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BarbecueBible’s Best Ever Holiday Grilling Menu
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.
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.
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.
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.
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.
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.
Holiday cooking should be fun, a little bold, and filled with the kind of flavor only live fire can deliver. If you make any of these dishes, we’d love to see how your feast turns out—tag us on social or share on social media. Here’s to a season filled with great food, warm fires, and time spent with the people who make the table worth gathering around.
Related Blogs
- Holiday Grilling: December’s Best Recipes
- Your Guide To Roasting Or Smoking Holiday Meats
- Side Dish Spotlight: Grilled and Smoked Thanksgiving Classics
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