“Meat sweats: noun. The uncontrollable perspiration caused by consuming mass quantities of meat or meat by-products.”

About a year ago I moved to the Kansas City area to work for Drovers CattleNetwork. As most of you know, KC is the home of some ridiculously good BBQ masters – no, it’s not just a coincidence there is a KC Masterpiece BBQ sauce. On one of my first explorations of the city, I popped into the famous Jacks Stack Barbecue for my first KC BBQ experience. I was in hog heaven – literally – as I very lady like consumed enough burnt ends and pulled pork that could have earned me a guest spot on Man vs. Food. About an hour and a half later I was sitting at home in my elastic waistband pants when I noticed my heart was pounding harder than normal despite my complete lack of physical activity, and I was starting to get hot. As I wiped sweat from my forehead, I briefly wondered if this was what my morbidly obese cat experienced the moments leading up to the death of him choking on a mouse at my family’s ranch (RIP, Fat Jack. He would have wanted it that way).

Which leads us to this urban legend: The meat sweats.

In a very intense investigation lead by Colin Weatherby of BuzzFeed, the journalist set out to determine if meat sweats were an actual thing or just an urban legend.

Weatherby uncovered the origin of the name which came from soap opera writer, David Kreizman, who coined the term that later aired on an episode of Friends in 2001. He also conducted his own set of trials in which participants ate one pound of meat and then were checked for perspiration. This included professional competitive eater L.A. Beast, who devoured 10 of McDonald’s quarter pound beef patties (2.5 pounds for you mathematically challenged individuals) in six minutes.

Although the highly scientific trial results were inconclusive, nutritionist Christy Meyers confirmed while meat sweats isn’t a scientific term, eating high quantities of meat could lead to thermogenesis.

Click here to check out the ground breaking video. What do you think: Are meat sweats real or a myth?

The nine pound hammer  

Meat sweats, say hello to Molly Schuyler of Bellevue, Nebraska. While this isn’t recent, it is worth discussing the fact that Schuyler ate nine pounds of steak in less than 20 minutes.

In May 2014, the 120 pound woman took on two of the Big Texan Steak Ranch’s 72 oz. steaks. Schuyler now aspires to eat three of the Big Texan meals in under an hour.

Click here to watch the entire video of Schuyler politely enjoying her meal. If you watch the entire 15 minute video you’re treated with seeing the final transformation of her fine bone structure into a jawline similar to Arnold Schwarzenegger’s.

The real importance surrounding the Super Bowl

See that picture to the left? That’s exactly how I feel about who wins the Super Bowl. And it’s probably safe to say that’s how the majority of people feel about the outcome of the big game. But what people really care about are the activities surrounding the Super Bowl: Gathering with friends and family while watching entertaining commercials and eating a smorgasbord of great food. In the spirit of Sunday’s game, here are a few meaty game day favorites.

Smoked bacon wrapped onion rings with a Siriracha mayo dipping sauce from grilling24x7.com

  • Total recipe time: One hour and 45 minutes (Double that for the amount of time needed on the treadmill after).

Ingredients

  • 1 pack Bacon
  • 4-5 Sweet Onions
  • 2 T Black Pepper
  • 1/2 cup Sriracha Hot Sauce
  • 2 T Mayo
  • 1 tsp Lime Juice

Instructions for smoked wrapped onion rings with Siriacha mayo sauce

  1. Cut onions into 1/2 inch thick rings and pop the internal rings out until you have a nice sturdy onion ring.
  2. Brush onion with hot sauce.
  3. Wrap each onion ring with bacon and secure with a skewer or toothpick.
  4. Heavily cover the onion rings with pepper and smoke, grill or bake for about 90 minutes at 250-350 degrees.
  5. To make the spicy sriracha mayo, combine 2 T of mayo, 1 T of sriracha sauce, and 1 tsp of lime juice. Mix well.

Beef and blue cheese stuffed mushrooms – from beefitswhatsfordinner.com.

  • Total recipe time: 40 to 50 minutes
  • Makes 36 to 40 mushrooms

Ingredients

  1. 1/2 pound Ground Beef
  2. 1/4 teaspoon salt
  3. 36 to 40 small button or cremini mushrooms (about 1-1/2 to 2-inch diameter)
  4. 1/3 cup crumbled blue cheese
  5. 1/4 cup soft whole wheat bread crumbs
  6. 3 tablespoons minced chives
  7. 1/2 teaspoon steak seasoning blend
  8. Minced fresh chives (optional)

Instructions for beef and blue cheese stuffed mushrooms

  1. Preheat oven to 375°F. Remove and reserve stems from mushrooms. Season mushroom caps with salt; set aside. Mince stems to yield 1/2 cup; discard remaining stems.
  2. Combine Ground Beef, minced stems, blue cheese, bread crumbs, 3 tablespoons chives and steak seasoning. Spoon beef mixture evenly into mushrooms.
  3. Place stuffed mushrooms on rack in broiler pan. Bake in 375°F oven 15 to 20 minutes. Sprinkle with additional chives, if desired.

Grilled bacon jalapeno wrapsfrom allrecipies.com

  • Total recipe time: 20 minutes
  • Makes 12 poppers

Ingredients

  • 6 fresh jalapeno peppers, halved lengthwise and seeded. (Leave seeds in only if you’re a real man)
  • 1 (8 ounce) package of cream cheese
  • 12 slices of bacon

Instructions for grilled bacon jalapeno wraps

  1. Preheat an outdoor grill for high heat.
  2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
  3. Place on the grill, and cook until bacon is crispy.