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.

Holiday Cocktails

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.

Holiday Cocktails: Frequently Asked Questions

What are the best holiday cocktails for a crowd?

Pitcher drinks and batchable cocktails are easiest for parties—think grilled sangria, a big-batch Smoky Mary mix, or mulled wine kept warm on the side burner. Make the base ahead, then add ice, garnish, or bubbles right before serving.

What makes a cocktail “live-fire” or barbecue-style?

Live-fire cocktails use grilling or smoking techniques—charred citrus, smoked spirits, or fire-kissed garnishes—to add depth and aroma. The goal isn’t to make everything taste like a campfire, but to layer in a subtle smoky edge.

Do I need a smoker to make smoked cocktails?

No. Many smoked drink elements can be made on a grill using a small wood chunk, a foil packet, or a quick smoke step. You can also prep smoked garnishes or smoked spirits ahead so the “smoke” is already built in.

Can I make these holiday cocktails ahead of time?

Yes—most components can be prepped in advance. Grill citrus, make simple syrup, smoke onions or bacon bourbon, and mix bases earlier in the day. Keep everything chilled, then finish with ice and fresh garnishes right before guests arrive.

What foods pair well with smoky holiday cocktails?

Smoke-friendly cocktails pair best with bold flavors: grilled appetizers, smoked salmon, roast ribs, sausages, cheese boards, and rich holiday mains. Bright citrus drinks cut through fatty foods, while spirit-forward cocktails shine with hearty, savory bites.

Related Posts

• Smoked Cocktails: Simple Tips for the Perfect Party Drink
• Cocktails for Smoke Lovers
• Barbecue Flavor You Can Drink

Check out our 1000+ Recipes section here on Barbecue Bible.Com

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The post Holiday Cocktails (Yes, They Involve Fire) appeared first on Barbecuebible.com.

When I was a kid, there was this grandma, not mine, but someone's no doubt (she just had that “grandma” look). My brother and I would pass her house on...

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:

• Holiday Cocktails
• The Ultimate Ham Glaze
• How Miami Celebrates the Holidays: Cuban Roast Pig
• Seven Fishes for Christmas Eve (You Don’t Need to Be Italian to Enjoy Them)

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

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Best Ever Holiday Grilling Menu

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.

Related Blogs

• Holiday Grilling: December’s Best Recipes
• Your Guide To Roasting Or Smoking Holiday Meats
• Side Dish Spotlight: Grilled and Smoked Thanksgiving Classics

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, 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 BarbecueBible’s Best Ever Holiday Grilling Menu appeared first on Barbecuebible.com.

Smoked pulled ham gets incredible depth of flavor by using maple syrup as a sticky, sweet binder for Jeff's original rub. Slow-smoking the ham on a smoker infuses it with...

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.

Recipe: Candied Sweet Heat Almonds

Ingredients

• 2 cups whole raw almonds
• ½ cup granulated sugar
• 2 tbsp water
• 1 tbsp Burn Pit BBQ Sweet Heat Rub (adjust to your spice preference)
• ½ tsp vanilla extract (optional)
• Pinch of salt

Instructions

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.

Grilling Tips or Helpful Advice for Beginners

• Watch your heat: Candied nuts can burn fast. Medium heat is key.
• Stir constantly: It prevents scorching and helps get that glossy finish.
• Don’t skip the parchment: Cooled candy coating sticks to everything.
• Try on the grill: You can make this in a small cast iron skillet over indirect heat.

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Extra Flavor & Pairing Ideas

• Add ½ tsp cinnamon for a warmer fall-style flavor.
• Mix in pecans or cashews with the almonds for a blend.
• Toss on salads, oatmeal, or vanilla ice cream.
• Add a sprinkle of All Ration for a deeper savory note.

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FAQ

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.

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Call to Action

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!

Related Blogs

• The Only Recipe You Need for Whole Beef Tenderloin
• Versatile, Affordable Pork Tenderloin
• Battle of the Rotisserie Chicken—Which Method is Best?

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, 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 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.

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.

TM BBQ Club “Pit Perks” are exclusive perks and discounts that Texas Monthly’s network of barbecue joints generously offer to members like you each month. Proof of membership is required to redeem. DECEMBER PERKS BrisketU | Get $15 off any BrisketU Class with code TXMNEWS25scTW Juan and Allie’s BBQ | 20% discount on order*; Address: 114 Texas Spur 511 Sunset Texas 76270 Eaker Barbecue | 10% off all merch and free sticker* Bar-A-BBQ | 5% off up to $50 order*

The post December 2025 Pit Perks appeared first on Texas Monthly.

It’s been immortalized in song as “the most wonderful time of the year.” It’s also one of the busiest. We love the hustle and bustle of the season, but wish we could just slow…things…down. Sometimes, a bit of quiet time spent with your grill or smoker is just the respite you need from the craziness. We find fresh air with a whiff of smoke is a great restorative. Which is why we urge you to get outside in the next few weeks and make one or more of our most popular holiday-worthy recipes.

December grilling recipes

As the holidays gather speed, it helps to slow down around the grill, take in the cold air, and cook something that feels a little special. These December recipes bring comfort, smoke, and a welcome break from the rush. Fire up your favorite cooker, savor the moment, and let great food carry you through the season.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, 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 Holiday Grilling: December’s Best Recipes appeared first on Barbecuebible.com.

These Traeger summer recipes are the ones I turn to when the weather warms up and I’m ready to spend more time outside with the grill. There’s something about cooking outdoors that just hits different—maybe it’s the smell of wood smoke drifting through the yard, or the way perfectly smoked brisket and grilled chicken taste […]

The post Traeger Recipes for Summer appeared first on Simply Meat Smoking.

There’s something about the first slice of pumpkin pie that makes the holidays feel official. After years of testing different recipes, I’ve landed on this one—and honestly, I haven’t looked back. What I love most is how straightforward it is. No fussy techniques, just a silky pumpkin filling that tastes like autumn itself, cradled in […]

The post Pumpkin Pie appeared first on Simply Meat Smoking.

Att laga mat på elden låter enkelt. Man tänder en brasa, ställer pannan i lågorna och låter naturen göra sitt? Eller…

Alla som någon gång försökt vet att det inte riktigt är så. Eld kan vara vacker, men den kan också vara lynnig, ojämn och obarmhärtig om man inte ger den rätt förutsättningar. Därför börjar all eldmatlagning på samma sätt: med glöden.

Det här är grunden:
Du lagar inte mat över eld – du lagar mat över glöd.
Det är glöden som ger dig kontroll.

 

Glödbädden – hjärtat i all eldmatlagning

 

När man ser bilder på matlagning över eld ser det alltid ut som att pannan står rakt i lågorna.

Och ja, ibland vill man åt just den känslan – den rena värmen, drivet, röken som lyfter upp kring maten och ger den sista kryddan av eld.

Men sanningen är att även när du lagar mitt i elden så ligger grunden i glödbädden du byggt först.

Jag tänder aldrig en brasa och skjuter in pannan direkt.
Jag gör som jag alltid lär ut:

1. Eldar ner veden tills jag har en stark, jämn glödbädd.
2. Bygger sedan upp elden ovanpå den, eller lägger på ett par vedträn för flammor och extra värme.
3. Då får jag en ren, förutsägbar eld som lagar mat – inte bränner den.

 

Ja det tar lite längre tid.
Men det ger dig total kontroll.

 

När är elden redo?

 

Du vet att elden är redo när lågorna blivit ljusare, röken är tunn och glöden är stark.
Elden ska brinna rent och glöda, inte sprätta och pyra.
När elden låter mjukt och brinner rent har du värmen du vill laga mat med.

 

Träslagen – vilken eld vill du laga mat över?

 

Det absolut bästa skulle jag säga är lövträd.
De brinner renare, sprätter mindre och ger en stabilare glödbädd.

• Al – mild, ren, perfekt för all matlagning, brinner dock snabbt.
• Sälg – mild, brinner jämt men sprätter lite ibland.
• Björk – stark värme och fin glöd, det vanligaste vi eldar med i Sverige.
• Ek – tät, varm, lång och jämn brinntid. Lyxigt, men extremt bra.
• Fruktträd – hårt trä, mjuka toner, bra glöd och stabil värme.

 

Torrt barrträ – särskilt tall med lite kåda i – är däremot fantastisk tändved. Det tar lätt fyr, brinner varmt och hjälper dig få igång elden snabbt, även i kallare eller lite fuktiga förhållanden.

Men i skogen får man ibland ta det som finns, och det är inget fel på andra lövträd eller barrträd om du vet vad du gör.
Barrträ sotar mer och ger snabbare lågor – därför är en stabil glödbädd ännu viktigare när du använder dem.

Surt barrträ är nog det sista jag väljer att laga mat i.

Är du osäker – välj alltid ett lövträd. Det ger renast förbränning och bäst kontroll.

Beroende på var du befinner dig finns det olika träslag att tillgå. I stora delar av landet består skogen mest av tall och gran, särskilt i tallbackar och granskog. Det är inget problem – principerna är desamma, du behöver bara vara extra noggrann med att göra en bra, stabil glödbädd innan du lagar maten.

 

Det här ska du undvika

 

Det vanligaste misstaget jag ser:
Man tänder en eld, den börjar pyra och ryka, och så lägger man maten direkt ovanpå eller sticker in korven i första bästa låga.

Det går.
Men det ger:

• smutsig rök
• ojämn värme
• sämre smak
• risk för sotad mat
• eld som dör eller flammar upp precis när du inte vill

 

En ofullständig förbränning är det sista du vill ha när du lagar mat.

När elden brinner rent hör du det, ser det och känner det.
Röken är tunnare, lågorna är ljusare och glöden är jämn.

 

Metoder att laga mat med eld

 

Det finns flera sätt att laga mat med eld, och alla bygger på samma princip – värmen i glöden.

• Gjutjärn över glödbädd
• Stekplatta eller häll ovanför elden
• Direkt på glöd (potatis, rotfrukter, caveman style kött)
• Dutch oven nedbäddad i glöd
• Grillgaller eller hängande panna över flammorna
• Kött hängande med avstånd till elden
• Grillpinnar

 

 

Hel picanha över eld Ett tydligt exempel på hur du använder glödbädden för att laga större köttstycken med lugn, jämn värme. → Recept: Helgrillad picanha över eld

 

När ska du använda lågorna?

 

Det finns tillfällen när du vill stoppa in pannan mitt i elden – när du vill få fram smaken från själva elden. När du har glöden i botten och en ren eld ovanpå kan du använda flammorna mer aktivt:

• för yta
• för stekning på gjutjärn
• för snabb värme
• för den där sista "eldsmaken"

 

Men du styr alltid från glöden.
Lågorna är bara ett verktyg, inte värmekällan.
Glöden gör jobbet. Lågorna kryddar.

 

Eldmatlagning är tid, lugn och kontakt

 

Det finns en anledning att folk söker sig till eld.
Den tvingar dig att sakta ner.
Du kan inte stressa en glödbädd.
Du kan inte skynda fram ren förbränning.
Du måste jobba med elden – inte mot den.
När elden är din vän går matlagningen nästan av sig själv.

 

Ett exempel – kolbulle över öppen eld

 

Jag skrapar ut nedbrunnet kol från elden – det blir min bas för gjutjärnspannan.
Mängden kol styr värmen.
När smöret fräser och sedan tystnar steker jag fläsket.
Glöden ger jämn värme underifrån.
När jag häller i smeten justerar jag några vedträn för mer hetta och låter pannan stå "mitt i elden", men i en kontrollerad eld där förbränningen är ren.
Lågorna ger den där lilla extra röktonen, smaken och den levande känslan.
En kolbulle smakar alltid bäst ute i friska luften, med ljudet och ljuset från lågorna.

 

 

Utrustning som underlättar

 

Oavsett om du är i skogen eller hemma vid eldstaden finns det saker som förenklar:

• bra tändull, näver, furustickor
• tändare eller tändstickor (tändstål funkar också)
• rejält gjutjärn
• ordentliga handskar (grillhandskar eller svetshandskar i läder)
• något att flytta ved och kol med
• tålamod – det viktigaste redskapet av alla

 

Varför eldmatlagning känns så naturligt

 

Att laga mat ute, särskilt i skogen, gör något med oss. Smakerna blir djupare och mer levande än i våra perfekta och funktionella kök hemma. Där jobbar vi med el och plana ytor. Här jobbar vi med något som andas, har nivåer, rör sig och svarar på hur vi behandlar det.

Vi tar oss tid. Vi känner närheten till både naturen och elden.

Här måste du lyssna, titta och vara närvarande — det är mänskligt. I större delen av vår historia har vi lagat mat så här.

Vi har bara nästan hunnit glömma bort det.

 

 

FAQ