BBQ of the Gods

I waited 4 hours for some Barbecue in Austin. Was it worth it? The short answer? Oh hell yes!

Sure the idea of brisket, ribs, and pulled pork sounds less than appetizing at 8:30am, but by the time you stand in line for a couple hours, ordering the whole enchilada becomes a very good idea.

So I dragged my butt out of my luxurious fluffy hotel bed at a very civilized 8:15 am to get in line at Franklin Barbecue in East Austin to patiently wait for the meat masters to open the smoky wood doors.

I had heard many good things about this place. It was ‘amazing’, ‘delicious’, ‘like no other’, but I also heard there were often lines that were four hours long.

Could I be bothered to wait that kind of time in line for some barbecue? Was it really that good?

Dubbed as the best barbecue in the America, I couldn’t go to Austin and not at least try.

So I waited, and waited and waited some more.

It opens at 11am and serves until everything sells out, which is about 3pm. But the line starts as early as 7am.

People come around selling drinks and chairs were there for those tired from standing, but all in all the time went relatively fast.

We planned our meal to a tee so there wouldn’t be any delay of devouring the juicy meat once at the front of the line.

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We order the chopped beef sandwich, brisket by the pound and some ribs along with all the obligatory sides. And for all our hard work of standing in line and waiting so long, the nice guy at the chopping table threw in a bit of pulled pork and some extra ribs to try.

I was salivating by the time I sat down. Just standing in line inside the shop was hard enough. And while I have never been a big fan of meat for breakfast, this plate of goodness went down like a dream.

The verdict: I was glad I waited in line. I mean, I am a New Yorker; all I do is wait in lines.

I don’t know if it was the wait that made me extra hungry or the smell from inside the shop, but the meat was cooked perfectly. It just fell of the bone. The sandwiches were served in those beautiful soft sweet buns and the coleslaw! I mean who doesn’t love a bit of coleslaw with their barbecue.

If you can put up with the idea of waiting, I highly recommend it. Get there at 7:30 am and you will be first to order when doors open at 11am. Or do what I did and get there at 9am and wait the same time but eat at 1pm. Just make sure you bring your book, iPad, phone, your friend; whatever that will get your through.

Steph_profHerstory is a weekly column on women and travel by Steph Ridhalgh. Steph is a Sydney born; New York based television producer and travel blogger. Not one for being quiet for too long she simply loves talking about travel and lifestyle.

Steph is the founder of STEP(h) ABROAD, a travel and lifestyle resource for those who love to be in the know and know how.

Connect with her on the web, Facebook and Twitter.

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