Hi Guys n Girls,

Was just at work and got to thinking about some stories I have heard
over the eons from colleagues regarding various mishaps they HAVE had
whilst cooking on various styles of bbqs.

Just for a bit of fun n giggles, I thought it would be neat to hear
about some not-too-serious mishaps people here on RFC have had whilst
stoking the fires, so to speak.

I think one of THE most common occurences would be people getting
their aprons on fire, completely burning their pot roasts and, or
course, having variuos bbq unit/utensils going up in flames and
smoke

Think of it kinda like a RFC bbq bloopers real heh.

Kind Regards and looking forward to hearing your gags,
Brian Anasta

Brian Anasta > wrote:

>I think one of THE most common occurences would be people getting
>their aprons on fire, completely burning their pot roasts and, or
>course, having variuos bbq unit/utensils going up in flames and
>smoke

Or just bumping up against the thing with your leg or arm, leaving
a nice burn.

I hope you're happy with your Smokey Joe. It is a bit small to
get the best results, but it's fine for grilling.

Steve

Brian Anasta wrote:
> Hi Guys n Girls,
>
> Was just at work and got to thinking about some stories I have heard
> over the eons from colleagues regarding various mishaps they HAVE had
> whilst cooking on various styles of bbqs.
>

>
> Think of it kinda like a RFC bbq bloopers real heh.
>
> Kind Regards and looking forward to hearing your gags,
> Brian Anasta



Are you writing a book or a TV script, Brian? You have been posting for
only a few days but every post has been aimed at stirring up barbecue
information.

I still haven't gotten over the mental image of you porting your Smokey
Joe on your back while hiking/camping.

gloria p

On Tue, 20 Apr 2010 20:43:20 -0700 (PDT), Brian Anasta wrote:

> Just for a bit of fun n giggles, I thought it would be neat to hear
> about some not-too-serious mishaps people here on RFC have had whilst
> stoking the fires, so to speak.

One morning the kids thought it would be fun to put the family cat
under the lid of the gas grill. Then they forgot about him until it
came time for me to cook lunch. So as usual, I preheated the grill
and grates for 20 minutes....

-sw

On Tue, 20 Apr 2010 20:43:20 -0700 (PDT), Brian Anasta
> wrote:

>Hi Guys n Girls,
>
>Was just at work and got to thinking about some stories I have heard
>over the eons from colleagues regarding various mishaps they HAVE had
>whilst cooking on various styles of bbqs.
>
>Just for a bit of fun n giggles, I thought it would be neat to hear
>about some not-too-serious mishaps people here on RFC have had whilst
>stoking the fires, so to speak.
>
>I think one of THE most common occurences would be people getting
>their aprons on fire, completely burning their pot roasts and, or
>course, having variuos bbq unit/utensils going up in flames and
>smoke
>
>Think of it kinda like a RFC bbq bloopers real heh.
>
>Kind Regards and looking forward to hearing your gags,
>Brian Anasta

I wase startnig lumoop in an chinmbney. Te rocipe caled for 2 cuops
of karosene. i Didnn' hab karo so I uzed 1 cup iol and 3 kupz
gazonile. I uzed 3 sheats of paaopur and it was reel cool till the
treas and hooses srtared biurnig two. tHe garsage was far wuy and thi
sahusage was thier, so me ane the fir- man cooked them, wai KOOL!

lue <-----having a problem with spell check tonight

On Tue, 20 Apr 2010 23:04:02 -0500, Sqwertz >
wrote:

>On Tue, 20 Apr 2010 20:43:20 -0700 (PDT), Brian Anasta wrote:
>
>> Just for a bit of fun n giggles, I thought it would be neat to hear
>> about some not-too-serious mishaps people here on RFC have had whilst
>> stoking the fires, so to speak.
>
>One morning the kids thought it would be fun to put the family cat
>under the lid of the gas grill. Then they forgot about him until it
>came time for me to cook lunch. So as usual, I preheated the grill
>and grates for 20 minutes....
>
>-sw

Did the cat taste like chicken?

Lou

"gloria.p" > wrote in message
...
> Brian Anasta wrote:
>> Hi Guys n Girls,
>>
>> Was just at work and got to thinking about some stories I have heard
>> over the eons from colleagues regarding various mishaps they HAVE had
>> whilst cooking on various styles of bbqs.
>>
>
>>
>> Think of it kinda like a RFC bbq bloopers real heh.
>>
>> Kind Regards and looking forward to hearing your gags,
>> Brian Anasta
>
>
>
> Are you writing a book or a TV script, Brian? You have been posting for
> only a few days but every post has been aimed at stirring up barbecue
> information.
>
> I still haven't gotten over the mental image of you porting your Smokey
> Joe on your back while hiking/camping.
>
> gloria p

<Mr. Rogers> Can you spell t-r-o-l-l, boys and girls? </Mr. Rogers>

On Apr 21, 1:47*pm, (Steve Pope) wrote:

>
> Or just bumping up against the thing with your leg or arm, leaving
> a nice burn.
>
> I hope you're happy with your Smokey Joe. *It is a bit small to
> get the best results, but it's fine for grilling.
>
> Steve

Hi Steve,

Real nice to hear from you and thanks a bunch for your reply. I have
had a test run with the Smokey Joe and I am fairly happy with the
results (so far). Did a nice rack of lamb last nite with an
accompaniment of assorted root vegetables - overall I was quite
pleased with the vegetables but I think I need a bit more practice
with cooking meats. Steve (and others here experienced in kettle
bbq'ing) what number of briquettes would you recommend for a kettle
the size of a Smokey Joe? I think I may have had too few briquettes,
and as a result, the heat was not enough to give it that crspiness on
the outside. Also, which is best - direct heat or indirect heat for
giving the desired results?

Would love to hear you recommendations.

Kind Regards and thank you very much in advance for your advise,
Brian Anasta

On Apr 21, 1:50*pm, "gloria.p" > wrote:
>
> Are you writing a book or a TV script, Brian? *You have been posting for
> only a few days but every post has been aimed at stirring up barbecue
> information.
>
> I still haven't gotten over the mental image of you porting your Smokey
> Joe on your back while hiking/camping.
>
> gloria p


Hi Gloria,

Thanks a bunch for your reply. Hehe no I am not writing a book or TV
script, I am not nearly creative enough for that heh. I guess I have
always had a love of bbq'ing ever since my Mom and Dad used to take me
out camping when I was a youngster in Vermont back in the 40's (am
really showing my age now heh). Back in those days, we would spend
many a summer vacation in the Bennington area, near Glastenbury
Mountain, and I can still vividly remember the freshly caught fish
frying on the campfire. I guess in some ways I am trying to replicate
those days somehow with my love of bbq'ing now.

Kind Regards and have a wonderful day,
Brian Anasta

On Apr 21, 3:50*pm, "gloria.p" > wrote:

> Are you writing a book or a TV script, Brian? *You have been posting for
> only a few days but every post has been aimed at stirring up barbecue
> information.


***** I don't think it will be too long before you find out what it is
Brian is "stirring" Gloria.

hint........... Check his profile. ;-)

On 4/20/2010 10:43 PM, Brian Anasta wrote:
> Hi Guys n Girls,
>
> Was just at work and got to thinking about some stories I have heard
> over the eons from colleagues regarding various mishaps they HAVE had
> whilst cooking on various styles of bbqs.
>
> Just for a bit of fun n giggles, I thought it would be neat to hear
> about some not-too-serious mishaps people here on RFC have had whilst
> stoking the fires, so to speak.
>
> I think one of THE most common occurences would be people getting
> their aprons on fire, completely burning their pot roasts and, or
> course, having variuos bbq unit/utensils going up in flames and
> smoke
>
> Think of it kinda like a RFC bbq bloopers real heh.
>
> Kind Regards and looking forward to hearing your gags,
> Brian Anasta


One of the best BBQ laughs I've had lately had something to do with some
doofus asking questions on the Intergoogle about his $90 Smokey Joe
grill and exactly how many brickettes he should use.

George L

On Apr 21, 6:52*am, George Leppla > wrote:
> On 4/20/2010 10:43 PM, Brian Anasta wrote:
>
>
> > Kind Regards and looking forward to hearing your gags,
> > Brian Anasta
>
> One of the best BBQ laughs I've had lately had something to do with some
> doofus asking questions on the Intergoogle about his $90 Smokey Joe
> grill and exactly how many brickettes he should use.
>
> George L
>
>
Snort!

On Tue, 20 Apr 2010 23:52:21 -0500, Lou Decruss wrote:

> On Tue, 20 Apr 2010 23:04:02 -0500, Sqwertz >
> wrote:

>>One morning the kids thought it would be fun to put the family cat
>>under the lid of the gas grill. Then they forgot about him until it
>>came time for me to cook lunch. So as usual, I preheated the grill
>>and grates for 20 minutes....
>
> Did the cat taste like chicken?

If it weren't for all that hair. Always skin, or at least shave a
cat before you grill it.

-sw

On Apr 20, 11:43*pm, Brian Anasta > wrote:
> Hi Guys n Girls,
>
> Was just at work and got to thinking about some stories I have heard
> over the eons from colleagues regarding various mishaps they HAVE had
> whilst cooking on various styles of bbqs.
>
> Just for a bit of fun n giggles, I thought it would be neat to hear
> about some not-too-serious mishaps people here on RFC have had whilst
> stoking the fires, so to speak.
>
> I think one of THE most common occurences would be people getting
> their aprons on fire, completely burning their pot roasts and, or
> course, having variuos bbq unit/utensils going up in flames and
> smoke


Boating buddy had a thick steak on his round, stainless grill which
was attached to his stern rail. As he carelessly speared it to remove
to his plate ---shplop --- into the drink. I doubt the fish even
wanted it.
With nary a cuss nor tear, he jumped in his car (this happened in a
marina) and sped off to a nearby market. Wasn't about to let those
nice hot coals go to waste.

I'm not a big griller. Got a small Weber, but haven't used it in
ages. It's either too hot outside, or don't have enough charcoal or
the time to fiddle with it. The few times I've grilled, it seems the
nicest coals are there long after, you've eaten. Timing and patience
are key, I guess.

On 2010-04-21 03:05:08 -0700, Brian Anasta said:

> Did a nice rack of lamb last nite with an
> accompaniment of assorted root vegetables - overall I was quite
> pleased with the vegetables but I think I need a bit more practice
> with cooking meats. Steve (and others here experienced in kettle
> bbq'ing) what number of briquettes would you recommend for a kettle
> the size of a Smokey Joe? I think I may have had too few briquettes,
> and as a result, the heat was not enough to give it that crspiness on
> the outside. Also, which is best - direct heat or indirect heat for
> giving the desired results?

These and other questions regarding the mysteries of using a BBQ can be
found in any one of scores of books available for vastly reduced prices
at Amazon and/or used book stores. One obvious bonus: No snarky
comments to unanswered questions!

Every real devotee seems to have well-honed rationales from what music
to play while cooking to how soon to bathe after a sloppy eating
episode. I assume briquets, their number and placement, are allocated a
chapter at the very least. For one thing, they have to make a lot of
blabber to fill an entire book. I'm sure appropriate materials and
knotting are discussed in the trussing of a pig.

On the other hand you can take an either/or guess about everything you
do and see how you like the results. If you don't like the
results--stop doing it.

The onlyest importantest thing to remember: Take notes. Take detailed
notes regarding the weight/age of meat, the exact ingredient of mops
and sops, the heat of the bbq and how long you cooked, opened and
closed, and all the rest. And of course your final assessment of your
handiwork. Much of these logs will be worthless.

But then all you need to find is the one true and righteous path to
BBQ/God, and you'll feel good for having taken the time with the logs.
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll

On 4/21/2010 12:08 PM, Kalmia wrote:
> On Apr 20, 11:43 pm, Brian > wrote:
>> Hi Guys n Girls,
>>
>> Was just at work and got to thinking about some stories I have heard
>> over the eons from colleagues regarding various mishaps they HAVE had
>> whilst cooking on various styles of bbqs.
>>
>> Just for a bit of fun n giggles, I thought it would be neat to hear
>> about some not-too-serious mishaps people here on RFC have had whilst
>> stoking the fires, so to speak.
>>
>> I think one of THE most common occurences would be people getting
>> their aprons on fire, completely burning their pot roasts and, or
>> course, having variuos bbq unit/utensils going up in flames and
>> smoke
>
>
> Boating buddy had a thick steak on his round, stainless grill which
> was attached to his stern rail. As he carelessly speared it to remove
> to his plate ---shplop --- into the drink. I doubt the fish even
> wanted it.
> With nary a cuss nor tear, he jumped in his car (this happened in a
> marina) and sped off to a nearby market. Wasn't about to let those
> nice hot coals go to waste.
>
> I'm not a big griller. Got a small Weber, but haven't used it in
> ages. It's either too hot outside, or don't have enough charcoal or
> the time to fiddle with it. The few times I've grilled, it seems the
> nicest coals are there long after, you've eaten. Timing and patience
> are key, I guess.

Started up the gas grill one spring and this poor little mouse went
three feet in the air--I remember the poor little bugger looking at me
at eye level with his little whiskers all crinkly. He dropped back on
the grill, and ran off into the distance at maximum warp.

"Andy" > wrote in message ...
> "J. Clarke" > wrote:
> >
> It had petrified and still good enough to eat, if it wasn't
> as hard as a rock. I left it there out of respect. I haven't seen it for
> at least five years since then. I imagine it's still in great shape.

You love a bit of sausage don't you Andy?

*grin*

On Wed, 21 Apr 2010 08:37:33 -0500, Sqwertz >
wrote:

>On Tue, 20 Apr 2010 23:52:21 -0500, Lou Decruss wrote:
>
>> On Tue, 20 Apr 2010 23:04:02 -0500, Sqwertz >
>> wrote:
>
>>>One morning the kids thought it would be fun to put the family cat
>>>under the lid of the gas grill. Then they forgot about him until it
>>>came time for me to cook lunch. So as usual, I preheated the grill
>>>and grates for 20 minutes....
>>
>> Did the cat taste like chicken?
>
>If it weren't for all that hair. Always skin, or at least shave a
>cat before you grill it.

You can cook a cat just like a presto hot dogger does hot dogs. I
worked with a guy who cat problem in his neighborhood and got tired of
bitching to animal control. He had an electrician rig up a 240 volt
setup. Nobody believed him until he brought pictures in including the
dead cat. He had to do it manually because it wasn't safe to leave it
unattended and said if he left the switch on long enough they would
smoke. He did it every Sunday from his screen porch with his coffee
and newspaper and got 4 or 5 every week until they were all gone.

I mentioned the presto hot dogger so is this post on topic?

Lou

On Wed, 21 Apr 2010 06:52:36 -0500, George Leppla
> wrote:

>On 4/20/2010 10:43 PM, Brian Anasta wrote:
>> Hi Guys n Girls,
>>
>> Was just at work and got to thinking about some stories I have heard
>> over the eons from colleagues regarding various mishaps they HAVE had
>> whilst cooking on various styles of bbqs.
>>
>> Just for a bit of fun n giggles, I thought it would be neat to hear
>> about some not-too-serious mishaps people here on RFC have had whilst
>> stoking the fires, so to speak.
>>
>> I think one of THE most common occurences would be people getting
>> their aprons on fire, completely burning their pot roasts and, or
>> course, having variuos bbq unit/utensils going up in flames and
>> smoke
>>
>> Think of it kinda like a RFC bbq bloopers real heh.
>>
>> Kind Regards and looking forward to hearing your gags,
>> Brian Anasta
>
>
>One of the best BBQ laughs I've had lately had something to do with some
>doofus asking questions on the Intergoogle about his $90 Smokey Joe
>grill and exactly how many brickettes he should use.

LOL...Especially when there is no answer.

Lou

On Wed, 21 Apr 2010 09:08:15 -0700 (PDT), Kalmia
> wrote:

>On Apr 20, 11:43*pm, Brian Anasta > wrote:
>> Hi Guys n Girls,
>>
>> Was just at work and got to thinking about some stories I have heard
>> over the eons from colleagues regarding various mishaps they HAVE had
>> whilst cooking on various styles of bbqs.
>>
>> Just for a bit of fun n giggles, I thought it would be neat to hear
>> about some not-too-serious mishaps people here on RFC have had whilst
>> stoking the fires, so to speak.
>>
>> I think one of THE most common occurences would be people getting
>> their aprons on fire, completely burning their pot roasts and, or
>> course, having variuos bbq unit/utensils going up in flames and
>> smoke
>
>
>Boating buddy had a thick steak on his round, stainless grill which
>was attached to his stern rail. As he carelessly speared it to remove
>to his plate ---shplop --- into the drink. I doubt the fish even
>wanted it.

I did the same thing but the whole grill went in the water. Drinking
and boats don't mix well. According to map the bay I was in was 37
ft. deep. End of party!

>With nary a cuss nor tear, he jumped in his car (this happened in a
>marina) and sped off to a nearby market. Wasn't about to let those
>nice hot coals go to waste.

Mine was propane. There's no way I'd bring real fire on a boat.
Propane is bad enough.

Lou

On Wed, 21 Apr 2010 09:21:44 -0700, gtr > wrote:

>On 2010-04-21 03:05:08 -0700, Brian Anasta said:
>
>> Did a nice rack of lamb last nite with an
>> accompaniment of assorted root vegetables - overall I was quite
>> pleased with the vegetables but I think I need a bit more practice
>> with cooking meats. Steve (and others here experienced in kettle
>> bbq'ing) what number of briquettes would you recommend for a kettle
>> the size of a Smokey Joe? I think I may have had too few briquettes,
>> and as a result, the heat was not enough to give it that crspiness on
>> the outside. Also, which is best - direct heat or indirect heat for
>> giving the desired results?
>
>These and other questions regarding the mysteries of using a BBQ can be
>found in any one of scores of books available for vastly reduced prices
>at Amazon and/or used book stores. One obvious bonus: No snarky
>comments to unanswered questions!

Sorry but the questions asked were as dumb as which end of the knife
to hold. At least google a bit before you ask. If he had he'd have
found tons of basic information and could have come back to fine tune
what he was confused about. Why make others waste keystrokes when the
information is already out there in complete form. I just asked about
an unusual pan I got but I googled first.

Lou

gtr wrote:

> I'm sure appropriate materials and knotting are discussed in the trussing
> of a pig.

Ewww... PVC bondage!

Bob

In article >,
Lou Decruss > wrote:

> You can cook a cat just like a presto hot dogger does hot dogs. I
> worked with a guy who cat problem in his neighborhood and got tired of
> bitching to animal control. He had an electrician rig up a 240 volt
> setup. Nobody believed him until he brought pictures in including the
> dead cat. He had to do it manually because it wasn't safe to leave it
> unattended and said if he left the switch on long enough they would
> smoke. He did it every Sunday from his screen porch with his coffee
> and newspaper and got 4 or 5 every week until they were all gone.

Of course, the more important reason to do it manually is that
when the neighbor kid gets electrocuted, you get to go to
prison. Which makes me suspect no electrician with any sense
would set something like that up. What the hell would you
claim you thought it was?

"He told me he was going to make hot dogs on his porch. Lots
of hot dogs. Your honor."

Mike Beede

On Apr 21, 3:58*pm, Andy > wrote:
> "J. Clarke" > wrote:
> > On 4/21/2010 12:08 PM, Kalmia wrote:
> >> On Apr 20, 11:43 pm, Brian > *wrote:
> >>> Hi Guys n Girls,
>
> >>> Was just at work and got to thinking about some stories I have heard
> >>> over the eons from colleagues regarding various mishaps they HAVE had
> >>> whilst cooking on various styles of bbqs.
>
> >>> Just for a bit of fun n giggles, I thought it would be neat to hear
> >>> about some not-too-serious mishaps people here on RFC have had whilst
> >>> stoking the fires, so to speak.
>
> >>> I think one of THE most common occurences would be people getting
> >>> their aprons on fire, completely burning their pot roasts and, or
> >>> course, having variuos bbq unit/utensils going up in flames and
> >>> smoke
>
> >> Boating buddy had a thick steak on his round, stainless grill which
> >> was attached to his stern rail. *As he carelessly speared it to remove
> >> to his plate ---shplop --- into the drink. *I doubt the fish even
> >> wanted it.
> >> With nary a cuss nor tear, he jumped in his car (this happened in a
> >> marina) and sped off to a nearby market. *Wasn't about to let those
> >> nice hot coals go to waste.
>
> >> I'm not a big griller. *Got a small Weber, but haven't used it in
> >> ages. *It's either too hot outside, or don't have enough charcoal or
> >> the time to fiddle with it. * The few times I've grilled, it seems the
> >> nicest coals are there long after, you've eaten. *Timing and patience
> >> are key, I guess.
>
> > Started up the gas grill one spring and this poor little mouse went
> > three feet in the air--I remember the poor little bugger looking at me
> > at eye level with his little whiskers all crinkly. *He dropped back on
> > the grill, and ran off into the distance at maximum warp.
>
> I hadn't usedf the poolside gas grill (or pool for that matter) in years.
> I was down poolside for some reason or other and I opened the grill hood
> and there on the grate was a cooked hotdog, probably sitting there for
> five years. It had petrified and still good enough to eat, if it wasn't
> as hard as a rock. I left it there out of respect. I haven't seen it for
> at least five years since then. I imagine it's still in great shape.

Old, disgusting food still looks edible to you? No surprise there.

--Bryan

On Apr 22, 2:53*am, "J. Clarke" > wrote:
>
> Started up the gas grill one spring and this poor little mouse went
> three feet in the air--I remember the poor little bugger looking at me
> at eye level with his little whiskers all crinkly. *He dropped back on
> the grill, and ran off into the distance at maximum warp.- Hide quoted text -
>
> - Show quoted text -

Hello J.Clarke,

Well thank you for that story....NOT!!!! As a result I have just
sprayed a mouthful of hot coffee all over my computer monitor from
laughing so hard I can just visualize the scene in my mind as I
read your post!

Thanks very much everyone who have contributed so far - keep em'
rolling in heh

Kind Regards,
Brian

On 4/21/2010 8:44 PM, Bob Terwilliger wrote:
> gtr wrote:
>
>> I'm sure appropriate materials and knotting are discussed in the
>> trussing of a pig.
>
> Ewww... PVC bondage!
>
> Bob


You say that like it's a bad thing. ;-)

Becca


ObFood:

Red Snapper With Spicy Coconut Rice
Makes 4 servings

2 2-pound whole red snapper, scaled and cleaned
2 large lemons, zested and juiced
4 ounces dry sherry
1/2 cup finely diced Spanish onion
4 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/4 cup pine nuts
2 teaspoons chopped chives

Coconut Rice

1 tablespoon olive oil
1 cup chopped Spanish onion
1/2 cup seeded and diced green New Mexico or Anaheim chiles
1 teaspoon chopped garlic
1 1/2 cups long grain rice
1/4 cup coconut milk
3 cups water
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
2 tablespoons shaved unsweetened coconut flakes
2 tablespoons chopped cilantro
1 cup chopped leaf spinach
1 large lime, zested and juiced

Wash the fish in cold water and drain. Score the flesh 3 times on each
side,
about 1/2 inch deep and 3 inches long. In a stainless steel bowl,
combine the lemon
juice, sherry, onion, 3 tablespoons of the olive oil, salt and pepper.
Pour this mixture over the snapper and rub into the flesh. Marinate 30
minutes at room temperature.

To cook the rice, heat oil in a heavy saucepan. Add onion and cook over low
heat until the onion turns translucent, about 5 minutes. Add chiles,
garlic and rice, and
mix until evenly coated. Add the coconut milk, water, salt, pepper and
cumin. Stir
well and bring to a simmer. Cover the pot and simmer slowly for 20
minutes. Remove the pot from the heat. Fluff the rice with a fork and
add coconut, cilantro, spinach, lime and lime zest.

Preheat oven to 400 degrees. Place fish in an ovenproof pan with
marinade and
bake, moistening the fish with marinade every 3 minutes. Bake for about
10 to 12
minutes, until flesh begins to flake from the bone. Remove snapper to an
oversized
colorful dish and reserve the marinade.

Combine lemon zest and pine nuts with the remaining olive oil in a small
ovenproof
pan. Bake 2 to 3 minutes until lightly browned and aromatic. Sprinkle
over the
fish, along with the chives and reserved marinade. Serve with the rice.

On Wed, 21 Apr 2010 17:50:50 -0500, Lou Decruss wrote:

> On Wed, 21 Apr 2010 08:37:33 -0500, Sqwertz >
> wrote:
>
>>On Tue, 20 Apr 2010 23:52:21 -0500, Lou Decruss wrote:
>>
>>> On Tue, 20 Apr 2010 23:04:02 -0500, Sqwertz >
>>> wrote:
>>
>>>>One morning the kids thought it would be fun to put the family cat
>>>>under the lid of the gas grill. Then they forgot about him until it
>>>>came time for me to cook lunch. So as usual, I preheated the grill
>>>>and grates for 20 minutes....
>>>
>>> Did the cat taste like chicken?
>>
>>If it weren't for all that hair. Always skin, or at least shave a
>>cat before you grill it.
>
> You can cook a cat just like a presto hot dogger does hot dogs. I
> worked with a guy who cat problem in his neighborhood and got tired of
> bitching to animal control. He had an electrician rig up a 240 volt
> setup. Nobody believed him until he brought pictures in including the
> dead cat. He had to do it manually because it wasn't safe to leave it
> unattended and said if he left the switch on long enough they would
> smoke. He did it every Sunday from his screen porch with his coffee
> and newspaper and got 4 or 5 every week until they were all gone.

now, that's cold. or, i guess from the point of view of the cats, hot.

your pal,
blake

On Wed, 21 Apr 2010 21:33:39 -0500, Mike Beede
> wrote:

>In article >,
> Lou Decruss > wrote:
>
>> You can cook a cat just like a presto hot dogger does hot dogs. I
>> worked with a guy who cat problem in his neighborhood and got tired of
>> bitching to animal control. He had an electrician rig up a 240 volt
>> setup. Nobody believed him until he brought pictures in including the
>> dead cat. He had to do it manually because it wasn't safe to leave it
>> unattended and said if he left the switch on long enough they would
>> smoke. He did it every Sunday from his screen porch with his coffee
>> and newspaper and got 4 or 5 every week until they were all gone.
>
>Of course, the more important reason to do it manually is that
>when the neighbor kid gets electrocuted,

I worded it poorly but yes, that's why it wasn't safe to leave it
unattended. Children were never in danger.

>you get to go to prison.

These days you can get in trouble even for cats. This was 20+ years
ago.

>Which makes me suspect no electrician with any sense
>would set something like that up.

LOL... You're not an electrician are you!

>What the hell would you claim you thought it was?

You don't have to claim anything.. just don't get caught.

>"He told me he was going to make hot dogs on his porch. Lots
>of hot dogs. Your honor."

Actually the electrician never had to go there. I'm an electrician
but it wasn't me who did it. But if asked I would have. What he did
was simple stuff. He put a cord-cap on an extension cord to plug into
a 240v air conditioner receptacle. That went to a 2-pole switch which
went to a cord to two paint can lids. It was arranged so the cats had
to be in contact with both lids to get the bait which was refreshed
during the week to eliminate fear. Execution only happened when he
was around on weekends.

I understand your concern about children. But please understand 30-40
cats ****ing and shitting in your yard isn't a fun thing. Inner city
living has interesting challenges. No one would care if it was rats
that were being zapped.

Lou

On Thu, 22 Apr 2010 17:02:20 -0400, blake murphy
> wrote:

>On Wed, 21 Apr 2010 17:50:50 -0500, Lou Decruss wrote:
>
>> On Wed, 21 Apr 2010 08:37:33 -0500, Sqwertz >
>> wrote:
>>
>>>On Tue, 20 Apr 2010 23:52:21 -0500, Lou Decruss wrote:
>>>
>>>> On Tue, 20 Apr 2010 23:04:02 -0500, Sqwertz >
>>>> wrote:
>>>
>>>>>One morning the kids thought it would be fun to put the family cat
>>>>>under the lid of the gas grill. Then they forgot about him until it
>>>>>came time for me to cook lunch. So as usual, I preheated the grill
>>>>>and grates for 20 minutes....
>>>>
>>>> Did the cat taste like chicken?
>>>
>>>If it weren't for all that hair. Always skin, or at least shave a
>>>cat before you grill it.
>>
>> You can cook a cat just like a presto hot dogger does hot dogs. I
>> worked with a guy who cat problem in his neighborhood and got tired of
>> bitching to animal control. He had an electrician rig up a 240 volt
>> setup. Nobody believed him until he brought pictures in including the
>> dead cat. He had to do it manually because it wasn't safe to leave it
>> unattended and said if he left the switch on long enough they would
>> smoke. He did it every Sunday from his screen porch with his coffee
>> and newspaper and got 4 or 5 every week until they were all gone.
>
>now, that's cold. or, i guess from the point of view of the cats, hot.

It was a better method than poison for the cats (IMO)

Lou

In article >,
blake murphy > wrote:

> On Wed, 21 Apr 2010 17:50:50 -0500, Lou Decruss wrote:

> > He did it every Sunday from his screen porch with his coffee
> > and newspaper and got 4 or 5 every week until they were all gone.
>
> now, that's cold. or, i guess from the point of view of the cats, hot.

So what's the alternative? If you hire somebody to get rid of the cats,
you don't want to know what they do with them. I promise that they
aren't going to find them a good home. Around here, you can go to the
humane society and they will loan you a trap. Then you take the cat to
them. But if it's feral, they can do nothing except kill it. Despite
their name, 240 volts is a lot more "humane" than how the Humane Society
does it.

--
Dan Abel
Petaluma, California USA

On Fri, 23 Apr 2010 16:49:21 -0700, Dan Abel > wrote:

>In article >,
> blake murphy > wrote:
>
>> On Wed, 21 Apr 2010 17:50:50 -0500, Lou Decruss wrote:
>
>> > He did it every Sunday from his screen porch with his coffee
>> > and newspaper and got 4 or 5 every week until they were all gone.
>>
>> now, that's cold. or, i guess from the point of view of the cats, hot.
>
>So what's the alternative? If you hire somebody to get rid of the cats,
>you don't want to know what they do with them.

I don't think a private party can hire someone in a city to get rid of
them. It's a city issue. One of the suburbs here has a wolf problem.
It turned into a war when the city hired a trapper. It's a touchy
subject. One of my friends got a picture of one in her backyard.
It's a half mile from 20 story buildings and loads of shopping malls.
But because of the wackos they suspended trapping. My friend has a
4-5 foot fence but can't let her dogs run because she's seen the
wolves inside the fence.

>I promise that they aren't going to find them a good home.
>Around here, you can go to the humane society and they will loan you a trap.

The problem with a trap is the other cats will see it unless you get
rid of the captured one instantly. They're smart critters and will
learn real fast. With the method this guy used they were in the trash
within a minute after they were dead.

>Then you take the cat to
>them. But if it's feral, they can do nothing except kill it.

Louise's uncle has one has one he lets live in a shed in the backyard.
She's been around for five years and nobody has ever touched her. She
got into the basement once and tore the place up trying to get out.
She won't go near the back door anymore. There's no way that cat
could live in a home. Maybe on a farm but they've all got plenty
already. She's a slut and is always having babies. I don't know if a
shelter would take them but he gets rid of them somehow.

>Despite their name, 240 volts is a lot more "humane" than how the
>Humane Society does it.

I don't know how they do it. Probably best I don't.

Lou

On Fri, 23 Apr 2010 16:49:21 -0700, Dan Abel wrote:

> In article >,
> blake murphy > wrote:
>
>> On Wed, 21 Apr 2010 17:50:50 -0500, Lou Decruss wrote:
>
>>> He did it every Sunday from his screen porch with his coffee
>>> and newspaper and got 4 or 5 every week until they were all gone.
>>
>> now, that's cold. or, i guess from the point of view of the cats, hot.
>
> So what's the alternative? If you hire somebody to get rid of the cats,
> you don't want to know what they do with them. I promise that they
> aren't going to find them a good home. Around here, you can go to the
> humane society and they will loan you a trap. Then you take the cat to
> them. But if it's feral, they can do nothing except kill it. Despite
> their name, 240 volts is a lot more "humane" than how the Humane Society
> does it.

i was mostly teasing lou, not objecting.

your pal,
blake

On Wed, 21 Apr 2010 17:50:50 -0500, Lou Decruss wrote:

> On Wed, 21 Apr 2010 08:37:33 -0500, Sqwertz >
> wrote:
>
>>On Tue, 20 Apr 2010 23:52:21 -0500, Lou Decruss wrote:
>>
>>> On Tue, 20 Apr 2010 23:04:02 -0500, Sqwertz >
>>> wrote:
>>
>>>>One morning the kids thought it would be fun to put the family cat
>>>>under the lid of the gas grill. Then they forgot about him until it
>>>>came time for me to cook lunch. So as usual, I preheated the grill
>>>>and grates for 20 minutes....
>>>
>>> Did the cat taste like chicken?
>>
>>If it weren't for all that hair. Always skin, or at least shave a
>>cat before you grill it.
>
> You can cook a cat just like a presto hot dogger does hot dogs. I
> worked with a guy who cat problem in his neighborhood and got tired of
> bitching to animal control. He had an electrician rig up a 240 volt
> setup. Nobody believed him until he brought pictures in including the
> dead cat. He had to do it manually because it wasn't safe to leave it
> unattended and said if he left the switch on long enough they would
> smoke. He did it every Sunday from his screen porch with his coffee
> and newspaper and got 4 or 5 every week until they were all gone.

Now that;'s just downright cruel. I was just kidding :-)

-sw