I do not know what I would do
if it were not for barbecue.
Compare your highbrow mode de caisson
to that which I grew up upon:
You take one of an unfortunate species
and place it on a sizzling grill,
create a product hot and greasy
and then you eat of it your fill.
When you have tired of rich French sauces,
escargots, pate fois gras,
cast aside cuisine of bosses,
reject le haut and eat la bas.
Chickens, pigs and also cows
all make for tasty grilling fare.
For pork, use either boar or sow;
both fill the bill—don’t eat it rare!
You can eat it with your hands
a clear advantage, seems to me.
You find you never need to plan
which fork to use, of two or three.
Barbecue is smoked the day long
over grey charcoal briquettes;
attracts a loud and raucous throng
who’re sometimes short on etiquette.