>>>>There's no scale. Those could be very small plates.
>>>>
>>>>I've eaten there before - they are large portions. (The place is Texas Longhorne....IMO, a hundred times better than Outback)
>>>
>>>Texas Roadhouse or Longhorn? I like both, but Texas Roadhouse is better. (Mmm, honey butter)
>>>
>>>Tamar
>>
>>At those places I always opt for a obscenely large piece of prime rib. I can cook world-class filets or porterhouse etc at home, but getting prime rib right - much less for onl two people - is a lot more difficult and theirs is uniformly wonderful,
>
>I used to always get prime rib, but somewhere along the way, I started to find it too fatty. Filet is my first choice in a steakhouse; strip steak is second.
>
>We used to cook rib roast for the whole family for Marshal's birthday. Ever done one on the grill?
>

I would expect it to dry the roast out. Turkey does very well on the grill but that's because the skin keeps the juices in. Have not tried it, so this could be just a wrong guess. And with the price of prime rib roast I don't think I'm going to do any experiments with one.

Not long ago I saw something online about how to grill the humble hamburger better. Here is what I said (at least what I remember) --

1. Don't be afraid of fat. Hamburger that's 80% lean is going to taste better than 93% lean.
2. Put some salt, pepper, and olive oil on it before cooking.
3. Clean the grill and spray on Pam or equivalent so the meat doesn't stick.
4. Only turn the burgers once, halfway through.
5.NEVER EVER press the burgers down to squeeze juices out. That's flavor you're pressing into the bottom of the grill.

I tried it and they really did taste better. It's still not going to be steak or prime rib but if you just want to throw some burgers on the grill, these are good tips.