T-Rex to Chicken?
 

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/?s...imes.com.au%2F

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?

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.

From what I have read recently, many types of dinos evolved, not just one.
Several are very old, pelicans are VERY old.

Read:
http://www.ucmp.berkeley.edu/diapsids/avians.html

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

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.
2. Place steel I-beams over empty swimming pool filled with hot coals. Preheat grill for high heat.
3. 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.

45 to 80 minutes each side? Guy won't even be dead yet, at that rate. A pig takes 24 hours doesn't it?

I think Rich must have been talking about fillets.

Ok, I got all that, but...

How the hell are you suppose to turn it? and you want me to do it twice? :D

Slather your body with sauce and wrestle it over.... twice.
That's why you split the goop into two drums.

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.

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.

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?

Do they make one the size of a javelin?