sherpa

And if we have any success running in the first two possessions, it won't matter what Greg does.

I had something related to this happen a few years ago. A tree from our property fell, and literally cut in half an out building on a neighbor's property. They called me and said it was my issue to get the tree out of their out building and I expected a significant bill for the building. I called my insurance company who told me how this works. They were not insuring the property at the time, since our home was not on it. Anyway, they said that unless the neighbors had formally notified me that this tree was a hazard, it was considered an act of God, and I had no liability. I told the other property owner that, and after he checked with his insurance company, he agreed. Anyway, I spent a couple days cutting this giant oak out of his building, but that was it. Point is, that if you feel threatened by something on a neighbor's property, formally notify them. In the case of a tree, I would do so using a tree arborist. Once that formal notification is made, they are on the hook for damages.

There's an easy fix for the stall. Google "Texas Crutch." Many grilling sites will explain it, and the technique works great to get through the stall, without measurably impacting the final product. I use it to cut 1.5-2.0 hours when I'm I'm time constrained.

These guys are not robots. Tuesdays off is a big deal, and they need to be home.

Bills' facilities better than anything they could arrange near there. Very short flight. Not a serious consideration.

Risking a minor diversion.... Does anybody here make their own charcoal? I purchased the necessary drums to do it a couple years ago, and I have an immense supply of oak and hickory. Add to that the cost of lump, which we use a lot of, and I was going to do it. Still haven't. By the way, cooked a seven pound hen yesterday. Dry brined for two days, then 225 until it was 135 internal, then 300 at the grill until it was 165 internal. Breast side down for the first hour and a half, then breast side up to finish. Aluminum foil tent for 25 mins. It was the best.

Not interested in sidetracking either. Small private jet is not a category. Airplane/helicopter/balloon/ are categories. What you are describing is windshear. It can be caused by the same thing, ie airflow perpendicular to surface obstructions that causes significant turbulence, but close to the surface it it termed windshear, and it doesn't matter if its a Citation, Falcon or any other aircraft. Windshear is windshear. They were at altitude, and it is called mountain wave at altitude.

Per your claim, I'd like to know when mountain wave, which is a cruise altitude phenomena, which it was in this case, has caused "loss of control accidents." The Pegulas fly small private jets, but that isn't important regarding this incident.

That is normal turbulence. Mountain wave can be something entirely different, and I suggest that it was in this case.

Mountain wave is an interesting phenomena, and very troubling when it occurs, but like most turbulence, it isn't threatening. It was probably the worst they'd experienced, and really unpredictable, but it's more a pain in the rear than anything threatening the airplane.

And two weeks after homicide hunter Joe Kinda announces his retirement from the tv ashow? Hmmmm.

I wouldn't even consider the possibility, but the NFL charters are kind of an undesirable but interesting operation.

Had him on a flight from Ft. Meyers, Fl. to Buffalo, connecting through Raleigh. He was on both legs. Some woman had a small child in coach from Ft. Meyers to Raleigh. The child was really upset and really loud, and the Mom did her her best, but was seriously stressed. Maguire noticed she and the kid were on the Raleigh to Buffalo flight as well, and bought her first class tickets. Kid slept the entire way, Just a nice guy,

Had him as a passenger a few times from DC to LA. From my limited exposure to him, can absolutely confirm his d'baggery.

Do you think you are knowledgeable regarding the subject of US-China trade? If you aren't, it is absolutely not free, and has never been. It has been an issue that in the interest of fairness, has needed addressing for at least a decade.

Was Esther/Lester the "Human Hermaphrodite" there? She was part of the freak show in the early 70's. Always wondered what became of him/her. I carried that scar for quite a while.

I can only speak from my experience. I don't discount the possibility of "others." What I do know is that after a lengthy career flying fighters at sea and over land, then airliners everywhere in the world except Africa, adding up to about 28,000 hours, and being with thousands of others who have done the same things, adding up to millions of hours, I have never seen anything that I would consider a UFO, and have never talked to anyone who has. I know there are a few people who claim to, but I have never met nor talked to anyone who has seen such a thing. I've seen hundreds of unbelievably remarkable things our solar system displays at night, along with others, who have witnessed the same incredible stuff, and there is a fair amount of chatter on the air to air frequency which we all monitor at night over international airspace, whether over the oceans, North Pole, Siberia, Amazon Basin or a number of other places, but nothing that couldn't be explained. That doesn't eliminate the possibility, but I am skeptical, and I was looking.

I've never had a problem with that either. Lump charcoal produces far less waste than briquettes, because briquettes have so much binder in them, kind of like plywood with all the glue. Takes me about two minutes to clean out, if that. My only concern would be if it adds additional non air tight openings. That can be dealt with, but generally, you should have air vents at the bottom and in the dome to regulate temp, and no more. Either way, sounds like a fine choice to me, but I wouldn't consider an electric starter in the calculus. Electric anything, especially made in China, as that one is, don't like high temps. Starting lump with a couple of rolled up pieces of paper in a chimney starter with no fluid of any sort is about as easy as it gets.

Looks like you've made your choice, and I'm sure he'll be happy with it. I wouldn't opt for an electric starter, but that's just me. Looks like an unnecessary sure to fail thing. Just a few tips on things that will come up. Check the opening handle and band that surrounds the top regularly. If the screws that hold it on come loose it can slam down when closing and that will destroy the top. If he leaves it open, make sure the top is supported somehow on any windy day. These are ceramic, and if it slams shut the top will shatter. You probably don't want to think of this now, but most folks cook larger items on these, and he'll probably want a table. There are lots of ideas on various user web sites, and they are easy to make. I made one that my primo fits in, and it has wheels so it's easy to move. If you do meals that require very high heat, like pizza, you are going to have to replace the high temp gasket that is inside. There are high quality ones that are cheap and easily available on various web sites I replaced the original after one year, and the replacement is still good six years later. Again, they are very inexpensive and really simple to replace. Again, I can't more highly recommend a temp controller. Temp control on low/slow is critical, and I absolutely rely on my DigiQ. I set it and leave it alone for 12 hours. The controller dislplays the internal temp on the outside, so I never have to open it, which is sinful on a Komado.

Soil has a clear effect on taste, as do other matters of specific terroir, but it's the length of the growing season that is the biggest problem up there. Reds need time. We get bud break in late April, thankfully almost always after the last frost. Reds, at least French Bordeaux reds won't tolerate frost. Whites are a bit less impacted. We harvest around Sep 15 +/- about three days depending on the year, but I start measuring the chemistry on about Sep 8. The time from about now until harvest is critical. Not too much rain, not too hot and cool nights help. Rain at harvest is a killer. WNY has much later frosts and a smaller growing season. I wouldn't even try to grow a red up there, but I'm told some are successful. I've spent a lot of time in Chile, Argentina and European wine regions, and they have a huge advantage in climate, and require much less spraying. Still, grapes are grapes and will do their thing.

4. If you pick up a DigiQ or another temp controller, the learning curve issue is over. It holds the temp at the exact setting you select, with almost no variance by activating its blower. Additionally, I place the temp probe at the meat location, so I know what the actual cooking temp is. The dome thermometer that comes with these is quite off from the cooking height temp. In my Primo, I cook ribs/brisket/pork shoulder at 225. The dome temp always reads close to 305 when the grill temp is 225. 6. Simply have to have a meat thermometer for thicker items, like chicken, turkey, pork or steak. Not necessary for ribs, as the bone is too much a part of the feat. 7. I have no problem lighting lump using a chimney starter. I never use briquettes. On a typical 12 hours at 225, I use about one third of a 20 pound bag and it never is used up, and I never open the lid. Keeping the moisture in is mandatory.

Not in New York. I honestly don't know how they grow decent reds there. I'm in the Monticello Appellation in the Charlottesville VA area. 1000 vines. Petit Verdot.

Run a commercial vineyard growing a French Bordeaux grape, and astronomy.

As I understand it, Kamado is a ceramic construct. What I do know is that they hold moisture and heat much better than a Weber or other grills designed for short, kinda hot cooking. My Primo will go for 15 hours on a not full load of lump, and whatever I cook will retain moisture far better than an indoor oven, and certainly better than any Weber, but that's using the DigiQ to control temp, which is does to the degree. If all that's needed is to cook the basics, a Weber is fine. If you want to do pulled pork, brisket or chicken/turkey low and slow, or anything really fast and really hot, like pizza, a Komado is the way to go, and as they say on the Nakid Whiz, (a Komado site), if you use briquettes, the terrorists have won.

Great day for Bills rookies. During a water break, Ed Oliver cured cancer and Cody Ford launched a rocket to Mars. Don't believe fan opinions of the value of these things. They are HUGE.