"W. Lohman" wrote:
>
>Par-boiling isn't my favorite to do either brats or ribs, but those who
>cook quick for large groups do it.

Those who boil sausages and ribs are those who have no clue how to
cook. Actually no meat should ever be boiled, boiling causes the
protein to sieze and will never become tender no matter how long
cooked. Always add meats to cold water and bring to no higher
temperature than barely asimmmer... those in a hurry don't belong in
kitchens or bedrooms. Those who cook for large groups hold hot foods
with steam tables or chafing dishes.