re: #386 Amory Blaine

I believe deep frying of food on-a-stick is required by state law.

I’m pretty sure that’s a law on the books here in Texas. Maybe.

I’d be willing to bet there’s at least one law here mandating that brisket be prepared with a dry rub, in a smoker, with either mesquite or hickory wood and the barbecue sauce served on the side.