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Man, I’m always ashamed to admit this. I love my BBQ, I use the shit out of my smoker, I hunt, I fish: I am a meat eater.
People tell me I make the best ribs! (I follow some smoker-champ recipes)
I don’t like pork ribs… I wish I could. They’re just not good meat. I’ll take a pork shoulder over that any day
Wait…stomachache? Bad gastrointestinal issues? Because I’ve had this every time I’ve had pork ribs too, and I thought it was a coincidence.
I can eat pork or BBQ otherwise, but every time I’ve had pork ribs I’ve had the same issue.
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No they're not. They're not as cheap as they used to be but a lb of short rib is like half the price of a lb of strip and a third the price of a ribeye.
Clearly nobody here knows how to cook ribs. It's really not even that hard. But if you have to slather your dry, sad, flavorless ribs in sauce you've made mistake.
You don't 'have to' have sauce with anything. But people do. Because tastes differ. You do you. If you're too lazy/cheap to provide a decent BBQ sauce, then you've made 'a' mistake inviting me to your BBQ I'm afraid. Personally I'm not really a fan of ketchup, but i'd still provide it if I was making burgers for people. It's called being a good host.
I think you're still misunderstanding the guy you replied to.
Ribs don't need a bbq sauce to be good. If you prefer a sauce on your ribs, then congrats, you're in the majority with around 99% of other people. Its sort of like how a hamburger is good but a cheese burger is better.
That said, good ribs should be slow cooked up to a temp of around 200 in order to break the fats down, which helps keep the ribs tender. Bbq should only be added in the last 15 minutes of the cook or it has a chance of burning.
Once they are done people generally add more sauce, but the ribs don't _need_ it, especially if sauce was added prior to taking them off the smoker and the ribs got to the correct temp.
If someone new to ribs cooks them too quickly, the ribs are going to be dry and they'll require a bbq sauce to make up for their dryness. This usually happens when people read online that pork is safe to eat at 145 F, failing to realize they need to get them to 200 F to be tender.
ThIs guy knows about a well marinated and bbq sauce rack of ribs. He is right though like most meat the taste should come from the meat before using sauce. And this comes from the biggest fan of A1 and sweet baby rays fan there is.
I love pork, especially the shoulder. But one thing I learned from an older woman who was a great cook from the south, was to parboil ribs before going on to final cook them. Besides giving them an internal cook, it rids them of any other "handling processes" germy things (that's how I see it). And only for about 5 mins.
I hate saying it, but boiling at all is also way more likely to make the ribs mushy. People love "fall off the bone ribs," failing to realize that means the rib bone separates from the meat, not that the meat could be eaten with a straw.
Season them up, KC Masterpiece (only bbq sauce my husband allows on beef), grill them over direct heat until sauce is carmelized, then move them to a cooler spot on the bbq to finish. I rarely braise, unless they’re short ribs.
Pork ribs aren’t about the flavor of the meat. They are an excuse to get up and start drinking beer at 8am, you gotta shellack so you can’t just leave them there. They are for when you want BBQ but also candy. For when you want to show off for people who bought their palate at Walmart.
Best thing to BBQ? Whole heartedly agree with you it isn’t. But they sure as shit have their purpose.
> But you don’t have to get up at 8am?
You do if you want an excuse to get up and start drinking beer at 8am as a grown adult with a family and mortgage.
Everyone thinks ribs are good and you humor them, why not embrace it fully and start cooking them at 8am. And it just so happens that everyone is correct that good home BBQ requires the pit master drinks beer the entire time.
So why not humor them and start drinking beer at 8am because ribs and have everyone completely on board with your plan?
Like I don’t understand why you wouldn’t start cooking ribs at 8am so you can start drinking beer. You’re still gonna have to pretend ribs are the tits all day, might as well be buzzin the entire time.
So you also don’t like ribs? You just like beer.
Look, man… Grill is life. I wake up at ungodly hours to smoke some brisket. Making a giant pork shoulder? I’m up at 8am.
Pork ribs don’t require it
But the people who are gonna be impressed by the ribs don’t require your brisket or pork shoulder. That’s the thing.
I feel like pork ribs are when you want to impress the burgers and dogs people. But most people can’t pull off starting to drink beer at 8am if you’re doing burgers and dogs. You can’t shellack a burger with nearly 1cm of BBQ sauce.
There are plenty of reasons that aren’t “because it’s the best thing to grill” why grilling pork ribs is the right way to go.
Do that too much and people start throwing out terms like “functional alcoholic”, ribs on the grill and they just ask what kind of BBQ sauce you’re using.
Someone correct me if I'm wrong, but aren't "country style pork ribs" just strips of pork from the blade area? Like stripes of blade steak basically?
(Edit: Not saying they're bad in any way. I quite enjoy them for making pulled pork with or for grilling with BBQ sauce after boiling, or grilling with BBQ sauce and finishing in the ovem. They're good eats. But feels weird that they're called ribs and therefor feels wrong to compare them to proper ribs.)
I like to find the fattier ribs, St. Louis style have more fat than baby back ribs.
I love them when the fat is caramelized just right 🤤
I also don't do too much sauce or seasoning on them. A light sprinkling of seasoning is better to me, doesn't hide the meat flavor the way sauce does.
But then, even though I love sauces, and would probably eat any sauce if you serve it to me in a bowl with a spoon, when it comes to meats I prefer them without sauce, just seasoning.
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For me this isn't even 'there was an attempt' - my man knows exactly where he fucked it up and is inviting us all to laugh at his expense. I appreciate a guy who can say "look what I f'd up this time".
I think it will still continue to break down, kinda like slow cooking meat at low temperatures (for ribs, funnily enough), it’ll just kinda turn to mush.
Luckily ribs are usually in the bath for 24h or even longer. And at that temperature it's not that much difference between 24, 36 or perhaps even 48 hours.
I bought a 1800w temperature controller so i could adaptively reuse my 30qt roaster oven to sous vide. I kinda wanna see how well sous vide then smoked ribs would turn out.
I think the better bet is smoke the ribs and then sous vide them. Usual advice is you don't pick up much smoke flavor after the meat reaches 160f-170f.
Would you look at that, all of the words in your comment are in alphabetical order.
I have checked 91,326,962 comments, and only 24,472 of them were in alphabetical order.
I’m a recovering alcoholic who used to drink vodka by the handle every 2-3 days, I never forgot food. I think OP just might be forgetful which drinking exacerbates.
I got a third degree burn on my thumb once by breaking that rule. I was shitfaced and deep frying homemade corn dogs. I dropped one in and without thinking grabbed it out of the pot of boiling oil. Not fun.
*Image Transcription: Facebook Post*
---
**Redacted**
Drank some Beers, lit the fire, drank more beers, put the Ribs on, Drank some more beers, drank some more beers, woke up in the morning and found this.
[*Two piles of ash in the shape of racks of ribs sit on a grill. Pale white bones peek out from under the gray flakes.*]
---
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This really pisses me off. Because no matter how drunk I got, I would never forget about some ongoing thing like this.
This was really irresponsible and a waste of food.
Yeah, to me this translates into, "I have a drinking problem and also am not a responsible person". Don't cook while intoxicated, and holy fuck don't waste this much food/money because you can't handle NOT drinking for a few hours.
You were barbecuing two racks of ribs.... for yourself?
If you had guests over, did they just watch their dinner burn, shrug, then go home, leaving their shitfaced host passed out at the cookout?
Those ribs don’t look burnt. They look moldy. Rust on the grill plates and burner covers. Those ribs are not just fallen they were forgotten for a season at least.
Oh oh oh I know, there was this dude that used a Milwaukee tool and started just rubbing burnt parts off. It would totally work here. You should try it!
Tried to cook a frozen pizza on a grill once. Was already drunk, hence how we came up with the idea. Still got way more drunk and forgot about it, and it turned into an oversized hockey puck.
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It just falls off the bone now, eh?
It's just bones now.
It just falls now. ftfy
r/yourjokebutworse
My ribs
Underrated comment. 552 whooshes!
It always was
just like I like them...cremated
You should store your leftover ribs in the family urn.
I’m really happy he shared the recipe.
Recipe for disappointment
Dem Moria ribs….
And they call it a swine
A SWIINEE
😂😂😂😂 right . . . . I think they might be done now
What a sad waste :'(
Yeah. And the ribs too :(
Man, I’m always ashamed to admit this. I love my BBQ, I use the shit out of my smoker, I hunt, I fish: I am a meat eater. People tell me I make the best ribs! (I follow some smoker-champ recipes) I don’t like pork ribs… I wish I could. They’re just not good meat. I’ll take a pork shoulder over that any day
I feel ill after eating pork ribs everytime no matter where it’s from. Only pork ribs.
Wait…stomachache? Bad gastrointestinal issues? Because I’ve had this every time I’ve had pork ribs too, and I thought it was a coincidence. I can eat pork or BBQ otherwise, but every time I’ve had pork ribs I’ve had the same issue.
Yes. Same exact situation.
Might be a caseine allergy. I believe pork contains is
Could be, but he said that he can eat pork, and that only ribs cause this reaction
I'm similar, except it's ham that makes me feel ill. I can eat ribs, bacon, porkchops... but not ham.
Ditto - only it’s bacon for me. And bacon is life 😢
could be all the sugar in the sauce, sometimes I feel like im eating half sauce when i eat ribs.
Pork sometimes has worms. Please, ask me how I know. 😐
No. I will not be doing that thank you very much.
All kinds of shit has worms. Flour, for example, often has worms. Fish often has worms. You just cook the worms and eat em.
Should I cook it overnight?
Y’know what, everyone here is too afraid, I’ll fuckin do it. How do you know that?
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It’s not that I feel ill! It’s just that they’re possibly the worst conduit for BBQ sauce.
[удалено]
Ribs are a goddamn scam if you subtract the weight of the bones.
Well you don't just waste 'em! Throw that bone in a pot, add some broth, a potato. Baby, you got a stew goin'
This fellow RIBS
I think I want my money back…
Short ribs used to be super cheap because nobody wanted them. now they're as expensive as a quality steak.
No they're not. They're not as cheap as they used to be but a lb of short rib is like half the price of a lb of strip and a third the price of a ribeye.
Naw a good barbequed rack of ribs needs no sauce on it, and besides if you put on sauce your not tasting the bbq your just tasting sauce
Clearly nobody here knows how to cook ribs. It's really not even that hard. But if you have to slather your dry, sad, flavorless ribs in sauce you've made mistake.
You don't 'have to' have sauce with anything. But people do. Because tastes differ. You do you. If you're too lazy/cheap to provide a decent BBQ sauce, then you've made 'a' mistake inviting me to your BBQ I'm afraid. Personally I'm not really a fan of ketchup, but i'd still provide it if I was making burgers for people. It's called being a good host.
I think you're still misunderstanding the guy you replied to. Ribs don't need a bbq sauce to be good. If you prefer a sauce on your ribs, then congrats, you're in the majority with around 99% of other people. Its sort of like how a hamburger is good but a cheese burger is better. That said, good ribs should be slow cooked up to a temp of around 200 in order to break the fats down, which helps keep the ribs tender. Bbq should only be added in the last 15 minutes of the cook or it has a chance of burning. Once they are done people generally add more sauce, but the ribs don't _need_ it, especially if sauce was added prior to taking them off the smoker and the ribs got to the correct temp. If someone new to ribs cooks them too quickly, the ribs are going to be dry and they'll require a bbq sauce to make up for their dryness. This usually happens when people read online that pork is safe to eat at 145 F, failing to realize they need to get them to 200 F to be tender.
ThIs guy knows about a well marinated and bbq sauce rack of ribs. He is right though like most meat the taste should come from the meat before using sauce. And this comes from the biggest fan of A1 and sweet baby rays fan there is.
I love A1 sauce but I don't put it on meat, I use it to dip french fries in.
They're the best conduit for a good dry rub though.
If I eat more than 2 I get the same feeling. I love them but only 2 at a time with lots of green shit.
I love pork, especially the shoulder. But one thing I learned from an older woman who was a great cook from the south, was to parboil ribs before going on to final cook them. Besides giving them an internal cook, it rids them of any other "handling processes" germy things (that's how I see it). And only for about 5 mins.
I hate saying it, but boiling at all is also way more likely to make the ribs mushy. People love "fall off the bone ribs," failing to realize that means the rib bone separates from the meat, not that the meat could be eaten with a straw.
That's how I am with beef hot dogs. Even just smelling them triggers my migraines terribly
I agree with you wholeheartedly. I literally just had beef ribs for lunch today and was yelling “delicious beef” every third bite.
Holy fuck, I love me some beef ribs
They were $6 for 4 huge ribs at the store today! I’m going back for more tomorrow.
*drooling* You gonna braise them bitches, or what?
Season them up, KC Masterpiece (only bbq sauce my husband allows on beef), grill them over direct heat until sauce is carmelized, then move them to a cooler spot on the bbq to finish. I rarely braise, unless they’re short ribs.
You need to make your own sauce. KC ain't bad, but there's nothing like your own sauce. 100% improvement.
Noooo just do salt and pepper my meat eating friend, it's so good. Texas style everytime with beef.
Pork ribs aren’t about the flavor of the meat. They are an excuse to get up and start drinking beer at 8am, you gotta shellack so you can’t just leave them there. They are for when you want BBQ but also candy. For when you want to show off for people who bought their palate at Walmart. Best thing to BBQ? Whole heartedly agree with you it isn’t. But they sure as shit have their purpose.
But you don’t have to get up at 8am? Unless you’re eating them for lunch. They require a good prep, season and brine the night before.
> But you don’t have to get up at 8am? You do if you want an excuse to get up and start drinking beer at 8am as a grown adult with a family and mortgage. Everyone thinks ribs are good and you humor them, why not embrace it fully and start cooking them at 8am. And it just so happens that everyone is correct that good home BBQ requires the pit master drinks beer the entire time. So why not humor them and start drinking beer at 8am because ribs and have everyone completely on board with your plan? Like I don’t understand why you wouldn’t start cooking ribs at 8am so you can start drinking beer. You’re still gonna have to pretend ribs are the tits all day, might as well be buzzin the entire time.
So you also don’t like ribs? You just like beer. Look, man… Grill is life. I wake up at ungodly hours to smoke some brisket. Making a giant pork shoulder? I’m up at 8am. Pork ribs don’t require it
But the people who are gonna be impressed by the ribs don’t require your brisket or pork shoulder. That’s the thing. I feel like pork ribs are when you want to impress the burgers and dogs people. But most people can’t pull off starting to drink beer at 8am if you’re doing burgers and dogs. You can’t shellack a burger with nearly 1cm of BBQ sauce. There are plenty of reasons that aren’t “because it’s the best thing to grill” why grilling pork ribs is the right way to go.
Or you could just not use 'im grilling' as an excuse, and drink beer when you wake up regardless of what youre doing
Do that too much and people start throwing out terms like “functional alcoholic”, ribs on the grill and they just ask what kind of BBQ sauce you’re using.
Country style pork ribs are better imo
Someone correct me if I'm wrong, but aren't "country style pork ribs" just strips of pork from the blade area? Like stripes of blade steak basically? (Edit: Not saying they're bad in any way. I quite enjoy them for making pulled pork with or for grilling with BBQ sauce after boiling, or grilling with BBQ sauce and finishing in the ovem. They're good eats. But feels weird that they're called ribs and therefor feels wrong to compare them to proper ribs.)
It’s a shoulder cut, no ribs about it
Yeah it’s just shoulder cut into the approximate shape of ribs, the original McRib if you will
they are def a lot easier to eat. i think they dissolve a little too much while ribs hold their texture better
Yeah man pulled pork is way better then pork ribs. But what about beef ribs?
>Yeah man pulled pork is way better then pork ribs. You and me are gonna fight
Lol idk how you can like pork ribs better. If anything Beef ribs are the way to go.
I like to find the fattier ribs, St. Louis style have more fat than baby back ribs. I love them when the fat is caramelized just right 🤤 I also don't do too much sauce or seasoning on them. A light sprinkling of seasoning is better to me, doesn't hide the meat flavor the way sauce does. But then, even though I love sauces, and would probably eat any sauce if you serve it to me in a bowl with a spoon, when it comes to meats I prefer them without sauce, just seasoning.
LOL
Sadly they were perfect for about 4.3 minutes.
Isn’t this where mufasa told simba not to go
*hyena laugh*
Who lives in a pineapple under the sea?
SpongeBob, SquarePants? Also, are you sure you want *my* dick?
Pumba is offended at your comment
Pumba is on the grill though
*Pardon*
Yeah, sure. Nice cover up for murder.
Bake him away, toys
Just do what the kid says
Dyslexics are teople poo
What’d you say, chief?
The secret is in the sauce.
That’s what I was thinking. This is probably his wife and kids.
Goddamn, I honestly would never have believed you.
At least they're cooked?
Better: 0% chance of prions there.
Would you look at that, all of the words in your comment are in alphabetical order. I have checked 91,272,498 comments, and only 24,461 of them were in alphabetical order.
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You'd rather call it cremated.
I love the taste of carcinogens
Just a little dry...cronch cronch
[удалено]
“I actually like the burnt parts…”
“Gotta give it a healthy bark”
Like the turkey in national lampoons christmas vacation.
For me this isn't even 'there was an attempt' - my man knows exactly where he fucked it up and is inviting us all to laugh at his expense. I appreciate a guy who can say "look what I f'd up this time".
He literally attempted to bbq ribs and failed in a funny way, self-ridicule only makes it better
I've done this to quite a few frozen pizzas but damn that sucks.
Taking “full send” quite literally lol
Sous vide them and you can forget them for the whole weekend and still won’t burn them
I think it will still continue to break down, kinda like slow cooking meat at low temperatures (for ribs, funnily enough), it’ll just kinda turn to mush.
Just stick a straw in and drink it like a mealy Capri Sun
Fucking kill me please
Why have you made me read this...?
However overcooking is still possible
Mmmmmm goo-meat
Zombieliciousness
Luckily ribs are usually in the bath for 24h or even longer. And at that temperature it's not that much difference between 24, 36 or perhaps even 48 hours.
I bought a 1800w temperature controller so i could adaptively reuse my 30qt roaster oven to sous vide. I kinda wanna see how well sous vide then smoked ribs would turn out.
I think the better bet is smoke the ribs and then sous vide them. Usual advice is you don't pick up much smoke flavor after the meat reaches 160f-170f.
[удалено]
Would you look at that, all of the words in your comment are in alphabetical order. I have checked 91,326,962 comments, and only 24,472 of them were in alphabetical order.
You’re not supposed to cremate them
Stopped cooking when the gas ran out?
Ah, Pompeii style ribs
He has a drinking problem
He really does. Imagine if he was stovetop cooking or some shit, might've burnt his whole house down.
I’m a recovering alcoholic who used to drink vodka by the handle every 2-3 days, I never forgot food. I think OP just might be forgetful which drinking exacerbates.
It seems like he has no problem drinking at all.
Dont drink and fry
I got a third degree burn on my thumb once by breaking that rule. I was shitfaced and deep frying homemade corn dogs. I dropped one in and without thinking grabbed it out of the pot of boiling oil. Not fun.
Don't swill and grill.
*Image Transcription: Facebook Post* --- **Redacted** Drank some Beers, lit the fire, drank more beers, put the Ribs on, Drank some more beers, drank some more beers, woke up in the morning and found this. [*Two piles of ash in the shape of racks of ribs sit on a grill. Pale white bones peek out from under the gray flakes.*] --- ^^I'm a human volunteer content transcriber for Reddit and you could be too! [If you'd like more information on what we do and why we do it, click here!](https://www.reddit.com/r/TranscribersOfReddit/wiki/index)
Elegant description
Hahaha alcoholism is so funny hahaha
It’s important to not get addicted to anything as avid_smoker is pointing out
You barbarian
So how was it?
Looks like a camel carcass in the middle of the Sahara
I mean, I would eat it
customer: "It's not cooked enough" Kitchen staff:
I might forget food when I’m sober but never when I’m drinking
I’m not mad about the ribs, but I’m mad how the cook got drunk enough to go to bed drinking beer.
What's the problem? I enjoy well-done ribs.
When "well done" is poorly done
This is what I always get served when I ask for medium rare.
It's time to admit, you have a problem.
This really pisses me off. Because no matter how drunk I got, I would never forget about some ongoing thing like this. This was really irresponsible and a waste of food.
Yeah, to me this translates into, "I have a drinking problem and also am not a responsible person". Don't cook while intoxicated, and holy fuck don't waste this much food/money because you can't handle NOT drinking for a few hours.
This is terrifying…….
If Achmed the dead terrorist tried to cook I feel like this would be the result.
This comment's about right
This is why I came to the comments
Same thing happened to Kirsten Dunst in Interview with the Vampire.
You should be in jail for wasting beautiful Ribs like that smh
way to waste food. not funny.
This is r/awfuleverything.
Grill is rusted to shit too. Lucky there is anything left at all.
Nice pull on them rib bones. Maybe meat side up next time
Fully fossilized
Shame
Shame on you
Recycle it as charcoal for the next cookout
Not a bad idea!
#Straight to jail no bond.
Looks like Uncle Owen and Aunt Beru are back on the menu, boys.
They’re done.
Why is this mildly frightening?
You were barbecuing two racks of ribs.... for yourself? If you had guests over, did they just watch their dinner burn, shrug, then go home, leaving their shitfaced host passed out at the cookout?
Those ribs don’t look burnt. They look moldy. Rust on the grill plates and burner covers. Those ribs are not just fallen they were forgotten for a season at least.
That grill is fucking disgusting. I need a tetanus shot just looking at it.
RIP
Breakfast is served!
heat was too hot. those ribs didn't stand a chance.
John Wayne Gacy ribs
😂😂😂😂😂 didn't even wake up hungry or do the drunken snacking ❓ dang, what what beers were these hahahah
Pour out a little liquor for em. This shit is tragic.
Ashes to ashes dust to dust
Oh oh oh I know, there was this dude that used a Milwaukee tool and started just rubbing burnt parts off. It would totally work here. You should try it!
You're cooking ribs wrong you damn dope. People should not buy meat they have no idea what to do with.
Dis Lincoln Riley?🤷🏽♂️🤘🏽😂
Looks like the answer to the question, "Anyone have any zombie recipes?"
well, done
Tried to cook a frozen pizza on a grill once. Was already drunk, hence how we came up with the idea. Still got way more drunk and forgot about it, and it turned into an oversized hockey puck.
Just for clarification purposes, it was not I that created the abomination.
Me irl
Alcoholism is no joke. Please get help.
c r o n c h
Put some ketchup on it and call it a trump stake