Thanks for the kind words! Looks like I might have to get more wings next year.
On Christmas Eve I finally made up my mind for Christmas Day dinner: a rotisserie rib roast. After seasoning it well with salt and pepper I added some garlic slivers to the fat cap for more flavor. The ribs had already been cut so I cut the strings and seasoned the bottom side of the roast, and I also seasoned under the fat cap. Then I tied everything back together.
Everything was going fine until I decided to finish the roast with a blast of high heat. Somehow the strings burned and broke, and the ribs fell off into the grill!
Because I had set up 2 coal piles they fortunately fell into the empty space in the middle, although one edge did rest up against one of the charcoal rails and got pretty well done. In fact, they were cooked quite thoroughly but I was able to get them out before they were ruined.
The roast itself emerged mostly unscathed and at a nice medium-rare center temperature. If you look closely you can see the broken strings.
I prefer to order my rib roasts from a local processor but because I waited until the last minute I had to get an Angus roast from the store. But it had a nice fat cap and some nice marbling, and turned out well. I didn't use any smoke because my parents were planning on stopping by, but the afternoon snow forced them to turn back.
If you guessed that I forgot to serve the mushrooms you're right.
Fortunately there was plenty of oven-roasted cauliflower, mashed potatoes, and homemade sour cream rolls to make sure no one left hungry; we had planned for up to 8 people but the final count was 4 so there was more than enough to go around.
I hope everyone had a great holiday dinner!