If you are looking for Christmas Roast ideas to cook on the grill or smoker we have you covered. From the classic Beef Prime Rib Roast to an intimate Turkey Breast for a small crowd these recipes are our favorite roasts to make for any holiday dinner.
The Most Important Tools Needed for Holiday Roasts
No matter where you buy your roast from, make sure you don’t overcook it. Be sure you have a good instant read digital thermometer. Our favorite is the Thermoworks Thermapen One, which we have used for personal use and catering for over 10 years.
If you want something that tracks real-time temperature then be sure to invest in a good leave-in Bluetooth Thermometer, like the Smoke or Smoke X unit from Thermoworks. It has tremendous range, can measure 2 or 4 temperature zones and will make sure you never overcook your expensive holiday roast.
Beef Roast Recipes for Christmas
Arguably the king and queen of all the Christmas roast ideas, beef roasts tend to be the most popular. Explore some of the alternatives to classic prime rib, like smoked brisket or a large rack of succulent and slowly smoked beef ribs. And if you are looking for wine – check out our article on pairing wine with beef roasts.
How to cook a prime rib on a smoker. Including recipe and video tutorial on smoking the perfect prime rib for any kind of smoker, including pellet smokers. Comes with wine pairing recommendations.
Smoked Prime Rib Recipe with Horseradish Compound Butter
Slowly smoked and then seared with a high heat, this Prime Rib is tender, and juicy. Finish with a horseradish compound butter as an extra flavor element.
We live in the Pacific Northwest with some incredible pork producers. Pork is probably one of the more common roasts we have on our holiday menu. It’s affordable and tastes amazing.
We use our popular pork seasoning, which is a blend of sugar, spices, and salt for a balanced and delicious bite. And if you want to glaze – add that toward the end of the cooking process so it doesn’t burn. You can check out our array of BBQ sauces. One of our favorites for pork is our Pinot Noir BBQ sauce which we even bottled and ship anywhere in the US.
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Smoked Ham Recipe
Smoked Ham is the perfect meal for any holiday, like Christmas or Easter dinner. This brown sugar glaze is absolutely incredible over the top of your smoked ham!
And for leftovers we rock our ham hash recipe but you can substitute with any pork.
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Turkey and Chicken Roasts
Turkey and chicken are incredible for Christmas and feed any size crowd. We opt for chicken when it’s a small group and the larger Turkey for a bigger crowd.
Truly the Best Smoked Turkey recipe, packed with flavor, from a bourbon citrus brine, to an herbed butter, to a great turkey seasoning. Rated as the best turkey brines for smoking, this is the juiciest and most flavorful turkey ever.
Using this method and recipe you will get perfect juicy smoked turkey with crispy skin every single time. Follow the simple steps of Brine, Spatchcock, Season, Smoke, for the best smoked turkey.
Grilled Cajun Turkey Breast with a savory and spicy finish. Add butter just under the skin for more flavor and moisture. A great Thanksgiving recipe for a small crowd or as alternative to a large turkey.
Add mild smoke flavor with this pellet grill whole chicken recipe. It starts with a savory poultry rub, and then aromatics stuffed into the cavity. Roast for 90 minutes in the grill for a juicy and flavorful chicken.
Lamb is one of our favorite things to make because of its incredible rich flavor. From larger lamb roasts for a crowd to a rack of lamb for smaller groups, these are elegant recipes fit for a holiday dinner.
Pro Tip: Treat lamb like steak – cook it do your desired temperature (rare, medium-rare, medium).
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Smoked Leg of Lamb Recipe with Garlic, Wine, Butter Sauce
Bone-In Smoked Leg of Lamb with an herb rub and finished at high heat for a reverse sear, and topped with a rich garlic infused butter sauce.
Smoked Lamb Chops cooked low on the smoker for flavor and then finished grilled hot and fast. Cut into an individual lollipop for an elegant appetizer or serve two for an entrée.
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
Tried this recipe? Give us a star rating and we would love to see! Mention @vindulge or use the hashtag #vindulge on all the social media handles. And consider subscribing to our newsletter where we drop all our favorite ideas and inspirations every week.
I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!
