Did some corned beef in thte pressure cooker, and that was the most tender
corned eef I've ever made.

Just wondering if anyone does this with a full brisket before
smoking/cooking it?

Thanks

Mark

In article >,
says...
> Did some corned beef in thte pressure cooker, and that was the most tender
> corned eef I've ever made.
>
> Just wondering if anyone does this with a full brisket before
> smoking/cooking it?
>
> Thanks
>
> Mark
>
>
>

That would be a Really Big Expensive pressure cooker to do a whole brisket
at one time. Of course, you could just put some liquid smoke in the
pressure cooker with the brisket and save the cost of the charcoal.

Bill <GDR>
--
Gmail and Google Groups. This century's answer to AOL and WebTV.

pheasant wrote:

> Did some corned beef in thte pressure cooker, and that was the most tender
> corned eef I've ever made.
>
> Just wondering if anyone does this with a full brisket before
> smoking/cooking it?
>
> Thanks
>
> Mark
>

Hey pheasant, how's the hunting this year?

Pressure cookers are an amazing contraption. I use them
for stews and braises and they're a great timesaver.

As far as pressure cooking brisket before smoking it, I've
not heard of that, though I know there are some commercial
producers that steam their pastrami before smoking it.

Personally, I take pride in getting maximum tenderness
using the pit alone. No foiling, either. But if the
pressure cooker works for you then that's great. What
matters is eating food you like.

Ever consider making pastrami instead of corned beef?
It's not much more difficult. You just soak it in a
brine for a week before cooking.

--
Reg

pheasant wrote:
:: Did some corned beef in thte pressure cooker, and that was the most
tender
:: corned eef I've ever made.
::
:: Just wondering if anyone does this with a full brisket before
:: smoking/cooking it?
::
:: Thanks
::
:: Mark

You probably boil your ribs too, don't you.

Please explain what a pressure cooker has to do with barbecue.

Thanks,

BOB

--
Raw Meat Should NOT Have An Ingredients List

Bill wrote:
:: In article >,

:: says...
::: Did some corned beef in thte pressure cooker, and that was the
most tender
::: corned eef I've ever made.
:::
::: Just wondering if anyone does this with a full brisket before
::: smoking/cooking it?
:::
::: Thanks
:::
::: Mark
:::
:::
:::
::
:: That would be a Really Big Expensive pressure cooker to do a whole
brisket
:: at one time. Of course, you could just put some liquid smoke in
the
:: pressure cooker with the brisket and save the cost of the charcoal.
::
:: Bill <GDR>
:: --
:: Gmail and Google Groups. This century's answer to AOL and WebTV.

ROTFL MAO!

Good one, Bill.

BOB

--
Raw Meat Should NOT Have An Ingredients List

Reg wrote:

> Ever consider making pastrami instead of corned beef?
> It's not much more difficult. You just soak it in a
> brine for a week before cooking.
>

Please ignore the above insanity. Posting to usenet while
writing a lot of code doesn't always go well.

--
Reg

"pheasant" > wrote in message
...
> Did some corned beef in thte pressure cooker, and that was the most tender
> corned eef I've ever made.
>
> Just wondering if anyone does this with a full brisket before
> smoking/cooking it?

Nope, it would ruin it. Tender? Maybe. Will it be BBQ? NO Has to do
with the laws of physics.

"pheasant" > wrote in message
...
> Did some corned beef in thte pressure cooker, and that was the most tender
> corned eef I've ever made.
>
> Just wondering if anyone does this with a full brisket before
> smoking/cooking it?


Oops

Guess this group's mind is closed tighter than an autoclave at 25 pounds.

Sorry I asked a queston. The door hit my ass on the way out.

Reg wrote:
:: Reg wrote:
::
::: Ever consider making pastrami instead of corned beef?
::: It's not much more difficult. You just soak it in a
::: brine for a week before cooking.
:::
::
:: Please ignore the above insanity. Posting to usenet while
:: writing a lot of code doesn't always go well.
::
:: --
:: Reg

Well, since I knew what you were talking about (the past 2 weekends,
I've made about 50# of "pastrami" and the weekend before, I smoked a
brisket that I had actually corned myself), it made perfect sense to
me.

BOB

--
Raw Meat Should NOT Have An Ingredients List

"pheasant" > wrote in message
>
> Oops
>
> Guess this group's mind is closed tighter than an autoclave at 25 pounds.
>
> Sorry I asked a queston. The door hit my ass on the way out.

Well, the mind's closed to as what BBQ is of course.

It *is* open to good cooking, even alternatives to BBQ when weather or time
are against us. We even suppose it's possible that there's other ways to
create something that some find better. And we tend to pity them for not
knowing better. But then this is a BBQ group, not a cooking group. And we
pity those who cannot tell the difference as well.

So there ya are.


D
--

>Did some corned beef in the pressure cooker, and that was the most tender
>corned beef I've ever made.
As to pressure cooking in general, I find that it makes meat taste
'dead' or 'spent.'

On Sun, 26 Mar 2006 19:11:13 -0600, Steve Wertz
> wrote:

>On Sun, 26 Mar 2006 17:57:46 -0600, "pheasant"
> wrote:
>
>>Did some corned beef in thte pressure cooker, and that was the most tender
>>corned eef I've ever made.
>>
>>Just wondering if anyone does this with a full brisket before
>>smoking/cooking it?
>
>Allow me to speak for the group...
>
>Everybody here pre-cooks their beef by either pressure cooking or
>boiling it with some liquid smoke (Colgin's or Wright's) before
>they smoke it.
>
>Then after about a half-hour in the smoker, you pour some Bullseye
>BBQ sauce all over it, wrap it in foil and put it in a 425F oven
>for a few hours.
>
>Best brisket you ever tasted.
>
>-sw

Oh Steve, that was just so eloquently said. I just choke up thinking
about it. . . . . .
Harry

"Duwop" > wrote:
> "pheasant" > wrote in message
> >
> > Oops
> >
> > Guess this group's mind is closed tighter than an autoclave at 25
> > pounds.
> >
> > Sorry I asked a queston. The door hit my ass on the way out.
>
> Well, the mind's closed to as what BBQ is of course.
>
> It *is* open to good cooking, even alternatives to BBQ when weather or
> time are against us. We even suppose it's possible that there's other
> ways to create something that some find better. And we tend to pity them
> for not knowing better. But then this is a BBQ group, not a cooking
> group. And we pity those who cannot tell the difference as well.
>
> So there ya are.
>
Ah, bur pheasant can be good:

PHEASANT IN SHOTGUN SAUCE

Cut young pheasant in half lengthwise. Salt and pepper both sides. On
a sheet of foil place a slice of bacon - put one half of bird on
top of bacon. In the cavity, put a generous piece of butter, 1
tablespoon currant jelly, top that with a slice of bacon. Wrap in
the foil like a package. Put on cookie sheet and bake 3 hours at
350 F. Open the foil and spoon shotgun sauce over bird and place
under broiler until light brown [and internal temp is at least 145° F].
Serve with sauce.

NOTE: For BBQ, leave bird whole, wrap in re-constituted bentonite clay
instead of foil and Q over strong fruit (not liquid) smoke. Replace foil
with clay elsewhere in recipe.


SHOTGUN SAUCE

1 cup currant jelly
1/2 cup butter
dash Worcestershire sauce

Bring to a good boil and boil 5 minutes. Stir down, remove foam and
serve.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

Harry Demidavicius > wrote:
> On Sun, 26 Mar 2006 19:11:13 -0600, Steve Wertz
> >On Sun, 26 Mar 2006 17:57:46 -0600, "pheasant"
> >
> >>Did some corned beef in thte pressure cooker, and that was the most
> >>tender corned eef I've ever made.
> >>
> >>Just wondering if anyone does this with a full brisket before
> >>smoking/cooking it?
> >
> >Allow me to speak for the group...
> >
> >Everybody here pre-cooks their beef by either pressure cooking or
> >boiling it with some liquid smoke (Colgin's or Wright's) before
> >they smoke it.
> >
> >Then after about a half-hour in the smoker, you pour some Bullseye
> >BBQ sauce all over it, wrap it in foil and put it in a 425F oven
> >for a few hours.
> >
> >Best brisket you ever tasted.
> >
> >-sw
>
> Oh Steve, that was just so eloquently said. I just choke up thinking
> about it. . . . . .
>
Steve is the Hemingway of Epicureans. Pheasant is good under clay.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

Steve Wertz wrote:

snip....
> Best brisket you ever tasted.

Darn it, Steve, you're giving away the Cabal's secrets. How are we going to
ever laugh at the newbies that think they gotta spend all that time at their
<snicker> pit-o-choice. Half the fun of belonging to the group is directing
them to that fake BBQ FAQ, and convincing them that low-n-slow is the way to
go. Next thing you'll let slip is that lump charcoal is a farce and it
really IS best to soak briquettes in lighter fluid. Dang, I hate it when an
elaborate ruse bites the dust.
--
Dave
www.davebbq.com

"Duwop" > wrote in message
...
> Well, the mind's closed to as what BBQ is of course.

> It *is* open to good cooking, even alternatives to BBQ when weather or
> time
> are against us. We even suppose it's possible that there's other ways to
> create something that some find better. And we tend to pity them for not
> knowing better. But then this is a BBQ group, not a cooking group. And we
> pity those who cannot tell the difference as well.

Pity is a self-agrandising emotion that suits the oldtimer tone set on this
group. There are so many posters here who're too conceited about their
barbeque to imagine that some people might be genuinely ignorant of the
secrets of the flame this group holds dear and self-evident. I come back to
view here less and less as my own barbeque profiency grows because of the
tone here.

That being said, this thread was a fairly mild rebuff to another potential
newbie who doesn't seem able to deal with the innate ribbing and thick skin
necessary to get into all weather flaming of flesh, eh? There are still far
too many insecure and hairy arsed old men monopolising this group as their
own private newbie shooting gallery. They would do so much better to show
compassion to the newbies from what should be their secure positions of old
flames rather than pity the ignorance. These old unmoderated and
compassionless "flamers" are one of the reasons old-style usenet is dying
out.

I did eight racks of sides, two ten pound briskets and two boneless turkeys
this weekend on the deck of my new nightclub in my WSM. Working the long
hours will have a real positive effect on my barbeque, for sure. Far more
at this point than the bitter old fartism that pervades this group.
>
> So there ya are.
>
>
> D
> --
>
>
>
>

Nicely said....


"D. Winsor" > wrote in message
...
>
> "Duwop" > wrote in message
> ...
>> Well, the mind's closed to as what BBQ is of course.
>
>> It *is* open to good cooking, even alternatives to BBQ when weather or
>> time
>> are against us. We even suppose it's possible that there's other ways to
>> create something that some find better. And we tend to pity them for not
>> knowing better. But then this is a BBQ group, not a cooking group. And we
>> pity those who cannot tell the difference as well.
>
> Pity is a self-agrandising emotion that suits the oldtimer tone set on
> this group. There are so many posters here who're too conceited about
> their barbeque to imagine that some people might be genuinely ignorant of
> the secrets of the flame this group holds dear and self-evident. I come
> back to view here less and less as my own barbeque profiency grows because
> of the tone here.
>
> That being said, this thread was a fairly mild rebuff to another potential
> newbie who doesn't seem able to deal with the innate ribbing and thick
> skin necessary to get into all weather flaming of flesh, eh? There are
> still far too many insecure and hairy arsed old men monopolising this
> group as their own private newbie shooting gallery. They would do so much
> better to show compassion to the newbies from what should be their secure
> positions of old flames rather than pity the ignorance. These old
> unmoderated and compassionless "flamers" are one of the reasons old-style
> usenet is dying out.
>
> I did eight racks of sides, two ten pound briskets and two boneless
> turkeys this weekend on the deck of my new nightclub in my WSM. Working
> the long hours will have a real positive effect on my barbeque, for sure.
> Far more at this point than the bitter old fartism that pervades this
> group.
>>
>> So there ya are.
>>
>>
>> D
>> --
>>
>>
>>
>>
>
>

i > "Duwop" > wrote in message
s > ...
>>.
s >
i > Pity is a self-agrandising emotion that suits the oldtimer tone set
on this
d > group. There are so many posters here who're too conceited about
their
e > barbeque to imagine that some people might be genuinely ignorant of
the
> secrets of the flame this group holds dear and self-evident. I
come back to
p > view here less and less as my own barbeque profiency grows because
of the
o > tone here.
s >
t >
i > too many insecure and hairy arsed old men monopolising this group
as their
n > own private newbie shooting gallery. They would do so much better
to show
g > compassion to the newbies from what should be their secure positions
of old
> flames rather than pity the ignorance. These old unmoderated and
o > compassionless "flamers" are one of the reasons old-style usenet is
dying
k > out.
? >


Amen. I was about to leave this newsgroup because of the tone. Before
unsubscribing, I decided to check the end of this thread to see if it had
"devolved." Sadly, it had. However, I may stick around awhile--like
slowing down on the freeway when I pass a car wreck.

And I can't help but wonder if we can't make this a nicer place to visit.

Jim

"Jim Johansen" > wrote in message
. net...
> Amen. I was about to leave this newsgroup because of the tone. Before
> unsubscribing, I decided to check the end of this thread to see if it had
> "devolved." Sadly, it had. However, I may stick around awhile--like
> slowing down on the freeway when I pass a car wreck.
>
> And I can't help but wonder if we can't make this a nicer place to visit.

You can get a lot of info here if you start ignoring the proprietary idiots
and just. The FAQ and Google to this specific group can answer quite a few
questions which will arise if you're pursuing barbeque and smoking as a
beginner.

It's quite useless to think you can post without the old flamers grabbing
your beginner ass. That seems to be why this group still exists so they can
get their thrills for the most part. This place is a great resource to
mine, but it's useless to think you can interact with adults here.
>
> Jim
>

"Steve Wertz" > wrote in message
...

> Why do you specifically go looking for posts you know you're not
> going to like?
>
> Like I keep saying, read the threads until they morph,and then
> move on to the next thread.
>
> Othewrwise it's just like persistently banging your head against
> the wall and blaming someone else because it hurts.

While what you're saying has truth, who has time... Besides, some of the
biggest trolls here are the most knowledgeable about barbque. The only
reason I have time to go through the wasted bandwidth today is that there's
35cm of snow blowing in 100km winds and I'm stuck home where my charbroiler
is still buried under 4ft of snow. I saw the tip of the smokestack only two
days ago but it's definitely gone again now.
:-)>
>
> -sw

"Kevin S. Wilson" > wrote in message
...

> What are you waiting for? According to goggle, you've made two posts
> he this one and one in which you noted that AFB is the "most
> intolerant, mean-spirited" froup you've ever encountered.

Cue one of the primary loudmouthed snooks protecting "his" territory.
>

On Mon, 27 Mar 2006 21:45:20 GMT, "D. Winsor"
> wrote:

>
>"Kevin S. Wilson" > wrote in message
.. .
>
>> What are you waiting for? According to goggle, you've made two posts
>> he this one and one in which you noted that AFB is the "most
>> intolerant, mean-spirited" froup you've ever encountered.
>
>Cue one of the primary loudmouthed snooks protecting "his" territory.
>>
>
BWAHAHA! Good one, chuckles.

Why anyone would claim this pile of irrelevancy as his territory
boggles the mind.

"Kevin S. Wilson" > wrote in message
news
> BWAHAHA! Good one, chuckles.
>
> Why anyone would claim this pile of irrelevancy as his territory
> boggles the mind.

Yet you continue to boggle the lurkers who learn. There is a huge
difference in the criticism you profess and the vandalism you perform when
you daily try to scratch your intellectual balls on the people here, Smiles.

On 26-Mar-2006, Bill > wrote:

> In article >,
>
> says...
> > Did some corned beef in thte pressure cooker, and that was the most
> > tender
> > corned eef I've ever made.
> >
> > Just wondering if anyone does this with a full brisket before
> > smoking/cooking it?
> >
> > Thanks
> >
> > Mark
> >
>
> That would be a Really Big Expensive pressure cooker to do a whole
> brisket
> at one time. Of course, you could just put some liquid smoke in the
> pressure cooker with the brisket and save the cost of the charcoal.
>
> Bill <GDR>

I have an old version of this cooker. Believe me, it will hold a packer cut
brisket if you cut it in two pieces. US$82.95 is about the price of a high
quality 12" skillet eg. Calphalon. AlClad would be higher.

http://www.pressurecooker-outlet.com/prestop23qtcan.htm

I've read posts about not being able to cook in a pressure canner. BS,
it's exactly the same technology. It even has the same internal parts.
Everything is just larger. My 8 qt model cooks at 15 psi and my 23 qt
cooks at 15 psi. I don't desire to pressure cook a packer cut brisket,
but if someone believes that I can't do it, I will just for shits and grins.
I'd prefer to turn it into corned beef first if you don't mind. I might be
able to eat the result that way.

This is from the Presto Cooker-Canner Instructions and Recipes that
came with my canner.

Corned Beef

12 lbs corned beef
3 cloves garlic
4 cups water
3 leaves bay

Cut garlic cloves in small pieces and insert in beef with a sharp knife.
Place meat and water in Cooker. Add bay leaves. Close cover
securely. Place pressure regulator on vent pipe and COOK 40 - 50
MINUTES with pressure regulator rocking gently. Let pressure drop
of it's own accord. 20 - 24 servings.

Hey, WTF could they know about pressure cooking?

Personally, I'd add 2 tsp of pickling spice instead of the garlic and
bay leaf. Or maybe not.
--
Brick (Paddling ever slower)

On 26-Mar-2006, Steve Wertz > wrote:

> On Sun, 26 Mar 2006 17:57:46 -0600, "pheasant"
> > wrote:
>
> >Did some corned beef in thte pressure cooker, and that was the most
> >tender
> >corned eef I've ever made.
> >
> >Just wondering if anyone does this with a full brisket before
> >smoking/cooking it?
>
> Allow me to speak for the group...
>
> Everybody here pre-cooks their beef by either pressure cooking or
> boiling it with some liquid smoke (Colgin's or Wright's) before
> they smoke it.
>
> Then after about a half-hour in the smoker, you pour some Bullseye
> BBQ sauce all over it, wrap it in foil and put it in a 425F oven
> for a few hours.
>
> Best brisket you ever tasted.

Steve, I was not totally aware of the pre-cooking procedures, but
I caught on fast. I had cooked up some pinto beans this AM with
onion and a smoked hock, so some brisket was definitely in order
for dinner. I followed the instructions from your version of the FAQ
to the letter. I took the brisket out to cool and while SWMBAO'd
set the table, I ran to the corner store for some Bullseye. When
I got back, the deadbolts were set on the doors, front and back.
I had to sleep in the storage shed with nothing but empty lump
bags for cover. You are no longer my friend.

--
Brick (Paddling ever slower)

Steve Wertz wrote:

> On Mon, 27 Mar 2006 21:45:20 GMT, "D. Winsor"
> > wrote:

> > Cue one of the primary loudmouthed snooks protecting "his"
> > territory.
>
> Kevin is former, disgruntled Cabal. He's a rogue agent now.


This made me chuckle out loud. Thank you.


Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Brick wrote:

> ....... When
> I got back, the deadbolts were set on the doors, front and back.
> I had to sleep in the storage shed with nothing but empty lump
> bags for cover. You are no longer my friend.

We always have an extra bedroom for a Cabal member, Brick. :-)
--
Dave
www.davebbq.com

"Dave Bugg" > wrote in message
...
> We always have an extra bedroom for a Cabal member, Brick. :-)

Most anybody would have room for a man who approaches things with humour and
tolerance like Brick. You, on the otherhand, could sleep in the snowbanks
with your supposedly high principles and barbeque purity. Assholes like
yourself always try to stand between the supportive legs, eh?

Oh well, the storm is pretty well over now. I won't be having the time to
visit much in the future. Thanks for the barbeque info.

On Tue, 28 Mar 2006 01:28:55 GMT, "D. Winsor"
> wrote:

>
>"Dave Bugg" > wrote in message
...
>> We always have an extra bedroom for a Cabal member, Brick. :-)
>
>Most anybody would have room for a man who approaches things with humour and
>tolerance like Brick. You, on the otherhand, could sleep in the snowbanks
>with your supposedly high principles and barbeque purity. Assholes like
>yourself always try to stand between the supportive legs, eh?
>
>Oh well, the storm is pretty well over now. I won't be having the time to
>visit much in the future. Thanks for the barbeque info.
>
Don't let the screen door hit you in the ass.

D. Winsor wrote:

> Most anybody would have room for a man who approaches things with
> humour and tolerance like Brick. You, on the otherhand, could sleep
> in the snowbanks with your supposedly high principles and barbeque
> purity. Assholes like yourself always try to stand between the
> supportive legs, eh?

Ya try to ignore the leg-humpers, but they just keep coming back for more.
<sigh> Pathetic is as pathetic does.

> Oh well, the storm is pretty well over now. I won't be having the
> time to visit much in the future.

Promise?


--
Dave
www.davebbq.com

"Jim Johansen" > wrote in message
. net...

> Amen. I was about to leave this newsgroup because of the tone. Before
> unsubscribing, I decided to check the end of this thread to see if it had
> "devolved." Sadly, it had. However, I may stick around awhile--like
> slowing down on the freeway when I pass a car wreck.

Wow, that's the exact feeling I have too-- nicely said.

> And I can't help but wonder if we can't make this a nicer place to visit.

Not likely, given the past history and the attitude of the "regulars" here.

On Mon, 27 Mar 2006 19:48:29 -0800, "Dave Bugg" >
wrote:

>D. Winsor wrote:
>
>> Most anybody would have room for a man who approaches things with
>> humour and tolerance like Brick. You, on the otherhand, could sleep
>> in the snowbanks with your supposedly high principles and barbeque
>> purity. Assholes like yourself always try to stand between the
>> supportive legs, eh?
>
>Ya try to ignore the leg-humpers, but they just keep coming back for more.
><sigh> Pathetic is as pathetic does.
>
>> Oh well, the storm is pretty well over now. I won't be having the
>> time to visit much in the future.
>
>Promise?

Who TF was that, Dave?
Harry

Harry Demidavicius wrote:

> Who TF was that, Dave?

Oh, just a passing nuisance / 'Q wannabe that got into a political argument
with me a while back during the hurricane Katrina muckup. I thought it was
water under the bridge and all that. Problem is, when he has shown up after
that, it's been to grouse about AFB regulars. Despite ignoring him, he keeps
posting about what a bad boy I am. As if his opinion carries water. I think
he lives in Ontario, Canada.

--
Dave
www.davebbq.com

"Dave Bugg" > wrote in message
...

> Oh, just a passing nuisance / 'Q wannabe that got into a political
> argument with me a while back during the hurricane Katrina muckup. I
> thought it was water under the bridge and all that. Problem is, when he
> has shown up after that, it's been to grouse about AFB regulars. Despite
> ignoring him, he keeps posting about what a bad boy I am. As if his
> opinion carries water. I think he lives in Ontario, Canada.

I guess anybody here looking for support for what I said will be saying
"nuff said" after reading your arrogant interpretation. What the hell is a
"Q wannabe"? Oh, that's the smell of old fartism passing austere judgements
because they think too much of themselves.
>
> --
> Dave
> www.davebbq.com
>

pheasant wrote:
> Did some corned beef in thte pressure cooker, and that was the most tender
> corned eef I've ever made.
>
> Just wondering if anyone does this with a full brisket before
> smoking/cooking it?
>
> Thanks
>
> Mark
>
>
No

--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

Steve Wertz wrote:
snip
> Allow me to speak for the group...
>
> Everybody here pre-cooks their beef by either pressure cooking or
> boiling it with some liquid smoke (Colgin's or Wright's) before
> they smoke it.
>
> Then after about a half-hour in the smoker, you pour some Bullseye
> BBQ sauce all over it, wrap it in foil and put it in a 425F oven
> for a few hours.
>
> Best brisket you ever tasted.
>
> -sw

*******! You stole my recipe! (LOL)
Hey Steve, how come you know the names of the two top liquid smoke
makes! Huh!

--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

D. Winsor wrote:

Nothing; just ranted on like a jilted lover who thinks folks care about old
spats on AFB <sadly shaking my head>

--
Dave
www.davebbq.com

"Dave Bugg" > wrote in message
...
> D. Winsor wrote:
>
> Nothing; just ranted on like a jilted lover who thinks folks care about
> old spats on AFB <sadly shaking my head>

As elevated as you appear to believe you are, I bet you do a lot of that
when others voice their opinions. What is it you old farts don't get about
the complaints of the foul tone here? You're not talented enough to be
curmudgeonly, and you're not knowledgeable enough to be as dismissive as you
are. You're just a rather pathetic figure of perpetual scorn for others.
In fact, this thread of tenderising brisket is a very aptly analogous to
trying to get a reasoned compassionate response out of you towards others.
BTW, what's a "Q wannbe"? I'm sure your arrogance shoulder angel made sure
you didn't answer that, eh?
>
> --
> Dave
> www.davebbq.com
>

On Tue, 28 Mar 2006 16:53:13 GMT, "D. Winsor"
> wrote:

>BTW, what's a "Q wannbe"?

I believe he said you were. HTH.

Dave Bugg wrote:
>. As if his opinion carries water. I think
> he lives in Ontario, Canada.

I live in Ontario.

Cam