We have given up cooking holiday Turkey for some time. Since Turkey meat is dry and rather tasteless and produces a large amount of leftovers, we would rather have chickens. As a matter of fact, for this year’s Thanksgiving, we barbecued cornish game hens.
For us, half a cornish hen is more than enough.
For Christmas, we cooked a rib roast which is something unusual for us. We did it because prime rib or rib roasts were very reasonably priced at our grocery store. We barbecued it in our Weber with a light hot smoke cooked to medium rare. My wife made “broccoli stuffing balls” and mashed potato with cream cheese and chives.
This was the rib roast before cooking. It was over 5 lbs with ribs attached. I removed the excess fat and seasoned it with onion salt, garlic powder, fresh rosemary from our front garden (finely chopped), Kosher salt and black pepper.
I had a bit of difficulty keeping the inside temperature in the Weber kettle below 400F but managed to keep it below 400F for most of the time the meat cooked. I took the roast out when the internal temperature reached 120F.
After resting in for 20 minutes, I sliced it.
Since this was a rare dish for us on a rare occasion, we throughly enjoyed it.