I got my Christmas care package of venison jerky, beef and beef cheese and jalapeņo sticks and a 4lb log each of summer sausage and cheese sausage. Been nibbling on the sticks with some Vermont cheddar and drinking an unfiltered German Wheat from local brewery.
On a serious note, anyone cook a small rib roast, talking 2.5 lbs for me and the wife. Anyone tried that 500 degrees for 5 min a lb, shut the oven off and rest for 2 hours in the oven?