Why Would A Sassy Eat Food Nailed To A Tree?

[Guest Nalajr]

Glad my post didn't come off sounding like I was a TOTAL BOOB!

Just to be clear, I never thought it was real to begin with. My post was just something I had thought about reasons to make it even that more remote of a chance to be authentic.

Not to go on a side track, but if you haven't read or talked to hunters or a wildlife biologist about hogs, their intelligence and how they are in the wild, you owe it to yourself to read up on them. They are extremely smart animals and in the wild, a domestic pig will turn feral in as few as 14 days. They become very skittish and wary in the wild and will switch to almost nocturnal behavior. They are a real challenge to hunt for sure.

I bring them up only to contrast them with the behavior the SASSY in the scenario in question and how comfortable it appeared to be moving in and around a HUMAN inhabited campsite and even stealing and eating their food. To me that would suggest that to take those chances that it MUST HAVE DONE that evening it would have to be ill, extremely hungry or maybe a lone animal. I just don't see a SASSY in a situation like that. If they were prone to such careless behaviors as coming into a habituated camp and eating food that's nailed to a tree, one would've been killed or captured on film LONG BEFORE NOW. Simply the fact that they HAVEN'T been verified and/or authenticated yet argues the point that this incident is VERY UNLIKELY TO HAVE OCCURRED as reported.

So that's my dime store pseudo-scientific blah-blah explaining why there is no SASSY that was shot while eating ribs off of a tree.

Nalajr

[WRabbit]

Good analysis.

I do think the idea of nailing BBQ ribs to a tree is fitting for the reported setting. I assume fish would have been used in a coastal setting (sushi in the PNW). Some thought had to go into that.

[Guest]

Good analysis.

I do think the idea of nailing BBQ ribs to a tree is fitting for the reported setting. I assume fish would have been used in a coastal setting (sushi in the PNW). Some thought had to go into that.

Okay - I know this will come off sounding sarcastic - but I just don't know any other way of saying it - so here goes.

There are multiple part questions here.

1. Being a northerner - is bbq considered bbq without a sauce?

.

2. Did the ribs have bbq sauce? Unless there is bbq sauce, I just call them ribs.

3. What were Rick Dyers exact words on the ribs? Did he say they were cooked in a smoker, grill or over an open fire?

4. How long before nailing the ribs to the tree - were they cooked? Did he allow for "resting" before nailing them the tree?

5. Was it one rib - or was it a half-rack or a full-slab?

6. Beef or Pork?

7. Were there any seasonings applied to the ribs? Success could be about the seasonings and less about the ribs.

8. Were any sides offered with those ribs nailed to the tree?

I just don't want us discussing something that may or may not be true when it comes to this story - I think we should get serious and figure out the exact information.

Edited March 15, 2013 by Melissa

[Guest]

I can honestly see a bigfoot sneaking into a camp to grab some ribs. We hear of these events all the time. What I can't see, is him sticking around to eat them right there. The Bf surely would of been strong enough to pull some nailed ribs off a tree right? ( especially cooked ones )

One would think he would of been aware of all the people sleeping in their tents who could awake at any moment? ( some even with cameras )

[Guest]

This whole rib story would have been more believable if they were McRibs. No mystical animal could refuse a McRib.

[MarkGlasgow]

So what about the 'fire' these fake ribs were cooked on?

But seriously full marks to this horror for managing to string, albeit a small number of newbies along.

The argument for the old, weak BF losing it's edge is sheer nonsense. If this was the case then our own habituation thread would be much more interesting than a few pics of tangled twigs.

[norseman]

I think Bigfoot is smart, and I think this one very well knew ribs don't grow on trees, but sometimes... when you see something tasty, sense goes out of the window. . (It works that way with me)

This is simply an observation because I know English is backward from most European languages.

I would have said "and I think this one knew very well ribs don't grow on trees".

Sentence construction is one of my biggest hurdles in learning German, which is in fact my mother's families native language. Although as Amish they used Low German which I understand is closer to Dutch than High German. I'm trying to learn straight high German.

[Guest]

THIS DIDN'T HAPPEN. I frankly don't believe the folks from the other video. Some people will say anything for attention. For them to see something recently means even more BF would have to be in this small area. The idea is ridiculous.

@Melissa--

Proper traditional Central Texas Barbecue is the one of the oldest styles of BBQ there is, and the BBQ Texas is famous for. It doesn't really need sauce. Because the art was perfected by ranchers, the quality of the meat negated the need for supplemental flavors to smother the meat. The "Texas Trinity" is Brisket, Beef Ribs, and German/Czeck sausage. It is cooked over Oak (usually Post Oak) , Mesquite, and Pecan to a lesser extent. A lesser amount of Mesquite is usually blended with the Oak for it's unique smoke flavor. You shouldn't use straight Mesquite for Ribs or Brisket because of the long cook times. Too much Mesquite for too long imparts a bitter creosote flavor to the meat.

The only things you need to make a perfect Brisket is good beef, good wood, a good pit, salt and pepper. (fresh cracked pepper, Kosher or other quality non-iodine tasting salt.) It is cooked fat side up over indirect heat. NEVER puncture the brisket while cooking. A perfect brisket has a nice thick bark, and a deep smoke ring. When it is done you can push on one end and watch how the whole brisket moves. If it recoils and moves like a fatty raw piece of meat, it was done correctly. Let it set a spell before slicing or else all of the juices will start squirting out like a plumbing leak. When you serve it, clear juices will gently weep from each slice. It will literally fall apart in your mouth.

We take our Barbecue serious down here, and it doesn't need sauce.

Edited March 16, 2013 by Irish73

[southernyahoo]

Okay - I know this will come off sounding sarcastic - but I just don't know any other way of saying it - so here goes.

There are multiple part questions here.

1. Being a northerner - is bbq considered bbq without a sauce?

.

2. Did the ribs have bbq sauce? Unless there is bbq sauce, I just call them ribs.

3. What were Rick Dyers exact words on the ribs? Did he say they were cooked in a smoker, grill or over an open fire?

4. How long before nailing the ribs to the tree - were they cooked? Did he allow for "resting" before nailing them the tree?

5. Was it one rib - or was it a half-rack or a full-slab?

6. Beef or Pork?

7. Were there any seasonings applied to the ribs? Success could be about the seasonings and less about the ribs.

8. Were any sides offered with those ribs nailed to the tree?

I just don't want us discussing something that may or may not be true when it comes to this story - I think we should get serious and figure out the exact information.

I'm not even sure there was any ribs, but BBQ gets it's name from how it was cooked, though today, it ain't BBQ without some sauce.

[Guest]

Ever been to Franklin in Austin? It has has been voted best in the Nation by several discerning Barbecue aficianados, and even magazines as prestigious as Bon Apetit. Hell even Anthony Bourdain said it was the best Brisket he had ever tasted, and one of the best pieces of beef he'd ever had, period.

http://www.travelchannel.com/video/austins-franklin-barbecue

Edited March 16, 2013 by Irish73

[Guest]

This whole rib story would have been more believable if they were McRibs. No mystical animal could refuse a McRib.

This is true! lol

[norseman]

This is true! lol

Blech.........

[Guest]

Blech.........

X100! All this talk about Texas BBq had my mouth watering and all it took was the mention of a mc rib to turn my stomach. That shouldn't even be considered food!

[Guest]

But seriously Ribs from Wal-Mart? Packaged and processed meat from a bag, as opposed to a fresh kill? I think not. Oh what a tangled web we weave when we first try to deceive..............

[adam2323]

Texas produces great food.........it has not produce a bigfoot body......I am surprised some have yet to see through Dyers lies