You are supposed to half the fruit, then cut around the segments, remove the pulp, then put the good stuff back into the half rind. I did that the first time. Then I realized that it was easier to simply peel the fruit, take out the sections, then broil the fruit in a dish that is broiler-proof. Some people added things, some took away things from the original recipe. I simply sprinkle the segments with pumpkin pie spice, then top it with dark brown sugar, and place it under the broiler until the sugar bubbles just a bit. I have never eaten an entire grapefruit in my life and then wished that I had more of them. Good thing the stores are all having sales on grapefruit right now, and as soon as I post this, I'm off to the city market.
I like to utilize my energy uses, whether it's grouping all my shopping into one mass trip to save gas, or using the oven and dryer while it's already hot. So I baked some WIPs that I have made in the last couple of days (after letting the oven get back down to 275º. Don't want any smoldering heads, after all).