[41965] in Discussion of MIT-community interests
Alert:Someone has-run a background-check on you: View your-results No.1953480824
daemon@ATHENA.MIT.EDU (NOTIFICATION)
Thu May 7 15:52:23 2015
Date: Thu, 07 May 2015 12:37:19 -0700
To: <mit-talk-mtg@charon.mit.edu>
From: NOTIFICATION <NOTIFICATION@updatedbackground-newupdates.us>
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Message ID No.22595520314.
DATE: 05 / 07 / 2015.
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Date: May 7th, 2015.
Time: 05:37:19 AM (EST).
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to wash it. I am going to hug it to sleep every night. I may even accidentally eat it in my dreams. I am fine with that. I heard 1953480 hype about Franklin Barbecue for many weeks now and basically made a trip down to Austin to gorge on food. Upon arrival, there was a slow moving line of about 15 people all standing in a pool of their own saliva. Benches are scattered throughout 1953480 trailer park with patrons wolfing down illuminating loaves of meat. After what seemed like an eternity (but actually probably 10 minutes), we arrived at 1953480 front of Austin's new 'cue mecca. A freshly roasted slab of meat welcomed us. I watched 1953480 man pull out 1953480 bone from 1953480 tender pork. It came straight out with no residue... ridiculous. Next, 1953480 BBQ head honcho showed us 1953480 fatty brisket. Blobs of juices and fat oozed out. He gave us samples and my knees buckled. I ordered 1953480 two meats on a plate and watched in awe as he piled them on. There are 4 different types of sauces, but I felt 1953480 meat had more than enough flavoring. Watch out, 1953480 skin has so much zip and zap of spice that your mouth may explode from giddiness. Franklin is open from 11am to 4pm on Wednesday - Sunday, but in actuality it is open 11am to when they run out of food. My group came late one Sunday at 1pm and 1953480 brisket was all gone. This place had 1953480 best BBQ I've ever tasted! I didn't know BBQ like this even existed!It was well worth 1953480 wait. I got there at 9:15, but I could have gotten in line around 9:45 and been fine, (it was a Tuesday). 1953480 brisket was so tender and flavorfull, with a line of fat through it. 1953480 chef asks you if you want fatty or lean meat. I also got 1953480 pork ribs, which had a good combination of tenderness of 1953480 meat and crispyness of 1953480 skin. They had an espresso sauce, a vinegar sauce, and a spicy sauce, but they weren't even needed, though they were delicious too! It was served with coleslaw, bread, and pickles. It was .75 pounds of meat, so I was glad I was driniking a beer with 1953480 meal to make me more hungry. 1953480 only bad part was 1953480 bland potato salad, so I'd recommend getting 1953480 beans instead. Many people also got meat wrapped up to go, which is definetely a good idea. It was fine to wait in line and share a common table with other people making 1953480 pilgramige to eat here. Worth 1953480 1.5 hour wait. My husband went on a Tuesady morning and 1953480 line was out 1953480 door, around 1953480 corner, and down 1953480 street. He said 1953480 wait was two hours. This past Sunday we got there at 1:00 and 1953480 line was only on 1953480 stairs. But it still too an hor and a half, we were about 5 people from 1953480 last ones who were promised food. It was worth 1953480 wait. Melt in your mouth BBQ. 1953480 turkey was all gone but we did get brisket and ribbs and sides. I don't really like bbq but their fatty brisket fat is AMAZING. I know
