> Around the time the TV show had run its course some guy in Calgary
> tried to name his bar "Cheers" but couldn't so he opened up as the
> Bull & Finch".  Knock Off or Homage?  It's still around.

Funny - there's a bar right outside town here called
Cheers, and nobody's given it any guff. Not my favorite
place, but it is open late, which has come in handy.

>  ML> Redbones  ...  barbecue is the best in the state
> Is that name connected to the ethnic group from Louisiana?.

I seriously doubt it - Louisiana, even Black Louisiana,
is not known for its barbecue, and the name more likely
is more literal, referring to the red tinge of smoked 
pork bones (the place claims its heritage is Tennessee).

>       Title: Steve's Smoked Beef Hash

That looks very much like what I've done. I disagree with
the garlic assessment - it doesn't reek if you're careful,
and it doesn't do anything for your cholesterol, either.

---------- Recipe via Meal-Master (tm) v7.04

      Title: Danish Hash with Fried Eggs (Biksemad)
 Categories: Breakfast, Beef, Eggs
   Servings:  4

    1/2 c  Butter or margarine                 1 ts Worcestershire
           (1/4 lb.)                         1/2 ts Salt
      2    Large onions, finely              1/8 ts Pepper
           Chopped                             4    Eggs
      2 c  Peeled cooked potatoes,                  Butter lettuuce and
cherry
           Cut in 1/2 inch cubes                    Tomatoes for garnish
      3 c  Cooked lean beef, cut in                 Coarse (kosher-style)
salt
           1/2 inch cubes                           (optional)
    1/4 c  Regular strength beef broth

  In a wide frying pan over medium heat, melt 3 tablespoons of butter. Add
  onions and cook slowly, stirring occasionally, until they are limp and
  golden (about 15 minutes). When onions are cooked, transfer to another
  container and keep warm. Then, in the same frying pan over medium-high
  heat, melt 3 tablespoons more of the butter and cook potatoes, turning as
  needed to brown on all sides; add to onions and keep warm. Add 1
tablespoon
  more butter to the pan and cook beef, stirring occasionally, until it is
  browned and heated through. Add beef to container with onions and
potatoes;
  keep warm. Again using the same frying pan add broth, Worcestershire,
salt,
  and pepper. Cook over high heat until reduced by about half; then pour
over
  hash mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2
  tablespoons butter and fry eggs until done as desired. Spoon hash onto a
  warm platter and arrange eggs on top. Garnish with the lettuce and
  tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6 servings.

  Biksemad (bick-sa-mod) is the Danish name of this delicious beef and
  potatoe hash. It makes a delightful entree for a casual supper or brunch.
  From the "Sunset Scandinavian Cook Book", published by Lane Publishing
Co.,
  Menlo Park, California.

-----

> ... When scouting for BBQ look for a cartoon pig on the sign.

Oddly, this is kind of true in many parts of the country.
www.newyorker.com/magazine/2017/04/24/americas-most-political-food
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