Kerlin BBQ {Food Trucks}
“We use prime grade, Angus brisket. The only thing we put on our meat is salt and pepper… and patience.” According to owner Bill Kerlin, that’s all you need to cook award-winning brisket.
Bill and his wife Amelis opened their truck in 2013. Since then, they’ve worked to stand out in Austin’s saturated BBQ market, choosing to cook their meat over wood-burning pits instead of gas or electric ones. Further distancing themselves from the rest, Bill says he and Amelis cook every piece of meat sold and admits, “We’re not about the long lines.”
Amelis admits running a business with her partner can spark the occasional eye roll or snarky remark: “It’s not always rainbows and butterflies.” As if on cue, Bill chimes in, “Working together has made our relationship much stronger.” Serving up to 200 pounds of brisket on a weekend day, it must be love.
kerlinbbq.com | 1700 E. Cesar Chavez St.
Kerlin is known for its brisket, but its homemade Kolaches have a following of their own. The sweet dough is stuffed with the brisket, smoked sausage, or pork shoulder. And just like the meat, the duo makes every Kolache by hand daily.
[…] “We use prime grade, Angus brisket. The only thing we put on our meat is salt and pepper… and patience.” According to owner Bill Kerlin, that’s all you need to cook award-winning brisket. Bill and his wife Amelis opened their truck in 2013. Since then, they’ve worked to stand out in Austin’s saturated BBQ market, choosing to cook their meat over wood-burning pits instead of gas or electric ones. Further distancing themselves from the rest, Bill says he and Amelis cook every piece of meat sold and admits, “We’re not about the long lines.” {Read more…} […]