King Ding Dong

But it could be a great fundraiser for some charity. The Drop Tower Challenge. I would take that over a bucket of ice water.

Passing KI right now. Hope all of you there are dry. Doest look like it is going to let up anytime soon.

The cheapest and most effective rain gear you can wear when it wet and cold is wool socks. Start there and work your way up. Poncho and wide brimmed hat are next on my list. Not by choice but I will be tent camping the next two nights in the Cincy area. If I were going to KI tonight i would bring a powerbank to keep my phone going while waiting things out in Festhaus or similar. The rewards are high if things open back up after a good long soak and the park is empty.

Probably depends upon the kid. I know when I was was a tot and my aunts and uncles took me to SFSTL every summer I cried when I wasn't tall enough to ride and some of them got on, I cried a lot and remember it. Actually tantrum would probably be the better word. Yep, I was one of those kids, who liked to make everyone miserable along with me.

Someone please comment on Club TPR. I would but every time I comment my posts seem to disappear.

My boys don't do well with marathoning coasters during ERT so I have not joined one. If your primary goal is for Coasterstock admission, GOCC or Coaster Crew had a fairly reasonable family membership. Make sure you join in plenty of time to get your credentials before the event. @chugh43 is probably a good person to ask about them.

My advise is to not make eye contact with those at the gate as it serves no purpose and if they do say something unkind you are less likely to notice it. Brushing it off, while noble, takes energy you likely don't have to spare.

And I bet you were in a t shirt and shorts. Amirite?

Earlier this year I looked up the smoker(s) they have SC (Southern Pride) and they run about $25-35K depending on the model and are natural gas or propane only. Propane would be a possibility but long term probably cheaper to run a gas line. Electrics tend to be smaller but they could just have more of them I suppose. What they have now in SC is a huge one with a rotisserie so they can let it run all night and not have to worry about shifting racks around so it all cooks evenly. Chef Nathen posted this tweet with a video of it in action.

^ Sure, but they are running it post SC season right now. Preseason only the smoker(s) would need to run. Not sure if they have more than one. I am also not suggesting all the food could be pulled out of SC. At an absolute minimum Coney would still need fryers. My point is centralizing the actuall smoking process offers some efficiencies. I see carts of ice pushed around the park all the time during operating hours. This indicates to me KI does centralize certain food service functions.

Well they aren't going to raise and slaughter the hogs right in the restaurant so they must have a way of getting raw meat to the location. Raw meat vs. cooked meat, I don't see the difference. Neither has to occur while guests are in the park, but I see supplies carted around the park all the time. Pork butts take a long time to cook (a minimum of 8-12 hours) they are not pulling them out off the smoker piecemeal throughout the day. That is not to say this approach is without its challenges but if SC has the capacity, efficiency of operations has to be considered.

Ribs would be awesome but I wouldn't count on that for several reasons. Ribs take a lot more space per pound of meat to cook, plus they are much more expensive per pound of meat than anything else KI serves, probably even the shrimp, because there is more bone than meat. They are also more work to prep as you have to peel that dang membrane off the backside and can be really frustrating. If they elect to offer them I wouldn't count on them being on the meal plan and a plate would likely be upwards of $18-$20 like at CP. Oh, and they wouldn't be homemade, a business would be making them.

And beer. BBQ is much better with a beer. Not that I care personally as I am pretty sure I have only purchased alcohol in a park one time my entire life, but it should be available. And a dozen Freestyle machines but given that they yanked them from SC the odds are not favorable for that.

Shhh. Don't tell that to SIX or we won't have any B&M's to ride during HitP.

In my opinion the presence of a gas line or lack there of may not be a reliable predictor of a smokehouse restaurant. It is very likely the pork and brisket are the only things actually cooked in the smokers as the chicken and shrimp are fried and likely smoked with minimal heat for a relatively short period of time probably no longer than an hour. The existing SC Smokehouse may have all they capacity they need as those unit(s) they have are huge. They very well could load the food in large Cambros and transfer it with a service truck once or twice a day. Pork and brisket can be held at safe temperatures for long periods of time without loss of quality or refridgerated and reheated with minimal loss.

It is possible under the right weather conditions. http://www.news5cleveland.com/weather/weather-news/rare-weather-phenomenon-allows-northern-ohioans-to-see-canadian-shoreline

Target says customers want it to cool the "Christmas creep" Target said Monday that its customers want the retail giant to stop the "Christmas creep" — when stores introduce Christmas-themed merchandise long before the holiday's regular shopping season. As a result, Target said it will lay off the Christmas promotions until later this year and focus on better recognizing Thanksgiving. Flashback: The same thing happened this summer when stores began releasing a slew of fall-focused pumpkin-flavored products in July and August. The New York Times called it "Christmas creep, but orange." https://www.axios.com/target-says-customers-want-it-to-cool-the-christmas-creep-2500345527.html

So your saying there is still a chance for a Giga in that spot?

Wouldn't be the same without the bombing runs. Maybe CP can send down some real ones. I bet they stick around if we keep feeding them French fries.

Can't make it this weekend or next so decided to smoke my own butts this weekend. Put them in last evening and should be ready for dinner tonight. Going much better than the brisket last weekend that took a full 40 hours, a new record for me.

It goes to 11. One More.

I am sure they will have it working by EOB Monday. IT people are very adept at going dark on weekends. Citibank was down a good part part of the weekend a couple of weeks ago.

Not always but frequently food trucks are a family business and often immigrants where cultural norms are different and child labor laws are often skirted. Operating out and about it is difficult for the the controlling agencies to enforce those laws. Semi-permanent status in an operation like a CF park would invite increased scrutiny. The last thing CF needs is headlines that is outsourcing its food services and promoting child labor.

The fact that the kiosks can't handle a dinning plan and a drink plan in the same transaction is incredible. I mean glaringly "I can't make this crap up" stupid. Obviously I don't have any official data but I suspect a if passholder ($100+) is willing to fork over the $100+ for a dinning plan they are almost certainly going to spend $30 for a drink plan as well. Most people get a drink with food.