Houston Chronicle by J.C. Reid May 17, 2019
Standing in line for barbecue is now a rite of passage for any true Texan.
For some, it’s a social opportunity to commiserate with fellow smoked-meat fans and trade stories of pilgrimages to high-profile barbecue destinations and debate the merits of lean versus fatty brisket.
For others, it’s a necessary evil of Texas barbecue’s growing popularity over the past decade.
The most famous barbecue line in the world is at Franklin Barbecue in Austin. Every day it is open, this popular barbecue joint hosts several hundred hard-core fans who start lining up well before sunrise.
Over the years, would-be entrepreneurs have created a number of side businesses to address the challenges of the Franklin Barbecue line. Future enterprisers have created a line-sitting service that allows guests to pay someone to hold their place in line (since banned by Franklin) as well as a chair-rental service for those not willing to stand for five hours in the hot Texas sun.
Fortunately for Houston barbecue lovers, lines at the most popular local joints aren’t quite as challenging as at Franklin.
A question I am often asked is, “How early do I need to show up to get in the front of the line at (enter name of popular Houston-area joint).†For the most popular places, such as Killen’s Barbecue, CorkScrew BBQ and Tejas Chocolate & Barbecue, I recommend at least an hour before opening time on a weekday and two hours on a weekend.
Once you’re in line, there are a few important rules of etiquette to keep in mind.
More:
https://www.houstonchronicle.com/entertainment/restaurants-bars/bbq/article/The-fundamentals-of-barbecue-line-etiquette-13851693.php
