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!