Few things scream all American more than barbecue. We love the smell of it cooking, the spices rubbed into it, the marinade slathered onto it, and the resultant succulent flesh tenderized by slow cooking over indirect heat.

New to the sit down restaurant community is locally owned R and R Bar-B-Que located at 110 Morgan Mill Road. While the building housing the eatery is new, the business is not. Owners Rodney and Tammy Dylan have been serving the community their highly favored fare for nearly nine years. What began as a part-time hobby operated from a booth at the Chicken House Flea Market has grown into a sizable enterprise that now keeps the Drivers busy the entire week with the store open Wednesday-Sunday. The couple managed to squeeze in a few moments recently to visit with the E-T and dish about the art of keeping their customers well fed and happy.

Question: Rodney, you were an electrician by trade before your business took off. What led you to the culinary field? And how is the restaurant business compared to your previous vocation?

Answer: (Rodney) "Cooking is just something I like to do, so we went from there. First it was a hobby. But I was tired of crawling up into attics and underneath houses as an electrician. And we wanted to do something we really liked."

(Tammy) "You work 24 hours a day, seven days a week--people donít understand that. Itís not just a hamburger you throw on the grill and itís done.We actually start cooking on Tuesday and make all the homemade sides and the barbecue and ribs, and that continues all week."

(Rodney) "And on Monday we are ordering food and prepping for the week to come."

Question: You previously had a small kiosk where you developed a loyal following. What makes your food so special it brings your customers back?

Answer: (Tammy) "Itís because we are actually here. Thereís not someone else doing it for us. Weíre the ones that make sure it gets done the way we want it to get done. We donít have someone running or cooking it all for us. And all of our sides and desserts are homemade. It's hard work, but everything is starting to get a little easier."

Question: With crowds willing to line up and wait to get in, you know your are doing something right. How are things different here in the restaurant, and what are your plans for the future of your business?

Answer: (Tammy) "Weíre still learning everyday. We had to hire people because we canít do it all ourselves."

(Rodney) "Here we have a salad bar. And we want to do more?have appetizers, homemade fries and a steak night. We're a long way from the Chicken House."

(Tammy) "It's a little overwhelming at times, but we know we are very fortunate."