I have to credit www.cooksillustrated.com for me NOT to overcook a beef roast. Tony and I like our beef on the rare side. Rare on a typical meat thermometer is 140 degrees. The secret is to pull the meat off the grill at 125 degrees, let it rest for 20 minutes, and its a perfect medium rare every time. We always cook our meat over a cast iron skillet, so any drippings don’t flare up the coals.
Nice and rare! My plate is 5 ounces of meat, 1 serving of polenta and a serving of garlic green beans from the CSA.
Dinner comes in at 423 calories, 11 fat, 53 protein, 23 carbs and 5 fiber.
Stats for the Day:
- 1338 calories
- 50 fat
- 120 carbs
- 108 protein
- 24 fiber 😀
- 50 minute Kathy Smith DVD
Quick post – I have to watch the end of the White Sox game! See you tomorrow!