Discussion Points
- The guys talk to Adam Green of Mac's BBQ in Skiatook, Oklahoma
- Bottled in bond whiskies and allocation selections
- Deep dive in barbecue
- The story of Mac's BBQ and how Adam came to be the owner
- Old school vs new school bbq
- Getting bit by the "bbq bug"
- Competition bbq and learning from the masters
- Pit preferences and differences
- Using the right type of wood
- Holding temperatures and techniques
- Mac's "celebrity steak night"
