What is a small, trivial thing that you have gotten good at and are proud of
Minding my own business.
Golden lads and girls all must, As chimney-sweepers, come to dust.
March 12, 2026, 07:14 AM
Powers77
quote:
Originally posted by tatortodd: Reverse searing steak on my BGE. Friends tell me it's better than fancy steakhouses and can't believe it only has salt and pepper on it.
I can absolutely believe this. Steaks off a BGE are excellent.
March 12, 2026, 08:16 AM
SPWAMike0317
Making rice on a stove top. It's just my wife and I so I make just enough rice for the meal and leftovers as necessary.
Let me help you out. Which way did you come in?
March 12, 2026, 08:44 AM
KDR
Docking my inboard ski boat. Unfortunately, that skill does not translate to my outboard powered pontoon.
____________________ I Like Guns and stuff
March 12, 2026, 08:52 AM
Captain Morgan
I install heli-coils from time to time at work. Whenever they get installed wrong somewhere else and then they come to my shop, engineers come right to me for repair.
Let all Men know thee, but no man know thee thoroughly: Men freely ford that see the shallows. Benjamin Franklin
March 12, 2026, 08:57 AM
RichardC
I can twiddle my thumbs in opposite directions.
March 12, 2026, 09:30 AM
ruger357
quote:
Originally posted by tatortodd: Reverse searing steak on my BGE. Friends tell me it's better than fancy steakhouses and can't believe it only has salt and pepper on it.
Beer batter fish (walleye), grilled walleye and fish cakes. My family and friends love my fish frys and often request them.
I reject your reality and substitute my own. --Adam Savage, MythBusters
March 12, 2026, 10:11 AM
PASig
Icing a cake like a pro
That's called the crumb coat, it seals the cake so that when you apply the finish coat of icing, you aren't dragging crumbs and debris into it:
Well I was then left that biz but the ability never went away since I've now become the family baker it seems. All my cakes have perfect straight sides and dead level tops, people are always so surprised.
March 12, 2026, 10:16 AM
BigSwede
How to sleep anywhere at anytime from the Army, I can still do it. The wife is jealous
March 12, 2026, 10:29 AM
pbslinger
quote:
Originally posted by BigSwede: How to sleep anywhere at anytime from the Army, I can still do it. The wife is jealous
I had a Korean war vet neighbor who was an arsty type and non conventional thinker. Definitely not wired for boot camp. Said he learned to sleep with his eyes open, and once they put all the "group B" guys in a room where it was packed so tight all had to stand. He climbed up and slept on the top edge of a joist.This message has been edited. Last edited by: pbslinger,
March 12, 2026, 10:38 AM
tatortodd
quote:
Originally posted by ruger357:
quote:
Originally posted by tatortodd: Reverse searing steak on my BGE. Friends tell me it's better than fancy steakhouses and can't believe it only has salt and pepper on it.
Please share details!
There is a wall of words below as I included theory/logic, but trust me it's very simple to master. The smoke combined with the sear, the salt, and the pepper is absolutely delicious and worth the extra time and effort.
I like medium rare steaks and my goals are to simultaneously have:
As much red as possible (i.e. minimize the gray colored meat)
Have a delicious sear to get the flavors of the maillard reaction.
You can't achieve both with searing first, but instead you need to cook low n slow first and sear at the end (aka reverse sear). Use your favorite low n slow cooking method (e.g. smoking on BGE) and your favorite searing method (e.g. preheated skillet with high smoke point oil like avocado).
Ingredients:
non-iodized salt (e.g. kosher salt, sea salt, etc)
black pepper
thick cut steak at the best grade you can afford. As far as meat grades: Wagyu > Prime > Choice > Select. Personally, I like prime grade picanha roast that I slice into 1.75" thick steaks.
high smoke point oil (e.g. the avocado oil I use is 500F smoke point)
Seasoning:
Ideal - 4 to 8 hours ahead apply 1/2 tsp of salt per pound of steak to "dry brine" it. Then right before it goes on BGE apply 1/4 tsp of black pepper per pound of steak. S&P goes on both sides.
What I normally do - procrastinate 4 to 8 hours and then after lighting the BGE apply 1/2 tsp of salt per pound of steak and 1/4 tsp of black pepper per pound of steak. S&P goes on both sides.
Low n slow portion:
Preheat the BGE to 225F to 250F. I use oak lump charcoal and a few chunks of hickory.
Preheat oven to 400F and put my oven safe skillet in there. I use it to oven roast veggies too so it's not a waste.
After steaks are seasoned, place above the BGE's place setter (i.e. the way you "smoke" on a BGE)
Insert my leave in thermometer probe into center of one steak. For me, it's Thermoworks Smoke.
Set alarm on leave in probe for 120F (i.e. 10F below your desired final steak doneness).
Do whatever you enjoy the 35 to 45 minutes your steaks are being cooked low n slow
About 25 minutes in, I start roasting my veggies in the oven
When the steak hits desired temp (e.g. 120F for me) pull the steaks
Searing portion:
Apply high smoke point oil (for me, it's avocado oil) to preheated searing method (for me, it's a skillet).
I turn my burner on high and place the steak(s) on the high smokepoint oil
I flip about every minute
Use instant read thermometer to measure internal steak temperature.
I like medium rare so for me ideal is 131F
Pull veggies from oven
Plate the veggies and once steak hits 131F I plate the steak
Protect with your favorite firearm and photograph for Sigforum
Enjoy
Ego is the anesthesia that deadens the pain of stupidity
DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.
March 12, 2026, 11:19 AM
ridewv
I've gotten pretty good at making omelettes which I have for breakfast 2-3 times a week.
No car is as much fun to drive, as any motorcycle is to ride.
March 12, 2026, 11:47 AM
ruger357
quote:
Originally posted by tatortodd:
quote:
Originally posted by ruger357:
quote:
Originally posted by tatortodd: Reverse searing steak on my BGE. Friends tell me it's better than fancy steakhouses and can't believe it only has salt and pepper on it.
Please share details!
There is a wall of words below as I included theory/logic, but trust me it's very simple to master. The smoke combined with the sear, the salt, and the pepper is absolutely delicious and worth the extra time and effort.
I like medium rare steaks and my goals are to simultaneously have:
As much red as possible (i.e. minimize the gray colored meat)
Have a delicious sear to get the flavors of the maillard reaction.
You can't achieve both with searing first, but instead you need to cook low n slow first and sear at the end (aka reverse sear). Use your favorite low n slow cooking method (e.g. smoking on BGE) and your favorite searing method (e.g. preheated skillet with high smoke point oil like avocado).
Ingredients:
non-iodized salt (e.g. kosher salt, sea salt, etc)
black pepper
thick cut steak at the best grade you can afford. As far as meat grades: Wagyu > Prime > Choice > Select. Personally, I like prime grade picanha roast that I slice into 1.75" thick steaks.
high smoke point oil (e.g. the avocado oil I use is 500F smoke point)
Seasoning:
Ideal - 4 to 8 hours ahead apply 1/2 tsp of salt per pound of steak to "dry brine" it. Then right before it goes on BGE apply 1/4 tsp of black pepper per pound of steak. S&P goes on both sides.
What I normally do - procrastinate 4 to 8 hours and then after lighting the BGE apply 1/2 tsp of salt per pound of steak and 1/4 tsp of black pepper per pound of steak. S&P goes on both sides.
Low n slow portion:
Preheat the BGE to 225F to 250F. I use oak lump charcoal and a few chunks of hickory.
Preheat oven to 400F and put my oven safe skillet in there. I use it to oven roast veggies too so it's not a waste.
After steaks are seasoned, place above the BGE's place setter (i.e. the way you "smoke" on a BGE)
Insert my leave in thermometer probe into center of one steak. For me, it's Thermoworks Smoke.
Set alarm on leave in probe for 120F (i.e. 10F below your desired final steak doneness).
Do whatever you enjoy the 35 to 45 minutes your steaks are being cooked low n slow
About 25 minutes in, I start roasting my veggies in the oven
When the steak hits desired temp (e.g. 120F for me) pull the steaks
Searing portion:
Apply high smoke point oil (for me, it's avocado oil) to preheated searing method (for me, it's a skillet).
I turn my burner on high and place the steak(s) on the high smokepoint oil
I flip about every minute
Use instant read thermometer to measure internal steak temperature.
I like medium rare so for me ideal is 131F
Pull veggies from oven
Plate the veggies and once steak hits 131F I plate the steak
Protect with your favorite firearm and photograph for Sigforum
Best steaks I've ever had have been on my Egg. Better than the high end restaurants by a mile.
600F grill. Salt and pepper (Montreal if you prefer). 2 minutes, flip, 2 minutes, flip back and place some pats of butter on top and shut it down to smoke for another 2 minutes.
You won't have a better steak.
________________________________________________________ It is long past time for a Convention of States. The Founding Fathers gave us this tool to fix an out of control government and we need to use it.
March 12, 2026, 12:11 PM
Cookster
Tuning and waxing skis.
Super-G, GS, SL, or All-mountain skis, you name it, they will be sharp AF and waxed appropriately for the conditions of race day, etc.
Both of my children are accomplished and very successful Alpine Ski Racers, and I am very happy and proud to have contributed to their successes over their many years of ski racing.
Been hand-tuning skis since ‘75 or thereabouts.
__________ "I'd rather have a bottle in front of me than a frontal lobotomy."
March 12, 2026, 12:26 PM
JWF
From scratch buttermilk pancakes, granddaughter calls them Boomercakes.
Just another day in paradise.
March 12, 2026, 01:08 PM
Graniteguy
Skipping rope. I can typically turn 1,500+ skips without missing a beat.
March 12, 2026, 05:09 PM
Hamden106
One hand pistol shooting. At 50 yards
SIGnature NRA Benefactor CMP Pistol Distinguished
March 12, 2026, 05:32 PM
Rey HRH
Yanking people’s chains.
"It did not really matter what we expected from life, but rather what life expected from us. We needed to stop asking about the meaning of life, and instead to think of ourselves as those who were being questioned by life – daily and hourly. Our answer must consist not in talk and meditation, but in right action and in right conduct. Life ultimately means taking the responsibility to find the right answer to its problems and to fulfill the tasks which it constantly sets for each individual." Viktor Frankl, Man's Search for Meaning, 1946.
