Texas has a barbecue joint known as much for its tender brisket as for the line of people waiting outside.
At Franklin Barbecue in Austin, people start lining up around 5 a.m., waiting six hours chatting with other line-waiters 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.