Mike Sutter at the Statesman interviewed New Orleans chef John Besh, who revealed that when he comes to Austin, he gets to cut in line at Franklin Barbecue: "I thought I was going to be stoned, crucified, something...That crowd did not look happy seeing somebody just walk right in and sit down and start eating." He also mentioned that it was "probably the best smoke on a brisket that I’ve ever had." [Statesman]
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