Not every customer who comes into chef Robert Palmgren's barbecue shack wants seasoned fries (the waitresses almost always ask in advance, just in case), but the "secret seasonings" do add a nice punch to the thick, crunchy fries. Probably because the seasonings have more than a hint of Palmgren's award-winning barbecue rub -- a recipe he won't give away. He will confess, however, that he (like most area barbecue vendors) uses frozen French fries, but not just any frosty spud. "I buy the most expensive frozen potato product on the market, because great barbecue has to be accompanied by great fries," he says.
