Jim, I agree, great how much we have grown. I can remember when we would have to drive all over the state, not just in selected regions. One weekend in Bamberg and the next in Myrtle Beach, etc. Nothing smoked but sauced up and chopped with no medallions at all and cooked on gas only. Jim, we use to visit BBQ Restaurants with their signature sauce, now even Maurice with his Mustard Sauce offers different sauces. All because we have educated the consumers through out the state about different BBQ and sauces.
May God Bless the SCBA and it's members....David