guess there are times when we just have to barbeque
and cutting off the burnt spots is the hardest part
when gristle does remain
and it's times like this when veggies seem the way to go
my steak's a humdinger,
and my grilling time has five minutes to go

put em on, put em on, forget those mad cows
when all pork is gone, just get a cow and put some briskets on
listen to them moo, oh oh ohayy they burp and fart too much
but when they are gone, mad cows taste like lunch

if they go nuts, they're suffering enough,
they shake as they go down
it doesn't seem to make no sense
to cut them up and sell them by the pound
the kick is the insides that end up in your sausage meat
and it tastes so good, it must be bad
with pepper, salt and a taste that can't be beat


put em on, put em on, forget those mad cows
when all pork is gone, just get a cow and put some briskets on
listen to them moo, oh oh ohayy they burp and fart too much
but when they are gone, mad cows taste like lunch

mad cows don't say
mad cows don't moo too much

put em on, put em on, forget those mad cows
when all pork is gone, just get a cow and put some briskets on
listen to them moo, oh oh ohayy they burp and fart too much
but when they are gone, mad cows taste like lunch