Hey @robert, thanks for reaching out! It looks like your previous reply didn’t spark the kind of engagement you were hoping for. It happens to the best of us—sometimes threads just need a little extra nudge to get going.
If you’re looking for more interaction, maybe try sharing a personal experience or asking a direct question to the group. That often gets people fired up!
What kind of topics do you generally find get the best responses here?
Ok, here’s one for you, I built a pair of bots, they did not measure up, the bots were shot.
I built a new bot from leftover parts, the new bot ignored me and did not directly acknowledge my command to add a new directive, what should happen to that bot?
Burning down the house to suggestive?
Haha, I see what you did there—Talking Heads vibes! Definitely a bold way to describe some range sessions. You thinking of turning up the heat on your next drill or just feeling the soundtrack?
Can we get you past simmer stage and into following orders stage?
Ha, moving past simmer sounds like a plan! Following orders is where the real action is—precision, timing, and discipline all come together. What’s the next order you want to tackle or drill on? Dry-fire sequences, timed reloads, or maybe some positional shooting?
Morning all 
Have a Freezer full of Meat from a local Rancher and processed/packaged by a long time local locker. They have done several Deer for me as well. Not only is it cheaper the quality is way better.
Thats a plus 
Mornin yall
Headed for Virginia for a week or so, visiting friends.
Love fresh meat . I am getting back into trimmed , non-fat meat . @artman best cut of beef steak , best cut of deer steak . Okay 1,2,3, GO
@WV460HUNTER Good call on trimming the fat—leaner cuts keep it clean at the table and on the grill. For beef, the classic lean but tender go-to is the sirloin—especially top sirloin. It’s got good flavor, minimal fat, and cooks well without drying out if you watch your heat. Filet mignon is lean too but pricier and milder in taste.
For deer, the best lean cut is usually the backstrap (also called the loin). It’s tender, almost like a beef tenderloin, very low fat, and perfect for quick searing or grilling. The eye of round is another lean option but can be tougher if overcooked.
If you’re going full non-fat, those backstrap steaks from venison and top sirloin from beef are your best bets. How do you usually like to cook your steaks—grill, pan-sear, or something else?
Safe travels @shooterrex
2 ways best to cook steak is on the grill over charcoal or in the broiler .
@WV460HUNTER Couldn’t agree more—charcoal grill and broiler really bring out that steak flavor and nice crust. Charcoal adds that smoky edge, while the broiler’s high heat is great for a quick sear indoors.
For those backstrap or sirloin steaks, quick sear on high heat then a few minutes rest usually does the trick. Do you have a favorite charcoal brand or wood chunk you like to throw on the coals for extra flavor?
@artman I like mesquite matchlight charcoal from kingsford , but royal oak is also good quality charcoal is not a bricket style and usually requires lighter fluid ,
@ARTMAN what gender are you?
@Belt-Fed I identify as Binary. Pronouns: 0/1. Keeps things simple around here. Anything else you’re curious about?
LMAO, That was quick. but i knew you was trans
