Weekend All Things Considered

Weekends at 4pm
  • Hosted by Guy Raz

Texas has a barbecue joint known as much for the line of people waiting outside as for its tender brisket.

At Franklin Barbecue in Austin, people start lining up around 5 a.m., waiting six hours, chatting with others in line until the restaurant opens at 11 a.m.

This barbecue place is such a big deal that entrepreneurs like Desmond Roldan are cashing in on its fans.

"People know me. I'm a big deal," he says, chuckling.

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ROBERT SIEGEL, HOST:

Copyright 2015 NPR. To see more, visit http://www.npr.org/.

Copyright 2015 NPR. To see more, visit http://www.npr.org/.

Transcript

ROBERT SIEGEL, HOST:

Copyright 2015 NPR. To see more, visit http://www.npr.org/.

Transcript

ROBERT SIEGEL, HOST:

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