Supper tonight more done then I would like but I was dealing with the kitties..

 

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You cooked that steak about 4x as long as you should.  Maybe 5 or 6.  I'd have thrown it out and started over.

I'm guessing you will want two lights, one for the boat that is more a spotlight and a flood one for the bike.

Ideally a throw for the boat, but I really don't actually even need that one just an ideal thing so a compromise is okay.  The bike I probably don't need that much of a light either as the trail is a whopping 300' from my house if I really need to ride.

Your grill isn't hot enough either and your butcher is a moron.

We had pork chops.  BARELY 138F.  ie, probably 20-40deg cooler than your steak.  

Supper tonight more done then I would like but I was dealing with the kitties..

 

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You cooked that steak about 4x as long as you should.  Maybe 5 or 6.  I'd have thrown it out and started over.

Yea yea playing with the kids..kitty time.

 

 

Supper tonight more done then I would like but I was dealing with the kitties..

 

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You cooked that steak about 4x as long as you should.  Maybe 5 or 6.  I'd have thrown it out and started over.

Yea yea playing with the kids..kitty time.

 

A steak that thin takes MAYBE 4min TOTAL to cook.  How did you think you had time to play.

Should rest for WAY longer.

 

Either way idiotic to cut a steak so thin.  The possibility of destroying it are drastically improved

If you are a wimp and need it medium, here is a good example.

 

Any more than that and I wouldn't feed it to my kids.  That is on the border of being destroyed already.

Notice what that steak has yours doesn't.  Nice crust on the outside and COLOR on the inside.  No thick grey line at the bottom either and nearly wet looking meat it is so juicy.  Yum.  Of course had they shaved about 15-20 deg off that steak it'd be glorious.

Shaved beef curtains???

Sean, in looking at that list I think the olight or the fenix will ultimately be the best for what you need without going crazy on specific characteristics.

As the boat stuff is less "important" you can overcome any problem with more output.

Of either had a more neutral to warm LED would matter more to me than any anything too. They will all probably be cooler than ideal so if one is much warmer you will and up happier.

Shaved beef curtains???

Mud flaps???

I like streamlight lights, but haven't run must of those others.

weeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee

 

Notice what that steak has yours doesn't.  Nice crust on the outside and COLOR on the inside.  No thick grey line at the bottom either and nearly wet looking meat it is so juicy.  Yum.  Of course had they shaved about 15-20 deg off that steak it'd be glorious.

 

On that note, how do you achieve that kind of crust in the BGE?

 

I've tried many time, but it seem like to get a descent crust I end up burning other piece mostly due to flair up.

 

If I turn the egg on full blast I tend to get flames coming out the top. I try to tame them down but the fat always seems to flair it up.

I've tried putting in less coal and putting the grate in between the ring and the bowl. and let the coals burn a little more before putting it.

 

Any tips? I've been tempted to just throw my cast iron on the egg and go from there.

Much harder to get a crust like that if you aren't on a stone or cast surface.  That will surely do it.

 

To do it though, the goal is to get it going full blast and then stop the flames by choking it some.  Then you cook on the coals, not the flames.  It'll surely flare with fat, so you also need to appropriately trim your meat.  A healthy coating of cooking fat on the surface is your friend as well.

I like streamlight lights, but haven't run must of those others.

They are 2x the money for less flexible output.  Hard to swallow at this point.  I want quality, but I also need output and getting it out of a smaller package is tough.  I looked real seriously at all of their lights, but what they sell for $130 you can get for $70 in a competitive brand these days.

 

That second one has 950 candle foot not bad for the price 

 

 

 

 

 

candela 

 

 

The second flashlight does have 950 candle foot (or foot candle) if someone so happens to be shining a 1 ft^2 beam on a surface since a foot candle is the same thing as a Lumen/ft^2. But a beam cast any other size would result in a different foot-candle value. However no matter the size/shape of the beam the flashlight emits 950 lumens. 

 

SOOOOO why don't you use a unit of measure that actually makes sense instead of trying to sound smart.

Trying to sound smart and failing is worse than just sounding dumb fwiw.

And a Candela is made by KLA.  Real shitty piece of inspection equipment that makes them $100M+/yr.  I've been working on some technology to obsolete it, but it is taking TOO LONG.

Much harder to get a crust like that if you aren't on a stone or cast surface.  That will surely do it.

 

To do it though, the goal is to get it going full blast and then stop the flames by choking it some.  Then you cook on the coals, not the flames.  It'll surely flare with fat, so you also need to appropriately trim your meat.  A healthy coating of cooking fat on the surface is your friend as well.

 

So even if it is a nice fatty steak I should use an oil? Any particular oil?

 

Is it worth perfecting the open air sear or should I be putting the pan in the egg and doing a pan sear? Should I still use oil with a pan sear?

 

Also, I was considering grabbing a stainless pan that I don't mind thrashing to do searing instead of a cast iron since the BGE can produce so much heat.

Also, I'm looking for a soldering station, any suggestions? My former boss uses a Aoyue brand in his shop. He said it's cheap and really good. It hold temp, which is nice.

Much harder to get a crust like that if you aren't on a stone or cast surface. That will surely do it.

To do it though, the goal is to get it going full blast and then stop the flames by choking it some. Then you cook on the coals, not the flames. It'll surely flare with fat, so you also need to appropriately trim your meat. A healthy coating of cooking fat on the surface is your friend as well.

So even if it is a nice fatty steak I should use an oil? Any particular oil?

Is it worth perfecting the open air sear or should I be putting the pan in the egg and doing a pan sear? Should I still use oil with a pan sear?

Also, I was considering grabbing a stainless pan that I don't mind thrashing to do searing instead of a cast iron since the BGE can produce so much heat.

any fat. I sold bother with a pan.

If you do pan sear make sure you make a sauce with the drippings.

Finish with some butter.

Also, I'm looking for a soldering station, any suggestions? My former boss uses a Aoyue brand in his shop. He said it's cheap and really good. It hold temp, which is nice.

I use a digital Weller and like it.