Whether attacking brown-butter cauliflower with a steak knife or sucking crawfish heads, F&W's Kate Krader stops at nothing to find the b...
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I got a tip from barbecue guru Daniel Vaughn to specify “fatty side” when I ordered the sliced brisket at this shack, a 15-minute drive from downtown. He was so right: The meat is unctuous, tender and just smoky enough. gatlinsbbq.com.