BarbecueBible’s Best Ever Holiday Grilling Menu

By: BarbecueBible.com

12 December 2025 at 06:00

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

Best Ever Holiday Grilling Menu

Smoked Camembert with Chili Jam and Pecans

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.

Get The Recipe »

Crown Rack of Ribs

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.

Get The Recipe »

Mushroom Bread Pudding

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.

Smoked Mushroom Bread Pudding

Get The Recipe »

Brussels Sprouts

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.

Get The Recipe »

Smoked Cheesecake with Burnt Sugar Cream Sauce

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.

Get The Recipe »

Hot Mulled Wine from Quebec – The Caribou

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.

Get The Recipe »

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

The post BarbecueBible’s Best Ever Holiday Grilling Menu appeared first on Barbecuebible.com.

A Tale of Two Tenderloins: Beef Vs. Pork

Barbecuebible.com

By: BarbecueBible.com

5 December 2025 at 08:39

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!

Beef and Pork Tenderloin

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.

Smoke-Roasted Beef Tenderloin

Get The Recipe »

Alternatively, take a financially conservative approach with Coffee-Crusted Pork Tenderloins with Redeye Barbecue Sauce. A new holiday tradition is born!

Coffee-Crusted Pork Tenderloins with Redeye Barbecue Sauce

Get The Recipe »

Related Blogs

The post A Tale of Two Tenderloins: Beef Vs. Pork appeared first on Barbecuebible.com.

Last-Minute Holiday Grilling Gift Guide 2025

Barbecuebible.com

By: BarbecueBible.com

9 December 2025 at 06:00

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.

South Chicago Packing Wagyu Beef Tallow

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.

Buy Now »

ChefsTemp ProTemp 2 Plus Wireless Thermometer

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.

Buy Now »

Barbecue University^® 2026

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

Barbecue University 2026

Snake River Farms

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.

Buy Now »

INKBIRD INT-14-BW – 4-Probe Smart Wireless Meat Thermometer

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.

Buy Now »

Barbecue Essentials Wood Chunks

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.

Buy Now »

Kinzie Foods 5-Pack BBQ Mini Gift Set

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.

Buy Now »

Presenting the Tormek T-1 Kitchen Knife Sharpener

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.

Buy Now »

American Barbecue Map

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.

Buy Now »

Spritz King

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!

Buy Now »

HORL 3 Rolling Knife Sharpener

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

Buy Now »

LiquidZERO Bartender Mixes

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.

Buy Now »

Oscarware’s Porcelain-Coated and Disposable Grill Toppers

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.

Buy Now »

Project Griddle

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.

Buy Now »

DRIP EZ; THE GRILLING GAMECHANGER

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.

Buy Now »

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.

2025 Gift Guides

The post Last-Minute Holiday Grilling Gift Guide 2025 appeared first on Barbecuebible.com.

Holiday Grilling: December’s Best Recipes

Barbecuebible.com

By: BarbecueBible.com

3 December 2025 at 08:26

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

Chipotle Smoked Oysters

Oysters have been an American holiday tradition since the 1800s—oyster stew, oyster stuffing, oyster souffle, etc. One reason is that oysters are best during the months that end in “R” and can travel long distances in the cold.) While millions of people enjoy these briny bivalves raw, they’re also delectable when grilled on the half shell..

Get The Recipe »

Claire’s Cranberry Walnut Bread

“Claire attempted to plunge into the next chapter, but her mind was elsewhere. She closed her computer and went to the kitchen to bake a loaf of cranberry nut bread. She roasted the walnuts in a skillet to give them a smoky flavor and perfumed the batter with cardamom and freshly grated orange zest. While the bread was cooling, she found a card, wrote a note, and tied it to the pan with raffia.”
–From Chapter 8, “The Hermit’s Lair” in Steven Raichlen’s novel The Hermit of Chappaquiddick

Get The Recipe »

Smoky Dutch Pancake

This Dutch baby pancake is a great way to incorporate grilling into breakfast. This cousin of the popover and Yorkshire pudding puffs dramatically on a hot grill. Plus, it will wow your house guests.

Get The Recipe »

Smoky Bloody Mary

The Raichlen twist on the traditional Bloody Mary burns it up with fresh horseradish and sriracha. You’ll smell smoke—literally—thanks to a flavorful blast of hickory from a handheld smoker. I know it sounds like heresy, but to reinforce the smoke flavor, use mezcal (a smoky cactus spirit from Mexico) in place of the usual vodka.

Get The Recipe »

Chicago-Style Italian Beef Sandwich

Tired of leftover turkey? Pivot to a savory Italian beef sandwich. If you find yourself in the company of Chicago natives,, try not to talk about politics, religion, or who in the Windy City makes the best Italian beef sandwiches. Just don’t do it. The recipe varies from restaurant to restaurant, but this one will get you in the ballpark.

Get The Recipe »

Beef and Pork Chili

This chili takes an ecumenical approach, featuring both beef and pork—meats both diced and ground—two kinds of beans, plus plenty of chile powder, poblano pepper, and jalapeño to crank up the heat. Don’t be deterred by the long ingredient list—you probably have most of the aromatics in your kitchen already. And despite the lengthy instructions, you can make it from start to finish in 1 hour.

Get The Recipe »

Barbecued Salmon with Brown Sugar Glaze

Sweet, smoky planked salmon, the way they barbecue it in Alaska—on a charred cedar plank with a delicious brown sugar butter glaze.

Get The Recipe »

Burnt Oranges with Rosemary

Burnt oranges with a sugar-and-rosemary crust is one of Steven’s simplest recipes. But the flavors and texture—bitter, sweet, fruity, floral, herbal, and smoothly creamy—are supremely intense and complex. The amount of smoke involved makes this a dish you definitely don’t want to do indoors.

Get The Recipe »

Rack of Lamb with a Mustard Crust

Perfect for the holidays! Make lamb the centerpiece of a bountiful table. If you don’t feel comfortable frenching the bones, ask your butcher to do it. (And be sure to generously tip him or her.)

Get The Recipe »

Smoked Crème Brulee

Our last dish is a custard. The Spanish call it crema catalana; for the French it’s crème brulee. It belongs in Planet Barbecue thanks to the use of live fire to burn its sugar topping to a candy crisp crust. The only thing that could make it better? A soulful blast of wood smoke. We give you torched, smoked crème brulee.

Get The Recipe »

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.

The post Holiday Grilling: December’s Best Recipes appeared first on Barbecuebible.com.

Steven Raichlen’s 2025 Holiday Grilling Gift Guide

Barbecuebible.com

By: BarbecueBible.com

28 November 2025 at 06:00

Holiday shopping doesn’t have to be complicated—especially when you’re buying for someone who lives for smoke and fire. This year’s BarbecueBible Holiday Gift Guide brings together gear, tools, cookbooks, and flavor boosters we trust and use ourselves. From budget-friendly stocking stuffers to big-ticket gifts that make a real impact, every item earns its spot. And with Black Friday kicking off the season, there’s no better time to grab something great for the griller on your list.

Oscarware’s Porcelain-Coated and Disposable Grill Toppers

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.

Buy Now »

GrillFighter Chainmail Brush

Grill smarter, not harder with the all-in-one GrillFighter Chainmail Brush; the perfect Gift for your Favorite Grillmaster!

Featuring four powerful methods: welded, square-edged chainmail backed by a non-absorbing silicone sponge for contour cleaning, steam cleaning with the included Grill Cauldron, a serrated scraper plow for lifting off tough grime and the Grill Pincer for clearing gunk from the bottom of the grill bars. Extremely durable, nothing to replace. Cleans up in the dishwasher. The Combo also includes the realistic Apron of Armor for mess-free BBQing.

Buy Now »

INKBIRD INT-14-BW – 4-Probe Smart Wireless Meat Thermometer

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.

Buy Now »

Barbecue Essentials Wood Chunks

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.

Buy Now »

LiquidZERO Bartender Mixes

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.

Buy Now »

American Barbecue Map

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.

Buy Now »

Project Griddle

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.

Buy Now »

Presenting the Tormek T-1 Kitchen Knife Sharpener

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.

Buy Now »

HORL 3 Rolling Knife Sharpener

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

Buy Now »

Kinzie Foods 5-Pack BBQ Mini Gift Set

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.

Buy Now »

Spritz King

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!

Buy Now »

DRIP EZ; THE GRILLING GAMECHANGER

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.

Buy Now »

Snake River Farms

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.

Buy Now »

South Chicago Packing Wagyu Beef Tallow

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.

Buy Now »

ChefsTemp ProTemp 2 Plus Wireless Thermometer

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.

Buy Now »

Hope a few of these ideas help you cross some names off your list—and maybe upgrade your own setup along the way. From all of us at BarbecueBible.com, here’s to a flavorful holiday season.

2025 Gift Guides

The post Steven Raichlen’s 2025 Holiday Grilling Gift Guide appeared first on Barbecuebible.com.

Thanksgiving Turkey Alternatives: 7 Mains That Steal the Show

Barbecuebible.com

By: BarbecueBible.com

26 November 2025 at 08:49

Hate turkey? You’re not alone: A survey by The Vacationer found 34.84 percent of American adults said turkey is their least-favorite item on the Thanksgiving table. In Part Three of The Barbecue Bible Complete Thanksgiving Guide, we’re looking at the centerpiece options that stand proudly on the Thanksgiving table—without being turkey.

Yes, it appears this sentimental holiday favorite is simply tolerated by over a third of Thanksgiving celebrants.

But is this bland and often dry bird a “must have” on the holiday table? No. Not even the most Rockwell-esque guests at your table will be disappointed by these turkey alternatives. (Note: They’re perfect for a smaller gathering, too.)

Thanksgiving Turkey Alternatives

Smoke-Braised Holiday Brisket with Sweet Wine and Dried Fruits

Smoked-Braised Holiday Brisket with Sweet Wine and Dried Fruits is a flavorful centerpiece perfect for festive gatherings. The tender brisket pairs beautifully with the sweetness of apricots, prunes, and golden raisins, all enhanced by a rich, savory broth and a hint of sweet wine. The result is a balanced, melt-in-your-mouth dish that brings warmth and comfort to any holiday table.

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Cedar-Planked Wild Salmon with a Juniper and Wild Berry Glaze

Treat yourself to the succulent flavors of Cedar-Planked Wild Salmon with a Juniper and Wild Berry Glaze, a dish that brings together the natural beauty of the wilderness and the rich taste of fresh salmon. To create the glaze, simmer a medley of mixed fresh berries until they form a luscious jam-like paste, adding a touch of maple syrup for sweetness if needed. Meanwhile, grind juniper berries, black peppercorns, and coarse salt into a fragrant rub to season the salmon. Once prepared, the salmon is gently cooked on a cedar plank over indirect heat, infusing it with a subtle smokiness and preserving its delicate texture. As the salmon cooks, drizzle the berry glaze over it, creating a beautiful presentation and enhancing its flavors with a hint of tart sweetness. Serve the salmon directly from the plank, garnished with fresh berries for a stunning finish that celebrates the bounty of the wilderness in every bite.

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Filets Mignons with Peppercorn Cream

We’re about to make a heretical statement: Steak doesn’t always need to be grilled to be great. Consider French pepper steak. This bistro classic is traditionally cooked in a skillet, which helps keep the peppercorn crust on the meat and gives you pan juices for making the sauce. A Frenchman would use cracked black pepper: Steven ups the ante with a rub made with peppercorns, mustard seeds, fennel, and other spices, all skillet-toasted to give them a smoky flavor, then freshly ground in a spice grinder or with a mortar and pestle.

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Grilled Whole Ham with Sweet Kentucky Bourbon Glaze

This grilled whole ham brings together smoky flavor and a sweet bourbon glaze for a holiday or weekend feast. The ham is scored and studded with garlic, then slow-cooked over indirect heat until tender. During the final stretch on the grill, it’s topped with pineapple slices and cherries, then basted with a mix of brown sugar, pineapple juice, and bourbon that caramelizes into a sticky glaze. After resting, the ham slices beautifully and serves a crowd with a balance of savory, fruity, and lightly boozy notes.

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Smoke-Roasted Beef Tenderloin

Is your favorite food store out of turkey when you need a wow dish in a hurry? Smoke a whole beef tenderloin. Yes, it’s expensive, but it’s quick and easy to prepare, and it brings most beef addicts to immediate intoxication.

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Bourbon-Brined Chicken

Chicken is a great alternative to turkey, matching up with traditional Thanksgiving side dishes, and even providing the fixings for a delectable sandwich on the day after Thanksgiving. Substitute apple juice or cider for the bourbon if desired.

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Smoked Acorn Squash with Parmesan Flan

Here’s an impressive dish for the vegetarians at your table: acorn squash with a rich, cheesy filling. It makes an impressive side dish as well, one you’ll want to add to your Thanksgiving repertoire. It will become a favorite on your holiday table.

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Whether you’re skipping turkey entirely or just adding a second centerpiece to the meal, these alternatives bring color, character, and a little drama to the table. Any one of them can anchor a memorable holiday feast, and most pair beautifully with classic sides. If you try one this year, let us know what you chose—we love seeing the different traditions readers create in their own homes.

The Barbecue Bible Complete Thanksgiving Guide

Turkey Alternatives: Frequently Asked Questions

What are the best alternatives to turkey for Thanksgiving?

Brisket, salmon, ham, beef tenderloin, chicken, and stuffed squash all make great holiday centerpieces with bold flavor and festive presentation.

Will guests mind if there’s no turkey?

Not at all. Many people don’t love turkey, and most guests appreciate a well-cooked main—even if it’s not the traditional bird.

Which turkey alternative cooks the fastest?

Beef tenderloin or salmon cook the fastest and still feel special. Both are easy to prep, quick to finish, and great for smaller gatherings.

What main dish works well for a small Thanksgiving gathering?

Salmon, chicken, tenderloin, and acorn squash all scale beautifully for small groups without feeling like leftovers for days.

Can I still serve traditional sides with these alternatives?

Absolutely. Stuffing, mashed potatoes, roasted vegetables, and cranberry sauce pair perfectly with all of the turkey alternatives listed.

The post Thanksgiving Turkey Alternatives: 7 Mains That Steal the Show appeared first on Barbecuebible.com.

Grill Your Thanksgiving Feast Outdoors

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By: Nancy Loseke， Editor - BarbecueBible.com

21 November 2025 at 06:00

In Part Two of The Barbecue Bible Complete Thanksgiving Guide, we’re taking Thanksgiving where it belongs—outside. This installment is all about the side dishes and supporting players that thrive over live fire. Since this chapter focuses on grilling your Thanksgiving feast outdoors, we’re highlighting recipes that spring to life on the grill, griddle, or smoker, adding depth and color to the holiday spread.

With Wildfire Grills inspiring this outdoor approach, we dug into our 1000-plus recipe archive to pull together sides that feel both familiar and fresh. These dishes bring the warmth, smoke, and seasonal flavor that make an open-air Thanksgiving not just possible, but memorable.

Have your Rockwellian Thanksgiving traditions become a little predictable, a little stodgy? Here’s the antidote: Move the cooking and the celebration outdoors and revamp your menu! Turkey, if you wish, and new impressive side dishes—all cooked on your grill, griddle, or smoker.

Wildfire Grills, a high-end grill company we’ve recently become acquainted with, has opened our eyes to fresh T-day possibilities. They’ve inspired us to take the party outdoors, and delve deep into our 1000-plus archive of recipes to find several that will leave no doubt—you are a resilient and forward-thinking grillmaster.

See our picks below, as well as our tips for hosting this beloved American holiday—the biggest food holiday of the year—in your “outdoor kitchen.”

Outdoor Thanksgiving Setup Tips

Back yards can be totally transformed with a few patio heaters, string lights, and seasonal decorations. Set up your tables with small-ish pumpkins, gourds and tree branches liked cedar and pine. Position colorful fall flowers (like mums) around the periphery of the party. Provide inexpensive fleece blankets in case the temperature drops.
As weather can be very variable this time of year, consider renting tents for your guests.
Consider where guests will park and notify neighbors and local authorities that you are planning a party.
Many Thanksgiving dishes can be made a day or two ahead. Take advantage when you can.
Stock up on party supplies—and don’t forget fuel for your grill!
Offer your guests a cocktail, hot apple cider, or a soft drink when they arrive. For the former, we recommend this Santa Fe-inspired beverage: Cider-pressed Chimayó Cocktail. Warmed sangria is also an option.
A warm grilled appetizer will endear you to your guests. Keep it on the light side as Thanksgiving is a hearty meal. Skewer large shrimp (three to a skewer) and keep on ice. Grill for 1 to 2 minutes per side, or until the shrimp is opaque. Serve with your favorite cocktail sauce. Here’s one of our favorite recipes: Smoked Shrimp Cocktail with Chipotle Orange Sauce.
Set up a modest buffet with appetizers such as smoked nuts.

Side Dishes Recipes

Your grill—not your oven—could be the spectacular centerpiece not only of this year’s Thanksgiving feast, but for years to come! Here is a suggested menu my staff and I created for Wildfire Grills, champions of outdoor cooking. The side dishes really shine, and will invigorate (maybe reinvent!) your Thanksgiving traditions.

Hellfire Cranberry Sauce

If you’ve always found cranberry sauce to be too sweet, this brash salsa is for you. A modicum of brown sugar cuts the astringency of the cranberries, but because the berries are left raw, you’d never accuse this salsa of being overly saccharine.

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Santa Margherita-Style Grilled Vegetables

We guarantee you’ll never taste better grilled vegetables, nor feast your eyes on a more handsome platter.

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Smoked Mushroom Bread Pudding

Here’s Steven’s version of Thanksgiving stuffing; it meets all the holiday requirements while adding a flavor distinctly its own. You guessed it: the taste of wood smoke. Brioche and cream make it unabashedly rich.

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Grilled Corn Chowder

If you like a smoky flavor and you like chowder, then you’ll love this grilled corn chowder—especially if you grill the corn with wood chips. The open flame seems to intensify the sweetness of all the vegetables.

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Smoke-Roasted Apple Crisp

One way of savoring apples is as an apple crisp with a buttery, bubbling granola and brown sugar topping. Add ice cream or whipped cream, and it’s very Thanksgiving appropriate.

Get The Recipe »

Again, don’t forget to check out Wildfire’s website.

The Barbecue Bible Complete Thanksgiving Guide

The Thanksgiving Turkey Steven Raichlen will be Making This Year – With a Twist!!

Outdoor Thanksgiving Grilling: Frequently Asked Questions

Can I grill the whole Thanksgiving turkey outdoors?

Absolutely. Use indirect heat at 325–350°F and tuck an herbed butter under the skin for moisture and flavor. A smoke-roasted bird with crisp skin and gentle wood aroma is the payoff—no oven required. (Your post features a smoke-roasted turkey with cognac herb butter as the hero.)

What sides work best for outdoor Thanksgiving grilling?

Smoked or grilled sides shine: cranberry salsa with heat, grilled vegetables, smoked bread pudding in place of stuffing, and even grilled corn chowder. These complement the turkey’s smokiness and are easy to batch on a grill, griddle, or smoker.

How do I set up my space for an outdoor Thanksgiving?

Think comfort and flow: patio heaters, string lights, seasonal décor, small pumpkins and branches, plus blankets for warmth. Consider a tent for variable weather, plan parking, and stock extra fuel so service never stalls.

What can I prep ahead to make the day easier?

Many dishes hold well: sauces, chowders, smoked nuts, and bread puddings can be made a day or two ahead. Pre-skewer shrimp for quick appetizers and pre-mix rubs and compound butters so you can focus on fire management.

Which equipment do I need for outdoor Thanksgiving grilling?

A capable grill or smoker (gas, charcoal, or pellet), reliable thermometers, a sturdy roasting setup for the turkey, and plenty of fuel. High-end rigs like Wildfire Grills bring even heat and grilling versatility for mains, sides, and desserts.

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Tailgating Essentials: Playoff Edition

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By: BarbecueBible.com

18 November 2025 at 06:00

Playoff season means the stakes—and the grills—are heating up. Cold weather and big games call for the kind of setup that keeps the party going no matter the score. From sturdy coolers and prep stations to the small touches that make game day easier, these tailgating essentials are built for the long haul of playoff season.

Crackerology – Adding Some tasty Crunch to Your Tailgating Adventures!

Crackerology snack kits are a perfect addition to any tailgate or backyard barbecue. Want to spice up your spread? Try the Jalapeño Chipotle kit. Need a little sweet treat after the perfect brisket? You can’t go wrong with Lemon Blueberry or Sweet S’mores. Full size appetizer kits make 24 of the most mouth watering snacks with almost no prep time. Everything you need it already in the box, and it’s all shelf stable. So, you can always keep some on hand. These are a must have for the backyard, the ballgame, the hiking trail or for those nights in when you simply want something easy before the movie starts.

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Grillfighter Grill Brush

Post-game Clean-up Just Got Easier!

Grill smarter, not harder with the all-in-one GrillFighter Chainmail Brush; born from years of tinkering to create the ultimate BBQ cleaner

Featuring four powerful methods: welded, square-edged chainmail backed by a non-absorbing silicone sponge for contour cleaning, steam cleaning with the included Grill Cauldron, a serrated scraper plow for lifting off tough grime and the Grill Pincer for clearing gunk from the bottom of the grill bars. Extremely durable, nothing to replace. Cleans up in the dishwasher. The Combo also includes the realistic Apron of Armor for mess-free BBQing.

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Drip EZ; The Grilling Gamechanger

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.

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The Everdure CUBE Portable Charcoal Grill

As a portable and compact grill, the Everdure CUBE is the ideal camp stove for outdoor grilling – use it with family and friends as a tailgate grill or take it to the beach as your portable BBQ.

With an integrated base to protect any surface, use the Cube barbeque grill anywhere. The built-in heat protection shield makes it the perfect tabletop charcoal grill, tailgating grill, RV grill, or travel grill. Its all-in-one design has an integrated storage tray for accessories or food. It also includes a bamboo cutting board to prepare meat, fish, veggies & more. Two safety latches fasten all of these items into one small portable grill.
There is no need for gas or propane with this portable camping charcoal grill. It is designed with high quality construction intended for lifetime use.

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D’Artagnan Angus Beef Burger Patties

Who doesn’t like a big, juicy burger to enjoy pre- or post-game? The D’Artagnan all-natural Angus beef patties are 1-inch thick and 4.2 inches in diameter – are generously crafted to fill the bun. The coarse grind – 80% from lean chuck shoulder meat and 20% from fat – holds moisture and flavor as the beef cooks.

Our Burger patties feature:

100% natural beef from Angus cattle
No growth hormones, steroids or antibiotics
Raised on pasture
100% vegetarian diet of barley, corn and hay
Wet aged a minimum of 21 days
80/20 blend from chuck shoulder meat

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Kuznap 12’x12’ Pop up Canopy Tent

Keep your tailgating partiers comfortable with this easy-to-set up-canopy featuring a large (12’ x 12’) shaded area and manufactured with 100% waterproof, fireproof fabric. Its heavy-duty steel frame is reinforced with hammertone-finished screw and nut hardware for a premium look and long life. It’s also Portable and easy to transport with a 600D commercial grade wheeled carry bag that makes it easy to transport and store. Bonus 4 weight sandbags, 4 guy ropes and 8 stakes for stabilizing.

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The Blackstone 22-Inch Griddle – The Perfect Tailgating Companion

This tabletop griddle is the ultimate outdoor cooking buddy. With 21,000 BTUs and a sleek, portable design, it can handle backyard barbecues, tailgates, and camping feasts. Whether its burgers, bacon, or a perfectly seared steak, this griddle makes it all easy – and fun.
Its Omnivore Griddle Plate Technology ensures quicker preheat and recovery times, even heat distribution, and fuel efficiency, which keep your propane tank (and wallet) happy. Plus, built-in wind guards keep your griddle hot and ready!
With two independently controlled heat zones, you can grill your hamburger on one burner and toast your buns (the bread kind) on the other.
Compact and portable, this griddle goes where you go. Add in the reliable Piezo ignition and a built-in hood for easy storage, and you have got the perfect sidekick for every cooking adventure – including tailgating!

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Raichlen’s Tailgating E-Book

An indispensable tool for your tailgating arsenal: a season’s worth of easy-to-make, sure-to-dazzle recipes from Steven Raichlen, the “gladiator of grilling” (Oprah). Curated from Raichlen’s bestselling Barbecue! Bible books, with more than 4 million copies sold, this is an appetizer-to-dessert selection tailored for game-day cooking—and competing.

After setting out a game plan, including tips on how to build a menu, the importance of Brats, the necessity of aluminum drip pans, food safety, and more, Tailgating! kicks off with Stuffed Grill-Roasted Jalapeño Peppers—spicy, smoking, cheesy, addictive. There’s The Great American Hamburger, and four variations. The Bratwurst “Hot Tub,” with four steps for grilling sausage without flare-ups. Ribs two ways—Memphis-style and Kansas City–style. The Inimitable Beer-Can Chicken. Santa Maria Tri-Tip (every grillmaster should get to know this specialty cut of beef). Shrimp, wings, grilled corn, and other finger foods. And two desserts to prepare before the coals die down and the game begins: Chocolate Banana S’Mores and Coconut-Grilled Pineapple.

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Yeti Tundra^® 35 Hard Cooler

The YETI Tundra 35 is portable enough for one person to haul while still having an impressive carrying capacity of up to 20 cans with a recommended 2:1 ice-to-contents ratio
Ice stays ice thanks to up to 3 inches of PermaFrost Insulation and an extra thick FatWall design is certified Bear-Resistant
The Rotomolded Construction makes the Tundra armored to the core and virtually indestructible so wherever you decide to take it, this portable cooler’s sturdy construction will stand up to the rigors of the journey
All Tundra coolers feature T-Rex Lid Latches constructed of heavy-duty rubber so you’ll never see another busted latch and has patented keeper technology
The Tundra 35 dimensions are 20 in long x 16 1/8 in wide x 15 1/4 in high with an empty weight of 20 lbs NOTE: All Tundra models come standard with one dry goods basket

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The Ooni Karu 12 Pizza Oven

The Ooni Karu 12 pizza oven combines optimum portability and Wood-fired performance that let’s you use wood, charcoal or agas burner* to make flame-cooked, restaurant-quality pizzas in as little as 60 seconds. With a small footprint, foldable legs and a weight of just 26.5 lb (12kg), the Karu 12 is an oven that’s just as at home on your balcony as it is in the parking lot of your favorite stadium. Whether you’re at home or on the go, Karu 12 is a portable and powerful addition to your pizza-making setup.

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The playoffs bring out the best in every fan—and every grill master. So fire up early, bundle up, and make it a day to remember. Hopefully one of these essentials helps make your next tailgate smoother, warmer, and a whole lot more fun.

The post Tailgating Essentials: Playoff Edition appeared first on Barbecuebible.com.

The Thanksgiving Turkey Steven Raichlen will be Making This Year – With a Twist!!

Barbecuebible.com

By: Steven Raichlen， 5-time James Beard Award-winner and Barbecue Hall of Famer

14 November 2025 at 06:00

Planning Thanksgiving on the grill opens up a whole new world of flavor, and this year we’re taking you through it step by step. The Barbecue Bible Complete Thanksgiving Guide is a three-part series designed to help you build your entire holiday meal outdoors—from the main turkey, to the sides, to the show-stopping alternatives if you’re ready to try something different.

Each post digs into the techniques, gear, and recipes that make live-fire Thanksgiving cooking not just possible, but deeply satisfying. Whether you’re chasing crisp skin, smoky depth, or dishes that bring a spark to the table, this guide walks you through the essentials so you can create a feast that feels fresh, fun, and full of flavor.

The Thanksgiving Turkey Steven Raichlen will be Making This Year

Over the years, I’ve written a lot of recipes. More than 4000 by recent reckoning!

And over the years, as Thanksgiving approaches, I’ve written a lot of turkey recipes. Dozens, if not more.

I’ve marinated turkeys Miami-Cuban style, with adobo (cumin, garlic, and sour orange), and served them with mojo (fried garlic lime sauce)

I’ve stuffed turkeys under the skin with truffles and butter.

Truffle Stuffed Smoked Turkey

I’ve blasted turkey breasts with pastrami spice and cured them with citrus and rock salt.

I’ve cooked turkeys on the rotisserie, on beer cans, on the grill, and in my smoker.

But there’s one turkey I keep coming back to: bourbon-brined turkey smoke-roasted in a kamado.

It’s the turkey I’ll be preparing for Thanksgiving this year, and it never fails to bring down the house.

Bourbon-Brined Turkey

So let me break it down for you.

First, the bird. I always buy an organic bird—ideally around 12 to 14 pounds. Organic, because I know it was cleanly and humanely raised. Twelve pounds because it’s easier to stay on top of the cooking. If I have a lot of people to feed, I buy two birds that size. I don’t like cooking 20-pound monsters—it’s too hard to insure even cooking and accurate doneness.

D'artagnan Turkey

Next the brine. Turkey breast is intrinsically dry. Brining adds moisture. I like to flavor my brine with bourbon, which adds a sweet, woodsy flavor. (Bourbon is aged in charred oak barrels. Wood + fire? It’s the liquid equivalent of barbecue.

I also flavor my brine with lemon zest, cloves, and bay leaves). Turkey needs salt, so the salt in the brine provides flavor too.

Brining Turkey

As for the cooking, I use a method I call smoke-roasting. You do it at a higher temperature than traditional smoking, and that helps cook and crisp the skin. (Traditional smoking produces great tasting meat, but rubbery skin.)

As for the smoke component, turkey is one of those meats that just begs for the soulful tang of woodsmoke. I typically use oak or hickory, but any hardwood will do. Except, possibly, for mesquite, which produces a stronger smoke than the other hardwoods. But, hey, if you like mesquite, smoke your bird with that.

As for the cooker, I typically use a kamado (like a Primo or Big Green Egg). I like how the thick ceramic walls and felt gasket between the cook chamber and lid seal in moistness. But I’ve also smoke-roasted turkey on a charcoal kettle grill and in a pellet grill. All will produce admirable birds.

This year, I’m adding one new twist to the traditional Raichlen bird. I’m taking a page from the fried turkey school. Smoke-roasting produces a turkey skin that’s crisper than traditional smoking. But not as crackling crisp as a fried turkey.

So once my bird comes off the grill, I’m placing it on a wire rack over a roasting pan. I’ll heat a couple cups of vegetable oil to 350 degrees in a saucepan. And I’ll CAREFULLY ladle the hot oil over the bird—carefully—to crisp the skin just before serving.

Bourbon-Brined Turkey Recipe

Get The Recipe »

It’s the best of all possible worlds.

Cooking turkey this year? I’d love to see how YOU do it! Post pix on my social media pages. Happy Thanksgiving to all!

Thanksgiving Turkey: Frequently Asked Questions

Why brine a turkey before smoking or roasting?

Turkey breast can dry out fast. Brining helps it pull in moisture and seasoning so the meat stays juicy and flavorful.

What size turkey cooks most evenly on a grill or smoker?

A 12–14 pound bird is ideal. It cooks more predictably, holds moisture better, and avoids the uneven doneness big birds often have.

What wood works best for smoke-roasting turkey?

Oak, hickory, apple, or pecan pair well with poultry. Mesquite works too, but has a stronger flavor that not everyone loves.

How do I get crisp skin when smoking a turkey?

Use higher “smoke-roast” temps and finish by ladling hot oil over the bird. It adds a fried-style crackle without deep-frying.

Can I make this recipe on a kettle or pellet grill?

Absolutely. A kamado holds moisture best, but kettle and pellet grills can produce great results with the same method.

How to Grill Rib Wings Like a Pitmaster

Barbecuebible.com

By: Steve Nestor， Test Kitchen Director and Photographer Extraordinaire

11 November 2025 at 06:00

Updated November 2025

Barbecue fans love a great mash-up — and rib wings are exactly that. Part baby back rib, part chicken wing in spirit, these trimmed rib bites deliver crispy bark and tender, smoky meat in a single bite. Perfect for tailgates or backyard feasts, they’re easy to cook hot and fast over live fire, with that irresistible “rib-by” chew that keeps everyone reaching for more.

Ribs Take Wing

First came Beer Can Chicken. Then the Bacon Explosion. Then Bacon Wrapped Onion Rings and Pork Shooters.

So the next way cool thing that will rock the barbecue blogosphere?

We’re putting our Bitcoins on Rib Wings.

Rib Wings are made by slicing a rack of ribs into individual ribs before cooking. The process resembles how chicken wings are divided into drumettes and flats.

Which brings us to the debate as to who in the barbecue world first created the rib wing. Forbes.com writer and Barbecue University alum Larry Olmsted credits Mike Hiller with the Rib Wing (Forbes, May 2021).

I’m a diehard mad scientist when it comes to barbecue. I love experimenting when I cook. I like to see how changing the rub, the sauce, or the grill produces new flavors and textures. For example, the ribs I cook low and slow in a Big Green Egg XL will taste and look different than the ribs I hang in my Pit Barrel Cooker. Check out my “Ultimate Rib” blog to read more about my ribs experiments.

Rib Wings are my latest experiment. A rack of ribs is typically sliced into individual ribs after cooking; why not cook them that way? And why did no one think of it earlier?

How to Grill Rib Wings

Here is how my Rib Wings came together. I started by slicing a rack of St Louis cut spareribs into individual ribs. I normally remove the membrane from a rack of ribs before cooking. Slicing the ribs before cooking eliminates that tedious step per Hiller. I liberally seasoned the ribs with one of my homemade spice rubs. (You could also use Steven’s Kansas City Smoke Rub.

I then placed the ribs on a wire rack to make it easier to move them on and off the grill. I left space between each rib so the smoke would circulate evenly. My plan was to cook the ribs low and slow, spray the ribs with an apple cider vinegar mixture while cooking, and then baste with barbecue sauce at the end as outlined by Hiller.

I set up a Big Green Egg XL for indirect grilling by inserting the diffuser plate and obtained a temperature of 250 degrees. I used apple chucks to create wood smoke. After smoking the ribs for one hour, I started spraying the ribs with a mixture of apple cider vinegar, Worcestershire, and hot sauce.

Rib Wings 1 hr in

I continued to spray the ribs every 30 minutes. To finish the ribs, I increased the temperature to 375 degrees for the last 20 minutes and basted the ribs with my homemade spicy peach barbecue sauce. Total cooking time was three and half hours. I knew the ribs were done when the meat was pulled back from the bones.

Here is what I learned by cooking ribs individually. The smaller ribs cooked faster than the meatier middle ribs. The ribs from the ends of the rack were fall of the bone tender, but I prefer my ribs to hold together when I take a bite. The meatier ribs held together beautifully. The ribs developed a dark mahogany color, almost to the point of looking burnt. I feel the dark color was a result of the Worcestershire sauce in the spray mixture. The dark color occurred before I added the spicy peach barbecue sauce, so it was not due to burning the sauce.

Rib Wings on butcher paper

The process of seasoning and smoking the ribs individually definitely boosts the flavor compared to the whole rack method. Every bite had a heightened level of sweetness, spiciness, and smokiness. The combination of the rub and smoke created a crisp texture that reminded me of the “bark” I love on brisket. One minor shortcoming of smoking individual ribs is the smaller end ribs were a hint less tender on the inside. The most noticeable advantage to the “Rib Wing” is that each bite of the rib has a blast of flavor that comes from exposing all sides of the rib to spice rub and smoke.

I think Rib Wings would make a great appetizer for a cookout. I wondered if I could cook enough to make a meal, so I ran a second test. The second test was going to be performed on my Pit Barrel Cooker, which is one of my favorite methods to cook multiple racks of ribs or wings for a large group. I can hang 6-8 racks of ribs or cook over seventy chicken wings on the hanging skewers in the barrel cooker. I sliced the ribs and seasoned them with Steven’s Kansas City rub. Apple wood chips were added to create wood smoke. The barrel cooks at a higher temperature so I anticipated a different texture and shorter cooking time.

I wanted to skewer the ribs and hang them like I do chicken wings. After a few attempts, I didn’t feel the ribs were secure on the hanging skewers and might fall off as the meat pulls back from the bones. Disappointed, I placed the individual ribs on the grate.

I started to spray the ribs with the same apple cider vinegar mixture after 30 minutes. The ribs started to pull back from the bones after an hour and a quarter. I then basted the ribs with Steven’s Chipotle Molasses barbecue sauce and cooked for an additional 15 minutes. Total cooking time was an hour and a half.

Rib Wings with sauce

Due to the higher temperature of the barrel cooker the rub and sauce caramelized and produced a sweet and smoky exterior. The aroma of wood smoke was present despite the shorter time exposed to the smoke. The time required to cook the larger ribs caused the smaller end ribs to become too crispy. The ribs developed the same dark color on the ribs as in the first test. The ribs had an appealing sweet with a little heat flavor due to the combination of Steven’s rub and sauce. The ribs held together with each bite. The only drawback? I was disappointed I could not hang the ribs. I thought it would be a cool way to cook enough rib wings for a larger group.

I enjoyed both experiments because they were so incredibly tasty. Seasoning all sides of the ribs and adding sauce elevated the flavor of the ribs. I hope this inspires you to run your own flavorful experiment.

So blogsphere—get ready for rib wings. You’ll never think about ribs—or wings—the same way!

Rib wings are one of those sleeper hits that turn a regular cookout into something memorable. Once you’ve tried them, you’ll wonder why more people don’t grill ribs this way. For more creative rib ideas and live-fire inspiration, check out Project Smoke, Project Fire, or browse the Ribs section on BarbecueBible.com.

Steve Nestor is the fire wrangler on Project Fire and at Barbecue University. More importantly, he’s an incredibly skilled physical therapist in the Boston area. If leaning over a hot grill or pulling heavy briskets from smoker leaves you with weak knees or a sore back, give him a call. At very least, sign up for his newsletter.

https://nestorphysicaltherapy.com/

Grilled Rib Wings: Frequently Asked Questions

What exactly are rib wings?

Rib wings are sections cut from the baby back rib rack near the loin. They’re smaller than full ribs, with just enough meat and fat to cook quickly and still stay juicy.

How do you grill rib wings?

Season with your favorite rub, then grill over medium-high heat (375–400°F) for about 20–25 minutes, turning often until the meat is browned and tender. Brush with sauce at the end if desired.

Should I use direct or indirect heat?

Start over direct heat to crisp the exterior, then finish over indirect heat until the internal temperature reaches about 190°F. This gives you a tender bite without burning the rub.

What rubs or sauces pair best?

Try Steven Raichlen’s Basic Barbecue Rub or Project Smoke All-Purpose Rub for seasoning. Finish with your favorite barbecue sauce or glaze for a sweet-smoky finish.

Can rib wings be smoked instead of grilled?

Absolutely. Smoke them at 250–275°F for 1.5 to 2 hours with fruitwood or hickory until tender and lightly charred. They’ll take on a deeper, more traditional barbecue flavor.

Sometimes You Just Need the Basics – Amazon Grilling Tools

Barbecuebible.com

By: BarbecueBible.com

10 November 2025 at 08:03

Amazon Basics Grilling Gear on Sale Now

Sometimes, you just need the basics. Reliable tools that get the job done without all the extras. Amazon Basics has quietly built a solid line of affordable grilling gear — and right now, several of our favorites are on sale.

If you’re looking to upgrade your tool set, replace worn-out gear, or grab a few extras for your travel kit, these picks are practical, well-built, and budget-friendly.

Amazon Basics 4-Piece Stainless Steel Barbecue Tool Set

A simple, sturdy BBQ tool set that includes a spatula, fork, and tongs, all packed in a carry bag. The stainless steel build stands up to high heat and frequent use — great for backyard grilling or tailgating.

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Amazon Basics Grill Scraper & Brush

Cleaning the grill is nobody’s favorite job, but this combo makes it fast. The scraper edge cuts through baked-on residue, while stainless steel bristles handle grease and grime without bending.

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Amazon Basics Medium Gas Grill Cover

Protect your investment. This durable, weather-resistant cover shields your grill from rain, sun, and dust. The heavy-duty fabric and draw-cord hem help it stay secure through the seasons.

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Amazon Basics 4-Piece Stainless Steel Barbecue Spatula Set

Perfect for the flat-top crowd. Two grill turners and two oversized spatulas give you plenty of reach for burgers, pancakes, and hibachi-style meals. Dishwasher-safe and easy to handle.

Buy Now »

Final Thoughts

Amazon Basics isn’t flashy, but the gear works — and for the price, it’s tough to beat. If you need to refresh your grilling toolkit before the next cookout, now’s a good time to grab the essentials while they’re marked down.

How to Make Sauerkraut at Home – It’s Easier Than You Think

Barbecuebible.com

By: John William White

7 November 2025 at 06:00

The running joke in my family – which I unabashedly perpetuate – is that I’m of German descent – though, admittedly, my blood runs Irish green. Despite that, I do love German cuisine, especially, this time of year when there’s a cool nip in the air and an increasing amount of Octoberfest beer on the shelves of my local package goods store.

Knowing my penchant for all-things-Teutonic (and relating to the aforementioned running joke), my sister recently bought me a Sauerkraut-making-kit thinking that; a) it’ll be fun; b) the end result will be better than store-bought and; c) it’s so easy that even I could do it!

Having no alternative, I accepted the challenge – and in sharing my experience here, perhaps you will too.

Tools You’ll Need

To begin, here’s what you’ll need:

Mandolin Slicer (optional) or sharp knife
Mixing Bowl
Scale
Ball Jar
Fermentation Lid
Muddler
Fermentation Weights (or pinch bowl)

Homemade Sauerkraut Recipe Equipment

Homemade Sauerkraut Recipe

For the Sauerkraut, you’ll need:

1 head of Cabbage (more if you’d like to make a bigger batch)
Kosher salt (2% of the shredded cabbage’s weight)

And the basic procedure is as follows:

Shred or slice the cabbage (thickness is your preference)
Mix the sliced cabbage in a bowl with salt (2% of weight of cabbage) until slightly watery
Example: My cabbage weighed 640 grams, so I used approx. 13 grams of salt

Note: Crush, squeeze and mix the cabbage with the salt until slightly watery (2- to 5-minutes)
Place in Ball Jar (a little bit at a time) and use Muddler to compress until juice is above cabbage
Cover cabbage/salt mixture with the fermentation weight(s), or weigh down with pinch bowl
Cover the jar with the fermentation lid and let set un-refrigerated
Fermentation takes about 2-weeks – but feel free to taste every few days until the sauerkraut is to your liking.

Fermentation

Like I said, so easy a caveman can do it!

Have fun – and look for my next post in a few weeks to see how my Sauerkraut turned out.

Sauerkraut: Frequently Asked Questions

What ingredients do I need for homemade sauerkraut?

Just cabbage and kosher salt. Use about 2% salt by the cabbage’s weight (e.g., 640 g cabbage → ~13 g salt). :contentReference[oaicite:0]{index=0}

What basic tools do I need?

A mixing bowl, scale, jar (e.g., Ball jar), fermentation lid, weights (or a small pinch bowl), and a muddler. A mandoline or sharp knife works for slicing. :contentReference[oaicite:1]{index=1}

How do I prep the cabbage?

Shred or slice to your preferred thickness, then massage with the 2% salt until it turns slightly watery (about 2–5 minutes). :contentReference[oaicite:2]{index=2}

How do I pack the jar and keep the cabbage submerged?

Pack cabbage into the jar a little at a time and tamp with a muddler until the brine rises above the cabbage. Add weights (or a pinch bowl) to keep it submerged, then fit the fermentation lid. :contentReference[oaicite:3]{index=3}

How long should I ferment it—and when is it ready?

About two weeks at room temp is typical, but start tasting every few days and stop when the flavor is where you like it. :contentReference[oaicite:4]{index=4}

The post How to Make Sauerkraut at Home – It’s Easier Than You Think appeared first on Barbecuebible.com.

Keep the Fire Going: November Grilling Recipes

Barbecuebible.com

By: BarbecueBible.com

4 November 2025 at 06:00

The biggest food-obsessed month is upon us, so don’t put that grill away! Whether you’re a veteran grillmaster or a novice, the following cool-weather recipes will burnish your reputation (especially those that use indirect grilling). Several dishes are Thanksgiving-worthy, while others feed you and your family cozy dinners.

November Grilling: Frequently Asked Questions

Can you really grill in November?

Absolutely. Give the grill extra preheat time, keep the lid closed as much as possible, use a windbreak, and cook with an indirect zone for steady temps.

What grill setup works best for Thanksgiving sides and desserts?

Indirect heat at 325–400°F. Use a drip pan, add a small handful of fruitwood for aroma, and rotate pans for even browning on casseroles, stuffings, and baked fruits.

Which smoking woods pair well with fall flavors?

Apple, cherry, and pecan are great with poultry, pork, and vegetables. Add a touch of hickory for depth. For jerk vibes, toss a few allspice berries on the coals.

How do I keep food hot when serving outdoors?

Hold in a foil-covered pan over an inactive grill zone or in a 200°F oven. For transport, place hot pans (covered) in an empty cooler to retain heat.

Any make-ahead tips for holiday grilling?

Smoke-roast sides a day ahead, chill, then reheat covered over indirect heat; uncover at the end to re-crisp. Prep rubs, sauces, and chopped aromatics the day before.

November Grilling Recipes

Bacon Bourbon

An ingenious way to make America’s most beloved spirit even more amiable. The infusion technique comes from chef Megan Neubeck of Terzo Piano at the Art Institute of Chicago. (The smoke flavor comes from the bacon fat.) Manhattans and Old Fashioneds just got insanely better. Better still, serve them with a bacon strip garnish.

Get The Recipe »

Beef and Pork Chili

This chili takes an ecumenical approach, featuring both beef and pork—meats both diced and ground—two kinds of beans, plus plenty of chile powder, poblano pepper, and jalapeño to crank up the heat. Don’t be deterred by the long ingredient list—you probably have most of the aromatics in your kitchen already. And despite the lengthy instructions, you can make it from start to finish in 1 hour.

Get The Recipe »

Herb-Rubbed Smoke-Roasted Turkey Breast

The herb spice rub creates a flavorful crust that keeps the turkey juicy on the inside. Smoke-roasting the turkey breast adds a light smoky flavor.

Get The Recipe »

Smoked Sweet Potato Casserole with Brown Sugar and Maple Syrup

Thanksgiving wouldn’t be complete without a sweet potato casserole. And sweet potatoes wouldn’t be complete without butter, brown sugar, and maple syrup. What sets this one apart is a flavor that’s simultaneously familiar and unexpected: wood smoke. Happy T-Day!

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Burnt Oranges with Rosemary

Argentina’s most celebrated chef can sauce and sauté with the best of them. But Francis Mallmann staked his reputation on a venture so outlandish, only a fire-obsessed South American could pull it off: He taped a TV show based entirely on campfire cooking outdoors on a Patagonian glacier in winter. Chef, restaurateur, TV personality, author—Francis Mallmann uses a curious word to describe his cooking: barbaric. He attempts nothing less than to achieve the pinnacle of flavors through the use of live fire, be it the massive heat of a bonfire or the slow steady warmth of dying embers.

Get The Recipe »

Smoked Acorn Squash with Parmesan Flan

Perfect for a small Thanksgiving, this elevated version of acorn squash is a scene-stealer, not to mention vegetarian-friendly.

Get The Recipe »

Brioche Mushroom Stuffing

This brioche mushroom stuffing offers a smoky twist on the classic holiday side, combining toasted brioche cubes with a medley of sautéed exotic mushrooms, scallions, and fresh sage. The rich flavors are deepened with a touch of Cognac (if you like) and the crunch of pecans or chestnuts. Held together with a custardy mix of eggs and cream, the stuffing is smoke-roasted on the grill, giving it a golden crust and tender, savory interior. Prepared in a cast-iron skillet, it’s an ideal dish for the grill, and it can easily be made in advance to keep your Thanksgiving preparation hassle-free.

Get The Recipe »

A New Baked Apple Stuffed with Sausage and Sage

I’ll wager no one has ever tasted anything like it before. The break with tradition is stuffing the apples with pork sausage and smoke-roasting them on the grill.

Get The Recipe »

Grilling doesn’t have to end when the weather cools down. In fact, the smoky depth you get in November might just be the best of the year. Try one or two of these recipes and you’ll see why barbecue season never really ends.

Tailgating Essentials: Gear Up for Game Day with BBQ-Ready Favorites

Barbecuebible.com

By: BarbecueBible.com

31 October 2025 at 06:00

Tailgating isn’t just about the game—it’s about great food, cold beverages, and best friends. The right setup ensures your party will be a success – from coolers that keep beverages icy for hours to snacks that whet the appetite and prep must-haves that keep things organized and mess-free, these tailgating essentials from Crackerology, Drip EZ, YETI and more will help you fire up the fun long before kickoff.

Crackerology – Adding Some tasty Crunch to Your Tailgating Adventures!

Crackerology snack kits are a perfect addition to any tailgate or backyard barbecue. Want to spice up your spread? Try the Jalapeño Chipotle kit. Need a little sweet treat after the perfect brisket? You can’t go wrong with Lemon Blueberry or Sweet S’mores. Full size appetizer kits make 24 of the most mouth watering snacks with almost no prep time. Everything you need it already in the box, and it’s all shelf stable. So, you can always keep some on hand. These are a must have for the backyard, the ballgame, the hiking trail or for those nights in when you simply want something easy before the movie starts.

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Drip EZ; The Grilling Gamechanger

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.

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Yeti Tundra^® 35 Hard Cooler

The YETI Tundra 35 is portable enough for one person to haul while still having an impressive carrying capacity of up to 20 cans with a recommended 2:1 ice-to-contents ratio
Ice stays ice thanks to up to 3 inches of PermaFrost Insulation and an extra thick FatWall design is certified Bear-Resistant
The Rotomolded Construction makes the Tundra armored to the core and virtually indestructible so wherever you decide to take it, this portable cooler’s sturdy construction will stand up to the rigors of the journey
All Tundra coolers feature T-Rex Lid Latches constructed of heavy-duty rubber so you’ll never see another busted latch and has patented keeper technology
The Tundra 35 dimensions are 20 in long x 16 1/8 in wide x 15 1/4 in high with an empty weight of 20 lbs NOTE: All Tundra models come standard with one dry goods basket

Buy Now »

Raichlen’s Tailgating E-Book

An indispensable tool for your tailgating arsenal: a season’s worth of easy-to-make, sure-to-dazzle recipes from Steven Raichlen, the “gladiator of grilling” (Oprah). Curated from Raichlen’s bestselling Barbecue! Bible books, with more than 4 million copies sold, this is an appetizer-to-dessert selection tailored for game-day cooking—and competing.

After setting out a game plan, including tips on how to build a menu, the importance of Brats, the necessity of aluminum drip pans, food safety, and more, Tailgating! kicks off with Stuffed Grill-Roasted Jalapeño Peppers—spicy, smoking, cheesy, addictive. There’s The Great American Hamburger, and four variations. The Bratwurst “Hot Tub,” with four steps for grilling sausage without flare-ups. Ribs two ways—Memphis-style and Kansas City–style. The Inimitable Beer-Can Chicken. Santa Maria Tri-Tip (every grillmaster should get to know this specialty cut of beef). Shrimp, wings, grilled corn, and other finger foods. And two desserts to prepare before the coals die down and the game begins: Chocolate Banana S’Mores and Coconut-Grilled Pineapple.

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Grillfighter Grill Brush

Post-game Clean-up Just Got Easier!

Grill smarter, not harder with the all-in-one GrillFighter Chainmail Brush; born from years of tinkering to create the ultimate BBQ cleaner

Featuring four powerful methods: welded, square-edged chainmail backed by a non-absorbing silicone sponge for contour cleaning, steam cleaning with the included Grill Cauldron, a serrated scraper plow for lifting off tough grime and the Grill Pincer for clearing gunk from the bottom of the grill bars. Extremely durable, nothing to replace. Cleans up in the dishwasher. The Combo also includes the realistic Apron of Armor for mess-free BBQing.

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The Everdure CUBE Portable Charcoal Grill

As a portable and compact grill, the Everdure CUBE is the ideal camp stove for outdoor grilling – use it with family and friends as a tailgate grill or take it to the beach as your portable BBQ.

With an integrated base to protect any surface, use the Cube barbeque grill anywhere. The built-in heat protection shield makes it the perfect tabletop charcoal grill, tailgating grill, RV grill, or travel grill. Its all-in-one design has an integrated storage tray for accessories or food. It also includes a bamboo cutting board to prepare meat, fish, veggies & more. Two safety latches fasten all of these items into one small portable grill.
There is no need for gas or propane with this portable camping charcoal grill. It is designed with high quality construction intended for lifetime use.

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The Blackstone 22-Inch Griddle – The Perfect Tailgating Companion

This tabletop griddle is the ultimate outdoor cooking buddy. With 21,000 BTUs and a sleek, portable design, it can handle backyard barbecues, tailgates, and camping feasts. Whether its burgers, bacon, or a perfectly seared steak, this griddle makes it all easy – and fun.
Its Omnivore Griddle Plate Technology ensures quicker preheat and recovery times, even heat distribution, and fuel efficiency, which keep your propane tank (and wallet) happy. Plus, built-in wind guards keep your griddle hot and ready!
With two independently controlled heat zones, you can grill your hamburger on one burner and toast your buns (the bread kind) on the other.
Compact and portable, this griddle goes where you go. Add in the reliable Piezo ignition and a built-in hood for easy storage, and you have got the perfect sidekick for every cooking adventure – including tailgating!

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D’Artagnan Angus Beef Burger Patties

Who doesn’t like a big, juicy burger to enjoy pre- or post-game? The D’Artagnan all-natural Angus beef patties are 1-inch thick and 4.2 inches in diameter – are generously crafted to fill the bun. The coarse grind – 80% from lean chuck shoulder meat and 20% from fat – holds moisture and flavor as the beef cooks.

Our Burger patties feature:

100% natural beef from Angus cattle
No growth hormones, steroids or antibiotics
Raised on pasture
100% vegetarian diet of barley, corn and hay
Wet aged a minimum of 21 days
80/20 blend from chuck shoulder meat

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The Ooni Karu 12 Pizza Oven

The Ooni Karu 12 pizza oven combines optimum portability and Wood-fired performance that let’s you use wood, charcoal or agas burner* to make flame-cooked, restaurant-quality pizzas in as little as 60 seconds. With a small footprint, foldable legs and a weight of just 26.5 lb (12kg), the Karu 12 is an oven that’s just as at home on your balcony as it is in the parking lot of your favorite stadium. Whether you’re at home or on the go, Karu 12 is a portable and powerful addition to your pizza-making setup.

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Kuznap 12’x12’ Pop up Canopy Tent

Keep your tailgating partiers comfortable with this easy-to-set up-canopy featuring a large (12’ x 12’) shaded area and manufactured with 100% waterproof, fireproof fabric. Its heavy-duty steel frame is reinforced with hammertone-finished screw and nut hardware for a premium look and long life. It’s also Portable and easy to transport with a 600D commercial grade wheeled carry bag that makes it easy to transport and store. Bonus 4 weight sandbags, 4 guy ropes and 8 stakes for stabilizing.

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Tailgating is all about food, fun, and a little friendly competition. Fire up the grill, enjoy the company, and make it your own. Hopefully one of these essentials helps make your next game-day cookout even better.

The post Tailgating Essentials: Gear Up for Game Day with BBQ-Ready Favorites appeared first on Barbecuebible.com.

Outdoor Friendsgiving – Bring Your Traditions Outside

Barbecuebible.com

By: BarbecueBible.com

28 October 2025 at 10:10

Friendsgiving has always been about bringing people together, but this year, it’s time to take the celebration beyond the dining room walls. Enjoy the crisp autumn air, the aroma of delicious food sizzling on the grill, and the sound of laughter filling the backyard. This year, Friendsgiving evolves from a familiar celebration into an unforgettable outdoor feast where tradition meets open flames, and gratitude is shared around the grill – here’s how to host your Outdoor Friendsgiving.

A Feast Meant to Be Shared

It’s not about perfection or plated meals; it’s about the magic of gathering. Friendsgiving is at its best when everyone brings a little of themselves to the table.

A little pre-Friendsgiving prep, goes a long way. Set the stage of your backyard with patio heaters, lanterns, and colorful fall flowers. Ensure comfort for guests with fluffy pillows and cozy blankets. Prepare your Wildfire Outdoor Living Grill by picking up propane ahead of time.

Take advantage of Golden Hour by taking photos of your loved ones against the backdrop of your picturesque outdoor kitchen. Simultaneously, offer your guests a fall, Santa Fe-inspired beverage, a “Cider Press” Chimayó Cocktail, while passing around appetizers, like this Smoked Shrimp Cocktail with Chipotle Orange Sauce.

Smoked Shrimp Cocktail with Chipotle Orange Sauce

Your grill—not your oven—should be the spectacular centerpiece not only of this year’s Thanksgiving feast, but for years to come! These dishes will invigorate and reinvent your Thanksgiving traditions.

Start with the classic star entrée – the Smoke-Roasted Turkey with Cognac Herb Butter on the Wildfire Outdoor Living Grill, infused with smoky flavor that makes every bite richer and grilled to a perfection with a dark, golden brown color.

Smoke-Roasted Turkey with Cognac Herb Butter

Add creamy Grilled Corn Chowder, unabashedly rich Smoked Mushroom Bread Pudding (stuffing), and Hellfire Cranberry Sauce (if you’ve always found cranberry sauce too sweet, this brash salsa is for you).

Frindsgiving Side Dishes

The result? A laid-back spread that feels both classic and new! Everyone contributing, everyone sharing, everyone coming back for seconds. It’s the kind of feast that feels less like hosting and more like belonging.

The Art of Gathering Outdoors

Good food, football, and friends who feel like family. Out in the backyard, those traditions come together naturally. With a Wildfire Outdoor Living Kitchen, you’re part of the action: checking the grill during halftime, topping off drinks, and enjoying the easy company of good friends.

As daylight fades and the glow of the Wildfire Outdoor Living Kitchen takes over, the pace slows in the best way. Dessert, a Smoke-Roasted Apple Crisp, is served, glasses are refilled, and it’s that sweet spot of the evening when conversation softens, laughter lingers, and everything feels easy.

That’s what Wildfire Outdoor Living is all about: creating spaces that make hosting feel natural, so you can focus on what really matters: great food, great friends, and moments that last – long after the game’s over.

This Friendsgiving, turn your backyard into the ultimate hosting space. Whether you’re watching football, grilling turkey, or simply raising a glass with your closest friends, Wildfire Outdoor Living helps you do it in style. Because the best memories aren’t made at the table, they’re made around the grill.

The post Outdoor Friendsgiving – Bring Your Traditions Outside appeared first on Barbecuebible.com.

5 Dishes Everyone Should Know How to Grill

Barbecuebible.com

By: Steven Raichlen， 5-time James Beard Award-winner and Barbecue Hall of Famer

25 October 2025 at 08:59

Over In the course of my career, I have written 34 books—12 of them devoted to grilling, smoking, and now griddling. That translates to something on the order of 4000 recipes—more than 500 recipes in Barbecue Bible alone.

So distilling that down to five indispensable recipes that everyone—beginner or expert—should know how to grill might seem like an impossible task.

It is an impossible task, but I’m going to try. After all, if you’re just starting out with live fire cooking, you don’t want to know how to grill 4000 recipes. You want to have a four or five fail-proof showstoppers in your repertory that you prepare on demand without breaking a sweat.

Here’s my list of the indispensables:

5 essential grilling recipes

Steak: The first thing everyone should know how to grill is a steak. Not necessarily, a 2-pound porterhouse that will set you back $100 or more. (I’ll tell you how to grill one of those in a future blog—stay tuned.). No, you want to know how to grill a steak that’s readily available, flavor-packed, and mercifully affordable. Enter the skirt steak. Cut from the steer’s undercarriage, skirt steak has flavor in spades. The secret to grilling skirt steak? Bold seasonings. Hot fire. And remember to slice it across the grain. Here’s a bourbon-marinated skirt steak that will smoke the competition.

Bourbon Bavette Steak

Get The Recipe »

Chicken breasts: We food writers like to dump on chicken breasts because they’re mild-tasting, uncomplicated, and quick. The same reasons that you—and we—probably have some in the freezer. Chicken breast is about easiest food there is to grill, and although it’s bland, it absorbs flavors like a sponge. Just rub it or marinate it, oil or baste it, and cook it fast to keep the lean meat from drying out on the grill. My favorite way to cook chicken breasts takes a page from the Italian playbook. It’s called pollo al mattone (“chicken under a brick”) and it’s guaranteed to steal the show at your next cook-out.

Salt Brick Grilled Chicken

Get The Recipe »

Whole chicken: While we’re on the subject of poultry, a whole roast chicken is about the most comforting dish on the planet—especially when spit-roasted on a grill, preferably in the presence of woodsmoke. If you have a rotisserie, you’re ahead of the game. Just brush the bird with olive oil and season it with your favorite barbecue rub (or with salt and pepper—either works). Set up the rotisserie following the grill manufacturer’s instructions. Add wood chunks or chips to the coals or place in your gas grill’s smoker box. Oh, and my trick for producing a tender bird every time: overcook it, that is cook it to an internal temperature of 175 to 185 degrees. That’s how the French do it, and they make the best roast chicken in the world.

Grilled Rotisserie Chicken

Get The Recipe »

Baby back ribs: If there’s one dish that epitomizes barbecue, it’s ribs. And if there’s one rib that everyone should know how to cook, it’s baby backs. Cut from high on the hog (yes, that’s where the expression came from), baby backs are generously marbled, naturally tender, and relatively quick to cook. You can smoke them “low and slow,” as you would true barbecue—a process that takes 3 to 4 hours. You can indirect grill them hotter and faster, delivering competition worthy ribs in 90 minutes. The secret? A four-ingredient barbecue rub (equal parts salt, pepper, paprika, and brown sugar) and a luscious lemon brown sugar barbecue sauce.

First-Timer’s Ribs

Get The Recipe »

Pulled pork: The pork shoulder may be the most forgiving piece of meat ever set to fire. It, too, can be cooked low and slow or hot and fast. Thanks to its generous marbling, it always stays moist—even if you overcook it. Start with a Boston butt—cut from the top of the pork shoulder and so name for the wooden barrels (“butts”) it used to be stored in for shipping. Once it’s cooked (to 190 to 195 degrees on a meat thermometer), you shred it with meat claws link or two large forks and douse it with a Carolina vinegar sauce. The piquancy of the vinegar counterbalances the richness of the pork. Just remember to add hardwood chunks or chips (the latter soaked in cool water for 30 minutes, then drained) to add that authentic Southern smoke flavor.

North Carolina Pulled Pork

Get The Recipe »

Grilling: Frequently Asked Questions

What’s the best grill temperature for most foods?

Medium-high heat—around 400 to 450°F—is ideal for most grilling. It’s hot enough to sear while keeping meats juicy and vegetables crisp-tender.

Should I leave the grill lid open or closed?

Keep the lid open for quick-cooking foods like burgers or steak; close it for thicker cuts or anything that needs indirect heat, like chicken or ribs.

How can I tell when meat is done without overcooking it?

Use an instant-read thermometer—125°F for rare steak, 165°F for chicken, 190°F for pulled pork. It’s the simplest way to get perfect results every time.

The post 5 Dishes <u>Everyone</u> Should Know How to Grill appeared first on Barbecuebible.com.

A Revolutionary New Way to Cook Bratwurst

Barbecuebible.com

By: Steven Raichlen， 5-time James Beard Award-winner and Barbecue Hall of Famer

21 October 2025 at 06:00

Refreshed for 2025

Succulence and smoke guaranteed.

He wouldn’t. He shouldn’t. He did.

He being me, and I found a revolutionary new way to grill bratwurst. It’s about to make you and your next tailgate party succeed like a million bucks!

From the beginning of time (or a least bratwurst), people have grilled this traditional German sausage directly over the fire.

Even the name suggest direct grilling: braten is the German word for to roast or grill.

Bratwurst "Hot Tub"

Direct grilling bratwurst and other fresh sausage has benefits and risks. Get it right, and you wind up with a crisp smoky casing and sizzling meat. Get it wrong and the bratwurst will split and the fat will gush onto the fire, turning your grill into a conflagration. Or one side will come out charred; the other side raw, which is an equally unhappy result.

But what if there was a way to grill brats without these fiery risks? There is and I discovered it a few years ago when I suddenly had to cook 60 brats for a book signing and my assistant was a no show.

Indirect grilling bratwurst

So I set up my grill for indirect grilling and lined up the brats on the grate. Then, in a moment of inspiration, I added hickory wood to the coals. The result was astonishing. Indirect grilling kept the casings and juices intact, which meant brats that were 30 percent juicier than the sausage I grilled using the direct method.

And the smoke flavor made the brats off the charts delicious. (Think bratwurst channeling barbecue.)

Indirect grilling bratwurst

Best of all, the method works for all manner of fresh wurst, from chorizo to Italian sausage.

Brats are indispensable for any self-respecting tailgate party. Use my indirect grilling with wood smoke method for the best brats you’ve ever tasted.

How to do it

Set up for indirect. Two-zone fire (coals/burners on one side only). Aim for 350–375°F in the indirect zone.
Add wood. Place a fist-size chunk of hickory (or a handful of chips) over the hot side.
Cook gently. Arrange brats on the cool side, lid down, vents open. Cook to 155–160°F internal, 20–30 minutes, rotating once.
Optional crisp. Roll brats over the hot side for 30–60 seconds to blister the casing.

Time & temp cheatsheet

Grill temp (indirect zone): 350–375^°F
Wood: Hickory (oak or apple also fine)
Target internal temp: 160°F (USDA for fresh pork)
Typical time: 20–30 min indirect + 1 min crisp

Bratwurst Recipes

Bratwurst: Frequently Asked Questions

Why not grill brats directly over the fire?

Direct heat can split casings and dump fat onto the coals, causing flare-ups and uneven cooking. Indirect heat keeps juices in and cooks evenly.

What grill setup works best for this method?

Use a two-zone fire: coals or burners on one side, brats on the other. Maintain 350–375°F in the indirect zone with the lid closed.

Do I need wood for smoke?

A chunk of hickory (or oak/apple) over the hot side adds barbecue-level flavor without raising the indirect temperature. Highly recommended.

When are the brats done?

Pull at 155–160°F internal. If you want extra snap, sear 30–60 seconds over the hot side to blister the casing.

Does this work for other sausages?

Yes. Italian sausage, chorizo, kielbasa, and other fresh sausages benefit from the same indirect + smoke approach.

The post A Revolutionary New Way to Cook Bratwurst appeared first on Barbecuebible.com.

Porchetta Recipes You Can Grill at Home — Italian Flavor Made Easy

Barbecuebible.com

By: Steven Raichlen， 5-time James Beard Award-winner and Barbecue Hall of Famer

17 October 2025 at 08:20

Quick: what’s your favorite flavoring for pork? Garlic? Sage? Rosemary? A salt and pepper rub? If you answered all of the above, do we have a dish for you!

Italians call it porchetta (pronounced pork-etta). I call paradise.

Born in ancient Rome, porchetta has been around for a long time. Over the centuries, it has evolved into a whole boned pig stuffed with an aromatic paste of garlic, fresh herbs, salt, pepper, and fennel, and spit-roasted or oven-roasted until the skin is as crisp as potato chips and the meat is as luscious and tender as butter.

In honor of Pork-tober, we’re showcasing three of our favorite porchetta recipes:

Porchetta Recipes

Porchetta (Italian Garlic & Herb Stuffed Pork Loin)

This roast bursts with garlic, sage, rosemary, and citrus in every juicy slice—crackling skin, tender pork—yet uses straightforward prep anyone can handle.

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Porchetta with Blueberries and Hazelnuts

Rustic pork belly wrapped around loin with a wild mix of blueberries, hazelnuts, thyme and pancetta gives you sweet, nutty, crisp flavor that feels gourmet but is totally doable.

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Yankee Porchetta: “Pork and Beans”

A clever mash-up of stuffed pork loin and baked beans wrapped in bacon and smoke-roasted—comforting, bold, smoky goodness made in a way that’s fun and not fussy.

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Porchetta may have ancient roots, but it feels right at home on a modern grill. Go classic with garlic and herbs, sweet with blueberries and hazelnuts, or smoky with beans and bacon—each version captures the spirit of Italian cooking: simple ingredients, bold flavor, and a little patience over the fire. Try one this Pork-tober and taste why this centuries-old roast still earns a spot at the table.

Porchetta: Frequently Asked Questions

What is porchetta, and which cut should I use?

Porchetta is Italian roast pork seasoned with garlic, herbs, and fennel; you can use pork belly wrapped around pork loin (classic) or a butterflied pork loin for an easier, leaner version.

Can I grill porchetta instead of roasting?

Yes—set up a two-zone fire and cook indirectly at 300–325°F (150–165°C), then finish over direct heat to crisp the skin or exterior.

How do I get shatter-crisp skin or a great crust?

Dry the surface overnight, season generously with salt, cook indirectly until tender, then blast with high heat (or a brief broiler/rotisserie finish) to puff and crisp.

What internal temperature should I cook porchetta to?

Cook to 145°F (63°C) in the center of the loin, then rest 10–15 minutes; the temperature will rise slightly and the juices will settle.

Do I need fennel, or can I swap flavors?

Fennel seed and pollen are classic, but you can lean more herb-forward (sage, rosemary, thyme), add citrus zest, or go sweet-savory with fruit and nuts.

How hard is it to roll and tie a porchetta?

It’s easier than it looks—spread the paste, roll snugly, and tie every 1–1½ inches; a butcher can also prep it for you.

Can I make porchetta ahead?

Yes—season and roll 24–48 hours ahead for deeper flavor; reheat slices gently in a 300°F (150°C) oven and re-crisp the exterior at the end.

Best wood or smoke for porchetta?

Mild to medium woods like apple, cherry, or oak complement the herbs; go easy so the smoke doesn’t overpower the fennel and garlic.

The post Porchetta Recipes You Can Grill at Home — Italian Flavor Made Easy appeared first on Barbecuebible.com.

Five Great Barbecue Sauces for Porktober!

Barbecuebible.com

By: Steven Raichlen， 5-time James Beard Award-winner and Barbecue Hall of Famer

14 October 2025 at 08:45

Sauce is the lifeblood of American barbecue. Without it, Kansas City-style ribs would lack the sticky sweetness that keeps you licking your fingers. Carolina pulled pork would simply be a pile of shredded cooked Boston butt.

Traditional American barbecue sauces have always had an air of mystery. The lengthy ingredient lists. The complex layers of flavors. The secrecy bordering paranoia surrounding the recipe. The mythical pit masters who vow to take their secret sauce recipe to the grave.

Well, we’re about to break the code of silence. In honor of Pork-tober, here are five of our favorite barbecue sauces. Equally terrific on pork chops, tenderloin, ribs, and pork butts.

What’s even better: three of the sauces require only three ingredients. You read that right three ingredients!

So get out your saucepan and get cracking!

We at Barbecuebible.com wish you a happy Pork-tober!

Five Barbecue Sauces for Pork

North Carolina Vinegar Sauce

North Carolina Pulled Pork

Makes 2 cups.

This mouth-puckering condiment was America’s original barbecue sauce, and while a watery mix of cider vinegar, hot red pepper flakes, and salt and pepper may not seem like barbecue sauce to most Americans, North Carolina-style pulled pork just wouldn’t taste right without it. The vinegar counterpoints the fatty pork, while the black and hot peppers crank up the heat. In the western part of the state, ketchup is added for sweetness—a practice I’ve made optional here. Note: Some pit masters add liquid hot sauce in place of (or in addition to) hot red pepper flakes. Others add water to diminish the vinegary bite.

2 cups cider vinegar
1 to 2 tablespoons hot red pepper flakes
Salt and pepper (about 1 tablespoon of the former and 1 teaspoon of the latter)
2 tablespoons ketchup (optional)

Place the ingredients in a jar with a tight-fitting lid and shake until the salt dissolves. Alternatively, place the ingredients in a mixing bowl and whisk until the salt dissolves. To serve, mix with or spoon over pulled pork (smoked shredded or chopped pork shoulder). It’s also great with shredded barbecued chicken or duck.

South Carolina Mustard Barbecue Sauce

Yield: Makes 2 cups.

South Carolina’s contribution to regional American barbecue is mustard sauce. BBQ buffs in these parts understand the wonders that mustard can work on pork; how the spice enhances the meat’s sweetness, while the acidity cuts through the fat. A good mustard sauce is a study in balance: the bite of mustard and mouth-pucker of vinegar offset by the sweetness of honey or brown sugar. Tradition calls for using ballpark-style mustard, which I’ve always found to be jarring on the taste buds. Call me a heretic, but I prefer the suaveness of Dijon-style mustard or a grainy mustard from Meaux in France.

2/3 cup Dijon-style mustard
2/3 cup dark brown sugar
2/3 cup cider vinegar
Salt and freshly ground black pepper (lots of pepper) to taste

Combine the ingredients in a saucepan and whisk to mix. Simmer for 3 minutes, then let cool to room temperature for serving.

Alabama White Barbecue Sauce

Big Bob Gibson's Pulled Pork Sandwich with White Barbecue Sauce

Visit Big Bob Gibson Bar-B-Q in Decatur, Alabama, and you’ll find a barbecue sauce unlike any on the planet. Created by a railroad man-turned-pit master in the 1920s, this piquant mixture of mayonnaise, vinegar, and black pepper has accompanied barbecued chicken for five generations of pit masters. Well, let me assure you, this singular sauce is equally delicious on pork. I know the mayo thing sounds strange if you’re not from Alabama, but take my word for it, it’s awesome.

Makes 3-1/2 cups.

2 cups mayonnaise
1 cup cider vinegar
1/2 cup prepared white horseradish (optional)
Freshly ground black pepper and salt (you’ll need about 2 teaspoons of the former and 1 teaspoon of the latter)

Place the ingredients in a deep mixing bowl and whisk until smooth. Add salt and pepper to taste.

Pineapple-Chile Salsa

Recipe courtesy of Cooking Light Magazine.

Pineapple Chile Salsa

Serve at room temperature over grilled pork or fish.

Stir together 2 cups finely chopped fresh pineapple (about 12 oz.), 2 thinly sliced scallions, 1 seeded and finely chopped red Fresno chile, 1/2 seeded and finely chopped serrano chile, 1 Tbsp. chopped fresh cilantro, 1 tsp. lime zest, and 1/4 tsp. kosher salt in a medium bowl. Serve immediately, or store covered in refrigerator up to 2 days.

Chipotle Molasses Barbecue

Chipotle Molasses Barbecue Sauce

Smoke and fire are what make barbecue barbecue and they’re about to electrify the sauce to go with it. The smoke comes from chipotles—Mexican smoked jalapenos. The fire comes from the chilies, plus Sriracha and horseradish mustard.

2 cups ketchup
1/4 cup Sriracha
1/4 cup horseradish mustard or Dijon-style mustard
1/4 cup bourbon whisky
1/4 cup molasses
2 tablespoons brown sugar (light or dark—your choice), or to taste
1 tablespoon Worcestershire sauce
1 tablespoon Sambuca
1 tablespoon minced chipotle chili with can juices (or to taste)
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Freshly ground black pepper

Combine the ingredients in a heavy saucepan and bring to a boil over medium heat. Reduce the heat and gently simmer the sauce, uncovered, until thick and richly flavored, 10 minutes. Correct the seasoning, adding pepper or sugar as desired. Let the sauce cool to room temperature for serving. Store in clean jars away from heat or light. Refrigerated, the sauce will last for at least a week.

Whether you like your pork tangy, sweet, smoky, or spicy, there’s a sauce here that hits the spot. Each one tells a story from a different corner of American barbecue, and every spoonful adds its own twist to the meat we love most. Fire up the grill, grab your favorite cut of pork, and taste your way through these classics.

Hungry for more? Sign up for our Up in Smoke newsletter and get a FREE copy of Steven Raichlen’s Burgers e-book—packed with recipes and grilling tips you won’t want to miss.

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The post Five Great Barbecue Sauces for Porktober! appeared first on Barbecuebible.com.

Coke-Glazed Pork Steaks: A Cheap But Satisfying 3-Ingredient Meal

Barbecuebible.com

By: Nancy Loseke， Editor - BarbecueBible.com

10 October 2025 at 09:52

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Yikes! As anyone who’s shopped for groceries lately knows, meat has become shockingly expensive. Ground beef is over $7 per pound. Two rib-eyes command upwards of $30. So it’s supremely satisfying to champion a cut of pork that’s less than $2 per serving AND requires only 2 additional ingredients—both of which you undoubtedly have in your pantry—to make it a memorable main course that will satisfy everyone at your table. I speak of pork steaks, the under-appreciated , underutilized version of pork shoulder. (If you can’t find this cut at your meat counter, ask your butcher to slice a small pork shoulder into steaks.)

Pork Steak

But the co-star of this simple dish is Coca-Cola.

A Brief History of Coca-Cola

In 1886, Atlanta pharmacist John Pemberton whipped up a “nerve tonic” (popular in Victorian times) made from coca leaves and kola nuts—thus, Coca-Cola was born. And yes, the whispers are true: early formulas contained trace amounts of cocaine. It wasn’t quite the party you’re imagining; back then, it was just another “medicinal ingredient.”

Why does Coke work so well with pork? When heated, Coca-Cola is transformative: Its sugars caramelize, the carbonation tenderizes the meat, and its gentle acidity breaks down fat and muscle fibers. The result? Pork that’s fall-apart tender with a glossy, mahogany glaze.

Braising pork in Coca-Cola might sound like a kitchen stunt, but it’s pure American practicality: Use what you have and make it sing.

The Best Sandwich I’ve Eaten

I’m sure you’ve found yourself in this position—spontaneously inviting guests without thinking much about the food you had on hand. I did that one Sunday, then panicked. My freezer calmed me down. I had pork steaks. I had barbecue rub. I had Coke. I had the makings for coleslaw and sandwiches. Several hours later, my friend (who was at my house for “movie night”) ate what she declared “the best sandwich she’s eaten.” She couldn’t believe the meat was made with 3 ingredients!

puled pork sandwich

Serving It Up

If you don’t want to pull the meat, serve these tender pork steaks whole with mashed potatoes, rice, or cheesy grits. The sauce is sweet and tangy. If you’ve got leftovers (doubtful), they’re even better cold the next day, eaten straight from the fridge while no one’s looking.

Smoked Pork Steaks with Coca-Cola Glaze

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Pork Recipes on BarbecueBible.com

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Pork Steaks: Frequently Asked Questions

What are pork steaks?

Pork steaks come from the shoulder (or pork butt) of the pig. They’re rich in flavor, tender when slow-cooked, and often much cheaper than chops or ribs.

Why use Coca-Cola in this pork steak recipe?

The sugars in Coke caramelize beautifully while cooking, giving the pork a glossy, sweet glaze. Its mild acidity also helps tenderize the meat.

Can I use diet soda or another cola instead?

Regular Coca-Cola works best since the sugar is key to the caramelization and flavor. Diet sodas or other brands won’t give the same rich glaze.

What’s the best way to serve Coke-braised pork steaks?

Serve them whole with mashed potatoes, rice, or cheesy grits—or shred them for sandwiches topped with slaw. The sweet and tangy sauce pairs perfectly with classic sides.

Can I make these pork steaks ahead of time?

Yes! The flavor actually deepens overnight. Store leftovers in the fridge and reheat gently—or enjoy them cold right from the fridge.

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The post Coke-Glazed Pork Steaks: A Cheap But Satisfying 3-Ingredient Meal appeared first on Barbecuebible.com.

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