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

Parallax · 03-13-2018, 12:25 PM

Originally posted by robtcorl

5 minutes prepping the ribs
5 minutes setting up the charcoal smoker
5 hours drinking beer and Voila!

10 minutes for the rub
60 minutes boiling
30 minutes in the oven

😁

eddie1960 · 03-13-2018, 12:39 PM

Originally posted by Aslyfox

1 the cook (s) always has to sample to make sure it is good enough to give to others

2 sometime the first sample proves inconclusive

3 the same with the second sample

4 the third sample

5 the fourth sample

etc, etc, etc, and so forth and so on

the sacrifices a good cook makes for his/her guest ( s )

Well for me the best way is slower than your smoker and moister

whatever your dry rub mix is (and add brown sugar if it has none) 24-48 hours in a sous vide then finish in the smoker for an hour or higher heat on a charcoal, preferably, bbq indirect with a smoke box for maybe 30 minutes

robtcorl · 03-13-2018, 01:04 PM - **2 Likes**

Originally posted by Parallax

10 minutes for the rub
60 minutes boiling
30 minutes in the oven

10 minutes rubbing, then you boil the rub off and flavor out.
I'll pass.

robtcorl · 03-13-2018, 01:09 PM

Originally posted by eddie1960

24-48 hours in a sous vide

I had an Anova sous vide device for awhile, didn't see that great of an improvement over my regular methods.

MarkJerling · 03-13-2018, 02:41 PM

My method involves 30 minutes pre-cooking in salted and spiced water. Then, I soak the ribs for a minimum of 24 hours in a marinade. (And I need to write down the marinade recipe - it's in my head!) Then BBQ on the Weber using the rib rack and baste using the leftover marinade.

**BigMackCam** · 03-13-2018, 02:44 PM - **2 Likes**

Originally posted by Parallax

10 minutes for the rub
60 minutes boiling
30 minutes in the oven

��

Rather like making love to a beautiful woman...

In my case, though, I'd divide those times by ten...

MarkJerling · 03-13-2018, 03:02 PM

Originally posted by BigMackCam

In my case, though, I'd divide those times by ten...

Racer X 69 · 03-13-2018, 03:27 PM - **2 Likes**

Originally posted by Aslyfox

was born - Strand, London, England

Francis Bacon - Academic, Academic, Lawyer, Scientist - Biography

No way I'm eating that.

RoxnDox · 03-13-2018, 04:07 PM - **1 Like**

Originally posted by Racer X 69

No way I'm eating that.

Pretty sure that Bacon has gone bad by now...

**aslyfox** · 03-13-2018, 04:12 PM

excursus alert

A megalodon tooth fossil was stolen from a remote site in western Australia - The Washington Post

not sure about the rules down under

but many people don't realize that in the national parks, you are not allowed to remove items

Regulations - Yellowstone National Park (U.S. National Park Service)

National Parks: Removing objects illegal, damaging | Letters to the Editor | missoulian.com

the old adage

" take only photos, leave only foot prints "

generally applies

but there are areas where even leaving a foot print can cause years of damage

[ stay on the walk ways please ]

_____________________________

Originally posted by RoxnDox

Pretty sure that Bacon has gone bad by now...

---------- Post added 03-13-18 at 18:14 ----------

Originally posted by Racer X 69

No way I'm eating that.

history may not be tasty but it is informative

Racer X 69 · 03-13-2018, 04:19 PM

Originally posted by tim60

Who cares about the grams per minute of preparation when the taste is so good.

I see what you did there.

devilish

Racer X 69 · 03-13-2018, 04:23 PM - **1 Like**

Originally posted by Parallax

10 minutes for the rub
60 minutes boiling
30 minutes in the oven

😁

That's the workingman's way.

Bob is on permanent vacation, and has time, to take the time, to make them like a leisureman.

I'll be joining his union in 3 years, 5 months, 2 weeks, 3 days.

Meanwhile, back to the airplane. Got spars to build.

Racer X 69 · 03-13-2018, 04:31 PM

Originally posted by BigMackCam

Rather like making love to a beautiful woman...

In my case, though, I'd divide those times by ten...

Is dividing by ten the conversion factor to metric time?

Parallax · 03-13-2018, 05:15 PM

Originally posted by robtcorl

10 minutes rubbing, then you boil the rub off and flavor out.....

All joking aside, no.
I rub them, then rest them in the fridge all day.
When they come out of the boil they taste like you'd expect them to from the rub, and fork-cut tender.

**clackers** · 03-13-2018, 05:27 PM

Originally posted by Aslyfox

excursus alert

A megalodon tooth fossil was stolen from a remote site in western Australia - The Washington Post

Yes, it's very sad, isn't it?

Our rules are pretty much the same, but individuals will be vandals/thieves, unfortunately.

Less hard to understand is when the damage occurs in plain view.

In Melbourne we have megalodon teeth amongst the extensive fossils in a 2km stretch of our bay, but a boat club wants to construct a marina on the site!

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03-13-2018, 12:25 PM	#45001
Parallax Senior Moderator Loyal Site Supporter Join Date: Apr 2008 Location: South Dakota Photos: Gallery Posts: 19,332	Originally posted by robtcorl 5 minutes prepping the ribs 5 minutes setting up the charcoal smoker 5 hours drinking beer and Voila! 10 minutes for the rub 60 minutes boiling 30 minutes in the oven 😁

03-13-2018, 12:39 PM	#45002
eddie1960 Veteran Member Join Date: Aug 2010 Location: Toronto Photos: Gallery \| Albums Posts: 13,666	Originally posted by Aslyfox 1 the cook (s) always has to sample to make sure it is good enough to give to others 2 sometime the first sample proves inconclusive 3 the same with the second sample 4 the third sample 5 the fourth sample etc, etc, etc, and so forth and so on the sacrifices a good cook makes for his/her guest ( s ) Well for me the best way is slower than your smoker and moister whatever your dry rub mix is (and add brown sugar if it has none) 24-48 hours in a sous vide then finish in the smoker for an hour or higher heat on a charcoal, preferably, bbq indirect with a smoke box for maybe 30 minutes

03-13-2018, 01:04 PM - 2 Likes	#45003
robtcorl Veteran Member Join Date: Feb 2011 Location: St Louis, MO Photos: Gallery Posts: 11,606	Originally posted by Parallax 10 minutes for the rub 60 minutes boiling 30 minutes in the oven 10 minutes rubbing, then you boil the rub off and flavor out. I'll pass.

03-13-2018, 01:09 PM	#45004
robtcorl Veteran Member Join Date: Feb 2011 Location: St Louis, MO Photos: Gallery Posts: 11,606	Originally posted by eddie1960 24-48 hours in a sous vide I had an Anova sous vide device for awhile, didn't see that great of an improvement over my regular methods.

03-13-2018, 02:41 PM	#45005
MarkJerling Moderator Site Supporter Join Date: May 2012 Location: Wairarapa, New Zealand Photos: Gallery \| Albums Posts: 20,402	My method involves 30 minutes pre-cooking in salted and spiced water. Then, I soak the ribs for a minimum of 24 hours in a marinade. (And I need to write down the marinade recipe - it's in my head!) Then BBQ on the Weber using the rib rack and baste using the leftover marinade.

03-13-2018, 02:44 PM - 2 Likes	#45006
BigMackCam Digitiser of Film Join Date: Mar 2010 Location: North East of England Posts: 20,657	Originally posted by Parallax 10 minutes for the rub 60 minutes boiling 30 minutes in the oven �� Rather like making love to a beautiful woman... In my case, though, I'd divide those times by ten...

03-13-2018, 03:02 PM	#45007
MarkJerling Moderator Site Supporter Join Date: May 2012 Location: Wairarapa, New Zealand Photos: Gallery \| Albums Posts: 20,402	Originally posted by BigMackCam In my case, though, I'd divide those times by ten...

03-13-2018, 03:27 PM - 2 Likes	#45008
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: 28,064	Originally posted by Aslyfox was born - Strand, London, England Francis Bacon - Academic, Academic, Lawyer, Scientist - Biography No way I'm eating that.

03-13-2018, 04:07 PM - 1 Like	#45009
RoxnDox Pentaxian Join Date: May 2007 Location: Gig Harbor, Washington, USA, Terra Photos: Gallery \| Albums Posts: 4,494	Originally posted by Racer X 69 No way I'm eating that. Pretty sure that Bacon has gone bad by now...

03-13-2018, 04:12 PM	#45010
aslyfox Seeker of Knowledge Join Date: Aug 2016 Location: Topeka, Kansas Photos: Gallery \| Albums Posts: 24,581	excursus alert A megalodon tooth fossil was stolen from a remote site in western Australia - The Washington Post not sure about the rules down under but many people don't realize that in the national parks, you are not allowed to remove items Regulations - Yellowstone National Park (U.S. National Park Service) National Parks: Removing objects illegal, damaging \| Letters to the Editor \| missoulian.com the old adage " take only photos, leave only foot prints " generally applies but there are areas where even leaving a foot print can cause years of damage [ stay on the walk ways please ] _____________________________ Originally posted by RoxnDox Pretty sure that Bacon has gone bad by now... ---------- Post added 03-13-18 at 18:14 ---------- Originally posted by Racer X 69 No way I'm eating that. history may not be tasty but it is informative

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03-13-2018, 04:19 PM	#45011
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: 28,064	Originally posted by tim60 Who cares about the grams per minute of preparation when the taste is so good. I see what you did there.

03-13-2018, 04:23 PM - 1 Like	#45012
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: 28,064	Originally posted by Parallax 10 minutes for the rub 60 minutes boiling 30 minutes in the oven 😁 That's the workingman's way. Bob is on permanent vacation, and has time, to take the time, to make them like a leisureman. I'll be joining his union in 3 years, 5 months, 2 weeks, 3 days. Meanwhile, back to the airplane. Got spars to build.

03-13-2018, 04:31 PM	#45013
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: 28,064	Originally posted by BigMackCam Rather like making love to a beautiful woman... In my case, though, I'd divide those times by ten... Is dividing by ten the conversion factor to metric time?

03-13-2018, 05:15 PM	#45014
Parallax Senior Moderator Loyal Site Supporter Join Date: Apr 2008 Location: South Dakota Photos: Gallery Posts: 19,332	Originally posted by robtcorl 10 minutes rubbing, then you boil the rub off and flavor out..... All joking aside, no. I rub them, then rest them in the fridge all day. When they come out of the boil they taste like you'd expect them to from the rub, and fork-cut tender.

03-13-2018, 05:27 PM	#45015
clackers Otis Memorial Pentaxian Join Date: Jul 2013 Location: Melbourne Photos: Albums Posts: 16,397	Originally posted by Aslyfox excursus alert A megalodon tooth fossil was stolen from a remote site in western Australia - The Washington Post Yes, it's very sad, isn't it? Our rules are pretty much the same, but individuals will be vandals/thieves, unfortunately. Less hard to understand is when the damage occurs in plain view. In Melbourne we have megalodon teeth amongst the extensive fossils in a 2km stretch of our bay, but a boat club wants to construct a marina on the site!