What is it about the BBQ that brings everyone to the table?  The smell, the smoke, the heat, the flavors, the fire or all of the above.  Is it sauce or dry rubs that brings out the best flavors? How does it differ from coast to coast and what are the familiar barbecue sauces versus these newest flavors being introduced by inventive chefs.  Whatever it is, its on the mind of America where everything you can imagine takes on the flavor of the grill when its smoked or roasted over a flame.  The restaurant brokers are focusing on the cuisine that ranges from high on the hog (or high end) restaurants to roadside grills that take on the character of a backyard cookout.  