I am going to be in Austin on Wednesday and I am planning on going to Franklins for lunch. Since its forecasted to be 103 on Wednesday how long can I expect the line. Any insight will help.
First thanks for all the great answerers this week. I really liked your thoughts on cooking rib eyes a little longer to make it more tender. Anyway, the question I have is this. What technique would you use to produce crispy chicken skin on the WSM?