macin cheese is a good one. collard greens, sweet potatoes on the grill. tomato cucumber. we do a lot of produce on the grill at the restaurant. other than that, whatever is in season and flavorful. kimberly: what is one of the favorite dishes when people come to your restaurant that is one of your signatures? macin cheese. that is one of our biggest. coleslaw is standard for 20 years now. collard greens. bob: you eat mac n cheese since you were a boy. greg: right out of the box. does it matter kind of like barbecue you have? can you do just as good with a hibachi? you can do hibachi. it depends on the size of the meat you got which is always an issue. if you do indirect, you need a lid. if it s straight grilling, open grill is fine. but if you barbecue, use
collard greens. bob: you eat mac n cheese since you were a boy. greg: right out of the box. does it matter kind of like barbecue you have? can you do just as good with a hibachi? you can do hibachi. it depends on the size of the meat you got which is always an issue. if you do indirect, you need a lid. if it s straight grilling, open grill is fine. but if you get barbecue, use foil to cover your meat and let it go that way. from the smallest to the biggest. grill or barbecue it. greg: what is most important tool to have, the most underrated tool? good common sense on how to cook. bob: when i barbecue, i check to see if it s done, i cut it open to look at it. that is a no-no? no. let the juices stay inside. feel it with your finger or