Big Daddy's west of Mooresville, North Carolina has steak cooking instructions that go something like this: walking, sitting, laying down, almost ruint, ruint, and totally ruint.
I used to go to a BBQ place near Paducah, Kentucky that had their sauces on the counter labeled - Tourist, Wimp, Normal & the secret 4th one was under the counter. You had to know to ask for it. It was sort of homemade napalm with cayenne flavoring. And boy was that stuff good with shredded pork BBQ on toasted bread. I used so much, the toast started to fall apart. I am older and use a bit milder sauce these days, but not down to the level of Normal. When I BBQ or make Chili-con-Carne I make two batches, one for myself and our one kid who is a Chili Head like me and one for everyone else.