Hilltopper39

So in that video the drop section looks to be maybe a little bit more intense that the one at Legoland? We'll see, can't wait to hear some reviews of this thing should be a great addition to an all ready fantastic park! Is it just me or do those trains have a bit of a Schwarzkopf feel to them?

I'm interested to hear if the drop section is any different that the one on Polar X-Plorer in Legoland.

A Wing Rider that interacts with the Midway in the same manner that corkscrew does could be an interesting fit in that area.

^^ Or refurbish it into the world's tallest Rocky Mountain Looping Aquatrax coaster.

^Kind of a different type of death but Chris Henry's brain was also donated to research after he died. There are several active players who have all ready willed their brains to research after their death. Really is sad to hear about Seau, I always wondered why he didn't get into broadcasting after his playing career was over, seemed like he was a great speaker and commentator from what I remember. Should be a first ballot hall of famer.

^ Also, a paint engineering degree is a lot harder to get than most people would think.

Enough talk, let's cook some meat over fire! We'll start with something simple, tonight's victim a bone-in ribeye steak. A bone-in Ribeye, a little over a pound and about an inch thick Something is missing.... That's more like it Now lets start the Egg. I start mine by tearing off a few pieces of the Big green Egg Fire Starters and lighting in the pile of Lump Charcoal. There are different methods for lighting the charcoal (electric starter, chimney starter) for different types of cooks but for the steak I try to light as much of the charcoal as quickly as possible. The starters are lit The fire starters will turn into some decent size flames fairly quickely after about 10 minutes the starters will all burn away and you should have some coals on the bottom that are glowing red Once you have the coals on the bottom lit you can close the lid, open the air vents, and let it start to burn! After you have the coals ignited on the bottom (about 5-10 minutes after starting), and the lid shut with vents open it takes about another 5-10 minutes to get the entire pile of charcoal burning red hot, perfect time to prep the steak! I seasoned the steak with a little salt, pepper, olive oil, and a touch of McCormicks Montreal Steak Seasoning. Salt, pepper, montreal steak seasoning At this point the Egg should be up to temperature. When the lid was shut about 10 minutes ago it was at around 180 F Looking down into the top air opening it appears to be ready! The temp gauge is now reading well over 800 degrees (sorry for the fuzzy pic) And the Egg is ready! Put the grate on the egg, close the lid fora few minutes and let the grate heat up and we're ready to cook. I upgraded to cast iron grate few months ago and it is awesome, leaves great grill marks. And we're ready to go. So, come out to the Big Green Egg Lab, and see whats on the slab..... Once the steak is on I like leave it in place for about a minute, then rotate it 90 degrees then shut the lid for a for minutes. Depending on the thickness of your cut and how well done you like your meat after a few minutes open the lid, flip, and close the lid again. Beverage to accompany the steak, not a typical red wine but instead a Victory Golden Monkey in a mug from the Epcot German Pavilion, this is a theme park website after all. And pour one out for the homies. Steak is done, a nice medium to medium rare, what do you think of it Janet? You don't like it? Well I didn't make it for YOU! I broke my thermometer last week so really didn't have any idea what m internal temp was, but I was pretty close. A better picture with the flash off, nice medium center with great flavor. The steak turned out really well, but I had to have approval of one of the worlds most highly regarded food critiques. Not Guy Fieri, not George Foreman, but my dog Lexi. And the verdict is...... Lexi says it's a 10! A f*ing 10! Thanks for reading, hope you enjoyed it. The recipe for world famous Swansons Ribs is coming up sometime next week. You had me at meat tornado

This may very well be 100% true, but I would love to have been a fly on a wall at Cedar Fairs headquarters to hear what was being discussed and planned 19 months ago....

I know it wasn't a last second decision to build the ride, I just found the timing of announcement process to be odd. I don't remember there being any teasers online, or any signs in the park or really any significant rumors about it or anything prior to the announcement. When was the last time you remember there being a major coaster installed at a park that didn't have any significant rumors or any type of lead up the to announcement? Leviathan should be a huge success, it just felt like there might have been a little more to the story as to why they decided to build the first B&M Giga coaster at Canada's Wonderland.

I will say that the whole Leviathian project did seem a bit odd from the beginning. These days most parks tease a major new ride announcement for a little while before the announcement is made, CW just kind of announced it out of the blue one day fairly late in the season if I remember correctly. That combined with the fact that this ride is VERY really similar to Behemoth still makes me think that this project might have been originally intended for a different park that for whatever reason fell through at the last minute and ha to be built elsewhere. That might also explain the crazy brake run, maybe the original design did have a few more hills but the design had to be modified at the last minute to fit the space at CW. Just a theory, refute it all you want (and I'm sure you will), but this installation was always kind of odd to me. Still looks like a great ride that the GP will love.

^ I just read that on Cedar Point's website, sad to see the Wildcat go even though I can't say I'm surprised. Every trip I took trips to Cedar Point I always insisted that we had to had to ride every coaster at the park at least once including Wildcat even though no one in the group ever wanted to take the time to que for it. If any of my old friends grow up to be credit counting enthusiasts they can thank me later! Kind surprised they are going to completely scrap it instead of just relocating it to Dorney! Let the 2013 Zac Spin/Euro Fighter/ Flat Ride rumors begin........now!

^^Clean up is really easy, you have to scrape the grate off like any other charcoal or gas grill and that's about it. Your burn natural lump charcoal in the Egg instead of briquettes (Lump charcoal is available just about everywhere that briquettes) and since the lump is more efficient than briquettes it leaves very little ash. About once every 3 weeks or so you have to scrape the accumulated ash out through the bottom air vent with an ash tool and it takes about 5 minutes. A whole 20lb bag of charcoal might leave a shoe box full of ash. The inside of the Egg looks dark and dirty but if you ran your finger across it and did the old white glove dust test you would have very little ash on your finger. For a charcoal grill it is surprisingly very clean! Here is the ash tool And here is a guy cleaning out the ash. And that's it! ^Chuck, the Egg basically does everything a Webber Kettle can do, just more more efficient. For example if you wanted to smoke a pork shoulder or brisket on a Webber Kettle for 12 or more hours you would probably have to add more briquettes several times and constantly monitor the thing to maintain your desired temperature. With the Egg I've done smokes for 14-16 hours at 225 without ever having to open the lid or check the temperature. The ceramics also allow your to grill at much higher temperatures than an un-insulated kettle ever could, you can sear steaks at well over 1000 degrees on the Egg.

The Egg comes with the nest like my was sitting on but here is a standard table that most BGE dealers sell ready to assemble And here are some totally awesome custom outdoor kitchens that some people have built

Looks fantastic, can't wait to read some reviews!

It seems like this is about the third or fourth iteration of a "Central Florida Train" in the past four or five years. I remember one planned concept a few years ago for a high speed rail that could connect Tampa and Orlando and eventually run all the way to South Florida. That project was almost a go, but I think go rejected by the Governor at the last minute and the federal funds were distributed elsewhere. Florida High Speed Rail This plan seems feasible, and could probably be very successful, but unfortunately I don't see it happening anytime soon. Maybe Universal secretly plans to extend the Hogwarts Express all the way to MCO and build a new Potter themed terminal.....

Big Green Egg's corporate headquarters is in Atlanta so you should be able to find one fairly easily! I know most all ACE hardware stores carry them. They are kinda ugly in the stand alone "egg-nest" like mine is but I've seen some awesome custom tables that some people have built that are amazing. If you are considering buying a new grill I would highly consider an Egg. It has it's pros and cons but it's versatility and durability is hard to beat ( there is a lifetime warranty on all parts). If you need more convincing I'm going to try to post some pics of a pork shoulder I roasted this weekend for 14 hours at 225 degrees F, it was delicious I say the least.

Taking into consideration the effectiveness of the Jags offense, and the fact that the new head coach is a former offensive coordinator the punter might have actually been a smart pick........

^Michael Jordan never won a Super bowl, and he's still the greatest ever.

The Draft is over, who does everyone like? Since I live in Jacksonville I guess I'm somewhat of a Jags fan by default so I love the move to get Blackmon but WTF is up with taking a punter in the 3rd round? I mean if he turns out to be a perennial pro Bowler than it is worth it, but it seems like there were a lot of other needs that could have been addressed with that pick.

My Morning Jacket- The Way That He Sings (great song, great band)

Glad to hear the 3D dome technology was successful, I could see that eventually being successfully incorporated at a lot of different types of attractions.

Gary Sinise: The Ride

Hopefully the trains will be shaped like sharks and shoot lasers out of the eye balls.. The project has kind of slid under the radar this off season but looks great!

Considering my vast years of experience on the topic, if your going to punch something out of anger I would normally recommend a door, or a sheet rock wall, or a metal chair, NOT fire extinguisher case. You want to punch something that will offer some slight resistance, create a loud noise so as to draw maximum attention to yourself, yet has enough give to it that it prevents any serious injury. So, Amare, next time you're going to do something dumb, at least try to be smart about it.....

A little over a year ago I got a new grill called a Big Green Egg. If you've not familiar with the Big Green Egg it is the self proclaimed "Ultimate Cooking Experience" , check it out here Big Green Egg! It is basically a ceramic "kamado" style charcoal grill that can be used as a grill, smoker, or oven. The Egg burns natural lump charcoal and is made of high temperature ceramic that gives you the ability to sear steaks over direct heat at over 1000 degrees or do a low-n-slow smoke for 12+ hours with precise temperature control without adding any extra fuel. It is also great food baking pizzas, breads, or anything else that you can bake in a traditional oven. I am by no means a professional chef, but I love spending time cooking on the Green Egg. I'd like to use this thread to share some of my recipes, and discuss outdoor grilling with anyone in the TPR world that is interested! Feel free to share some of your own recipes and tips! The Big Green Egg By adjusting the opening on the top and bottom of the egg you can go as low as 200 degrees for 12+ hours, or as hot as over 1000 degrees for high heat direct grilling. Here is the daisy wheel opening on the top of the Egg The air vent on the bottom Direct High heat grilling some pork chops This is the set up for indirect smoking a pair of beer can chickens Another beer can chicken Baking a pizza on a pizza stone Another pizza, I think this one was a spicy cajun pizza This was my first (crappy) attempt at a calzone Here is a standing rib roast that I did for Christmas this past year, again my first rib roast. It actually ended up tasting a LOT better than it looked. I thought I had ruined a fairly expensive cut of meat, but the flavor was fantastic. And finally some Gator Skewers I grilled this year while watching Anthony Davis dunk all over the Gators! More pictures and recipes to come!