[Making Liquid Smoke]

I've seen smoked onions used in recipes. Makes me think of perhaps smoking something that can be used to make a broth that can be reduced to a liquid smoke strength/consistency?

[Things from the professional kitchen that every home cook should have]

Cambros.

[Holding meats in a BBQ restaurant]

I can't think of any reason to hold meat in a smoker...an Altoshaam or similar hot holding cabinet would probably provide the most even and controllable environment. Most smokers that I know of have a simple on/off crude uninsulated heating element. How long are you trying to hold the cooked meats before service?

[An Egg Cooked in a Hole in a Slice of Bread]

I'm from central Ohio, and my dad called it a "one-eyed jack."

[Chicken kebabs]

I agree with the choice of breast meat for the kebabs-more "non-foodie" friendly. I would stay away from a marinade and go with a brine for a couple of hours (if using wood skewers add them to the brine too, it'll keep them from burning as bad) and then a heavy seasoning right before grilling.

[How is your food tasting?]

As a non-American who has never heard that particular question asked in a restaurant, I must say that it does strike me as a little weird.  It seems... overly specific, somehow. 

I shall certainly be on the lookout for it on my next trip to Ohio this summer.

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I guarantee that you will not be asked "how is you food tasting" while on your trip to Ohio.