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”