@buddly47 - I didn't really have a point.... so to hell with punctuation ?  (I did stress smoked salt and wine with burger twice though.

okay bbq king!  I'm just gonna mention this once- stop being a king and become a gOD.  http://www.savoryspiceshop.com/  this and a liquor store can elevate this kingly grillin' to that of sacrbetter for the wine aificial offering....note here I didn't say sacriligeous and I used a little g so as not to offend much as jokes go.... I believe in the bison burger- but as I'm always watching food, and not as in see-food dieting watch my death coming, I have to say Ibison burgers if they must cheese, what's wrong with basted with berry vinager portabellos under a chunky jack sauce *monterey jack cheese- not jack daniels.... this going on with a merlot moistened bison burger?  (why merlot?  they're very berry!   and so often the gals like a fruity wine and sangrias are just a different taste altogether...perhaps remeniscent of memories left in the past)    I firmly believe in general that the smoked sea salt is critical to your glory  *you can snob it up with me with the spice shop offering OR make it yourself with a lil liquid smoke dripped into a bowl of salt and after it dries? get the salt out and into granuals again.)    this alone is the the next many years burger secret  *I've done the worschteshire sauce/soy things too but as fads go and mind you mine is one too, styles mark time too...note the sangria?.... a totally seventies slow-cooker porkchop dish from the seventies roast of beef ....then the 80's pasta inclusion of wine fad then wine drops into obscurity for a bit...you know mad dog 20/20 in the popsicle colors and that same nasty taste)  then arbor mist brings back home wine drinking when box wine gets its own snubbing which is unfortunate it's better for the wine which most people aren't interested in that type of snobbery care)    and voila fashion in winey food is back but not so much sangria which got snubbed for merlot and fizzy fruit wines

now  I'm so stuck in the true bbq style (there is NO such thing just arguments) where if it takes forever it's better.... don't boile the ribs but slow roast them to brilliance overnight....  I'm becoming a fan of the steamed ribs baked off- no they aren't better but i do get to eat the same day my food hits the oven/grill/pit.  I can mimick that stewed/bbq consistancy of soft everywhere relaxed because it cooks the connective tissues to jello.  most people like this...cut it with a fork consistancy.  but I'm learning- this is the point  

and dang, I feel a bit bad I missed your bash popeye's papa...that is amusing how much it fits as mini knick names/ monikors go. 

and I'm not kidding,  foods have a style- "classic" grillin' captures an essence yet somehow it on inspection is ever so modern.... bison burgers never really were part of the post civil war usa diet and now?  popular again when daniel defoe maybe didn't bring the indian mystique back but the style came back all on its own but in a new way.

i know it's mega late, but meat on da grill is a timeless classic -- guaranteed to make your mouth water when you haven't eaten yet!!!

Thanks for sharing, my friend!!!

Btw, it's looking like John Wall will be the #1 overall pick in the NBA Draft -- and I hear that Coach Cal has reloaded your Cats for the 2011 b-ball season.