We flew into Houston and drove to Austin. About 30 minutes before we hit Austin, we decided to stop at the little city of Elgin’s Southside Market. Approaching the austere barn, about two feet away from the entrance you can already smell that smoky, succulent air.
Walking in, you may think you’re in an oven. You are. You are in a barn-shaped, mesquite- burning ember oven. An oven established in 1882.
All the flavors that will inevitably hit your mouth when you eat the juicy brisket sandwich hit your nose at the door: The sweet bbq sauce, the crispy, fatty goodness sides – but the strongest scent that hits your nose is that rich, steamy, smoke ridden bliss. You are in the back of the line and your mouth is already watering. “I hope this line moves fast,” you think. But the others in line around you aren’t in that same Pavlov induced state. Because they are the locals and get spoiled by the BBQ ridden state of Texas every day. Well – maybe not everyday – but if they so wished, they could always taste the best, juiciest meat that just melts off the bone and into your mouth any day in Elgin.
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