoon Salt
1 Tablespoon of Lemon Juice

*Lightly coat fruits and veggies in olive oil after stabbed through skewer. Add marinated chicken in between fruits and veggies. Grill for 12-15 minutes.

Roasted Sweet Corn Salad

1 Grilled Avocado (Medium Heat for 3 minutes)
¼ Cup Roasted Sweet Corn
¼ Cup Texas Peaches (Diced)
2 Tablespoons Jalapeno Pico
2 Tablespoons Skinny Street Corn Dressing

Skinny Street Corn Dressing

1Cup Plain Greek Yogurt
2 Teaspoons Cayenne Pepper 
1 Teaspoon of Texas Honey
1 Teaspoon Black Pepper
½ Teaspoon Cumin
1 Teaspoon paprika

Jalapeno Pico

½ Cup Heirloom Tomato (chopped)
½ Cup Red Onion (Chopped)
¼ Cup Jalapeno (Chopped)
½ Lime (Squeezed)
½ Teaspoon Salt


Shirttail Creek T-Bone and Roasted Peach Salad


Set steak out 40 minutes before hitting the grill.
Sprinkle Salt & Pepper, lightly coat in oil. 
Sear both sides over high heat for 2 minutes each
Cook both sides over medium heat for additional 3 minutes each

Grilled Peach Salad

1 Grilled peach
2 Tablespoons of Garlic Balsamic Vinaigrette
Sprinkle of Texas Goat Cheese from Goatilicious Farms
Sprinkle of Green Onions (Chopped)
Sprinkle of Fresh Dill

Grilled Peaches

Slice Peachin half and take out pit.
Toss peaches in olive oil, salt and pepper
Grill 4-5 minutes over medium heat, turning once.
Slice after grill.

Garlic Balsamic Vinaigrette

½ Cup of Balsamic Vinegar
3 Tablespoons of Texas Honey
2 Tablespoons of Honey Mustard
1 Cup of Olive Oil
2 Garlic Cloves (Minced)
2 Teaspoons of Salt
2 Teaspoons of Pepper


* In a small bowl, combine the vinegar, honey mustard, pepper, salt and garlic. Add the oil slowly, whisking constantly.

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