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and buying is the, my son-of-law knows me, to the less of this poor children, they cut it in their strips to make it look like ribs, but cook it slow. I put some of this Montreal seasoning on a steak, seasoning, whatever it's called, pepper and salt. And then I got bull's-eye barbecue sauce I put on the end. And you don't want to cook them too long, but you want to cook them enough that they're done 106 degrees inside. I have a thermometer. The big problem I have is, not all over the same thickness. And so the thin ones get overcooked. I don't know, it's a problem. It really is a problem. Could make them all come out the same, but. So I put the barbecue sauce on the end, because you don't want to catch them fire and burn everything up, and serve them nice and hot. And they came out good, so I'll do them, guess what I'm doing more today, because I can't believe how many packages can't be bought. I mean, four packages of them.