The prime rib turned out great! It was about 6 pounds, took about 1 hour, 45 minutes to cook. What helped cook it evenly was propping it up vertically for about half the cooking time on a poultry rack, situated between the two fires. Besides the garlic "jab 'n' poke" trick, the McCormick's "French Herb" rub added a lot of oomph. I also drizzled some Yoshida's Sauce (spiked with crushed garlic clove) from time to time on all sides.

Because of the size of the cut, the end portions turned out more well-done than the middle section, which was barely medium-rare. For the next time, I think I'll try tenting the end sections in foil after about 30-40 minutes. This should make all portions cook a bit more evenly.

If you haven't tried these before, you'll love them! Pre-cut like french fries, they come in plastic bags at Costco, so they've got to be available at nearly any supermarket.

Doing them on the grill? Make a broiling pan out of two layers of foil. Spray or drizzle some olive oil on the bare surface, then add a single layer of fries. This will ensure they all cook evenly. Then drizzle a bit more oil over the top. Cook 'em until you see a little bit of browning around the edges.

In the oven? Same deal. On "Bake" or "Broil" - in both cases, turn them from time to time to ensure they're cooked evenly.

Note: They will not get crispy, like french fries. You've got to plunge them into a vat full of boiling oil to achieve that effect. Just go for the slight browning on the edges.

They're great!

Yup, and it's a gorgeous prime rib! Filled the trusty Weber grill with lots of coals, made two separate fires behind those little fences, drip pan in the middle, and threw in cabernet wine barrel chips for some extra pizzazz.

In prepping the meat, did the ole' garlic sliver jab and poke trick, then rubbed McCormick's "French Herb" roasting rub over every surface.

Smells great! Can't wait to carve it! Figure it'll take about an Hour and a half. Details later!

So, you’ve got some bird left from your last feast? How about a great, homemade soup? Dump a couple of large cans of chicken broth in a big pot and start it boiling. Shake in some seasoned salt, pepper, and add some white wine (how much is up to you - maybe ¼ cup?). Grill some chopped or sliced onion in a skillet with some olive oil and mashed/sliced garlic. When the onions begin to brown around the edges, add them to the pot. Toss in the chicken or turkey chunks, add chopped celery, carrots, peas, etc. and bring to a boil. Then, simmer for about an hour, adding fresh sliced mushrooms, potatoes or even pasta as desired

Trust me, the sauted onions and garlic will add a lot!

Bon appetit!