Easy Grill Roasted Prime Rib Recipe

 
      Yield: 1 Servings
 
      1    12 to 15 pound capless prime
      1    rib (aka export rib),Bone In
      1 c  kosher salt
      1 c  coarse black pepper,Cracked

Rub the prime rib all over with salt and pepper.

In a large kettle grill, start a fire well over to one side. When the
coals are well lit, place the rib on the grill grid on the side
opposite the coals, being careful that no part of the rib is directly
over the coals. Put the lid on the kettle with the vents 1/4 open.
Cook for approximately 2 hours, adding a handful of fresh charcoal
every 30 minutes or so.

At the 2-hour point, check the rib with a meat thermometer to
determine doneness; remove from the fire at 118 F for very rare, 122
F for rare, 126 for medium rare, and so on, adding 4 F for each
degree of doneness. Allow to rest for 30 minutes before slicing.

Entrecote Bercy (Grilled Beef Steak)
 
      Yield: 2 Servings
 
      1    2 6-8 oz each sirloin steak

:    salt and pepper

6 TB unsalted butter -- softened
2 ts parsley -- minced
2 ts chervil -- minced
2    shallots -- minced

Sprinkle both sides of the steak with salt and pepper. Grill over a
hot fire.  While it is cooking, mix--over very low fire in a small
pan, with a fork--the butter with the chopped herbs and shallot until
creamy.

Just before serving, place half the butter on two hot serving plates.
Place the cooked steaks on top and the rest of the butter on the top
of the steaks.

Serve very hot.

Escalibada (Grilled Vegetables)
 
      Yield: 4 Servings
 
      2    red bell peppers
      2    green bell peppers
      2 md eggplants
      4 md tomatoes
  DRESSING  =======================
      1 T  parsley,chopped
    1/4 c  olive oil
      2 T  vinegar
      1    garelic clove,minced

Grill the peppers over moderate heat on the barbecue. Pierce the
skin
of the eggplants to prevent their skins from bursting & grill them
with the peppers for 15 minutes, turning severla times. When the
skins are blistered & charred, remove from heat.  Wrap in a towel &
place in a paper bag. Set aside.

Score the skin of the tomatoes with a cross.  Grill for 5 minutes,
turning occasionally.

When cool, peel the peppers & eggplant & remove the pepper seeds.
Peel the tomatoes.  Slice the vegetables. Arrange the vegetables on a
platter with the tomatoes in the centre.

Toss together the dressing ingredients.  Drizzle the dressing over the
vegetables.  Serve hot or cold as a side dish or as a main course with
bread.  Or, combine with other tapas.

NOTE: While these vegetables are best cooked on a grill they can be
cooked under the broiler.