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Yep, I'm not arguing the fact that everyone knew the rules going into the game and that the rules were followed to the letter. I'm just saying I wish they wouldn't end an amazing game they way they do. I know some people love the shootout, it creates it's own tension, but I've never been a fan.

Makes sense with basketball where one can easily foul out. There aren't too many players kicked out of hockey games - and usually if they are, they are of the scrub variety The hockey shootout, IMO, is so separate from the game that they play up to that point, that it doesn't make sense to me. In my analogy above, at least field goals and foul shots are part of the normal game. Maybe a better analogy would be deciding a football game by which QB is better at the 'throw the ball through the tire' carnival game

What people are mad about is settling a medal game with what is essentially, a skills competition. The NHL does shootouts for regular season, but not in the playoffs. I'm old-school, so I was never bothered by an NHL regular season game ending in a tie after a 5 min OT, but a large chunk of the US viewing audience hated ties, so the NHL added the shootout. I don't like the shootouts at all, the equivalent seems like ending an NFL game with a field goal kicking contest or an NBA game with a free throw contest; but if it brings more fans to the game, that's a trade I think you have to take. In the regular season, you can't have teams playing OT after OT to determine a winner; the schedule just doesn't allow it. The Olympics seem to get that deciding a game by shootout is not ideal so they change the rules for each round. In the group play, there is a 5 min OT, then shootout. In the bronze medal game, it's a 10 min OT, then a shootout. And in the gold medal game, it's a 20 minute OT, then a shootout. That adds to the confusion. I always wonder what it's like to watch the shootout ending for someone that's never seen hockey before. "I've been watching people chase each other and that little black disc around for 80 minutes and now they cut to a different game? It looks similar, the players look similar, but now everyone is standing around and watching one player?" I don't like the shootout ending to a medal game, but I think they are also in a spot where they don't have much choice. You can't have a game going 5 OTs with all of the other sports that are going on.

I bought the Anova WiFi on pre-order before it was released. I'd think that was about 2 years ago and I use it all the time. For a few months, I made yogurt every weekend for smoothies during the week. About 2 months ago, we switched to eating steel cut oatmeal for breakfasts. I use the Anova to make those every weekend now. Oh, I also cook some steaks, chicken, pork chops, etc from time to time. Our favorite SV cook is steak. I also did one long pork butt cook and it was incredible. One of these days, I'll try a brisket. I use the WiFi, but not a lot. I like that I can use the Anova without the WiFi or Bluetooth if I want, but that wouldn't put me off getting a Joule. I always have my phone handy, so I don't need the onboard controls. Anova recently re-added the ice bath mode to their app. I want to try it, but haven't had the opportunity. That's where the WiFi option will shine. And yes, if you are interested in SV, the Sous Vide Everything YouTube channel is amaaaaazing. I've learned a lot from those guys.

Welcome @Pizzaiolo! Nice matching car and KK! I, too, am from Napoli - but I am not Italian. My dad was in the US Navy stationed in Naples and my mom moved there to be with him. Unfortunately, I didn't really get to experience it. We moved back to the US about 6 months after I was born. Can't wait to see what you can create on the KK!

Dana and I were shocked and saddened by this news. Our hearts and thoughts go out to you an Susan in this difficult time. We are so sorry for your loss.

Wow, so sad. My thoughts and prayers go out to your family. I know you will cherish the memories and keep him in your hearts.

I have a flat-bottomed cast iron wok - Kamado Joe brand that I have used a few times in my 23". I never know what the right name is for the grates, but I use it on the grate in the second position down - is that the main grate? The lower grate? I wouldn't put it lower than that unless you don't like your eyebrows. I've never really had a grease spatter problem while using it on the grill. It works fine. It's not the best way to wok, but it works for the 2 or 3 times per year that we want to wok something.

Congrats, @Cottonswab! My most used accessory is the basket splitter. I grill a lot more often than I smoke and I am typically only grilling for two. I only have one lump basket and if I need to add or remove the splitter, I just dump the leftover lump into a bucket, put in or remove the splitter, then dump the leftover lump back in. My second most used accessory is the rotisserie. I only have the basket right now. One of these days, I'll get the straight rod. When I use the rotisserie, I use it with the basket splitter in. I don't do a ton of baking, and we like thinner crust pizzas, so I use the deflector for that. Works great. I don't use the baking stone very often.

Wow! Now we know where the 'Orchard' in Port Orchard came from!

Wow, that Wellington came out perfect. I look forward to your anniversary every year

Looks delicious! And this part cracked me up!

It looks like, at some point in that car, you'd hear the GPS say, "Take the next left onto Fury Road"

HA! That's what I was wondering - if you loaded the forks when they were hot.

Do you leave your Octoforks in place?

That's how I do it. I pull the bottom vent door out a bit and spin the top 3 or 4 turns. I light the starters and make sure there are pieces of lump around then that will catch, then close and latch the lid. I go back inside to do whatever and check back in about 10 minutes (most of the time, I set a timer so I don't forget). When I go back out, if it's hot enough, I'll push in the bottom vent and set the dial and top vent. If it's not hot enough, I'll give it more time. Might even pull the guru port plug. I've never timed one vs. the other, but to me, it 'feels' like the lid closed gets the grill hot faster.

For thin crusts, I use the KK deflector on the top grate. I think the heat transfer characteristics are different between the deflector and baking stone. Hard to run a comparison on the same cook, I really don't feel like swapping around hot stones to try this, but I've tried on separate cooks and felt I got a better crust with the deflector. I also stopped using cornmeal. I just got tired of the grit on the bottom of the pizza. I use parchment and trim it up so it's a slightly larger round than the pizza. This helps keep the edges from burning. Sometimes I pull the parchment out partway through the cook, sometimes I don't. I haven't really noticed that it changes the cook either way.

Saw this article the other day and decided to try it tonight http://www.latimes.com/food/dailydish/la-fo-grilling-with-mayonnaise-recipes-20170610-htmlstory.html I had some pork tenderloins that I tied together and wanted to rotisserie on my KK. Before I loaded the meat in the rotisserie basket, I rubbed a very thin layer of mayo on the basket rods with my fingers. I probably used 1/4 to 1/2 of a teaspoon. Just enough to coat the bars. It worked great! The pork slipped right out of the basket when I was done and the bars, where the pork was, looked cleaner than when I started lol

I guess it was appropriate for any chickens that happen to watch.

Nice cook. When the music started, it sounded kind of like the theme from Halloween the movie until the rest kicked in.

I think the question always comes down to - is the KK a 'ceramic' grill? You'll note, none of them ever say that they have "the most advanced kamado-style grill"

I know the feeling. We are on the downhill side of that. Two out of college, the last one is entering her Sr year. We're starting to think of all of the vacations we can take now lol

I think it's pretty standard that they use newer equipment on TV. He never seems to have the spring adjusted right. He uses two hands to unlatch and open. I half expect him to go flying up with the lid. lol

That would be awesome! We'll have to look at our schedule, but we have a pretty crazy summer going on. In 2 weeks, we head to China for a 2.5 week river cruise. And I'm on a huge project at work that looks like it will have me travelling off and on through the end of October. Including a trip 5 days after we return from China :S I think I'll have a better idea of what travel I'll need to do after that initial trip. If things go smoothly, I might get out of some of it. One of these days, me and the missus need to swing by your place. I want to check out that Blackstone and see if I can convince her it's worth it.

I wanted to cook these chicken breasts at 400. I set my vents to where I thought they should be - and I just couldn't make it work. At 390-dgrees, there's no way these things were any good, so in the trash they went. I hope you figured out by now that I am joking.