We tried this and liked it so much we did it again two days later.The coke,
or cola is what makes it, though you really don't taste it.

2 -3 lbs. country style boneless pork ribs, or pork butt, next time
1/2 bottle bbq sauce, Worcestershire sauce to taste (approx 3 tbsp), 1 can
cola,
Place ribs in a disposable foil pan. Mix Cola , BBQ sauce, and
Worcestershire in a bowl. Season and salt to your fancy and add to the pan.
I added a bit of tomato paste. The sauce should cover the meat. Set aside to
marinade. If I'm having a rare moment of organized thought I do it the night
before.
Prepare charcoal grill for indirect heating. When charcoal is hot and
emitting more heat than you want for indirect put meat on and brown directly
over the charcoal/wood. Following that cook over indirect heat for about an
hour, more or less, 1-2 hours, depending on the meat.
Then, put the meat back into the pan cover it with your sauce, put that back
on the grill, and grill at about 300F until desired degree of "pull apart",
about 1-2 hours.
Serve, with sauce over meat and on the side.
This yielded very moist pork and tasty sauce.. I think the pork cooking in
the marinade/sauce flavored it much like a stock. That flavor wasn't wasted
as it is somewhat with straight indirect cooking. This could be done with
pork butt, or any shoulder meat.

Ed

On 28-Jun-2009, "Theron" > wrote:

> We tried this and liked it so much we did it again two days later.The
> coke,
> or cola is what makes it, though you really don't taste it.
>
> 2 -3 lbs. country style boneless pork ribs, or pork butt, next time
> 1/2 bottle bbq sauce,

That's easy. How big a bottle and what kind of sauce??

> Worcestershire sauce to taste (approx 3 tbsp), 1
> can
> cola,
> Place ribs in a disposable foil pan. Mix Cola , BBQ sauce, and
> Worcestershire in a bowl. Season and salt to your fancy and add to the
> pan.
> I added a bit of tomato paste. The sauce should cover the meat. Set aside
> to
> marinade. If I'm having a rare moment of organized thought I do it the
> night
> before.
> Prepare charcoal grill for indirect heating. When charcoal is hot and
> emitting more heat than you want for indirect put meat on and brown
> directly
> over the charcoal/wood. Following that cook over indirect heat for about
> an
> hour, more or less, 1-2 hours, depending on the meat.
> Then, put the meat back into the pan cover it with your sauce, put that
> back
> on the grill, and grill at about 300F until desired degree of "pull
> apart",
> about 1-2 hours.
> Serve, with sauce over meat and on the side.
> This yielded very moist pork and tasty sauce.. I think the pork cooking
> in
> the marinade/sauce flavored it much like a stock. That flavor wasn't
> wasted
> as it is somewhat with straight indirect cooking. This could be done with
>
> pork butt, or any shoulder meat.
>
> Ed

Other then that, it sounds good. I'm not sure what to call it. It sure
doesn't
conform to pit smoked BBQ, so it ain't barbecue.

That said, I'm likely to try it or something like it.

--
Brick (Youth is wasted on young people)

"Brick" > wrote in message
ster.com...
>
> On 28-Jun-2009, "Theron" > wrote:
>
>> We tried this and liked it so much we did it again two days later.The
>> coke,
>> or cola is what makes it, though you really don't taste it.
>>
>> 2 -3 lbs. country style boneless pork ribs, or pork butt, next time
>> 1/2 bottle bbq sauce,
>
> That's easy. How big a bottle and what kind of sauce??
>
>> Worcestershire sauce to taste (approx 3 tbsp), 1
>> can
>> cola,
>> Place ribs in a disposable foil pan. Mix Cola , BBQ sauce, and
>> Worcestershire in a bowl. Season and salt to your fancy and add to the
>> pan.
>> I added a bit of tomato paste. The sauce should cover the meat. Set aside
>> to
>> marinade. If I'm having a rare moment of organized thought I do it the
>> night
>> before.
>> Prepare charcoal grill for indirect heating. When charcoal is hot and
>> emitting more heat than you want for indirect put meat on and brown
>> directly
>> over the charcoal/wood. Following that cook over indirect heat for about
>> an
>> hour, more or less, 1-2 hours, depending on the meat.
>> Then, put the meat back into the pan cover it with your sauce, put that
>> back
>> on the grill, and grill at about 300F until desired degree of "pull
>> apart",
>> about 1-2 hours.
>> Serve, with sauce over meat and on the side.
>> This yielded very moist pork and tasty sauce.. I think the pork cooking
>> in
>> the marinade/sauce flavored it much like a stock. That flavor wasn't
>> wasted
>> as it is somewhat with straight indirect cooking. This could be done with
>>
>> pork butt, or any shoulder meat.
>>
>> Ed
>
> Other then that, it sounds good. I'm not sure what to call it. It sure
> doesn't
> conform to pit smoked BBQ, so it ain't barbecue.
>
> Brick (Youth is wasted on young people)

No, it ain't barbecue. There's no doubt about that. It's basically a braised
shoulder of pork or beef dish, sort of a grilled form of Beef Bourguignon
and Pork Bourguignon[which I just made up]. The attractive thing about it is
that it includes que flavor, the meat stays moist and falls apart, and you
don't have to do anything in the kitchen. It stays on the grill throughout.
The whole idea is to use whatever leftover barbecue sauce you have on hand
that you just want to use up.

Ed

On 28-Jun-2009, "Theron" > wrote:

> "Brick" > wrote in message
> ster.com...
> >
> > On 28-Jun-2009, "Theron" > wrote:
> >
> >> We tried this and liked it so much we did it again two days later.The
> >> coke,
> >> or cola is what makes it, though you really don't taste it.

.. . .

>
> No, it ain't barbecue. There's no doubt about that. It's basically a
> braised
> shoulder of pork or beef dish, sort of a grilled form of Beef Bourguignon
>
> and Pork Bourguignon[which I just made up]. The attractive thing about it
> is
> that it includes que flavor, the meat stays moist and falls apart, and
> you
> don't have to do anything in the kitchen. It stays on the grill
> throughout.
> The whole idea is to use whatever leftover barbecue sauce you have on
> hand
> that you just want to use up.
>
> Ed

Thanks for the update Ed. I have a serious interest in any dish that can
be eaten by a person using one hand only. That generally means meat
that is cut up for the diner or which is tender enough to eat with a fork
only. Prominent spices are also desirable. We just finished a pork dish
which I make simply by browning whatever pork I happen to have
(chops this time) and braising them to death with tomato, onion,
celery and peppers. I use a lot of seasoned salt and a little red pepper
flakes don't hurt.

Like your dish, you can use beef or pork. Chuck is quite good. The
veggies are likewise variable as you can imagine. Bell pepper is common,
but I used red cubanella's this time. I didn't use potato, but they make
a good variation on the theme.

--
Brick (Youth is wasted on young people)

"Brick" > wrote in message
ster.com...
>
> On 28-Jun-2009, "Theron" > wrote:
>
>> "Brick" > wrote in message
>> ster.com...
>> >
>> > On 28-Jun-2009, "Theron" > wrote:
>> >
>> >> We tried this and liked it so much we did it again two days later.The
>> >> coke,
>> >> or cola is what makes it, though you really don't taste it.
>
> . . .
>
>>
>> No, it ain't barbecue. There's no doubt about that. It's basically a
>> braised
>> shoulder of pork or beef dish, sort of a grilled form of Beef Bourguignon
>>
>> and Pork Bourguignon[which I just made up]. The attractive thing about it
>> is
>> that it includes que flavor, the meat stays moist and falls apart, and
>> you
>> don't have to do anything in the kitchen. It stays on the grill
>> throughout.
>> The whole idea is to use whatever leftover barbecue sauce you have on
>> hand
>> that you just want to use up.
>>
>> Ed
>
> Thanks for the update Ed. I have a serious interest in any dish that can
> be eaten by a person using one hand only. That generally means meat
> that is cut up for the diner or which is tender enough to eat with a fork
> only. Prominent spices are also desirable. We just finished a pork dish
> which I make simply by browning whatever pork I happen to have
> (chops this time) and braising them to death with tomato, onion,
> celery and peppers. I use a lot of seasoned salt and a little red pepper
> flakes don't hurt.
>
> Like your dish, you can use beef or pork. Chuck is quite good. The
> veggies are likewise variable as you can imagine. Bell pepper is common,
> but I used red cubanella's this time. I didn't use potato, but they make
> a good variation on the theme.
>
> --
> Brick (Youth is wasted on young people)

Beef a la Flamande, one of our favorite braised beef dishes would work well
this way. Brown the beef chuck on the grill. I'm going to grill it on the
long slow slide. The beef, dark beer, caramelized onions, seasonings, and a
bit of roux all goes into the braise pan onto the grill, Braise indirectly
for about 2 hours, more or less depending on how long you grilled it
initially. Here's a recipe for the non barbecued version of this great
Belgian dish.
http://simplyrecipes.com/recipes/car...and_beer_stew/ It's
required you have the same dark beer with the dish. The chef, of course, has
one during the last hour of cooking.

Ed

BTW, I buy those disposable 2" high 8X6" aluminum pans in bulk from "Smart
and Final, or a similar place. The 2" height is just about right for enough
meat and sauce to serve 4 diners.

On 29-Jun-2009, "Theron" > wrote:

> "Brick" > wrote in message
> ster.com...
> >
> > On 28-Jun-2009, "Theron" > wrote:
> >
> >> "Brick" > wrote in message
> >> ster.com...
> >> >
> >> > On 28-Jun-2009, "Theron" > wrote:

.. . .

>
> Ed
>
> BTW, I buy those disposable 2" high 8X6" aluminum pans in bulk from
> "Smart
> and Final, or a similar place. The 2" height is just about right for
> enough
> meat and sauce to serve 4 diners.

Ditto on the pans. I use the same ones. They exactly fit my Black &
Decker toaster oven which bakes, broils and toasts. Sometimes I even
wash the pans and use them over. Sometimes not.
--
Brick (Youth is wasted on young people)

parsnips and rutabega would be nice in this if you are using pork, Lee
"Brick" > wrote in message
ster.com...
>
> On 28-Jun-2009, "Theron" > wrote:
>
>> "Brick" > wrote in message
>> ster.com...
>> >
>> > On 28-Jun-2009, "Theron" > wrote:
>> >
>> >> We tried this and liked it so much we did it again two days later.The
>> >> coke,
>> >> or cola is what makes it, though you really don't taste it.
>
> . . .
>
>>
>> No, it ain't barbecue. There's no doubt about that. It's basically a
>> braised
>> shoulder of pork or beef dish, sort of a grilled form of Beef Bourguignon
>>
>> and Pork Bourguignon[which I just made up]. The attractive thing about it
>> is
>> that it includes que flavor, the meat stays moist and falls apart, and
>> you
>> don't have to do anything in the kitchen. It stays on the grill
>> throughout.
>> The whole idea is to use whatever leftover barbecue sauce you have on
>> hand
>> that you just want to use up.
>>
>> Ed
>
> Thanks for the update Ed. I have a serious interest in any dish that can
> be eaten by a person using one hand only. That generally means meat
> that is cut up for the diner or which is tender enough to eat with a fork
> only. Prominent spices are also desirable. We just finished a pork dish
> which I make simply by browning whatever pork I happen to have
> (chops this time) and braising them to death with tomato, onion,
> celery and peppers. I use a lot of seasoned salt and a little red pepper
> flakes don't hurt.
>
> Like your dish, you can use beef or pork. Chuck is quite good. The
> veggies are likewise variable as you can imagine. Bell pepper is common,
> but I used red cubanella's this time. I didn't use potato, but they make
> a good variation on the theme.
>
> --
> Brick (Youth is wasted on young people)

Lee

Would it be possible to bottom post in this group? <any of the regular
posters feel bottom posting allows for a better flow.

In outlook express I believe you can hit CTRL + END and it will take you to
the bottom of the reply

Thanks

--
Steve
-------------------------
There is no U in my email address

Theron wrote:
> We tried this and liked it so much we did it again two days later.The coke,
> or cola is what makes it, though you really don't taste it.
>
> 2 -3 lbs. country style boneless pork ribs, or pork butt, next time
> 1/2 bottle bbq sauce, Worcestershire sauce to taste (approx 3 tbsp), 1 can
> cola,
> Place ribs in a disposable foil pan. Mix Cola , BBQ sauce, and
> Worcestershire in a bowl. Season and salt to your fancy and add to the pan.
> I added a bit of tomato paste. The sauce should cover the meat. Set aside to
> marinade. If I'm having a rare moment of organized thought I do it the night
> before.
> Prepare charcoal grill for indirect heating. When charcoal is hot and
> emitting more heat than you want for indirect put meat on and brown directly
> over the charcoal/wood. Following that cook over indirect heat for about an
> hour, more or less, 1-2 hours, depending on the meat.
> Then, put the meat back into the pan cover it with your sauce, put that back
> on the grill, and grill at about 300F until desired degree of "pull apart",
> about 1-2 hours.
> Serve, with sauce over meat and on the side.
> This yielded very moist pork and tasty sauce.. I think the pork cooking in
> the marinade/sauce flavored it much like a stock. That flavor wasn't wasted
> as it is somewhat with straight indirect cooking. This could be done with
> pork butt, or any shoulder meat.
>
> Ed
>
>
>
>
>
>
>

Theron - Have you varied the soda yet to see if there are differences?
In my case, I was considering doing something similar, and even though I
like coke products, I was considering the use of Dr. Pepper.

Bob

"Bob Muncie" > wrote in message
...
> Theron wrote:
>> We tried this and liked it so much we did it again two days later.The
>> coke, or cola is what makes it, though you really don't taste it.
>>
>> 2 -3 lbs. country style boneless pork ribs, or pork butt, next time
>> 1/2 bottle bbq sauce, Worcestershire sauce to taste (approx 3 tbsp), 1
>> can cola,
>> Place ribs in a disposable foil pan. Mix Cola , BBQ sauce, and
>> Worcestershire in a bowl. Season and salt to your fancy and add to the
>> pan. I added a bit of tomato paste. The sauce should cover the meat. Set
>> aside to marinade. If I'm having a rare moment of organized thought I do
>> it the night before.
>> Prepare charcoal grill for indirect heating. When charcoal is hot and
>> emitting more heat than you want for indirect put meat on and brown
>> directly over the charcoal/wood. Following that cook over indirect heat
>> for about an hour, more or less, 1-2 hours, depending on the meat.
>> Then, put the meat back into the pan cover it with your sauce, put that
>> back on the grill, and grill at about 300F until desired degree of "pull
>> apart", about 1-2 hours.
>> Serve, with sauce over meat and on the side.
>> This yielded very moist pork and tasty sauce.. I think the pork cooking
>> in the marinade/sauce flavored it much like a stock. That flavor wasn't
>> wasted as it is somewhat with straight indirect cooking. This could be
>> done with pork butt, or any shoulder meat.
>>
>> Ed
>>
> Theron - Have you varied the soda yet to see if there are differences? In
> my case, I was considering doing something similar, and even though I like
> coke products, I was considering the use of Dr. Pepper.
>
> Bob

I think that's good idea. The Safeway cola I used didn't speak out very
much on the palate in this dish. I drink and cook with Safeway diet cola,
mainly because that's what San Francisco Columnist Herb Caen drank when he
could no longer get Royal Crown. I think a slightly more assertive cola
flavor would be interesting to try. You wouldn't want, however, the cola
flavor to dominate the dish.

Ed

"Bob Muncie" > wrote in message
...
> Theron wrote:
>> We tried this and liked it so much we did it again two days later.The
>> coke, or cola is what makes it, though you really don't taste it.
>>
>> 2 -3 lbs. country style boneless pork ribs, or pork butt, next time
>> 1/2 bottle bbq sauce, Worcestershire sauce to taste (approx 3 tbsp), 1
>> can cola,
>> Place ribs in a disposable foil pan. Mix Cola , BBQ sauce, and
>> Worcestershire in a bowl. Season and salt to your fancy and add to the
>> pan. I added a bit of tomato paste. The sauce should cover the meat. Set
>> aside to marinade. If I'm having a rare moment of organized thought I do
>> it the night before.
>> Prepare charcoal grill for indirect heating. When charcoal is hot and
>> emitting more heat than you want for indirect put meat on and brown
>> directly over the charcoal/wood. Following that cook over indirect heat
>> for about an hour, more or less, 1-2 hours, depending on the meat.
>> Then, put the meat back into the pan cover it with your sauce, put that
>> back on the grill, and grill at about 300F until desired degree of "pull
>> apart", about 1-2 hours.
>> Serve, with sauce over meat and on the side.
>> This yielded very moist pork and tasty sauce.. I think the pork cooking
>> in the marinade/sauce flavored it much like a stock. That flavor wasn't
>> wasted as it is somewhat with straight indirect cooking. This could be
>> done with pork butt, or any shoulder meat.
>>
>> Ed
>>
>>
>>
>>
>>
>>
>>
>
> Theron - Have you varied the soda yet to see if there are differences? In
> my case, I was considering doing something similar, and even though I like
> coke products, I was considering the use of Dr. Pepper.
>
> Bob

Bob,

Speaking of Dr. P and ribs........

My (then) 13yo Boy Scout was traipsing around the net back in the spring
looking for a Dutch oven recipe to make in a Troop competition on one of our
campouts and came across this one on the Byron's site - "Pineapple Dr.
Pepper Spare Ribs"
http://papadutch.home.comcast.net/~p...-drpepribs.htm.
The ingredients sounded interesting, but nothing appeared to stand out from
a taste standpoint so I wasn't expecting much. Turns out it *was* really
tasty. It's NOT Que....but never claimed to be either.

The only addition that we made is that he browned the ribs before adding to
the DO instead of putting them in totally raw and added some fresh chopped
Jalapeno's during the last 20 minutes. The browning left the overall texture
more similar to braised than boiled as in the original recipe which we tried
later and were a bit disappointed and the Japs delivered a mild heat and
crunch.

KW

KW wrote:
> "Bob Muncie" > wrote in message
> ...
>> Theron wrote:
>>> We tried this and liked it so much we did it again two days later.The
>>> coke, or cola is what makes it, though you really don't taste it.
>>>
>>> 2 -3 lbs. country style boneless pork ribs, or pork butt, next time
>>> 1/2 bottle bbq sauce, Worcestershire sauce to taste (approx 3 tbsp), 1
>>> can cola,
>>> Place ribs in a disposable foil pan. Mix Cola , BBQ sauce, and
>>> Worcestershire in a bowl. Season and salt to your fancy and add to the
>>> pan. I added a bit of tomato paste. The sauce should cover the meat. Set
>>> aside to marinade. If I'm having a rare moment of organized thought I do
>>> it the night before.
>>> Prepare charcoal grill for indirect heating. When charcoal is hot and
>>> emitting more heat than you want for indirect put meat on and brown
>>> directly over the charcoal/wood. Following that cook over indirect heat
>>> for about an hour, more or less, 1-2 hours, depending on the meat.
>>> Then, put the meat back into the pan cover it with your sauce, put that
>>> back on the grill, and grill at about 300F until desired degree of "pull
>>> apart", about 1-2 hours.
>>> Serve, with sauce over meat and on the side.
>>> This yielded very moist pork and tasty sauce.. I think the pork cooking
>>> in the marinade/sauce flavored it much like a stock. That flavor wasn't
>>> wasted as it is somewhat with straight indirect cooking. This could be
>>> done with pork butt, or any shoulder meat.
>>>
>>> Ed
>>>
>>>
>>>
>>>
>>>
>>>
>>>
>> Theron - Have you varied the soda yet to see if there are differences? In
>> my case, I was considering doing something similar, and even though I like
>> coke products, I was considering the use of Dr. Pepper.
>>
>> Bob
>
> Bob,
>
> Speaking of Dr. P and ribs........
>
> My (then) 13yo Boy Scout was traipsing around the net back in the spring
> looking for a Dutch oven recipe to make in a Troop competition on one of our
> campouts and came across this one on the Byron's site - "Pineapple Dr.
> Pepper Spare Ribs"
> http://papadutch.home.comcast.net/~p...-drpepribs.htm.
> The ingredients sounded interesting, but nothing appeared to stand out from
> a taste standpoint so I wasn't expecting much. Turns out it *was* really
> tasty. It's NOT Que....but never claimed to be either.
>
> The only addition that we made is that he browned the ribs before adding to
> the DO instead of putting them in totally raw and added some fresh chopped
> Jalapeno's during the last 20 minutes. The browning left the overall texture
> more similar to braised than boiled as in the original recipe which we tried
> later and were a bit disappointed and the Japs delivered a mild heat and
> crunch.
>
> KW
>
>

Thanks KW for the recipe and notes (copy/pasted). And you can Q' every
day, and this sounds like a good off-day substitue.

Bob

"Bob Muncie" > wrote in message
...

>> Speaking of Dr. P and ribs........
>>
>> My (then) 13yo Boy Scout was traipsing around the net back in the spring
>> looking for a Dutch oven recipe to make in a Troop competition on one of
>> our campouts and came across this one on the Byron's site - "Pineapple
>> Dr. Pepper Spare Ribs"
>> http://papadutch.home.comcast.net/~p...-drpepribs.htm.
>> The ingredients sounded interesting, but nothing appeared to stand out
>> from a taste standpoint so I wasn't expecting much. Turns out it *was*
>> really tasty. It's NOT Que....but never claimed to be either.
>>
>> The only addition that we made is that he browned the ribs before adding
>> to the DO instead of putting them in totally raw and added some fresh
>> chopped Jalapeno's during the last 20 minutes. The browning left the
>> overall texture more similar to braised than boiled as in the original
>> recipe which we tried later and were a bit disappointed and the Japs
>> delivered a mild heat and crunch.
>>
>> KW
>>
>>
>
> Thanks KW for the recipe and notes (copy/pasted). And you can Q' every
> day, and this sounds like a good off-day substitue.
>
> Bob

Glad to be of assistance. Let me know how it turns out for you. We've made
it in the D O on camping trips up until now but I don't see any reason why
it wouldn't be just as easy to cook in the oven or a crockpot..

KW

dr pepper is a great basis for pork in the crock pot and for a bbq like
sauce after the fact, i would think it would be similar for the grill, Lee
"Bob Muncie" > wrote in message
...
> Theron wrote:
>> We tried this and liked it so much we did it again two days later.The
>> coke, or cola is what makes it, though you really don't taste it.
>>
>> 2 -3 lbs. country style boneless pork ribs, or pork butt, next time
>> 1/2 bottle bbq sauce, Worcestershire sauce to taste (approx 3 tbsp), 1
>> can cola,
>> Place ribs in a disposable foil pan. Mix Cola , BBQ sauce, and
>> Worcestershire in a bowl. Season and salt to your fancy and add to the
>> pan. I added a bit of tomato paste. The sauce should cover the meat. Set
>> aside to marinade. If I'm having a rare moment of organized thought I do
>> it the night before.
>> Prepare charcoal grill for indirect heating. When charcoal is hot and
>> emitting more heat than you want for indirect put meat on and brown
>> directly over the charcoal/wood. Following that cook over indirect heat
>> for about an hour, more or less, 1-2 hours, depending on the meat.
>> Then, put the meat back into the pan cover it with your sauce, put that
>> back on the grill, and grill at about 300F until desired degree of "pull
>> apart", about 1-2 hours.
>> Serve, with sauce over meat and on the side.
>> This yielded very moist pork and tasty sauce.. I think the pork cooking
>> in the marinade/sauce flavored it much like a stock. That flavor wasn't
>> wasted as it is somewhat with straight indirect cooking. This could be
>> done with pork butt, or any shoulder meat.
>>
>> Ed
>>
>>
>>
>>
>>
>>
>>
>
> Theron - Have you varied the soda yet to see if there are differences? In
> my case, I was considering doing something similar, and even though I like
> coke products, I was considering the use of Dr. Pepper.
>
> Bob

"Denny Wheeler" > wrote in message
...
> On Sun, 28 Jun 2009 14:41:01 -0700, "Theron" >
> wrote:
>
>>We tried this and liked it so much we did it again two days later.The
>>coke,
>>or cola is what makes it, though you really don't taste it.
>
> D'you think it would matter if the cola were a 'diet' one?
> (I'm suspecting it would, but)

Yes it does make a difference. The make up of diet cola is different, no
sugar for a start. Same with using cola to cook a ham in. Must be cola. Coke
is better than Pepsi too.

PDM

while there are small differences, i have used many different sodas and
diet/reg is only affected in a noticable way if the sweetener breaks down in
cooking. I have used cherry 7 up for ham, reg and diet to see what
differences there are, minimal, alas, they no longer make the diet with
splenda, its back to nutreacrap, Lee
"PDM" > wrote in message
...
>
> "Denny Wheeler" > wrote in message
> ...
>> On Sun, 28 Jun 2009 14:41:01 -0700, "Theron" >
>> wrote:
>>
>>>We tried this and liked it so much we did it again two days later.The
>>>coke,
>>>or cola is what makes it, though you really don't taste it.
>>
>> D'you think it would matter if the cola were a 'diet' one?
>> (I'm suspecting it would, but)
>
> Yes it does make a difference. The make up of diet cola is different, no
> sugar for a start. Same with using cola to cook a ham in. Must be cola.
> Coke is better than Pepsi too.
>
> PDM
>

Denny Wheeler wrote:
> On Sun, 28 Jun 2009 14:41:01 -0700, "Theron" >
> wrote:
>
>> We tried this and liked it so much we did it again two days later.The coke,
>> or cola is what makes it, though you really don't taste it.
>
> D'you think it would matter if the cola were a 'diet' one?
> (I'm suspecting it would, but)
>

Since this is the last time you'll hear from me mr plonk, I thought I'd
just mention not only are you a waste of electrons, I only bothered
reading about you first three words.

If it makes any difference to you, you are so lame I will never have to
read from you again. Good-bye I could really care less if you wake up
tomorrow. You are a waste of manure.

Bob Muncie wrote:
> Denny Wheeler wrote:
>> On Sun, 28 Jun 2009 14:41:01 -0700, "Theron" >
>> wrote:
>>
>>> We tried this and liked it so much we did it again two days
>>> later.The coke, or cola is what makes it, though you really don't
>>> taste it.
>>
>> D'you think it would matter if the cola were a 'diet' one?
>> (I'm suspecting it would, but)
>>
>
> Since this is the last time you'll hear from me mr plonk, I thought
> I'd just mention not only are you a waste of electrons, I only
> bothered reading about you first three words.
>
> If it makes any difference to you, you are so lame I will never have
> to read from you again. Good-bye I could really care less if you
> wake up tomorrow. You are a waste of manure.

Damn, Denny; now you've really been told. ROTFLOL!!!!!

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

Dave Bugg wrote:
> Bob Muncie wrote:
>> Denny Wheeler wrote:
>>> On Sun, 28 Jun 2009 14:41:01 -0700, "Theron" >
>>> wrote:
>>>
>>>> We tried this and liked it so much we did it again two days
>>>> later.The coke, or cola is what makes it, though you really don't
>>>> taste it.
>>> D'you think it would matter if the cola were a 'diet' one?
>>> (I'm suspecting it would, but)
>>>
>> Since this is the last time you'll hear from me mr plonk, I thought
>> I'd just mention not only are you a waste of electrons, I only
>> bothered reading about you first three words.
>>
>> If it makes any difference to you, you are so lame I will never have
>> to read from you again. Good-bye I could really care less if you
>> wake up tomorrow. You are a waste of manure.
>
> Damn, Denny; now you've really been told. ROTFLOL!!!!!
>

Guess what Dave?

I really am sorry that you throw yourself into the same gene pool as the
other two idiots. I say that because I've seen a number of rational
posts on your part.

Bye <waving> now that you are in the same level grouping on non-respect
that I have. I am just sorry you want to be there.

Bob

Bob Muncie wrote:

> Guess what Dave?
>
> I really am sorry that you throw yourself into the same gene pool as
> the other two idiots. I say that because I've seen a number of
> rational posts on your part.
>
> Bye <waving> now that you are in the same level grouping on
> non-respect that I have. I am just sorry you want to be there.

I am so utterly and damnably crushed. What's so laughably sad is that your
post says much more about you than I. At this rate, you're fast running out
of regulars to killfile. So be it. Good luck with life.
--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

Denny Wheeler wrote:

> Oh, Dave. Shall I go get a sympathy card or just send good wishes to
> help you pull through the trauma?

I think I need to dig out my teddy bear.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

I don't mean to be rude, but aren't you taking this all a bit too seriously,
and what exactly did denny say to offend you, i am not trying to upset you i
am just trying to figure it all out, Lee
"Bob Muncie" > wrote in message
...
> Dave Bugg wrote:
>> Bob Muncie wrote:
>>> Denny Wheeler wrote:
>>>> On Sun, 28 Jun 2009 14:41:01 -0700, "Theron" >
>>>> wrote:
>>>>
>>>>> We tried this and liked it so much we did it again two days
>>>>> later.The coke, or cola is what makes it, though you really don't
>>>>> taste it.
>>>> D'you think it would matter if the cola were a 'diet' one?
>>>> (I'm suspecting it would, but)
>>>>
>>> Since this is the last time you'll hear from me mr plonk, I thought
>>> I'd just mention not only are you a waste of electrons, I only
>>> bothered reading about you first three words.
>>>
>>> If it makes any difference to you, you are so lame I will never have
>>> to read from you again. Good-bye I could really care less if you
>>> wake up tomorrow. You are a waste of manure.
>>
>> Damn, Denny; now you've really been told. ROTFLOL!!!!!
>>
>
> Guess what Dave?
>
> I really am sorry that you throw yourself into the same gene pool as the
> other two idiots. I say that because I've seen a number of rational posts
> on your part.
>
> Bye <waving> now that you are in the same level grouping on non-respect
> that I have. I am just sorry you want to be there.
>
> Bob

Stormmee wrote:
> I don't mean to be rude, but aren't you taking this all a bit too seriously,
> and what exactly did denny say to offend you, i am not trying to upset you i
> am just trying to figure it all out, Lee
> "Bob Muncie" > wrote in message
> ...
>> Dave Bugg wrote:
>>> Bob Muncie wrote:
>>>> Denny Wheeler wrote:
>>>>> On Sun, 28 Jun 2009 14:41:01 -0700, "Theron" >
>>>>> wrote:
>>>>>
>>>>>> We tried this and liked it so much we did it again two days
>>>>>> later.The coke, or cola is what makes it, though you really don't
>>>>>> taste it.
>>>>> D'you think it would matter if the cola were a 'diet' one?
>>>>> (I'm suspecting it would, but)
>>>>>
>>>> Since this is the last time you'll hear from me mr plonk, I thought
>>>> I'd just mention not only are you a waste of electrons, I only
>>>> bothered reading about you first three words.
>>>>
>>>> If it makes any difference to you, you are so lame I will never have
>>>> to read from you again. Good-bye I could really care less if you
>>>> wake up tomorrow. You are a waste of manure.
>>> Damn, Denny; now you've really been told. ROTFLOL!!!!!
>>>
>> Guess what Dave?
>>
>> I really am sorry that you throw yourself into the same gene pool as the
>> other two idiots. I say that because I've seen a number of rational posts
>> on your part.
>>
>> Bye <waving> now that you are in the same level grouping on non-respect
>> that I have. I am just sorry you want to be there.
>>
>> Bob
>
>

That's okay. The fact you choose to bring it up shows you are rude (as
well as top posting). But I won't take offense.

And needing to understand something you were not around to see
originally, is how life works.

Go back to being curious if you don't mind.

Bob

Long ago, I came across some newsgroup where folk would discuss
and actually compete for trolls and insults in other newsgroups.
I wonder if this jerk is one of them. As I recall, the people
would enter a newsgroup with a legitimate comment or question and
continue with it for several replies, seeing how many they could
get. Gradually, they'd toss in a correction to one of the most
respected members and add a slight insult. That'd draw a reply
and they'd just keep upping the ante, competing to see how many
others could drawn into the fray. Eventually, they'd report to
their own newsgroup what they'd done and the members would visit
the newsgroup that had been disrupted into a fray.

I lost track of the name of the newsgroup, but wonder if this jerk
is a participant. FWIW, I've seen several other similar type of
escalating flame wars recently in some other newsgroups I follow
that seem to be of this same pattern.
--
Nonny

.. . . on a darned diet
and ready to chew off
my own elbows.

On Jul 1, 11:33*am, "Nonny" > wrote:

> I lost track of the name of the newsgroup, but wonder if this jerk
> is a participant. *FWIW, I've seen several other similar type of
> escalating flame wars recently in some other newsgroups I follow
> that seem to be of this same pattern.

That's one of the few explanations that would make the postings
rational.

Thanks for sharing Nonny

"Nonny" > wrote in message
...
> Long ago, I came across some newsgroup where folk would discuss and
> actually compete for trolls and insults in other newsgroups. I wonder if
> this jerk is one of them. As I recall, the people would enter a newsgroup
> with a legitimate comment or question and continue with it for several
> replies, seeing how many they could get. Gradually, they'd toss in a
> correction to one of the most respected members and add a slight insult.
> That'd draw a reply and they'd just keep upping the ante, competing to see
> how many others could drawn into the fray. Eventually, they'd report to
> their own newsgroup what they'd done and the members would visit the
> newsgroup that had been disrupted into a fray.
>
> I lost track of the name of the newsgroup, but wonder if this jerk is a
> participant. FWIW, I've seen several other similar type of escalating
> flame wars recently in some other newsgroups I follow that seem to be of
> this same pattern.
> --
> Nonny
>
> . . . on a darned diet
> and ready to chew off
> my own elbows.
>
>

Used to see that kind of scorekeeping activity on alt.flame & alt.flame-wars
way back in the day....

KW

"KW" > wrote in message
...
>
> "Nonny" > wrote in message
> ...
>> Long ago, I came across some newsgroup where folk would discuss
>> and actually compete for trolls and insults in other
>> newsgroups. I wonder if this jerk is one of them. As I recall,
>> the people would enter a newsgroup with a legitimate comment or
>> question and continue with it for several replies, seeing how
>> many they could get. Gradually, they'd toss in a correction to
>> one of the most respected members and add a slight insult.
>> That'd draw a reply and they'd just keep upping the ante,
>> competing to see how many others could drawn into the fray.
>> Eventually, they'd report to their own newsgroup what they'd
>> done and the members would visit the newsgroup that had been
>> disrupted into a fray.
>>
>> I lost track of the name of the newsgroup, but wonder if this
>> jerk is a participant. FWIW, I've seen several other similar
>> type of escalating flame wars recently in some other newsgroups
>> I follow that seem to be of this same pattern.
>> --
>> Nonny
>>
>> . . . on a darned diet
>> and ready to chew off
>> my own elbows.
>>
>>
>
> Used to see that kind of scorekeeping activity on alt.flame &
> alt.flame-wars way back in the day....
>
> KW
>
>

The one I'm thinking about didn't even have a name that directly
implied its purpose. There were even protocols about first
joining as a newbie and establishing yourself as a light weight
contributing member. Then, you'd post something just a bit
controversial that hopefully hadn't been discussed recently.
Here, it'd be something like gas vs. smoke vs. charcoal vs. coals.
The sand vs. water discussions have been around frequently, so
that's what made me start wondering. Then, when someone took a
fairly strong stand, you'd us it to say something that would
either bring in others for/against you.

The game was to see not just how many posts you could get and keep
going on your subject, it also included how vicious you could get
others to be by goading them. Ideally, you'd see if you could turn
one against another.

If anyone knows of or recalls that group's name, it'd be fun to
look in on it and see if we've been trolled by them.

--
Nonny

.. . . on a darned diet
and ready to chew off
my own elbows.

i recall the group also but like you the name escapes me, in the cat groups
its declaw or indoor/outdoor or flea remidies, Lee
"Nonny" > wrote in message
...
>
> "KW" > wrote in message
> ...
>>
>> "Nonny" > wrote in message
>> ...
>>> Long ago, I came across some newsgroup where folk would discuss and
>>> actually compete for trolls and insults in other newsgroups. I wonder if
>>> this jerk is one of them. As I recall, the people would enter a
>>> newsgroup with a legitimate comment or question and continue with it for
>>> several replies, seeing how many they could get. Gradually, they'd toss
>>> in a correction to one of the most respected members and add a slight
>>> insult. That'd draw a reply and they'd just keep upping the ante,
>>> competing to see how many others could drawn into the fray. Eventually,
>>> they'd report to their own newsgroup what they'd done and the members
>>> would visit the newsgroup that had been disrupted into a fray.
>>>
>>> I lost track of the name of the newsgroup, but wonder if this jerk is a
>>> participant. FWIW, I've seen several other similar type of escalating
>>> flame wars recently in some other newsgroups I follow that seem to be of
>>> this same pattern.
>>> --
>>> Nonny
>>>
>>> . . . on a darned diet
>>> and ready to chew off
>>> my own elbows.
>>>
>>>
>>
>> Used to see that kind of scorekeeping activity on alt.flame &
>> alt.flame-wars way back in the day....
>>
>> KW
>>
>>
>
> The one I'm thinking about didn't even have a name that directly implied
> its purpose. There were even protocols about first joining as a newbie
> and establishing yourself as a light weight contributing member. Then,
> you'd post something just a bit controversial that hopefully hadn't been
> discussed recently. Here, it'd be something like gas vs. smoke vs.
> charcoal vs. coals. The sand vs. water discussions have been around
> frequently, so that's what made me start wondering. Then, when someone
> took a fairly strong stand, you'd us it to say something that would either
> bring in others for/against you.
>
> The game was to see not just how many posts you could get and keep going
> on your subject, it also included how vicious you could get others to be
> by goading them. Ideally, you'd see if you could turn one against another.
>
> If anyone knows of or recalls that group's name, it'd be fun to look in on
> it and see if we've been trolled by them.
>
> --
> Nonny
>
> . . . on a darned diet
> and ready to chew off
> my own elbows.
>
>

KW wrote:
> "Nonny" > wrote in message
> ...
>> Long ago, I came across some newsgroup where folk would discuss and
>> actually compete for trolls and insults in other newsgroups. I wonder if
>> this jerk is one of them. As I recall, the people would enter a newsgroup
>> with a legitimate comment or question and continue with it for several
>> replies, seeing how many they could get. Gradually, they'd toss in a
>> correction to one of the most respected members and add a slight insult.
>> That'd draw a reply and they'd just keep upping the ante, competing to see
>> how many others could drawn into the fray. Eventually, they'd report to
>> their own newsgroup what they'd done and the members would visit the
>> newsgroup that had been disrupted into a fray.
>>
>> I lost track of the name of the newsgroup, but wonder if this jerk is a
>> participant. FWIW, I've seen several other similar type of escalating
>> flame wars recently in some other newsgroups I follow that seem to be of
>> this same pattern.
>> --
>> Nonny
>>
>> . . . on a darned diet
>> and ready to chew off
>> my own elbows.
>>
>>
>
> Used to see that kind of scorekeeping activity on alt.flame & alt.flame-wars
> way back in the day....
>
> KW
>
>
KW - But you'd actually have to have read the postings, I have not, why
bother?

Bob

hhmmm, this is interesting, he earlier said he read all the posts for years.
Lee


"Bob Muncie" > wrote in message
...
> KW wrote:
>> "Nonny" > wrote in message
>> ...
>>> Long ago, I came across some newsgroup where folk would discuss and
>>> actually compete for trolls and insults in other newsgroups. I wonder if
>>> this jerk is one of them. As I recall, the people would enter a
>>> newsgroup with a legitimate comment or question and continue with it for
>>> several replies, seeing how many they could get. Gradually, they'd toss
>>> in a correction to one of the most respected members and add a slight
>>> insult. That'd draw a reply and they'd just keep upping the ante,
>>> competing to see how many others could drawn into the fray. Eventually,
>>> they'd report to their own newsgroup what they'd done and the members
>>> would visit the newsgroup that had been disrupted into a fray.
>>>
>>> I lost track of the name of the newsgroup, but wonder if this jerk is a
>>> participant. FWIW, I've seen several other similar type of escalating
>>> flame wars recently in some other newsgroups I follow that seem to be of
>>> this same pattern.
>>> --
>>> Nonny
>>>
>>> . . . on a darned diet
>>> and ready to chew off
>>> my own elbows.
>>>
>>>
>>
>> Used to see that kind of scorekeeping activity on alt.flame &
>> alt.flame-wars way back in the day....
>>
>> KW
>>
>>
> KW - But you'd actually have to have read the postings, I have not, why
> bother?
>
> Bob

On Wed, 1 Jul 2009 11:33:18 -0700, "Nonny" > wrote:

>Long ago, I came across some newsgroup where folk would discuss
>and actually compete for trolls and insults in other newsgroups.
>I wonder if this jerk is one of them. As I recall, the people
>would enter a newsgroup with a legitimate comment or question and
>continue with it for several replies, seeing how many they could
>get. Gradually, they'd toss in a correction to one of the most
>respected members and add a slight insult. That'd draw a reply
>and they'd just keep upping the ante, competing to see how many
>others could drawn into the fray. Eventually, they'd report to
>their own newsgroup what they'd done and the members would visit
>the newsgroup that had been disrupted into a fray.
>
>I lost track of the name of the newsgroup, but wonder if this jerk
>is a participant. FWIW, I've seen several other similar type of
>escalating flame wars recently in some other newsgroups I follow
>that seem to be of this same pattern.

I feel your pain from that diet, Nonny. And I've happily plonked the
guy. ;-)


Desideria

good point, in another group i read, when a troll is detected the members
automatically start posting recipes. this is a cat group, stories about your
cat... the troll came on and posted a cat recipe, so we had a technical
discussion on which real meat would be best as the rest of the recipe was
pretty decent... then we got into crock pot/slow raosting. Lee
"Nonny" > wrote in message
...
> Long ago, I came across some newsgroup where folk would discuss and
> actually compete for trolls and insults in other newsgroups. I wonder if
> this jerk is one of them. As I recall, the people would enter a newsgroup
> with a legitimate comment or question and continue with it for several
> replies, seeing how many they could get. Gradually, they'd toss in a
> correction to one of the most respected members and add a slight insult.
> That'd draw a reply and they'd just keep upping the ante, competing to see
> how many others could drawn into the fray. Eventually, they'd report to
> their own newsgroup what they'd done and the members would visit the
> newsgroup that had been disrupted into a fray.
>
> I lost track of the name of the newsgroup, but wonder if this jerk is a
> participant. FWIW, I've seen several other similar type of escalating
> flame wars recently in some other newsgroups I follow that seem to be of
> this same pattern.
> --
> Nonny
>
> . . . on a darned diet
> and ready to chew off
> my own elbows.
>
>

On Jul 1, 3:00*pm, Denny Wheeler >
wrote:
> On Wed, 01 Jul 2009 06:39:51 -0400, Bob Muncie >
> wrote:
>
> >I only bothered reading about you first three words.
>
> This says a lot more about bob the boob than about anyone else,
> dunnit?
>

Hey Denny? If you ignore him he'll go away quicker. Attention whores
starve without the constant feedback. We learned that the hard way a
few years back when we getting constantly hit with these mokes.

Duwop wrote:
> On Jul 1, 3:00 pm, Denny Wheeler >
> wrote:
>> On Wed, 01 Jul 2009 06:39:51 -0400, Bob Muncie >
>> wrote:
>>
>>> I only bothered reading about you first three words.
>>
>> This says a lot more about bob the boob than about anyone else,
>> dunnit?
>>
>
> Hey Denny? If you ignore him he'll go away quicker. Attention whores
> starve without the constant feedback. We learned that the hard way a
> few years back when we getting constantly hit with these mokes.

Damn, man, now you're going to be on his plonk-list.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

"Theron" > wrote in message
...
> We tried this and liked it so much we did it again two days
> later.The coke, or cola is what makes it, though you really
> don't taste it.
>
> 2 -3 lbs. country style boneless pork ribs, or pork butt, next
> time
> 1/2 bottle bbq sauce, Worcestershire sauce to taste (approx 3
> tbsp), 1 can cola,
> Place ribs in a disposable foil pan. Mix Cola , BBQ sauce, and
> Worcestershire in a bowl. Season and salt to your fancy and add
> to the pan. I added a bit of tomato paste. The sauce should
> cover the meat. Set aside to marinade. If I'm having a rare
> moment of organized thought I do it the night before.
> Prepare charcoal grill for indirect heating. When charcoal is
> hot and emitting more heat than you want for indirect put meat
> on and brown directly over the charcoal/wood. Following that
> cook over indirect heat for about an hour, more or less, 1-2
> hours, depending on the meat.
> Then, put the meat back into the pan cover it with your sauce,
> put that back on the grill, and grill at about 300F until
> desired degree of "pull apart", about 1-2 hours.
> Serve, with sauce over meat and on the side.
> This yielded very moist pork and tasty sauce.. I think the pork
> cooking in the marinade/sauce flavored it much like a stock.
> That flavor wasn't wasted as it is somewhat with straight
> indirect cooking. This could be done with pork butt, or any
> shoulder meat.

Would you slice the pork butt first, or do it whole? More surface
area sounds good, but might mess up the grilling part. What do
you do?
--
Nonny

.. . . on a darned diet
and ready to chew off
my own elbows.