Waiting in line at Franklin BBQ (doing what has to be done)

Fatty brisket, ribs and sausage at Franklin's BBQ

Fatty brisket, ribs and sausage at Franklin’s BBQ

Franklin BBQ is legendary. It is supposed to be the best barbecue in the country. Aaron Franklin started his company as a food truck back in 2009 and moved into a brick and mortar building in 2011. Every day, without fail, he sells out of his amazing brisket.

Franklin's BBQ

The doors open at 11am…the line starts as early as 6 am! People bring chairs, books, coolers and make waiting for 3-6 hours as much fun as possible.

This was on our list as the one “must do” thing in Austin so we bought an inflatable cooler, a 6-pack of local beer and woke up at 7am yesterday to brave the line.

The line already forming!

The line already forming!

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Homemade tortillas, smoked brisket tacos & a trip to Texas

Smoked brisket tacos on homemade tortillas

Smoked brisket tacos on homemade tortillas

My mind is on BBQ, Tex-Mex and tacos.

This could be because my husband and I will soon be traveling to Austin for a week to eat and drink our way through the city. (Hello Franklin Barbecue — we’re coming for you!)

Or it could be because of Podnah’s Pit — a Portland BBQ institution that within the last few years opened La Taq, their sister restaurant. La Taq specializes in seriously tasty Tex-Mex and is responsible for introducing my husband and me to a previously unknown form of deliciousness: smoked brisket tacos.

Ever since January, when we first dined there, my husband has been dreaming of them. In fact he’s already slipped away once without me to indulge in a late-night taco fest. Not that I’m bitter. Well I would be but he was smart enough to bring me home a chicken sopa.

A few weeks ago I found myself at home with the remainder of my bag of masa and a pound of smoked brisket (bought straight from Podnah’s). It seemed like the kitchen gods had a plan for me!

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