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Ever been meat drunk?
For many of us it may be hard to say 'cause often there's some other form of inebriation involved when we cook/eat BBQ...
from http://modernfarmer.com/2014/09/meat-drunk-bbq-expert-much-good-thing/ :
Meat Drunk: A BBQ Expert on Too Much of a Good Thing
By Daniel Vaughn, Texas Monthly Barbecue Editor on September 10, 2014
You’re experiencing a rapid heartbeat, flush cheeks, and a sweaty brow. All are symptoms of overindulgence, but not of the alcoholic kind. Rather than an elevated BAC, the cause might be a high that even a teetotaler can get. You’re getting meat drunk.
In 1905 Thomas Edison declared the country “food drunk.” He said “Men eat and sleep themselves stupid.” Something tells me Edison wouldn’t be fond of our current obsessive food culture, but it’s hard to care when you’re in a meat-induced stupor. That’s what can happen after a big steak dinner, an ill-advised 10×10 at In-N-Out Burger, or that second turkey leg at a holiday meal. Your body begins to react in ways not associated with normal levels of food consumption. Besides feeling full, you might feel a rush of blood to the head or even suffer from the meat sweats. While the meat sweats haven’t received much attention from the medical community, my bald brow can attest to their existence.
My first memorable bout with this phenomenon was several years ago in Central Texas. A friend and I were in the second day of a three-day/sixteen-joint barbecue tour. We were rookies prone to over-ordering at every stop, but smart enough to avoid sides, bread and desserts. Only 16 miles separated our fourth meal from our first. Sitting at a picnic table inside the now closed Crosstown BBQ in Elgin, Texas, we split a half-slab of spare ribs and a plate of sliced brisket. Our comments on the meat had migrated from sensible evaluations at the first stop to giggling like school girls as we equated the flavor of crispy brisket fat to that of a sugar cookie. I think Dr. Pepper came out of one of our noses and we finished every last bite of the cookie-like brisket.
Let’s be clear about what does not constitute meat drunkenness. The beer-guzzling Kobe beef cattle in Japan or wine-drinking herds of France aren’t our focus. Nor is the act of overeating when already drunk on alcohol. Being meat drunk is not equivalent to drunk eating. It is an altered state brought on by meat alone, once protein has ceased its purpose of satiety, and moved into the realm of heroin for the stomach.
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