re: best prime rib in BR

I tend to like it sliced off, with a great horsey sauce. Am a rare steak guy, knock off the horns type. Don't all men love pink meat?

I love grill marks on most meats, but whether steak or other meats cut kabob style,etc..there is that fine line where they can either get too dried out or tough.

Many meats I do at home, especially say Soy Vai chicken teriyaki, kabobs, or thin cut pork chops, I sometimes just put lite quick grill marks on, then wrap in foil with marinade, and let it take a quick swim in aluminum hot-tub on the Weber.

One day if ever get glassman's bank, would buy a 800* industrial-grade home oven for that perfect steakhouse sear.