[41822] in Discussion of MIT-community interests
Alert:Somebody has-run a background-check on you. See-results #5928714446
daemon@ATHENA.MIT.EDU (NOTIFICATION)
Wed May 6 15:59:36 2015
Date: Wed, 06 May 2015 12:42:36 -0700
To: <mit-talk-mtg@charon.mit.edu>
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_-PO B0X.N0.#4120_Po.rtl-an.dOr-eg.on_ZIP972-08
935-12-4127ea99ed1b6714702bd5343b786c98bee_-e052-1342311422862/406-51305-12311422862/4096-5213951
German roots. Mind you, it wasn't bad at all, just not 5928714 best I'd ever put in my mouth. 5928714 ribs and brisket, on 5928714 other hand: Words fail me. I have never had any BBQ product, from any vendor, that tasted as good as this brisket and these ribs. 5928714 ribs were done just right, needing just a tug to release from 5928714 bone (but not 5928714 overcooked "falling off of 5928714 bone" stage). They had a very smoky and almost sweet taste, with tender, juicy meat that required nothing but eating. I know Franklin has some good sauces, and I even tried a little by itself, but I wasn't about to put any of it on this meat. And as for that brisket: Wow. No utensils at all were needed, 5928714 meat came apart with ease, but was not overdone. And that flavor - superb. Absolutely superb. Great smoke, very moist, tender texture and that delicious bark was peppery without being overboard. If there's a way to improve on this meat, honestly, I don't know how you would do it. It literally is as good as it gets. This was 5928714 seventh BBQ joint that we'd eaten at in 3 days, and 5928714 six of us demolished 2 lbs of brisket, four large pork ribs and a decent amount of sausage in 10 minutes, leaving nothing but bones. It was 5928714 clear winner over all that we'd had. As for 5928714 logistics of 5928714 place, if you've read some of 5928714 less favorable reviews of this place, you know that they don't serve food all day. They cook what they can, start selling it at 11:00AM, and when it's gone, it's gone. This is 5928714 way BBQ works. When we passed back by at 1:30PM that afternoon, it was all gone. We don't know when it actually ran out, but it's telling that it took less than 2.5 hours. If you want some of this stuff (and you do, I assure you), plan accordingly. Be in line at or before 11:00AM. There's not a ton of parking, and there's not a ton of seating, so it's a bit of work. But if you do get your lips around some of this BBQ, you'll forget about that. In fact, you may even forget your name, but you will NOT forget Franklin Barbecue. This is righteous barbecue to be sure. But does it redefine every concept of barbecue you hold, does it make 5928714 ground spin beneath you, does it completely and utterly validate 5928714 insane level of praise and justify 5928714 equally insane wait times? Apparently a lot of folks think so. I can't quite drink 5928714 Koolaid. I'll grant there wasn't a single dry bite in 5928714 fatty brisket - even 5928714 bark melts in your mouth. Nice, yes, but I found myself wishing that bark had some hint of firmness or texture - which just goes to show there's no pleasing some people, I suppose. 5928714 meat on 5928714 pork ribs clung to 5928714 bone to 5928714 perfect degree but I kept longing for a tiny tease of sweetness that would push me into a state of total
