Beez is right, unless you have a commercial oven or a dedicated salamander, it's not going to get hot enough. If you cook over charcoal on a grill, don't go with Kingsford. Look for all natural lump hardwood charcoal. It gets several hundred degrees hotter than briquettes. And, consider grilling right ON the charcoal. I'm not kidding. By putting the meat directly on the coals you don't get any flare ups. The fat can't get the oxygen it needs to burn. All you have to do is get a good hot natural lump charcoal fire going, then using a hair dryer, blow the layer of ash off the top (this will also help liven the fire) and flop your steak down. When that side is done after about a minute, flip it over. Once you do that, you can clean off any charcoal that is sticking to the first side. Once it's done on both sides, wrap it in heavy foil and leave it rest for 10-15 minutes.

That's amazing, congratulations. Thanks for sharing the recipe. Along the lines of "I'm your cook, not your nurse", my XH, the cardiologist, used to accuse me of trying to kill him whenever I served anything with beef. I assured him that I certainly wouldn't be that subtle or slow about any attempt to do him in. Apparently, he now eats beef wrapped with bacon, served by wife #2. I don't think I've ever known anyone who won a cooking contest. Great job. Here is a link that might be useful: National Beef Cook-off recipes

I'm not sure I can answer the sloppy joe kind of gal question. There are as many different flavors to it as there are to burgers. I've always loved them. My mother would sometimes make me sloppy joe instead of the burgers she was making for the family, just to be nice. I haven't figured out how to replicate her recipe and she doesn't even remember doing it. I know that the dregs of the ketchup bottle and wine to get it out with were involved... Re satisfaction, I like 'em, so find them satisfying. Maybe figure out why you're unsatisfied? First off, are you eating enough? Sloppy joe started as a way to extend meat, because you can fill the bun with less and not have it seem so meager. It's hard to pile high. I often make them open face on thick homemade whole grain bread, meant to eat with a knife and fork and a good third of a pound per. Or I'll use One Buns, which are sliced flat buns, same diameter, but thin, so both pieces together are worth one slice of bread, and make portions of two per person, with a more usual amount of filling. If it's not the portion of meat, is it the flavor/seasoning/meatiness? Or not getting enough of a chew on to stimulate your alimentary system? (If the last, maybe serve with crunchy raw vegetables?) I also had a hard time figuring it out and tried a bunch of recipes before finding something that suited me enough to use it as a starting point. It calls for a lot of sauce. Basically, a cup of condiments (ketchup, mustard, barbecue sauce (the kind that's good on french fries, not the kind that has to caramelize on the meat), etc.). Pick your poison. That's to more or less 1.25 lb. of meat. Now that I have it down, I don't use nearly that much, and I just squirt. In this, however, is my liking for hamburgers with ketchup and yellow mustard on them, so ketchup and mustard sloppy joes is fine with me. You could use soy sauce and wasabi, though obviously in different proportion. I've used adobo and Mexican pepper sauce. Whatever you use, just make sure to make it strong. I guess that's the most important thing. With loose ground beef, especially (since Amazon, I can't get the good ground bison I prefer), you need to up the flavor to match the exposure of surfaces. If you're using something strong, add water or stock or beer or wine to make enough volume of sauce (back to that one cup thing). Remember that half the joy of sloppy joes is the sauce soaking into the bread (and the misery when it's too greasy is the sauce soaking through the bread and making a gross mess). It also requires courage with the salt for the same reason, and basic generosity with all seasonings and flavorings. So, this is what I do: I start with very lean meat. Greasy sloppy joes are icky where on a grilled burger you might want that fat basting it. I used to have to drain the meat on paper towels. With less than 10% fat, I don't have to. My other "secret" is dried vegetables. I've made sloppy joes with proper chopped onions, peppers, etc., but they have to be sautéed and dried out enough not to screw up the sauce. With not draining the meat, I have the bit of fat and water it sheds, which rehydrates the dried veg. Sloppy joes are for not actually bothering to cook something, IMHO. That meat could be meatballs, or meat loaf, or pirouski, or whatever. Sloppy joes are throw it in a pan and turn it into a sandwich, without even stopping to form it into a burger. I use a generous handful each of It's Delish dehydrated chopped onions, mixed vegetable, and parsley, and sometimes some dried chopped jalapeños from Penzey's. Other times, I'll use some spicy barbecue sauce. Brown the meat, add S&P and the dried veg. Add generous squirts of ketchup and mustard. Adjust flavoring. Toast or steam bread/bun, or if really really lazy, make sandwich and zap for half a minute to steam the bun with the steam from the filling. If not feeling lazy, add sliced tomato, pickle chips, or whatever moves you. Mixed baby lettuces are particularly good with hotdogs and sloppy joes but they must be at least room temperature. Lightly steamed just until barely softened is better, but not a lazy thing to do. So...do you think now that you just don't like 'em?

A small corner market here had too much bulk (barrels) oats delivered. Store owner said she ordered one but three were delivered so they were 19 cents a pound. Way to cheap to believe so I tasted a few with the owners permission. Nice and fresh. I bought 12 pounds...lol. I double wrapped in about 2 pound bags and have them in the deep freezer. We eat oats everyday fall thru spring but still I see a lot of oatmeal cookies in the future. Lol. Walmart had a 2# package of Great Value butter for 4.27 that's a good deal. Can't think of anything else at the moment.