[glup]

I've noticed this about BBQ at Bay Area places--liquid smoke and a broiler. I suspect doing it right requires a degree of patience and sustained labor (meat must be tended all day long) that I've only seen at $50+ per head places in cities, and few people are willing to pay that for BBQ. Also IIRC wood fires are harder to permit.

[marak830]

You know, I have been really tempted to go over there (us), and start a business doing that - with a mandatory 3 day previous r eservation system. (Also I'd get to travel around and try all those amazing smoking houses in the us!)