Well done but vanishingly rare

Why is Austin’s famed Franklin BBQ always running out of BBQ? Perhaps for a reason related to why I made terrible stir-fry in college.

When I say I made stir-fry, I was giving myself far too much credit. It was awful. Inedible. I had a wok and a stove and a wooden spatula with which to stir onions and bean sprouts and green peppers in scalding oil. I also added beef to the mix. And that was the problem.