You (and your gallbladder) haven’t really lived until you’ve found yourself seated across from the ever-so-sweet and astoundingly skilled Billy Durne of Hometown Bar-B-Que as he hand picks the choicest slices of brisket for you. If you have any hope of recovering before next week’s Brisket King 2016, consider a simple salad of red onion quick pickled in lemon juice, olive oil and salt and tossed with Evolutionary Organics‘ pea shoots and Cato Corner Farm‘s incomparable Dairyere.