Damsel and I decided to stay home from the range today. We wanted to watch football (we have the DirecTV NFL SuperFan package in HD). We also wanted to relax and prepare our Sunday dinner without the shooting and cleaning sessions. We’re going to move the shooting to another weekday, now that I’m retired.
For dinner, we grilled up a prime rib cut an inch-and-a-half thick. We also had a couple of twice-baked stuffed potatoes and steamed broccoli on the side. What a great meal – we had to walk it off afterward like we do most Sunday dinners.
Not to brag, but I nailed the grilling of the rib on the barbecue. We prepared the roast by rubbing it with olive oil and coarse black pepper. I then took it to a very hot grill and seared it on both sides. After browning over the high temperature, I backed the fire off and roasted the meat for about a half hour, turning it halfway through. I took it off of the grill when the internal temperature got up to 130°F. It was nice and pink when we cut into it. Damsel and I split this one cut and still had leftovers for a steak salad later this week.
Please stop drooling on your keyboard. For a closer drool, click on the image above.
Dang, that even looks like real charcoal.
I KNOW that tasted awesome.
Indeed. I’m having leftover twice-baked ‘tater and a steak salad for lunch today.