A very good post check!!

We have a neighborhood "Rib Fest" every fall. For the last 3 years, the BGE has placed 1, 2, and 3. Last year, an electrically controlled smoker (don't remember the brand) took last place. The year before that, the Traeger was in last place. Personally I have never been able to screw up a meal with the BGE, it is truly GI proof. Does everything from bake pizza and bread, to slow cooking ribs, to grilling steaks to roasting veggies. At first the cost was a HUGE obstacle for me, but my neighbors (on both sides) and my brother way down in N.O. convinced me it was worth the investment. I succumbed and I've never regretted it.

Does anybody have a retirement list that goes past 2027? Seems like there has to be one that goes past the next 12 years....

http://www.ezopenboard.com has the number of retirements per year, and will plot how your seniority will graph on it. Not my site but it does everything about seniority you might want to know.

You have to sign up but it's free.

You could always go out and try to start another riot. That way CNN wil have something to report.

I'm a DAL poolie so don't have my actual seniority number yet...

Re: BBQ grills:

If you can swallow the cost, the BGE is awesome...it's advantage is versatility. Low and slow it is great at holding a constant temperature over long periods (I've gotten 14+ hours @ 225 with a good bit of charcoal left over). On the other end it can do 800-1000 degrees for searing steaks and everything in between. Lifetime warranty on everything, really the last grill you will need to buy. My dealer said if anything breaks, call him up and come pick up the new part in a few days.

The main disadvantage, besides cost, is that it is still a charcoal grill--you need to take the 20-30 minutes to light and adjust the vents before you are ready to put on the food. Also don't forget the $800 price tag you see is just the start. At a minimum, you will need to buy a stand ($150) and a "plate setter" ($70) before you are ready to go.

If you need proof of how good they are, just try to find one used. They are not out there...people pass these on to their kids. It is for the type who likes to sit outside, drink a beer and smell the hickory as it smokes.

The pellets are more set and forget. Fill the hopper, press the button and toss in the meat. My dad has one and it puts out some really good food. I cannot vouch for steaks on them as we have only used it for low temp stuff, but it will not get nearly as hot as the egg if you want the 1000 degree sear.

I don't think you can go wrong either way. If you don't mind spending the cash and enjoy the routine of getting the grill ready to go, you will not regret an egg. Just want to put the pork on and come back 10 hours later, the pellets are great too.

For those that just have a regular Weber, do yourself a favor and go buy a bag of natural lump charcoal instead of the standard blue bag of Kingsford. With the popularity of ceramic grills it is pretty easy to find just about anywhere. Much easier to light (ditch the fluid and get a chimney), burns hotter, lasts longer and tastes much better.

For steaks, I do the water bath method to 141 degrees, then rub garlic butter on the outside, and sear at 800 for a few seconds. This way you do not have to rest the steak.

Just did a 20 hour there at the airport short layover hotel which is where they have us sequestered. Chili's and McDonalds within walking distance. Sports bar/food over at the Marriot next door. A few snacks to buy at the hotel desk, but not much if you get in late.

Average fitness center. Great 9 mile loop around the airport to run or walk called the BWI loop.

Not as good as downtown, but could be worse than it is.

Chit Chat board says Top Men said Friday, at noon.