To celebrate the freedom of this great nation, we had a cookout
tonight. Among the guests was our son-in-law, who is one of those
people who thinks (key word- thinks) he knows it all! It doesn't matter
if you're smoking a pork butt, or if you're a surgeon stitching up a
patient upon whom you've just finished a heart transplant, he can (and
will!) tell you everything you've done wrong, and how he could do it
better! On the menu tonight was simply grilled corn-on-the-cob, bean
soup, and hot dogs. The dogs were bought at a local meat market where
they make the dogs themselves- all natural, no preservatives, and w/ a
casing, which makes for that "snap" when you bite into one! During the
course of conversation over the evening, he told us about the
"wonderful" spare ribs that he made for my red-headed (literally!)
stepchild, and their children. Keep in mind, he's the type, that if you
describe how badly you burnt water, he will tell you a story about he
burnt water "better" than you did! His rib story started out something
like this: I PARBOILED the ribs for 3 hours- they were falling off the
bones before I ever put them on the grill! How frustrating- trying to
tell him that ribs should never touch water, much less be parboiled for
3 hours, is like telling an alcoholic that he should never touch any
alcoholic beverage! Oh well- he and my step-daughter can enjoy his
"parboiled" ribs, and me and my wife will "suffer" through my NON
parboiled ribs that have been BBQ'ed, low and slow, for 5-6 hours,
under a controlled fire, to which I have added oak and apple wood chips
at just the right times, in order to have a final product that is
tender, smoky, and just right- tender- not tough, but also not quite
falling off the bones, either! Gee- which ribs would you rather have?!

JimnGin

"JimnGin" > wrote in message

> burnt water "better" than you did! His rib story started out something
> like this: I PARBOILED the ribs for 3 hours- they were falling off the
> bones before I ever put them on the grill!

There is always one. Did he tell you the secret of great flavor in ribs is
the sauce?

Edwin Pawlowski wrote:
> "JimnGin" > wrote in message
>
> > burnt water "better" than you did! His rib story started out something
> > like this: I PARBOILED the ribs for 3 hours- they were falling off the
> > bones before I ever put them on the grill!
>
> There is always one. Did he tell you the secret of great flavor in ribs is
> the sauce?

No, but I'm sure he thought that! Unfortunately, I was busy at the time
of the rib discussion, and didn't get a chance to "set" him straight.
They left right afterwards to go watch fireworks. But, hey- where else
would he have gotten any flavor from ribs boiled for 3 hours?! W/O
sauce, they would have been overcooked, tasteless mush. I'll have my
mush in the morning for breakfast, thank you very much! I prefer my
ribs "mushless"!

BTW- this is the same guy who, when he and my step daughter had us over
for dinner, made steaks for us. Nice, huh? Just wait- there's more,
which ain't so nice! I think they were sirloin tip, or something
similar. They were extremely thin- about a half inch, or less. In any
case- he "grilled" them for about 45-50 minutes! I'm not sure about the
reasoning behind that- maybe something like- Hey, steaks on the grill
are good, so steaks on the grill even longer are even better- the
longer the better! Those steaks he grilled were probably the only
logical argument in existence for those "mushy" ribs!

JimnGin

JimnGin wrote:
> Edwin Pawlowski wrote:
> > "JimnGin" > wrote in message
> >
> > > burnt water "better" than you did! His rib story started out something
> > > like this: I PARBOILED the ribs for 3 hours- they were falling off the
> > > bones before I ever put them on the grill!
> >
> > There is always one. Did he tell you the secret of great flavor in ribs is
> > the sauce?
>
> No, but I'm sure he thought that! Unfortunately, I was busy at the time
> of the rib discussion, and didn't get a chance to "set" him straight.
> They left right afterwards to go watch fireworks. But, hey- where else
> would he have gotten any flavor from ribs boiled for 3 hours?! W/O
> sauce, they would have been overcooked, tasteless mush. I'll have my
> mush in the morning for breakfast, thank you very much! I prefer my
> ribs "mushless"!
>
> BTW- this is the same guy who, when he and my step daughter had us over
> for dinner, made steaks for us. Nice, huh? Just wait- there's more,
> which ain't so nice! I think they were sirloin tip, or something
> similar. They were extremely thin- about a half inch, or less. In any
> case- he "grilled" them for about 45-50 minutes! I'm not sure about the
> reasoning behind that- maybe something like- Hey, steaks on the grill
> are good, so steaks on the grill even longer are even better- the
> longer the better! Those steaks he grilled were probably the only
> logical argument in existence for those "mushy" ribs!
>
> JimnGin

I suppose it could have been worst, he could have parboiled the steaks
too.

JimnGin wrote:
> To celebrate the freedom of this great nation, we had a cookout
> tonight. Among the guests was our son-in-law, who is one of those
> people who thinks (key word- thinks) he knows it all! It doesn't
> matter if you're smoking a pork butt, or if you're a surgeon
> stitching up a patient upon whom you've just finished a heart
> transplant, he can (and will!) tell you everything you've done wrong,
> and how he could do it better! On the menu tonight was simply grilled
> corn-on-the-cob, bean soup, and hot dogs. The dogs were bought at a
> local meat market where they make the dogs themselves- all natural,
> no preservatives, and w/ a casing, which makes for that "snap" when
> you bite into one! During the course of conversation over the
> evening, he told us about the "wonderful" spare ribs that he made for
> my red-headed (literally!) stepchild, and their children. Keep in
> mind, he's the type, that if you describe how badly you burnt water,
> he will tell you a story about he burnt water "better" than you did!
> His rib story started out something like this: I PARBOILED the ribs
> for 3 hours- they were falling off the bones before I ever put them
> on the grill! How frustrating- trying to tell him that ribs should
> never touch water, much less be parboiled for 3 hours, is like
> telling an alcoholic that he should never touch any alcoholic
> beverage! Oh well- he and my step-daughter can enjoy his "parboiled"
> ribs, and me and my wife will "suffer" through my NON parboiled ribs
> that have been BBQ'ed, low and slow, for 5-6 hours, under a
> controlled fire, to which I have added oak and apple wood chips at
> just the right times, in order to have a final product that is
> tender, smoky, and just right- tender- not tough, but also not quite
> falling off the bones, either! Gee- which ribs would you rather
> have?!

Simply put - you can lead a moron to a library but you can't make em think.
--
-frohe
Life is too short to be in a hurry

"JimnGin" > wrote in message
oups.com...
> To celebrate the freedom of this great nation, we had a cookout
> tonight. Among the guests was our son-in-law, who is one of those
> people who thinks (key word- thinks) he knows it all! It doesn't matter
> if you're smoking a pork butt, or if you're a surgeon stitching up a
> patient upon whom you've just finished a heart transplant, he can (and
> will!) tell you everything you've done wrong, and how he could do it
> better! On the menu tonight was simply grilled corn-on-the-cob, bean
> soup, and hot dogs. The dogs were bought at a local meat market where
> they make the dogs themselves- all natural, no preservatives, and w/ a
> casing, which makes for that "snap" when you bite into one! During the
> course of conversation over the evening, he told us about the
> "wonderful" spare ribs that he made for my red-headed (literally!)
> stepchild, and their children. Keep in mind, he's the type, that if you
> describe how badly you burnt water, he will tell you a story about he
> burnt water "better" than you did! His rib story started out something
> like this: I PARBOILED the ribs for 3 hours- they were falling off the
> bones before I ever put them on the grill! How frustrating- trying to
> tell him that ribs should never touch water, much less be parboiled for
> 3 hours, is like telling an alcoholic that he should never touch any
> alcoholic beverage! Oh well- he and my step-daughter can enjoy his
> "parboiled" ribs, and me and my wife will "suffer" through my NON
> parboiled ribs that have been BBQ'ed, low and slow, for 5-6 hours,
> under a controlled fire, to which I have added oak and apple wood chips
> at just the right times, in order to have a final product that is
> tender, smoky, and just right- tender- not tough, but also not quite
> falling off the bones, either! Gee- which ribs would you rather have?!
>
> JimnGin
>

LMAO! Great post!

Jack

On Thu, 14 Sep 2006 06:02:58 -0700, "Kent" > wrote:

>The most important thing is

<snip>

Fix your clock, Kent, and maybe you won't be posting one day in the
future in order to follow up to a post that's over three months old.

--
If we could live without passion maybe we'd know some kind of peace, but we
would be hollow. Empty rooms, shuttered and dank. Without passion we'd be truly dead.
--David Boreanaz as Angel in "Buffy The Vampire Slayer"

On Wed, 13 Sep 2006 18:35:57 GMT, Steve Wertz
> wrote:

>On Wed, 13 Sep 2006 12:01:58 -0600, Kevin S. Wilson wrote:
>
>> Fix your clock, Kent, and maybe you won't be posting one day in the
>> future in order to follow up to a post that's over three months old.
>
>And maybe some day you'll learn basic math.
>
Amazing, and sad.

Even Dank gave up and crawled back under his rock after being ignored
for months, yet there you are, still humping my leg.

Some people just never learn.

--
If we could live without passion maybe we'd know some kind of peace, but we
would be hollow. Empty rooms, shuttered and dank. Without passion we'd be truly dead.
--David Boreanaz as Angel in "Buffy The Vampire Slayer"

Kent wrote:


> The most important thing is your daughter's happiness in life. If she's
> happy and content with this relationship, do what is necessary to preserve
> it. Most of us don't like some, if not all of our in-laws. They are
> imposed on us. You have to be and remain rational about people like this.
> Remove the emotional part.
>
> The best,
>
> Kent

I never said she was happy or content with this guy! He's -well, I
guess that's another forum. If my and my step daughter's only
contention with him was how he prepared ribs or steaks, I'd be
thrilled, as I'm sure would she!

JimnGin

"JimnGin" > wrote in message
oups.com...
> To celebrate the freedom of this great nation, we had a cookout
> tonight. Among the guests was our son-in-law, who is one of those
> people who thinks (key word- thinks) he knows it all! It doesn't matter
> if you're smoking a pork butt, or if you're a surgeon stitching up a
> patient upon whom you've just finished a heart transplant, he can (and
> will!) tell you everything you've done wrong, and how he could do it
> better! On the menu tonight was simply grilled corn-on-the-cob, bean
> soup, and hot dogs. The dogs were bought at a local meat market where
> they make the dogs themselves- all natural, no preservatives, and w/ a
> casing, which makes for that "snap" when you bite into one! During the
> course of conversation over the evening, he told us about the
> "wonderful" spare ribs that he made for my red-headed (literally!)
> stepchild, and their children. Keep in mind, he's the type, that if you
> describe how badly you burnt water, he will tell you a story about he
> burnt water "better" than you did! His rib story started out something
> like this: I PARBOILED the ribs for 3 hours- they were falling off the
> bones before I ever put them on the grill! How frustrating- trying to
> tell him that ribs should never touch water, much less be parboiled for
> 3 hours, is like telling an alcoholic that he should never touch any
> alcoholic beverage! Oh well- he and my step-daughter can enjoy his
> "parboiled" ribs, and me and my wife will "suffer" through my NON
> parboiled ribs that have been BBQ'ed, low and slow, for 5-6 hours,
> under a controlled fire, to which I have added oak and apple wood chips
> at just the right times, in order to have a final product that is
> tender, smoky, and just right- tender- not tough, but also not quite
> falling off the bones, either! Gee- which ribs would you rather have?!
>
> JimnGin
>

The most important thing is your daughter's happiness in life. If she's
happy and content with this relationship, do what is necessary to preserve
it. Most of us don't like some, if not all of our in-laws. They are
imposed on us. You have to be and remain rational about people like this.
Remove the emotional part.

The best,

Kent

Steve Wertz wrote:

> On Wed, 13 Sep 2006 13:16:57 -0600, Kevin S. Wilson wrote:
>
>
>>On Wed, 13 Sep 2006 18:35:57 GMT, Steve Wertz
> wrote:
>>
>>
>>>On Wed, 13 Sep 2006 12:01:58 -0600, Kevin S. Wilson wrote:
>>>
>>>
>>>>Fix your clock, Kent, and maybe you won't be posting one day in the
>>>>future in order to follow up to a post that's over three months old.
>>>
>>>And maybe some day you'll learn basic math.
>>>
>>
>>Amazing, and sad.
>
>
> Yeah - you ****ed up a lousy flame, with more bad math. Pathetic
>
>
>>... yet there you are, still humping my leg.
>
>
> And here you are, still humping the whole group! That's what's
> amazing and sad.
>
>
>>Some people just never learn.
>
>
> This is a class example of yet more projecting on your part.
>
> -sw

He'll never get it.