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For all its foo-foo-ness, I really enjoy prime rib.  Whether it’s in a restaurant or making (so far) futile attempts at cooking it at home.  Second to that, I like roast beef…(admittedly) I’ll eat at Arby’s, but the roast beef from the deli works for me…a hot (open-face) roast beef sandwich with mashed potatoes and gravy.  On the other hand, I’m so-so about pot roast, as I’d probably go the route of liking homemade beef stew better for meat and veggies cooked in a similar manner in a stew, versus the more “dry” method of the Crock-Pot.

So I was watching some show about meat and using bottom round for roast beef.  It got me thinking about tender, medium-rare, thin slices of meat, my own homemade roast beef sandwiches and eating the leftovers, cold and straight from the fridge, with a dash of (extra) salt and pepper.

I am currently in the process of my first attempt, the meat has been in the oven for the last couple of hours, it smells good, I am hoping that using the meat thermometer doesn’t drain all of the succulent juices out from the meat and I am definitely anticipating a midnight raid of the fridge.

Update:  Thin slices, cut against the grain…mmmm!!!  Perhaps I will need to find me a copycat sauce recipe.

A lot of the time during my “extended” weekends, I am not up to much, just hanging around the house.  I socked away the President’s check in the savings account, but I figure, if I ever get a big paycheck for good commissions (extra $$$, in addition to regular pay), I’ll plan on maybe some things I’d really like to have…as it is, I’ve probably still gotta wait until the ol’ Sony dies to replace it with an HD t.v..maybe a steel-tip dartboard or what would be really nice, a barbecue smoker. Just checking out the forum and photos, I’m already thinking of what I’m hungry for…I could only imagine what’d it be like to start the smoker in the morning, putting in the goods and then waiting all day for when it’s done…yum!