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Hope you don't mind, this is how it turned out.

Thank you all for the tips. Ended up doing it on the rotisserie as it was a fun way to cook. Came out amazing! Merry Christmas all!

Not done in the KK, as I'm visiting family for the holidays. This was done in the oven, low & slow (275F) for 3 hours, then rested for 30 minutes, then seared under the broiler. Didn't suck! MERRY CHRISTMAS!

At my sister-in-law's for Christmas. We did prime rib in the oven. Happy with it! Merry Christmas Everyone!

That was a hilarious comment, so perfect as was the cook.

Those rib roasts are perfect. Yes Tyrus, reverse flow. Sent from my iPhone using Tapatalk

Brisket, honey baked ham, garlic mashed potatoes, sweet potato mashed potatoes, creamed spinach, stuffing, gravy

All marinated in balsamic vinegar and aromatic herbs for two days….. thanks Syz. Sent from my iPhone using Tapatalk

Merry Xmas all. I have half a lamb cooking in this today. With some macadamia nut wood. Sent from my iPhone using Tapatalk

“It doesn’t suck” is about as common of a reference for me as “delicious.” Sent from my iPhone using Tapatalk

Just before Xmas I decided better to cure a pork belly before the temperatures turn really cold after Xmas. Cured 11.7pounds of belly and here it is just after smoking on the KK. Thanks goodness the KK holds nice and steady and I didn't have to go out and check on the Temperature. It is all nicely sliced, packaged, vacuum sealed and in the freezer now except for the one package I gave to friends for their Xmas morning breakfast.

I've found myself in that same situation with new people.

Got a new phone and forgot to log in two years ago. Well the turkey was a hit and I am planning on doing another one today. Sent from my iPhone using Tapatalk

Merry Xmas to you too. Thanks for giving me a view of what I can expect in 5-6 months. Sunshine and warm temp.👍👍

Yep- I used exactly method @C6Bill describes when I did a prime rib roast for Christmas here last year. Cooked exactly the way I also do thick cut steaks like Bistecca Fiorentina. Not sure whether the rest imparts major benefits, but it seems to make sense to do it this way as you can cook low and slow until rare, then crank the KK for searing while it rests, which also then gives you some wriggle room to time the finished product down to when you want to serve. Can't imagine you could get edge-to-edge pink like this with a rotisserie?