[RKDinOKC]

You can smoke with all kinds of burny flavors, rubs, and injections. Big thing in recent years is whisky or bourbon in the BBQ sauce. But imagine you could soak the wood chips in bourbon as well. And you might as well enjoy a highball while the chips are soakin.

I'm still enjoying the differences in charcoal, hickory, apple, pecan, cherry, and mixes of them.

For lunch I had a Roy Roger's Double R Bar Burger. Hickory grilled burger with black forrest ham, cheddar and BBQ sauce. Tasty.

Glen, was it the Homeland on Bryant?