why I won't buy a k3 (Warning: Satire Thread)

**savoche** · 06-26-2017, 08:52 AM - **1 Like**

So, Bob, prior to grilling them, how long do you boil your ribs for?

robtcorl · 06-26-2017, 08:55 AM - **2 Likes**

To cleanse the palate.

robtcorl · 06-26-2017, 08:57 AM

Originally posted by savoche

So, Bob, prior to grilling them, how long do you boil your ribs for?

Slowly I turned, step by step,............

**savoche** · 06-26-2017, 09:01 AM

...inch by inch, yes, yes, but you didn't answer the question. We all want to know

robtcorl · 06-26-2017, 09:24 AM - **2 Likes**

Originally posted by savoche

...inch by inch, yes, yes, but you didn't answer the question. We all want to know

This was taken June 28, 2012, so how ever much boiling they got between the fridge and grill is my answer.

eddie1960 · 06-26-2017, 09:32 AM - **1 Like**

Originally posted by robtcorl

Redeemed, and forgiven.

You might want to give the Texas Crutch a try sometime.
Grill Skills - ?The Texas Crutch? | Weber.com

I Sous Vide mine now, used to boil them ... rub generously with whatever rub I invented that day, Vac Pack and put in sous vide bath for 24 hours + @ 140 Fahrenheit. perfect medium rare. Finish on Grill with smoke from wood chips and a good sauce 9usually a mix of store bought with my own additions like say... bourbon. still have tension but perfectly tender and still contain almost all their juices not dry at all

**savoche** · 06-26-2017, 09:37 AM

Originally posted by robtcorl

This was taken June 28, 2012, so how ever much boiling they got between the fridge and grill is my answer.

robtcorl · 06-26-2017, 09:48 AM

Originally posted by eddie1960

I Sous Vide mine now

A couple years back the original Anova circulator was priced half off on Amazon, so I thought I'd give SV a try.
Used it 3 times, the food was fine, just didn't like the fiddly aspects, and felt like I was angering the BBQ Gods.
Paid $100, sold it on eBay for $205, or $100 profit for me to spend on ribs that I didn't boil.

eddie1960 · 06-26-2017, 09:54 AM

Originally posted by robtcorl

A couple years back the original Anova circulator was priced half off on Amazon, so I thought I'd give SV a try.
Used it 3 times, the food was fine, just didn't like the fiddly aspects, and felt like I was angering the BBQ Gods.
Paid $100, sold it on eBay for $205, or $100 for me to spend on ribs that I didn't boil.

I have one with a little higher power so can come to heat faster and handle a larger cooking vessel... some things I find it amazing for (thick pork chops for instance which tend to dry out) others less so. I make a number of Currys in it. I start stove top then bag it and either cook it right away for a couple of hours or freeze and pop in frozen and cook longer for the thaw. I really was sold when i was still living with my wife her job frequently keeps her later than planned, i could have meat ready to finish and serve dinner quickly. also great entertaining so I can ignore until the last minute when I'm ready. And for what really moved immersion circulators into the Professional kitchen back in the 70s it can't be beaten....Foie gras Torchon. no loss of the expensive and tasty fat at all.

robtcorl · 06-26-2017, 09:59 AM - **2 Likes**

One thing I used it for was a tri tip.
Looked a bit pale out of the bath.

Much better after a sear.

Even better after slicing.

Racer X 69 · 06-26-2017, 10:54 AM - **2 Likes**

Great.

I just finished a delightful breakfast of coffee and waffles smothered in strawberries picked from the garden yesterday evening that sat overnight in fresh raw local honey.

And then Bob posts photos of tri tip that is like, perfect.

Now I'm hungry again and lunch is over an hour away!

eddie1960 · 06-26-2017, 11:15 AM - **1 Like**

Originally posted by robtcorl

One thing I used it for was a tri tip.
Looked a bit pale out of the bath.

Much better after a sear.

Even better after slicing.

that is another thing they are awesome at perfect steak every time , and when you are entertaining they will just hold like that for 3-4 hours while you lubricate your guests

Racer X 69 · 06-26-2017, 11:23 AM - **1 Like**

Originally posted by eddie1960

that is another thing they are awesome at perfect steak every time , and when you are entertaining they will just hold like that for 3-4 hours while you lubricate your guests

The best part of socializing is the lubrication.

VoiceOfReason · 06-26-2017, 11:50 AM

I would love some tri tip done Santa Maria style with the proper beans to go with it. I would also love for the 130k or so Dogecoins I have to become worth enough to make me wealthy. I wonder which is more likely.

robtcorl · 06-26-2017, 12:26 PM - **2 Likes**

Originally posted by VoiceOfReason

I would love some tri tip done Santa Maria style with the proper beans to go with it.

If you're ever in the area, stop on by.
I even have some pinquito beans in the pantry.

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06-26-2017, 08:52 AM - 1 Like	#37726
savoche Master of the obvious Join Date: Jun 2011 Location: Lowlands of Norway Posts: 18,311	So, Bob, prior to grilling them, how long do you boil your ribs for?

06-26-2017, 08:55 AM - 2 Likes	#37727
robtcorl Veteran Member Join Date: Feb 2011 Location: St Louis, MO Photos: Gallery Posts: 11,606	To cleanse the palate.

06-26-2017, 08:57 AM	#37728
robtcorl Veteran Member Join Date: Feb 2011 Location: St Louis, MO Photos: Gallery Posts: 11,606	Originally posted by savoche So, Bob, prior to grilling them, how long do you boil your ribs for? Slowly I turned, step by step,............

06-26-2017, 09:01 AM	#37729
savoche Master of the obvious Join Date: Jun 2011 Location: Lowlands of Norway Posts: 18,311	...inch by inch, yes, yes, but you didn't answer the question. We all want to know

06-26-2017, 09:24 AM - 2 Likes	#37730
robtcorl Veteran Member Join Date: Feb 2011 Location: St Louis, MO Photos: Gallery Posts: 11,606	Originally posted by savoche ...inch by inch, yes, yes, but you didn't answer the question. We all want to know This was taken June 28, 2012, so how ever much boiling they got between the fridge and grill is my answer.

06-26-2017, 09:32 AM - 1 Like	#37731
eddie1960 Veteran Member Join Date: Aug 2010 Location: Toronto Photos: Gallery \| Albums Posts: 13,667	Originally posted by robtcorl Redeemed, and forgiven. You might want to give the Texas Crutch a try sometime. Grill Skills - ?The Texas Crutch? \| Weber.com I Sous Vide mine now, used to boil them ... rub generously with whatever rub I invented that day, Vac Pack and put in sous vide bath for 24 hours + @ 140 Fahrenheit. perfect medium rare. Finish on Grill with smoke from wood chips and a good sauce 9usually a mix of store bought with my own additions like say... bourbon. still have tension but perfectly tender and still contain almost all their juices not dry at all

06-26-2017, 09:37 AM	#37732
savoche Master of the obvious Join Date: Jun 2011 Location: Lowlands of Norway Posts: 18,311	Originally posted by robtcorl This was taken June 28, 2012, so how ever much boiling they got between the fridge and grill is my answer.

06-26-2017, 09:48 AM	#37733
robtcorl Veteran Member Join Date: Feb 2011 Location: St Louis, MO Photos: Gallery Posts: 11,606	Originally posted by eddie1960 I Sous Vide mine now A couple years back the original Anova circulator was priced half off on Amazon, so I thought I'd give SV a try. Used it 3 times, the food was fine, just didn't like the fiddly aspects, and felt like I was angering the BBQ Gods. Paid $100, sold it on eBay for $205, or $100 profit for me to spend on ribs that I didn't boil.

06-26-2017, 09:54 AM	#37734
eddie1960 Veteran Member Join Date: Aug 2010 Location: Toronto Photos: Gallery \| Albums Posts: 13,667	Originally posted by robtcorl A couple years back the original Anova circulator was priced half off on Amazon, so I thought I'd give SV a try. Used it 3 times, the food was fine, just didn't like the fiddly aspects, and felt like I was angering the BBQ Gods. Paid $100, sold it on eBay for $205, or $100 for me to spend on ribs that I didn't boil. I have one with a little higher power so can come to heat faster and handle a larger cooking vessel... some things I find it amazing for (thick pork chops for instance which tend to dry out) others less so. I make a number of Currys in it. I start stove top then bag it and either cook it right away for a couple of hours or freeze and pop in frozen and cook longer for the thaw. I really was sold when i was still living with my wife her job frequently keeps her later than planned, i could have meat ready to finish and serve dinner quickly. also great entertaining so I can ignore until the last minute when I'm ready. And for what really moved immersion circulators into the Professional kitchen back in the 70s it can't be beaten....Foie gras Torchon. no loss of the expensive and tasty fat at all.

06-26-2017, 09:59 AM - 2 Likes	#37735
robtcorl Veteran Member Join Date: Feb 2011 Location: St Louis, MO Photos: Gallery Posts: 11,606	One thing I used it for was a tri tip. Looked a bit pale out of the bath. Much better after a sear. Even better after slicing.

06-26-2017, 10:54 AM - 2 Likes	#37736
Racer X 69 Moderator Man With A Camera Join Date: Jun 2010 Location: The Great Pacific Northwet, in the Land Between Canada and Mexico Photos: Gallery \| Albums Posts: 28,073	Great. I just finished a delightful breakfast of coffee and waffles smothered in strawberries picked from the garden yesterday evening that sat overnight in fresh raw local honey. And then Bob posts photos of tri tip that is like, perfect. Now I'm hungry again and lunch is over an hour away!

06-26-2017, 11:15 AM - 1 Like	#37737
eddie1960 Veteran Member Join Date: Aug 2010 Location: Toronto Photos: Gallery \| Albums Posts: 13,667	Originally posted by robtcorl One thing I used it for was a tri tip. Looked a bit pale out of the bath. Much better after a sear. Even better after slicing. that is another thing they are awesome at perfect steak every time , and when you are entertaining they will just hold like that for 3-4 hours while you lubricate your guests

06-26-2017, 11:23 AM - 1 Like	#37738
Racer X 69 Moderator Man With A Camera Join Date: Jun 2010 Location: The Great Pacific Northwet, in the Land Between Canada and Mexico Photos: Gallery \| Albums Posts: 28,073	Originally posted by eddie1960 that is another thing they are awesome at perfect steak every time , and when you are entertaining they will just hold like that for 3-4 hours while you lubricate your guests The best part of socializing is the lubrication.

06-26-2017, 11:50 AM	#37739
VoiceOfReason Site Supporter Join Date: Jun 2010 Location: Mishawaka IN area Photos: Albums Posts: 6,124	I would love some tri tip done Santa Maria style with the proper beans to go with it. I would also love for the 130k or so Dogecoins I have to become worth enough to make me wealthy. I wonder which is more likely.

06-26-2017, 12:26 PM - 2 Likes	#37740
robtcorl Veteran Member Join Date: Feb 2011 Location: St Louis, MO Photos: Gallery Posts: 11,606	Originally posted by VoiceOfReason I would love some tri tip done Santa Maria style with the proper beans to go with it. If you're ever in the area, stop on by. I even have some pinquito beans in the pantry.