I pulled a couple pieces of standing rib roast out of the freezer and thawed them.
But first some spuds.
And then sear the roast slices (about 1" thick.)
The beef was a little gristly but the flavor is still awesome, particularly with some fresh grated horseradish. A nice salad rounded it out and we had some fresh cherries for dessert.
This was done on my '74 18 and using the CI grate from my Lodge Sportsman.