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!
Your roast looks fantastic!
I usually take the lazy way for roasts (aka the crockpot) but now I’m thinking we just might have to grill one soon.
that looks like melt in your mouth roast… sooo good. i had pork tenderloin last night and it was really tender.. i was thinking.. “this looks like something Biz would make” hahahaha
one of these days im going to buy polenta and make it
Yummy! As usual, your food looks mouth-watering. Impressive stats for your day – great job!
Oh yum Biz! I might have to steal this to use up the roast in my freezer meat challenge. Great idea with the cast iron pan!