Mmmm. Smokey.

We prepared a standing rib roast on the grill using mesquite to smoke the meat. We soaked the wood, wrapped it in aluminum foil and placed a couple directly over the low fire. With only one side of the grill lit we placed the meat on the top rack opposite the flame. It was shut. up. good.

We cut 4 steaks from the roast, the end cuts were more smokey and cooked medium.

I love beef.

I picked up a book on home cheese making at Leener's on Sunday and I plan on bringing some raw milk home from our Wisconsin trip to try a simple recipe or two.

That is all for this quick Monday report.