T-Rex to Chicken?

rkzenrage • Jul 15, 2007 1:25 am
T-Rex closest current DNA relative is the chicken. This is also supportive of the theory that dinos evolved into birds.
Just evolved.

http://media.brisbanetimes.com.au/?sy=bt&category=Breaking+News&rid=27260&source=brisbanetimes.com.au%2F
xoxoxoBruce • Jul 15, 2007 2:32 am
Wait a minute, didn't all the birds evolve from Dinosaurs? Maybe the chicken is the closest DNA match to the Dinosaur DNA they have to compare?
Jeboduuza • Jul 15, 2007 3:03 am
From my prior knowledge, all birds evolved from a specific lineage of dinosaur, I think it was the raptor? The raptor grew a beak, wings and feathers and over a billion years or 100 million whatever, bada bing bada boom, birds.

So I guess this means the chicken is the most ancient type of bird? If t-rex and the chicken have the closest DNA out of all the living birds, it must mean chickens are one of the oldest bird species. Whoda thunk.
rkzenrage • Jul 15, 2007 3:15 am
From what I have read recently, many types of dinos evolved, not just one.
Several are very old, pelicans are VERY old.
piercehawkeye45 • Jul 15, 2007 8:35 am
Read:
http://www.ucmp.berkeley.edu/diapsids/avians.html
richlevy • Jul 15, 2007 9:14 am
T-Rex is related to chicken?

OK, I'm going to need a time machine, a rocket launcher and 500 gallons of BBQ sauce. Or this:

Adapted From Recipe.com

Spicy BBQ T-REX

(serves 6000)

16 gallons vegetable oil
250 cups onion, finely chopped
1000 cloves garlic, minced
48 gallons ketchup
22 gallons vinegar
4 gallons Worcestershire sauce
42 cups brown sugar
22 cups dry mustard
12 cups salt
6 cups black pepper
158 cups hot sauce
1 (3000 pound) T-Rex, cut into pieces

DIRECTIONS[LIST=1]
[*]Divide oil between two 50-gallon drums. Place over medium heat and cook the onion and garlic until tender. Mix in ketchup, vinegar, Worcestershire sauce, brown sugar, dry mustard, salt, pepper and hot sauce. Bring to a boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and set aside.
[*]Place steel I-beams over empty swimming pool filled with hot coals. Preheat grill for high heat.
[*] Lightly oil grill grate. Place T-Rex on grill. Brush constantly with the sauce and cook 45 to 80 minutes on each side, turning twice, depending on size of piece, until juices run clear. Discard any remaining sauce.[/LIST]
Undertoad • Jul 15, 2007 1:06 pm
45 to 80 minutes each side? Guy won't even be dead yet, at that rate. A pig takes 24 hours doesn't it?
xoxoxoBruce • Jul 15, 2007 1:31 pm
I think Rich must have been talking about fillets.
yesman065 • Jul 15, 2007 8:25 pm
richlevy;364157 wrote:

1 (3000 pound) T-Rex, cut into pieces
TheMercenary • Jul 16, 2007 12:58 pm
richlevy;364157 wrote:
T-Rex is related to chicken?

OK, I'm going to need a time machine, a rocket launcher and 500 gallons of BBQ sauce. Or this:

Adapted From Recipe.com

Spicy BBQ T-REX

(serves 6000)

16 gallons vegetable oil
250 cups onion, finely chopped
1000 cloves garlic, minced
48 gallons ketchup
22 gallons vinegar
4 gallons Worcestershire sauce
42 cups brown sugar
22 cups dry mustard
12 cups salt
6 cups black pepper
158 cups hot sauce
1 (3000 pound) T-Rex, cut into pieces

DIRECTIONS[LIST=1]
[*]Divide oil between two 50-gallon drums. Place over medium heat and cook the onion and garlic until tender. Mix in ketchup, vinegar, Worcestershire sauce, brown sugar, dry mustard, salt, pepper and hot sauce. Bring to a boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and set aside.
[*]Place steel I-beams over empty swimming pool filled with hot coals. Preheat grill for high heat.
[*] Lightly oil grill grate. Place T-Rex on grill. Brush constantly with the sauce and cook 45 to 80 minutes on each side, turning twice, depending on size of piece, until juices run clear. Discard any remaining sauce.[/LIST]


Ok, I got all that, but...

How the hell are you suppose to turn it? and you want me to do it twice? :D
xoxoxoBruce • Jul 16, 2007 7:07 pm
Slather your body with sauce and wrestle it over.... twice.
That's why you split the goop into two drums.
bluecuracao • Jul 16, 2007 9:41 pm
On 'Good Eats,' Alton Brown used a model of a T-Rex skeleton to demonstrate how to cut up a chicken. It was quite accurate and very helpful.
richlevy • Jul 16, 2007 10:21 pm
Undertoad;364189 wrote:
45 to 80 minutes each side? Guy won't even be dead yet, at that rate. A pig takes 24 hours doesn't it?
Turning twice = 160 minutes. The question becomes one of surface area and depth.

My second choice was wrapping in 30 bushels of grapes leaves and cooking in a bed of hot coals for 12 hours.

Turning? Grappling hooks and a few friends.
TheMercenary • Jul 16, 2007 10:35 pm
Or we could just get a Aptosaurus to help out. Tie ropes around his neck and have him pull the thing over. That way we could turn it more than once if needed.

Do you think we would need a meat thermometer to make sure the middle was done?
richlevy • Jul 16, 2007 10:38 pm
TheMercenary;364706 wrote:
Do you think we would need a meat thermometer to make sure the middle was done?
Do they make one the size of a javelin?
TheMercenary • Jul 16, 2007 10:45 pm
richlevy;364709 wrote:
Do they make one the size of a javelin?


I know that some big industry uses something on a long pole that they can stick into those big assed furnaces. Or a sensor on the end of a pole with the wire wrapped in non-conductive insulated material poked in the middle. Who knows, there are some smart engineer dudes on here that could figure it our. The bottom line, how much is it going to cost and is it really worth it? :D
xoxoxoBruce • Jul 16, 2007 10:48 pm
You can make a thermocouple any length you want.
TheMercenary • Jul 16, 2007 10:50 pm
I told you someone could figure it out.
yesman065 • Jul 16, 2007 10:57 pm
Paging 9th Engineer - paging 9th Engineer
fargon • Jul 16, 2007 11:02 pm
xoxoxoBruce;364714 wrote:
You can make a thermocouple any length you want.


Like Bruce said.
As far as turning him over I would use a rotisserie.
richlevy • Jul 21, 2007 8:55 am
fargon;364726 wrote:
Like Bruce said.
As far as turning him over I would use a rotisserie.


An I-beam welded to two cement mixers?
Rhianne • Jul 21, 2007 5:46 pm
Look, I'm (essentially) a vegetarian so I don't really know much about this stuff. I understand that meat should be 'hung' for a period to ensure it tastes good (the thought horrifies me!) but surely 65-million year old T-Rex rump would be a little rancid by now.
Rhianne • Jul 21, 2007 5:46 pm
Likewise any Bronto-Burgers.
Piccolo Padawan • Jul 21, 2007 6:09 pm
just toss some molasses on it, should be good to go.
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