[JRandomFreeper]

I cook a great Prime Rib, and can actually start with a whole, live, cow/steer and get from here to there on that.

Asparagus, I've got, fresh and wonderful. Right out of the garden. Or will in a couple of months.

Zinfendel? Nyet, tovarich. Not to be found native around here. Closest I can get to that is the homebrew, and it ain't Zin.

But with the prime rib after rassling down the steer, taking and cooking the prime rib, and carefully picking the asparagus, my homebrew is enough to put Her (who must be obeyed) in the mood.

/johnny

[Eric in the Ozarks]

I've done lots of big meat chunks on my grill but just once I did a big rib roast (prime rib.) Based on my experience, local restaurants do this beef better than I can. Maybe I'll try it again with some oversight from wife's cousin, a farmer from Iowa who butchers his own. I'm told that aging makes a big difference.

I don't have the capability to store big beef...