Summer is a great time to be low-carbing. Nothing says low-carb like a big hunk of red meat on an open grill. That's what we ate for dinner last night, and here's how I prepared it. 1. Get yourself a good fire going.  The one pictured here was started 15 minutes before; it wouldn't hurt to wait another ten minutes, but I rarely have that much patience. 2. Plunk down a couple juicy steaks.  This is top sirloin, about a pound and a half, nicely marbled. The cow it came from wasn't … [Read more...]