• Menu
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Before Header

  • About Us
  • Lexicon
  • Contact Us
  • Our Store
  • ↑
  • ↓
  • ←
  • →

Balloon Juice

Come for the politics, stay for the snark.

The revolution will be supervised.

Donald Trump, welcome to your everything, everywhere, all at once.

Fight for a just cause, love your fellow man, live a good life.

Make the republican party small enough to drown in a bathtub.

In after Baud. Damn.

When the time comes to make an endorsement, the pain of NYT editors will be palpable as they reluctantly whisper “Biden.”

…and a burning sense of injustice to juice the soul.

So it was an October Surprise A Day, like an Advent calendar but for crime.

Republicans: “Abortion is murder but you can take a bus to get one.” Easy peasy.

Imperialist aggressors must be defeated, or the whole world loses.

Books are my comfort food!

T R E 4 5 O N

American History and Black History can not be separated.

This isn’t Democrats spending madly. This is government catching up.

Battle won, war still ongoing.

There are some who say that there are too many strawmen arguments on this blog.

Glad to see john eastman going through some things.

Usually wrong but never in doubt

Today’s gop: why go just far enough when too far is right there?

You’re just a puppy masquerading as an old coot.

I wonder if trump will be tried as an adult.

Fuck the extremist election deniers. What’s money for if not for keeping them out of office?

Boeing: repeatedly making the case for high speed rail.

Republican speaker of the house Mike Johnson is the bland and smiling face of evil.

Mobile Menu

  • Four Directions Montana
  • Donate with Venmo, Zelle & PayPal
  • Site Feedback
  • War in Ukraine
  • Submit Photos to On the Road
  • Politics
  • On The Road
  • Open Threads
  • Topics
  • COVID-19 Coronavirus
  • Authors
  • About Us
  • Contact Us
  • Lexicon
  • Our Store
  • Politics
  • Open Threads
  • 2024 Elections
  • Garden Chats
  • On The Road
  • Targeted Fundraising!
You are here: Home / Open Threads / T-1 Hour

T-1 Hour

by John Cole|  July 17, 20114:01 pm| 41 Comments

This post is in: Open Threads

FacebookTweetEmail

One hour to go on the ribs before I let them rest:

I’ve been babying these things since noon. Spritzing with an apple juice/honey spray. I’m salivating.

FacebookTweetEmail
Previous Post: « Women’s World Cup Championship Open Thread
Next Post: Another one bites the dust »

Reader Interactions

41Comments

  1. 1.

    Brian R.

    July 17, 2011 at 4:04 pm

    How much for one rib?

  2. 2.

    Meh

    July 17, 2011 at 4:04 pm

    Dood nice grill

  3. 3.

    jwb

    July 17, 2011 at 4:04 pm

    Jealous.

  4. 4.

    Violet

    July 17, 2011 at 4:04 pm

    Awesome alt txt for the picture. They look great. Hope you guys have a great party. Your dad is lucky to have people who love him enough to go to this much trouble. Happy Birthday, Papa Cole!

  5. 5.

    Corner Stone

    July 17, 2011 at 4:05 pm

    @Brian R.: Got change for a hunnerd?

  6. 6.

    Cat Lady

    July 17, 2011 at 4:05 pm

    If only there were smelltastevision.

  7. 7.

    kdaug

    July 17, 2011 at 4:06 pm

    Patience pays off, Cole.

    ETA: You can just pour it in my hands.

  8. 8.

    Brian R.

    July 17, 2011 at 4:07 pm

    @Corner Stone:

    Aw, fuck the cup. Pour it in my hand for a dime.

  9. 9.

    Yutsano

    July 17, 2011 at 4:08 pm

    @Corner Stone: A Benjamin will do.

  10. 10.

    Calouste

    July 17, 2011 at 4:09 pm

    From the title I thought this post was going to be about Rupert Murdoch.

  11. 11.

    gogol's wife

    July 17, 2011 at 4:16 pm

    I thought the party was Friday. I guess it’s just the preparations have been going on since then. I wonder how the dawgs are standing the aroma.

  12. 12.

    Fordpowers

    July 17, 2011 at 4:18 pm

    Fancy grill buddy.

  13. 13.

    gbear

    July 17, 2011 at 4:20 pm

    While you’re posting this, your dad is on the phone to Papa Johns.

  14. 14.

    Martin

    July 17, 2011 at 4:20 pm

    5 hours is how long I cook mine for as well – 250. If you have a rotisserie option, next time stick a couple of chickens on there and give them a run along with the ribs. They cook best at the same temp, but don’t take as long.

    Wapping the ribs in foil for the last hour helps a fair bit as they’ll retain that moisture and get them really tender.

  15. 15.

    John Weiss

    July 17, 2011 at 4:21 pm

    Ribs on the charcoal side: good on you. There’s hardly anything better than charcoal/wood grilled ribs!

  16. 16.

    Martin

    July 17, 2011 at 4:24 pm

    Fancy grill buddy.

    Not quite as fancy as it would appear. It’s a propane/charcoal combo. He’s using the charcoal side. It’s really not much more expensive than a standard propane grill. $350-$400 or so.

  17. 17.

    Corner Stone

    July 17, 2011 at 4:26 pm

    @gbear: Papa Cole’s going to show up with a sack full of $2 6-inch Subway cold cut combos.

  18. 18.

    PeakVT

    July 17, 2011 at 4:26 pm

    Very nice as long as you don’t set the new fence on fire.

  19. 19.

    The Dangerman

    July 17, 2011 at 4:30 pm

    I see Tunch’s portion; what are the rest of you eating?

  20. 20.

    Dee Loralei

    July 17, 2011 at 4:32 pm

    Ribs look nummy. I made a chocolate cherry tart from a recipe I got off the Guardian, had to translate the metric though. hope my math was good.

    Happy Birthday Pappa Cole!

  21. 21.

    Martin

    July 17, 2011 at 4:42 pm

    John, how the hell did you manage all this without hurting yourself?

    Didn’t hurt himself, or just hasn’t admitted it to us yet? Hopefully he’s not grilling naked…

  22. 22.

    Hal

    July 17, 2011 at 4:47 pm

    Can any rib aficionados settle a dispute between my Sister and I? I say you put ribs bone side down, and do not flip, but she insists they must flip in order to cook through. Of course, she also things chicken isn’t done until it’s the consistency of tire rubber, but…

  23. 23.

    daniel thomas macinnes

    July 17, 2011 at 4:50 pm

    Oh, hell ya! Have I mentioned lately that you’re my hero? This is literally the only political blog that’s been keeping me sane lately (liberals are always in Black Sabbath doom-n-gloom mode), so I appreciate that. Add in some massive ribs? Fantastic!

    Now I’m tempted to get some burgers or brats at the grocery store…but that would involve going outside into that hot, soupy weather. This is the perfect weather to hassle any global warming deniers you might know.

  24. 24.

    moonbat

    July 17, 2011 at 4:53 pm

    While those ribs are resting, make sure they are out of Rosie’s jumping radius. I had a Scottie one time jump four feet off the ground to snatch a rib out of someone’s hand.

  25. 25.

    Martin

    July 17, 2011 at 4:53 pm

    Can any rib aficionados settle a dispute between my Sister and I? I say you put ribs bone side down, and do not flip, but she insists they must flip in order to cook through.

    No need to flip if you cook them slow. Too many people cook them with direct heat – like you’re grilling a steak – and in that case you do need to flip, but they’ll be tough and pretty terrible. 5 hours or so at 250 – indirect heat – so there’s just as much heat on top as the bottom. And bone side down protects the meat on top from the heat coming up from the bottom, so not flipping is sort of the point of the cooking method.

  26. 26.

    bvac

    July 17, 2011 at 5:07 pm

    Hey, is that a brinkman?

  27. 27.

    MGLoraine

    July 17, 2011 at 5:22 pm

    @Hal

    The thing is, with pork or chicken you have to cook it until it is “done” (i.e., no more blood comes out when stuck with a fork). If you have an appliance which can achieve that result without flipping, then you don’t have to flip ’em. On the other hand, there’s a certain flavor which comes from the meat-side of the rack contacting the hot metal which would be absent. Do you want ’em “char-broiled” or (essentially) baked? Therein lies the dilemma.

  28. 28.

    aimai

    July 17, 2011 at 5:26 pm

    Last time I cooked a big party for my parents my mother invited fifty people, I cooked a cocktail party style 30 appetizers per person, and then found out that my mother had called everyone and apologized in advance for the probable scarcity of food and warned them all to eat first. As people walked in to the party they all exclaimed over the food (which was incredible, if I do say so myself) and said “but we came here straight from dinner!”

    I could have killed her.

    aimai

  29. 29.

    kdaug

    July 17, 2011 at 5:29 pm

    @Martin: Seconded. Especially if you’re slow cooking ’em. Just fire and forget for 4 hours or so.

  30. 30.

    Corner Stone

    July 17, 2011 at 5:34 pm

    @aimai: It sounds like your mom not so secretly hates you.

  31. 31.

    rikyrah

    July 17, 2011 at 5:36 pm

    damn, those ribs look good. you will have good eats tonight.

  32. 32.

    WaterGirl

    July 17, 2011 at 5:44 pm

    @ aimai

    Wow. Just wow.
    Thanks for the vote of confidence, mom.
    I would have been livid. I’m sure you handled it better than I would have.

  33. 33.

    Trollenschlongen

    July 17, 2011 at 5:57 pm

    I’ve never understood why dead, cooked things need to “rest.” They already look pretty relaxed to me.

  34. 34.

    DougW

    July 17, 2011 at 6:07 pm

    Nice set of Ribs. What about the contorni?

  35. 35.

    RSA

    July 17, 2011 at 6:31 pm

    Looks amazing. I cooked pork ribs for the first time a few days ago, and I made the mistake of using a marinade that included sugar. I like a charcoal coating on the meat, but not everyone does… Next time, I’ll use a dry rub.

  36. 36.

    4jkb4ia

    July 17, 2011 at 6:35 pm

    Final Alert

    Pirates 7, Astros 4

    John’s whole family has to be beside themselves. This is so completely awesome for baseball. Barring a curse, no one has to stay in the cellar forever.

    Hopefully he’s not grilling naked

    In an honest, genuine pennant race, in which the Cardinals are going to play meaningful, suspenseful games this weekend, I am just going to ignore that. No effort at all.

  37. 37.

    4jkb4ia

    July 17, 2011 at 6:43 pm

    From Pirkei Avot–deserved its own comment:

    …..
    A twenty-year-old begins pursuit [of a livelihood], a thirty-year-old attains full strength; a forty-year-old attains understanding; a fifty-year-old can offer counsel; a sixty-year-old attains seniority(“age”); a seventy-year-old attains a ripe old age(“gray hair”); an eighty-year-old shows strength(“gevurah”, attribute of judgment); a ninety-year-old becomes stooped over; a hundred-year-old is as if he were dead, passed away and ceased from the world.
    John’s Dad has some way to go before he is 80, which would be before his second Bar Mitzvah–second adulthood.

  38. 38.

    Martin

    July 17, 2011 at 6:46 pm

    I’ve never understood why dead, cooked things need to “rest.”

    The reason is that hot, dead things cannot hold as much water as cold, dead things. By ‘resting’ you allow the meat to cool down, which allows the muscle fibers to better hold onto the juice inside the meat. That way, when you cut it, the juice stays inside the meat instead of pouring all over your cutting board. Why work so hard to make a juicy roast just to lose all the juice when you carve it?

  39. 39.

    4jkb4ia

    July 17, 2011 at 6:47 pm

    The apple juice–honey marinade? sounds as if it has potential.

  40. 40.

    4jkb4ia

    July 17, 2011 at 6:55 pm

    OK, further proof that I am a complete idiot. Actually 7-5 and the Brewers are in first by half a game.

  41. 41.

    Walker

    July 17, 2011 at 8:50 pm

    Is that a gas grill? How could you do that to your meat?

Comments are closed.

Primary Sidebar

Recent Comments

  • danielx on Monday Evening Open Thread: Another ‘Rich’ Narcissist, Having A Bad Start to His Week (Apr 15, 2024 @ 11:24pm)
  • CaseyL on Monday Evening Open Thread: Another ‘Rich’ Narcissist, Having A Bad Start to His Week (Apr 15, 2024 @ 11:22pm)
  • Brachiator on Monday Evening Open Thread: Another ‘Rich’ Narcissist, Having A Bad Start to His Week (Apr 15, 2024 @ 11:17pm)
  • YY_Sima Qian on War for Ukraine Day 782: If the Opposite of Pro Is Con, Then the Opposite of Progress is a GOP Majority in Congress (Apr 15, 2024 @ 11:13pm)
  • wjca on War for Ukraine Day 782: If the Opposite of Pro Is Con, Then the Opposite of Progress is a GOP Majority in Congress (Apr 15, 2024 @ 11:11pm)

🎈Keep Balloon Juice Ad Free

Become a Balloon Juice Patreon
Donate with Venmo, Zelle or PayPal

Balloon Juice Posts

View by Topic
View by Author
View by Month & Year
View by Past Author

Balloon Juice Meetups!

All Meetups
Talk of Meetups – Meetup Planning
Proposed BJ meetups list from frosty

Fundraising 2023-24

Wis*Dems Supreme Court + SD-8
Virginia House Races
Four Directions – Montana
Worker Power AZ
Four Directions – Arizona
Four Directions – Nevada

Featuring

Medium Cool
Artists in Our Midst
Authors in Our Midst
Positive Climate News
War in Ukraine
Cole’s “Stories from the Road”
Classified Documents Primer

Calling All Jackals

Site Feedback
Nominate a Rotating Tag
Submit Photos to On the Road
Balloon Juice Mailing List Signup
Balloon Juice Anniversary (All Links)
Balloon Juice Anniversary (All Posts)

Fix Nyms with Apostrophes

Balloon Juice for Ukraine

Donate

Twitter / Spoutible

Balloon Juice (Spoutible)
WaterGirl (Spoutible)
TaMara (Spoutible)
John Cole
DougJ (aka NYT Pitchbot)
Betty Cracker
Tom Levenson
David Anderson
Major Major Major Major
ActualCitizensUnited

Political Action 2024

Postcard Writing Information

Balloon Juice for Four Directions AZ

Donate

Balloon Juice for Four Directions NV

Donate

Site Footer

Come for the politics, stay for the snark.

  • Facebook
  • RSS
  • Twitter
  • YouTube
  • Comment Policy
  • Our Authors
  • Blogroll
  • Our Artists
  • Privacy Policy

Copyright © 2024 Dev Balloon Juice · All Rights Reserved · Powered by BizBudding Inc

Share this ArticleLike this article? Email it to a friend!

Email sent!