Spring weather and the Traeger make a good combination, especially when you’re planning Easter dinner. Smoking a ham or roasting lamb outdoors frees up your kitchen and gives you more options for what to serve. This roundup includes the classics for Easter: smoked ham with glaze, leg of lamb, herb-roasted chicken, and sides like asparagus, […]
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Fall is when the Traeger really earns its keep. The cooler weather makes grilling more comfortable, and there’s a whole lineup of recipes that just work better with smoke—think hearty proteins, roasted vegetables, and comfort food that tastes better cooked low and slow. This roundup covers the classics: smoked chicken, pulled pork, brisket, ribs, and […]
The post 38 Traeger Fall Recipes appeared first on Simply Meat Smoking.
I’ve been making meatball subs for years, and the real secret is putting mozzarella on each meatball before broiling. That way, every bite gives you that perfect cheese pull. These aren’t your typical deli subs—the homemade meatballs stay tender and juicy, the marinara clings just right, and the toasted rolls actually hold up without getting […]
The post The Perfect Meatball Subs appeared first on Simply Meat Smoking.
Pulled ham doesn’t get talked about enough — and that’s a mistake.
If you’ve ever had leftover holiday ham and wished it were juicier, smokier, and more versatile, this recipe fixes that. Instead of slicing, we take a bone-in ham and treat it like a pork shoulder: slow smoke for flavor, then braise it until it pulls apart effortlessly.
This method works whether you’re cooking for a crowd, planning ahead for meals, or just want something different on the smoker that still delivers big BBQ flavor without a ton of effort.
1. Preheat the Smoker
Set your smoker to 195°F using indirect heat. Apple, hickory, pecan, or maple wood all work well with ham.
2. Season the Ham
Remove the ham from the packaging and place it directly on a tray. Do not pat it dry — the moisture helps the rub stick. Season generously on all sides with Burn Pit BBQ rub. Let it sit at room temperature for about 15 minutes.
3. Smoke for Bark
Place the ham directly on the smoker grates. Smoke until the internal temperature reaches around 165°F and the outside has developed a deep, flavorful bark. This can take several hours depending on your cooker and conditions.
4. Braise for Tenderness
Transfer the ham to a disposable pan. Add the apple juice, apple cider vinegar, butter pats, and honey or maple syrup if using. Cover the pan tightly with foil.
Increase smoker temperature to 300°F and continue cooking until the ham reaches 200–205°F and probes tender.
5. Rest and Pull
Carefully remove the pan from the smoker and let the ham rest, covered, for 20–30 minutes. Remove the bone and pull the ham using gloves or meat claws. Mix in some of the pan juices to keep the meat moist and flavorful.
6. Serve
Taste and adjust seasoning if needed. Add a light sprinkle of additional rub or black pepper if desired.
Can I cook this in the oven?
Yes. You won’t get smoke flavor, but the method still works. Cook at the same temperatures using a rack over a pan.
Do I need to add sauce?
No. This pulled ham is flavorful on its own. Sauce is optional and best added lightly after pulling.
How long does pulled ham keep?
Stored in an airtight container, it will keep for up to 4 days in the fridge and freezes well for later use.
Can I make this ahead of time?
Absolutely. Reheat gently with a little reserved pan juice to keep it moist.
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The cocktail party is alive and well—especially around the holidays. And as you’d expect, we don’t keep our drinks far from the grill. At BarbecueBible.com, cocktails get the same live-fire treatment as dinner: grilled citrus, smoldering spices, and a little smoke where it counts. Think grilled citrus sangria, smoked eggnog, a Smoky Mary, mezcalinis, and more. These are holiday drinks built for people who’d rather light a fire than shake up something ordinary.
This sangria starts where most cocktails stop—over live fire. Grilling the citrus caramelizes the sugars and adds a subtle char that deepens the wine’s natural fruitiness. Mixed with fresh fruit and served cold, it’s a crowd-friendly pitcher drink that still carries a hint of smoke, making it right at home next to the grill during the holidays.
Classic eggnog gets a backyard upgrade with real wood smoke. The smoke softens the richness of the cream and eggs while adding a gentle savory note that balances the sweetness. Served chilled or slightly warm, this is eggnog for people who think the holidays should smell like a fire pit, not just nutmeg.
The Smoky Mary takes the familiar Bloody Mary and pushes it firmly into barbecue territory. Smoke adds depth to the tomato base, while bold seasoning keeps it savory and assertive. It’s an ideal holiday brunch cocktail—or a smart way to start a long day of winter cooking outdoors.
Clean, sharp, and unmistakably smoky, the Mezcalini proves that smoke doesn’t have to be heavy-handed. Mezcal brings a natural earthiness that plays beautifully with this minimalist cocktail, making it a great before-dinner drink when you want something simple, bracing, and just a little rebellious.
This traditional Quebec winter warmer blends red wine with spirits, spices, and heat—both literal and figurative. Served hot, it’s designed for cold nights and outdoor gatherings, especially when there’s snow underfoot and a fire nearby. Think of it as mulled wine built for people who refuse to head indoors.
Bold, fiery, and unapologetic, the Dragon’s Breath cocktail lives up to its name. This drink leans into heat and smoke, making it a natural fit for adventurous drinkers and late-night holiday gatherings. It’s the kind of cocktail that feels right when the grill is still glowing long after dinner is done.
A classic Gibson gets its barbecue credentials from a single, transformative detail: the smoked onion garnish. That hint of smoke adds depth and complexity without overpowering the clean, crisp character of the drink. It’s proof that sometimes one smoked ingredient is all it takes to change everything.
Bacon bourbon is exactly what it sounds like—and better than you’d expect. The smoky, savory fat mellows the bourbon while adding richness and aroma, creating a spirit that’s perfect for slow sipping or serious cocktails. It’s a foundational ingredient that opens the door to a whole new class of fire-friendly drinks.
Good cocktails don’t need to be complicated—but they should have character. A little smoke, a little heat, and a live fire nearby go a long way. These holiday drinks are made for cold nights, warm gatherings, and anyone who believes the grill never really goes out.
Check out our 1000+ Recipes section here on Barbecue Bible.ComAlso, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!
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The post Holiday Cocktails (Yes, They Involve Fire) appeared first on Barbecuebible.com.
Back in 2020, two retired couples from Paris, Brad and Christi Coe and Greg and Penny Skidmore, were discussing their futures. “We were talking about getting a camper and traveling across the world,” Penny recalls. Soon after, an ad popped up on Facebook for a used Airstream trailer in nearby Clarksville, in the far northeastern corner of Texas. They all drove down together to take a look and decided to buy it. As they were renovating it, the idea of a commercial kitchen supplanted the bedroom layout. “I don’t know how that part happened,” Penny admits, but the plan shifted to realize her husband’s lifelong dream of running a restaurant. Along with help from the Coes’ daughter Catelin and granddaughter MaryAnn, the couples opened Fireside…The post Two Retired Couples Bought an Airstream to Travel. Now It’s a Barbecue Joint. appeared first on Texas Monthly.
Christmas already?! It seems like we were just smoking the Thanksgiving turkey. No matter which holiday you celebrate—Christmas, Hanukkah, or Kwanzaa—the season has a familiar starting point: you fire up the grill.
It’s only December 12, but the holidays are coming fast. To stay ahead of the rush, we’re getting our planning underway early. In the coming weeks, keep an eye out for new posts on:
But today, we’re sharing a menu featuring some of our favorite holiday dishes. Some grilled. Some smoked.
Because unlike most folks, we don’t mind finding coal in our stockings—charcoal, that is.
Happy Holidays from all of us at BarbecueBible.com!
—Steven, Nancy, Daniel, John, and Jared
Warm, melty Camembert takes beautifully to wood smoke, turning richer and more aromatic with every passing minute on the grill. A spoonful of chili jam adds sweet heat, while toasted pecans bring crunch and depth. Serve it straight from the smoker with grilled bread or crackers and watch it disappear before it even reaches the table.
For a holiday centerpiece with real flair, try a Crown Rack of Ribs. Baby backs are curved into a circle, rubbed, and smoked until tender, creating a dramatic presentation without the fuss of a traditional crown roast. It’s festive, flavorful, and surprisingly easy to pull off—perfect for a crowd.
This savory bread pudding captures everything we love about winter cooking: earthy mushrooms, smoky creaminess, and cubes of buttery bread that crisp beautifully on the edges. Smoked gently to layer in flavor without overpowering the dish, it works as a side—or as a vegetarian main—with deep, comforting character.
Brussels sprouts transform on the grill. The high heat gives them caramelized edges, a hint of char, and a nutty sweetness that wins over even the skeptics. Tossed with garlic or balsamic—or finished with a splash of bacon fat if the moment calls for it—they make a vibrant, crowd-pleasing holiday side.
Cheesecake might not be the first dessert that comes to mind when firing up the smoker, but it should be. Gentle smoke adds a subtle campfire note that balances the tangy filling and buttery crust. The result is surprisingly elegant and endlessly sliceable. Top with seasonal fruit or caramel for a dessert your guests won’t stop talking about.
This cozy French-Canadian classic takes mulled wine up a notch with warming spices, citrus, rich red wine, maple sweetness, and a splash of brandy. Served hot, the Caribou is the perfect holiday sipper to warm your hands and your guests’ spirits after a cold day by the grill.
Holiday cooking should be fun, a little bold, and filled with the kind of flavor only live fire can deliver. If you make any of these dishes, we’d love to see how your feast turns out—tag us on social or share on social media. Here’s to a season filled with great food, warm fires, and time spent with the people who make the table worth gathering around.
Check out our 1000+ Recipes section here on Barbecue Bible.ComAlso, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!
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The post BarbecueBible’s Best Ever Holiday Grilling Menu appeared first on Barbecuebible.com.
Say hello to your new crave-worthy comfort dish: Buffalo Chicken Mac & Cheese that’s bold, cheesy, and unapologetically delicious. Tender elbow pasta swims in a velvety cheese sauce, shredded chicken gets sauced in Lane’s One Legged Chicken Buffalo bliss, and every bite hits with spicy, savory goodness. Whether you’re feeding a hungry crowd or treating yourself, this mac brings the flavor party.
Candied nuts are one of the easiest snacks you can make at home—and when you add Burn Pit BBQ’s Fire For Effect Sweet Heat Rub, they hit a whole new level. These almonds come out crunchy, glossy, and perfectly balanced with sweet caramelized sugar and the warm kick of your seasoning. Great for tailgating, holiday gifts, or tossing on top of a salad for extra crunch.
Ingredients
1. Preheat & Prep
Line a baking sheet with parchment paper to prevent sticking.
2. Melt the Sugar
In a medium skillet over medium heat, add sugar and water. Stir until the sugar dissolves and becomes syrupy, about 2 minutes.
3. Add Almonds
Add the almonds to the pan and stir to coat. Continue stirring frequently as the syrup thickens.
4. Caramelize
After 5–7 minutes, the sugar will start to crystallize and look sandy. Keep stirring—the coating will melt back into a glossy candy shell.
5. Season
Remove from heat and immediately stir in Sweet Heat Rub, vanilla (if using), and a pinch of salt.
6. Cool
Spread almonds onto the parchment-lined sheet and separate them with a spatula or fork. Let cool completely.
7. Store
Once cooled, store in an airtight container for up to 2 weeks.
Can I use roasted almonds instead of raw?
Yes, but reduce cooking time by 2–3 minutes since they’re already toasted.
Can I use less sugar?
Yes—⅓ cup will still work, but coating will be thinner.
Can I make these on a smoker?
Yes! After coating, spread the almonds out and smoke at 225°F for 20 minutes for extra flavor.
Want more sweet-heat snacks? Grab a bottle of Burn Pit BBQ Sweet Heat Rub and try it on nuts, popcorn, wings, and more. Stock up today and elevate every bite.
I used to think great ribs needed a smoker or perfect grilling weather. Then I tried this oven method and never looked back. These baked pork spare ribs take just 15 minutes of prep, then your oven handles the rest. The mustard binder and homemade rub build incredible flavor, while foil wrapping keeps everything juicy. […]
The post Oven Pork Spare Ribs appeared first on Simply Meat Smoking.
Smoked dino ribs are hands down one of the most impressive things you can pull off a smoker. I’m talking about beef plate ribs so massive they look like they came straight from the Flintstones. The first time I made these for a family barbecue, everyone stopped what they were doing when I brought them […]
The post Smoked Dino Ribs appeared first on Simply Meat Smoking.
When fall hits, I don’t pack up the smoker—I use it more. The cooler air makes it easier to manage long cooks, and honestly, the food just tastes better this time of year. Heavier cuts, richer smoke, and ingredients like apples and pecans all seem to fit right in with the season. I’ve always found […]
The post 33+ Fall Smoker Recipes appeared first on Simply Meat Smoking.
It was the best of times, it was the worst of times….
The best of times if you happen to be an AI billionaire.
The worst of times if you look at how much your grocery bills have increased since 2024.
Which brings us to holiday roasts, and in particular, one of the most prized roasts of all: tenderloin. This is the little-used muscle that runs near the spine of pigs and cattle. In both animals, it’s lean, tender, and versatile with the potential to be the meaty star of your holiday table.
But the current difference in price is stupefying: A price check at a local supermarket revealed pork tenderloin was $2.99 per pound while beef tenderloin was $26.99!
Once trimmed of fat and silverskin, beef tenderloin can be cut into individual steaks (filets mignon) or grilled whole, then sliced. Pork tenderloin can be treated the same way, though when sliced crosswise, the cuts are known as medallions. Grilling tenderloins whole is our preferred method of cooking to ensure the meat remains juicy and tender.
Feeling indulgent this holiday season? Here is one of our favorite recipes for beef tenderloin. It uses the reverse-sear method of cooking—a very effective way to treat this exceptionally lean cut of meat. Serve as a main course with Three Hots Horseradish Sauce, or slice thinly and serve on cocktail breads as an appetizer.
Alternatively, take a financially conservative approach with Coffee-Crusted Pork Tenderloins with Redeye Barbecue Sauce. A new holiday tradition is born!
Check out our 1000+ Recipes section here on Barbecue Bible.ComAlso, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!
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The post A Tale of Two Tenderloins: Beef Vs. Pork appeared first on Barbecuebible.com.
The clock is ticking, but great gifts are still within reach. This year’s Last-Minute Gift Guide rounds up smart tools, flavor essentials, Steven’s newest gear picks, and even the ultimate experience gift: Barbecue University. If you need something useful, memorable, and ready to go, you’ll find it here.
A Unique, Flavor-Enhancing Gift: Wagyu Beef Tallow
South Chicago Packing Wagyu Beef Tallow is the perfect gift for the Foodie, Grill Master, or Home Chef on your list this year! This 100% pure, traditional cooking fat elevates every dish, whether you’re grilling, frying, roasting, or sautéing. Wagyu Beef Tallow adds deep, rich flavor and helps you achieve that perfect, mouthwatering sear. Available in a convenient spray, 11.5oz glass jar, or 42oz tub, Wagyu Beef Tallow is the perfect gift for anyone looking to level up their cooking.
ProTemp 2 Plus: Wireless Meat Thermometer Redefined
The thinnest probe on the market slips into tight spots, leaving an unnoticeable hole in your perfect steak or protein. It lasts 40 hours on a charge—and, as a game-changer, we pioneered integrating a full temp controller into a wireless thermometer. Set alarms and control remotely via Bluetooth/WiFi with unlimited range. Hits 1000°F for searing without melting. Built weatherproof for rain or shine. Users rave: “Accuracy and range blew others away—truly wireless freedom.” It’s not just a probe; it’s your pit boss in your pocket.
And the ultimate gift for that special griller? How about the gift that keeps on giving: Barbecue University® by Steven Raichlen. That’s right, the school that Forbes.com called an “awesome experience for food lovers” just announced the dates for its next session: September 7-10, 2026. Classes take place at the luxurious Alisal Ranch in Solvang, California. Your instructor is grilling legend, Steven Raichlen. You’ve watched him on Public Television. You’ve read his amazing books, like The Barbecue Bible and Project Smoke. Now take your grilling to the next level with the man who launched the modern barbecue revolution. Students learn not just by watching, but by cooking on the school’s more than 30 grills, smokers, and wood-burning ovens, with plenty of leisure time for horseback riding, hiking and wine tasting. Barbecue University®. Where the only marks you get are grill marks! For more information and to sign up, please write: reservations@alisal.com
Top Chefs and Pitmasters Say It’s Simply The Best Beef In America!
Snake River Farms is the best beef you’re ever going to eat. Period. From steakhouse classics like ribeye and filet mignon to rare butcher’s cuts, each bite delivers rich flavor and unrivaled tenderness. Snake River Farms briskets are the secret weapon for most professional pitmasters. But even humble burgers and hot dogs become gourmet experiences with Snake River Farms’ American Wagyu. SRF wagyu is so exceptionally marbled that every cut grades well above USDA Prime. Discover why top chefs and pitmasters call it simply the best beef in America.
Give the gift of effortless perfection this holiday season. The INKBIRD INT-14-BW lets grill lovers and home cooks master the feast with four separate true wireless probes to monitor multiple dishes at once. With dual WiFi and Bluetooth connection, as well as app control, you can track the turkey, ham, and even a side dish all from your phone – no more running in and out of the kitchen. It features ultra-precise sensors, various preset menus, dishwasher-safe probes, and a 25-hour battery – making holiday cooking a certainty, not a challenge.
Snag up to $100 off with code 14BWT for a limited time.
No coal in your stocking this year. But smoking wood chunks and chips are a definite must for your favorite griller. Try Steven’s cherrywood chunks with chicken; applewood with ribs, and mesquite for adding extra flavor to steaks.
The Perfect Stocking Stuffer for Grillers and Foodies!
Kinzie Foods 5-Pack BBQ Mini Gift Set includes Sweet, Fiery, Pickle, Ghost, and Espresso — five unique, clean-ingredient sauces with memorable flavor. Each bottle is made to amplify smoke, heat, and char without covering them up. With roots in Texas and a home in South Dakota, Kinzie Foods was founded by Walter Kinzie, a live event producer who traded backstage passes for adventurous and unforgettable bites. It’s the perfect stocking stuffer for grillers, foodies, or anyone who refuses to settle for bland.
The best way to spread holiday cheer is..? You guessed it, sharp knives! The Tormek T-1 Kitchen Knife Sharpener is easy to use and provides professional results at home. Family parties this holiday no longer has to be a drag because of dull knives! In a matter of minutes, you will be able to transform your knives from not usable, to your favorite knife. This Swedish made knife sharpener with its adjustable angle guide, fine-grained diamond wheel and composite honing wheel makes it easy to get a razor-sharp edge.
The Ultimate Piece of Art for Barbecue Lovers!
The American Barbecue Map is the first ever visual representation of the entirety of American barbecue culture. The Map took two years and 375 hours of painting to complete and is available as a high quality 24×36” print. It features 184 of the top American BBQ restaurants, a signature dish of each region, an illustrated timeline of barbecue history, 25 individual barbecue kings and queens, and the top BBQ sides and desserts. Try to look at it without getting hungry! A portion of the proceeds will be donated to Southern Foodways Alliance.
SPRITZ KING HOLIDAY SALE!
Need a gift for the guy who has everything and loves to cook outdoors? Treat him this holiday season with a bottle of Spritz King! Spritz King is an innovative culinary basting spray designed to create a deep char and better exterior bark on meats cooked on BBQ’s and smoker grills! Specially formulated with all natural ingredients and the perfect ratios of sugars and acidity, Spritz King seals in moisture, enhances flavor and builds a wonderfully crips exterior. Save up to 20% at Spritz King from November 28th thru December 31st. Get your Spritz on today!
The Essential Holiday Gift: The HORL3
For the dedicated home cook, a truly sharp knife isn’t a luxury—it’s an essential. Experience the HORL3: Engineered in the Black Forest, Germany, this Rolling Knife Sharpener blends exquisite design with functional authority. Its unique system uses a magnetic guide to lock in the desired angle (15° or 20°), ensuring consistent, gentle sharpening with a durable diamond and refining ceramic disc. This holiday season, consider a gift that promises lifelong quality and effortless performance.
The HORL3 in Oak and Walnut—now $179
LiquidZERO makes zero-sugar cocktail mixes that taste like the real thing—no bitterness, no artificial aftertaste. Created by writer and chef Michael Hiller and refined by master sommeliers, each shaker jar comes with dried fruit garnish and enough mix for eight cocktails. Great for parties, tailgates, and grill-side gatherings, it’s an easy way to serve pro-quality drinks (or mocktails) in under 30 seconds.
Give the Gift of Great Grilling!
Oscarware’s Porcelain-Coated and Disposable Grill Toppers are a must-have for every outdoor cook on your list. Whether they’re searing veggies, grilling seafood, or whipping up breakfast at the campsite, these toppers make it easier, cleaner, and more delicious.
Proudly made in the USA by a women-owned business, Oscarware’s grill toppers are built for performance and convenience. The porcelain-coated models offer long-lasting durability, while the disposable versions are perfect for grilling on-the-go.
From backyard BBQs to tailgate feasts, it’s the practical, thoughtful gift that keeps the flavor coming all year long.
New this year from Steven Raichlen: an essential guide to griddles, including delicious recipes and the dos and don’ts of grilling. Named one of Amazon’s Best Cookbooks of the Year.
Prized for their accessibility and versatility—and because they’re so much fun to use—griddles (also known as planchas and flat-tops) are soaring in popularity. Project Griddle features the trademark Raichlen approach, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. It traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America. A gear chapter showcases the various types of stand-up and portable flattops and planchas, plus the requisite accessories, how to season and maintain a griddle, how to oil and cook on it, with chefs’ shortcuts, and some pitfalls to watch out for.
And then there are the recipes—each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore un-grillable foods—egg-and-bacon breakfast feasts, potato latkes, crepes, French toast, and smoky fried rice. It’s Project Smoke for griddles—and don’t think of buying one without its guidance.
Drip EZ’s signature Prep Tubs are a kitchen and grilling gamechanger. First use it as a vessel to marinate your favorite meats, then collapse it down to reveal the built in cutting board, and finally, use it to stash leftovers with the included locking lid. This all-in-one kitchen solution is the key to organized meal prep. The Prep Tubs are also great for organizing fresh produce and serving up sides with ease. When not in use, they collapse completely flat for convenient storage in your cabinets.
If you’re down to the wire, we hope this list makes things a little easier. Pick something useful, wrap it up, and enjoy the best part of the season: good food with good people.
Check out our 1000+ Recipes section here on Barbecue Bible.ComAlso, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!
Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!
Check out our store powered by BBQGuys!
The post Last-Minute Holiday Grilling Gift Guide 2025 appeared first on Barbecuebible.com.
Three years ago, Gregg and Casey Lee Ring watched as a building burned uncontrollably in Flatonia, a town about midway between Houston and San Antonio. Once the damage was cleared, the owner put the empty lot up for sale. Gregg, a budding barbecue cook at the time, saw the potential of the prominent location along Main Street and bought it to set up the trailer for Casey Lee’s Family Craft BBQ. Casey, noticing that locals had criticized the volunteer fire department online about the incident, joined Flatonia Fire & Rescue.“That unfortunate day spurred on a lot of things in our life,” Gregg said. It also allowed Flatonia to get some remarkably good barbecue.Don’t expect smoked brisket every time you visit the Saturdays-only joint. Gregg said…The post One of the Best New Small-Town BBQ Joints Is Open Saturdays Only appeared first on Texas Monthly.
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