- Story Highlights
- If you have to sweat, you might as well sweat meat.
- Three dishes that will give you the meat sweats.
You see cows in a meadow and you think of horseradish sauce.
You are drawn to the smell of bacon in the air like a great white shark is drawn to a drop of blood in the water.
If push came to shove, you are pretty confident you could take down a buffalo.
You are a carnivore, and you aren’t afraid to admit it.
A little heavy sweating won’t stop you from devouring all the best that nature produces. In fact, you welcome the meat sweats.
Wait a tick. Maybe you don’t know what we mean by “meat sweats.”
In an November 2016 article on the subject, GQ magazine describes meat sweats like this:
A variation on the food coma, the meat sweats are an as-of-yet medically unsubstantiated phenomenon in which, after eating a ridiculous amount of animal flesh, one’s body is overtaken by a severe bout of protein-based perspiration. Additionally, an intense—though temporary, thank heavens—aversion to all meat and meat-related products has been reported by those suffering the condition.
As a carnivore through and through, you don’t see how the meat sweats could be a bad thing, nor do you agree with that having an “aversion to all meat” bit.
Otherwise, you think that definition is pretty spot on. The meat is so good that you eat through them, proudly.
In fact, when it hears the phrase “meat sweats,” your tummy grumbles Bring. Them. On.
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Jack Reilly, a spokesman for the restaurant, said pitmasters and brothers-in-law Will Grilliot and Patrick Murty use a dry rub on all the the meat.
“It is all in the preparation,” he said. “They are taking it personally because it is a family restaurant.”
He noted that some of the meats are cooked up to 14 hours.
“It is the slow smoked hickory process that really adds to the flavor of the meats,” Reilly said.
Then he mentioned how drippings flavor the meat.
With drippings-seasoned meats on the mind, here are three Dayton-area dishes that will give you the meat sweats in the best sense of the phrase.
1.) FOUR-MEAT COMBO DINNER
Who has it: Company 7 BBQ, 1001 S. Main Street, Englewood
Why try? You could easily share this dish between two or more people, but why would you? Sharing means less meats for you. The combo includes tender, flavorful meat upon meat upon meat.
You get two sides and a choice of meat options that includes pork, brisket, sausage, turkey, rib meat, chicken or meatloaf for $25.
There is a two buck up-charge for rib meat. Combos are also available with two or three meats, but the more meats the better. Am I right, carnivore?
2.) THREE SAUSAGE SAMPLER
Who has it: Amber Rose Restaurant and Catering, 1400 Valley St., Dayton.
Why try? Your meat sweats will have old world charm.
You get a taste of three distinct and delicious sausages — knockwurst, bratwurst and Polish — with triple mustard sauce. The meal comes with sauerkraut and smashed Yukon gold potatoes for $16.
3.) URBAN MEYER BURGER
Who has it: Gameday Grille and Patio, 7576 State Route 48, Waynesville
Why try? It is meat on top on meat — a meat pyramid, if you will.
As writer Jim Ingram explains, The Urban Meyer Burger is “a fresh half-pound Angus patty topped with a butterflied quarter-pound Angus beef hot dog, with a sweet and tangy wing sauce while pepper jack cheese” holds it together. The Urban Meyer Burger is $10.75.