>>>>>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.
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>>>>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.
>>
>>We've done it (as well as turkey) on a Weber a number of times. You have to use the indirect heat method with the coals on the sides and the meat in the middle. But it comes out really, really good.
>>
>>We actually haven't done anything big on the Weber in a long time. Our big specialty now is pastrami, made in the smoker.
>>
>>Tamar
>
>Our son in law does turkey the Weber and I have to say I was really impressed. Weber seems to be sort of it's own cult and I have been tempted to explore it.

I had a Weber for 20 years and liked it well enough. But when I moved to suburbia the first thing I bought, other than the house itself, was a gas grill. Purists might debate the taste (both ways) but what I really like about it is you don't have to keep buying charcoal, there is no lighter fluid involved, and you don't have to wait 20-30 minutes for the coals to heat through. With a gas grill you're grilling within 5 minutes of igniting it.