Backyard BBQ

Believe it or not, I honestly have not had a burger since the last post except maybe a McDouble here and there. So, here I am blogging about the most recent burger I had that you'll never get because I'm not even quite sure what I had. I was hungry and just got off work to go to Quincy's birthday BBQ- who by the way, was doing the grilling. It's not a bad idea though; it's kinda like cooking- you can't have an unskilled person manning the grill or if a women sucks in the kitchen then just buy takeout.  So here it is:

it was dubbed "the double stacker" how original.

I was eating that mini chicken slider before my burger was ready in case you were wondering why that pussy cracker was sharing the royal plate with the burger.  It was pretty dry, until I dousted it with some mayo I found on the counter.  I think it was something like this

Smokin'

It became kickass after that.  So I decided to try it on my garnishless bun with the whole double burger and process cheese, which was way too salty. But I didn't care because I was hungry so it was good.  I don't get it, how come process cheese from home never taste like the ones from the restaurants??!!  Am I doing something wrong?  Because that reminds me of the many individuals that I have spoken to recently who don't know the difference between mayonnaise and miracle whip.  They wonder why mayo in restaurants taste so much better than at home.  My answer: "cuz your mom's buying miracle whip."  So now I'm wondering, is that me with processed cheese? Is that why they rip you off and charge an extra dollar for cheese that you can't even taste on your burger?!!  

P.S. Sorry for the overdramatic use of exclamation marks, it would appear that I'm not quite emotionally stable from the burger withdrawal