Normalize these kinds of interactions. A) it’s funny, b) that shit seriously gets lodged in your brain sometimes for no fucking reason lmao.
My Facebook messenger is full of these random anecdotes to former classmates. It usually gets left on read or replies are ??? But sometimes it reignites friendships and that makes it worth it.
Remember, everyone else is often just as weird as you are. People just hide it differently. Life is short, have fun.
I like to think this person was high as balls, got super paranoid, and had to get the biggest weight off their chest.
I wish them the best BBQ burgers.
True maturity is allowing yourself to be humbled by something so inconsequential, and going as far as to reach out to an old acquaintance if only to let them share in the laugh.
I once attended a party wherein the host cooked burgers pretty rare, then put them in a crock pot filled with barbecue sauce and set to low.
They were pretty tasty.
I would have been horrified, but I can see how it could be good.
I wouldn’t say I was initially horrified, but I was surprised. It was worth trying for sure.
Have you tried a control condition where you repeat this without alcohol? I am highly skeptical of this.
I drove home after the party, so I didn’t drink that night. What about it sounds so unappealing? It’s not a cooking process that would have occurred to me, but when they described it it sounded okay (and was pretty good, as mentioned). Disgust or horror wouldn’t have occurred to me even if I hadn’t tried them.
Rare steak great. Rare burgers is an off putting vision. I find most BBQ sauce way too sugary but don’t mind a nice glaze of it if it’s a really good sauce. What you are describing sounds almost like a BBQ sauce soup or stew. It’s like a crockpot of ketchup - blech! Not going to argue over taste, to each their own, but man, my stomach literally turns thinking about this. I think this would be a very polarizing dish.
Oh, that’s fair enough. The reason I mentioned the rarity of the burgers is that they kept cooking in the barbecue sauce; if the host had cooked them to medium or more, they would have been unpleasantly well done after the crock pot. As is, I think cooking them fairly rarely ended up with a medium-ish, maybe a bit more, doneness. They were not rare at the point of consumption.
Your point about the sugariness is entirely valid. I don’t have a refined palate now and I certainly had less of one then, but I don’t remember the burgers being overly sugary, even though I have objected to the sugar level in barbecue sauces I’ve encountered in the past. Perhaps it was the brand of sauce. In fact, given the person cooking them, it might have been a homemade one (but I can’t guarantee that). The sauce was definitely not ketchup-like in nature.
You referenced a stew, which makes me think you are thinking of the patties being somewhat lacking in consistency; they were tender, but definitely intact enough to put on a bun and eat like a normal hamburger.
It’s also possible I’m misremembering the process (though I don’t think by much), as it has been quite a few years. I’ve reached out to said party host to see if they can offer further insight. If they can and do, I will elaborate.
Thank you for taking the time to respond to me about your reasoning. Also, I’ve just noticed your username and find it somewhat amusing in this context.
edit: I asked my wife what she thought about the idea (she wasn’t at the party) and she said “that’s basically a McRib.”
edit 2: The host got back to me and confirmed the existence of the food, the McRibness, and the preparation method. He also mentioned that it came from his now-wife’s family from at least two generations back. Perhaps McDonald’s stole it from them.
Ok, this whole thing feels a bit Sam-I-am ish. True to my moniker, I would indeed try this multigenerational mcribness albeit with trepidation, but only from an experienced descendant of the mcribness lineage. I’m not about to stir this beast up in my kitchen this weekend.
I have no memory of this conversation. But it’s clearly to me, and avocados totally my spirit emoji. And would totally wish for barbecue sauce for a burger. Parallel universe maybe?
Forgiveness is as much for you as for them. I hope you find it in your heart to let it go.
Forgiveness is much easier (tastier) when slathered with barbecue sauce.
Everyone always talks about how to serve a dish of revenge. It is good that you are starting the conversation on how to serve forgiveness.
I’ll take a dish of revenge if it’s tasty.
No, no way, that would be terrible on forgiveness!
Some people love barbecue sauce, and some people are wrong.
“also I fucked your wife, which I feel almost as bad about, sorry bro.”
What a way to reconnect. None of that MLM pyramid scheme crap.
Next message “So my wife and I were wondering…”
If we could cover you in BBQ sauce and have you as a snack. ;)
Hello, my name is Earl.
One does not simply BBQ a burger. Its golden buns require much more than just sauce. There is flavor there that never fails and Persephone is ever watchful. It is a grilled patty riddled with seasoning, and buns and the works … the very air you smell is a wonderful delight. Only with two strips of bacon and a slice of sharp cheddar can you do this. Else it is folly.
I pretty much never use ketchup on anything anymore. It’s bbq sauce now.
Ketchup is for children. Not exclusively, obviously anybody can eat ketchup. Just like anybody can ride a bike with training wheels. Ketchup is the “training wheels” of condiments.
Anywhere you can put ketchup, you can put BBQ sauce, hot sauce, or just straight up vinegar, for a better tasting experience.
Kids just don’t like the acid. But that taste grows on us when we get older. And then we wonder why we have GERD.
I was with you until vinegar. Why would you put a cleaning agent on food?
Very common in Rhode Island to put salt and vinegar on French fries. Or a simple salad dressing consisting of oil, vinegar, and herbs.
Yea couldn’t eat those fries. Dressings are fine, some but not all.
I kinda agree with you. I see a lot of recepies calling for vinegar to add acidity, but its just not right for me. I like acidity, but i dont like vinegar. I think its an aquired taste
I don’t mind cooking with it when the receipe calls for it, but I keep my amounts small and usually vinegar is not part of the flavor of the final product.
But things flavored with vinegar like those god awful chips. Or the maniac above Who uses it like a condiment?!?! YYaaaeech.
I’ll usually consider a slice of pickle if you need a sharp taste. Also, let’s not forget good mustard.
He tried the BBQ sauce.
Wrong, in-and-out is garbage even with bbq sauce.
In and out doesn’t even know how to cook fries or bread properly, how do you trust them to make a burger?
Where would you suggest as an alternative?
That’s not how this works. I don’t need to tell you which of a million restaurants is actually edible, I’m just saying in and out isn’t
