 You live for the burnt ends. You really do. And it starts to seep into other things, you know. I think we've gotten so into the barbecue culture that, you know, I had a steak the other night at the Wayberry Inn. And I was so pleased because the end was a little bit overdone. It was like, hey, I got a burnt end here. And you know what Chef Antonio did, Marcus? He did an old school steak sauce.