Amelis Kerlin never saw a kolache while growing up in Barquisimeto, Venezuela. She moved to Texas 22 years ago and has since had plenty of kolaches, but not the fruit-filled variety you’ll find in the towns of West or Ellinger. Kerlin was introduced to kolaches through the pigs in a blanket at shops with the word “Donut” in their names. “The little wiener and hot dog thing,” she said. At the Kerlin BBQ food truck she’s operated with her husband, Bill, in Austin since 2013, they often had leftover meat. She took the extra home and made empanadas, arepas, and even lasagna with brisket, but questioned, “How much brisket can I eat?” Kerlin thought a kolache would be the perfect vehicle for turning a profit on those leftovers.…View Original PostThe post Kerlin BBQ’s Barbecue Kolaches Are Even Better Than I Remembered appeared first on Texas Monthly.