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Finally a Forum for all those juicy Dishes! :thumbsup:

Great timing Ivan - I cooked Melinda her birthday dinner tonight which consisted of a tossed green salad with granny smith apples, walnuts, and crumbled goat cheese; garlic mashed potatoes; and Snake River Farms Prime Ribeyes:

http://media.thestar.topscms.com/ima...f4e9c103c.jpeg

I own a Weber Performer Grill which is the best of both worlds IMO - charcoal grill with gas assist to get the charcoal started! :thumbsup:

Looking good Jeff!

Happy Birthday Melinda:pg2:

:drool::drool::drool::drool: good looking beef Jeff:thumbsup:

So envious of the beef that you can get in the USA. Over here, beef is lean. Apparently it's what the market wants. To get that kind of marbling, I have to pay through my nose for Wagyu.

In the US we usually eat beef (and lamb) cooked quite rare (medium-rare to rare).

My daughter lived in Australia about 15 years and returned to the US with her Australian husband who insists in cooking beef and lamb until it is so dry and well done that it tastes awful (to this rare meat lover) Wouldn't matter if the meat were lean or not.

Is this common in OZ?

No way! Your son-in-law is definitely not the norm. Most Aussies eat their lamb and beef medium rare. You may have heard of French waiters - if you ask for your beef well done, the waiter will say "Monsieur, chef will not cook the meat well done. Monsieur will have to order another dish". Well, that kind of attitude is creeping into more and more Aussie restaurants.

I guess I'm going to have to start photographing my food... and cook more often. :yes:

:thumbsup:

Mine won't sit still long enough to photograph ...... :D