Favourite Holiday Vegan Eggnog ... Creamy, festive, refreshing and ever so simple, this eggfree eggnog is a winner this holiday season, actually all year round. This eggless recipe is gentle & addictive, uses a clutch of basic ingredients and is ready before you know it.
The post The Best Holiday Vegan Eggnog … 7 basic ingredients to our fave bev! appeared first on Passionate About Baking.
Updated for 2025
Prime rib is one of my favorite meats to grill or smoke for a special occasion. I have fond memories of my father preparing prime rib for our Christmas dinner. It has become a tradition for my family, too. He set the bar high, and the meat was always wonderful. Years later I watched Steven Raichlen cook a prime rib on a rotisserie and I knew I needed to try his method.
Of course, its expense makes prime rib an intimidating cut of meat to prepare. Naturally, you don’t want to ruin it! But Steven’s method ensures it will “wow” your guests. And it’s relatively easy, too.
Simply set up the rotisserie attachment on your kettle or gas grill and add a few wood chunks to create smoke. Roast the prime rib at 400 degrees. The high heat of the fire creates a crispy exterior and the wood imparts a smoky aroma, one you just can’t get when cooking the meat in the oven. The inside of the roast comes out perfectly cooked, tender, and juicy.
Start with the best meat you can afford. I got a 4-bone 12-pound upper prime Black Angus prime rib roast. Most prime ribs are not graded “prime” by the USDA. (In fact, despite their name, many are graded “choice.” Prime is an outdated term referring to a standing rib roast and has nothing to do with the grade or the marbling of the beef. This “Prime” rib was a cut above the ones I have cooked in the past. In other words, it was prime prime rib!
When cooking this indulgent cut of meat, I discovered two things are key: 1) controlling the temperature of the grill; and 2) using a reliable wireless meat thermometer to monitor the temperature of the meat itself.
Winter holidays in New England are usually chilly. When it is cold and windy, it can be difficult to keep the temperature of the grill or smoker consistent. A windy day can cause charcoal to burn faster and create temperature spikes. A trusty wireless thermometer allows you to monitor both the grill and meat temperature without having to open the lid of the grill repeatedly. Opening the lid will create fluctuations in the grill temperature and can lead to uneven cooking.
I began my prime rib project by trimming off a little bit of fat. I also scored the outside of the prime rib to create a crosshatch pattern. Scoring helps to release fat and helps create a crispy exterior. I then brushed the prime rib with olive oil and generously seasoned it with coarsely and freshly ground black peppercorns and kosher salt.
I removed the prime rib from the refrigerator and let it sit for about 45 minutes before cooking. (I left it on a sheet pan covered with plastic wrap). Putting a cold prime rib on a hot rotisserie would probably burn on the outside before the inside finished cooking. Bringing the temperature of a large cut of meat up before cooking promotes even cooking.
I set up my kettle grill for indirect grilling. I placed a foil drip pan between the coal baskets, then attached the rotisserie ring and the rotisserie motor. If you do not have a rotisserie, set up your grill for indirect grilling.
Once the grill reached 400 degrees, I added wood chunks to the coals and positioned the rotisserie spit with the prime rib over the rotisserie ring. I started basting the meat with red wine after 30 minutes of cooking. I continued to baste the meat every 30 to. 40 minutes until the prime rib reached an internal temperature of 135 degrees. Total cooking time for the prime rib was 2 hours and 30 minutes for medium-rare.
I took the meat off the grill and removed the prongs and the spit. I then lightly covered the meat with foil to rest for 25 minutes. Don’t skip the resting step or you’ll leave precious meat juices on the cutting board. Once the meat rested, I sliced off the bones to serve as ribs. I then sliced the prime rib into 1/4 inch slices. I even saw a subtle smoke ring.
The combination of high heat from the rotisserie and the salt and pepper rub created a crusty and flavorful exterior. The inside was tender and juicy due to the marbling of the prime rib. The whole kitchen had a smoky aroma as the meat rested. The perfect bite was the mix of crispy exterior and tender meat. I served the prime rib with chive-mashed potatoes, smoke-roasted carrots topped with a sage brown butter, and caramelized onion beef gravy.
If you are looking to create a front row moment (and a new holiday tradition) for your family for the holidays, try a prime rib.
The meat will continue to rise several degrees once off the grill, so factor that into your pull-off temperature.
Also Read:
Check out our 1000+ Recipes section here on Barbecue Bible.ComAlso, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!
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The post Sizzling Juicy Rotisserie Prime Rib for the Holidays appeared first on Barbecuebible.com.
Holiday Shortbread Cookies ... Sugar and spice AND everything nice, these are the most addictive cookies ever. Light, buttery, delicately spiced, the cut out holiday shortbread cookies are quick to make and perfect for the festive platter.
The post Holiday Shortbread Cookies … sugar & spice and everything nice! appeared first on Passionate About Baking.
As I write this, it’s 85 degrees in Miami. Not the sort of Christmas weather I was used to when I lived in New England. Yes, everything is different here in Miami, include the barbecue. Which brings us to a dish that will be served in countless households here in South Florida. Lechon Asado—Cuban style roast pig.
The day before Christmas, Miami’s sky is filed with smoke from a thousand backyard barbecues. Not just any smoke: I’s the fragrant aroma of lechon asado, pork marinated in a garlicky adobo, wrapped in banana leaves, and slow roasted over an ember-filled pit. It’s the quintessential smell of Miami this time of year, and everywhere you turn preparations are underway for la Noche Buena, the traditional Cuban Christmas Eve feast
In South Florida, the Cuban Americans Jokingly refer to Miami as the fifteenth province of Cuba. And at Christmas, Miami’s Cuban roots are at their most visible— and most festive. Butcher shops advertise young pigs, while supermarket produce sections bulge with yucea, sour oranges, and ripe plantains. Bakeries are crowded with customers buying buñuelos(syrup-soaked fritters) and a nougat like candy called turron.
Catholics around the world honor Christmas Eve, but Latin Americans—particularly Cubans— have made it one of the most festive days (or more accurately nights) of the year. The holiday begins with a late-night feast, followed by dancing and socializing. At midnight, people attend a misa del gallo, literally a rooster mass, so called because it’s said to end around the time the first rooster crows. A Cuban Noche Buena celebration in Miami combines the belt loosening largesse of American Thanksgiving with the conviviality of a Fourth of July barbecue.
My own Initiation into the Noche Buena festivities came from a man who knows a thing or two about pig roasts, Octogenarian Efrain Veiga Sr. whom my wife and I call Papi, was a butcher in Havana and continued to work in the meat industry after immigrating to the United States in 1959. (His son, also named Elrain, opened the nation’s first Nuevo Latino restaurant, YUCA,) The family invited me to participate in a traditional Noche Buena—and help with everything from buying the pig to eating it
My alarm clock went off at 6am. After fortifying ourselves with steaming cups of café con leche Papi and I drove to Cabrera’s in Hialeah Gardens, a blue cinder block building on the outskirts of Miami. Even at this very early hour, we found a line at the rough-and-tumble slaughterhouse. We waited our turn to get our pig, a forty-nine-pound macho (male) that Papi had selected on account of its plumpness. On a normal day, Cabrera’s will process three hundred pigs: right before Christmas, they process twelve hundred in a single day! It’s customary for the whole family to come along to Cabrera’s when the pig Is selected for a Noche Buena dinner.
Building the pit with cinder blocks, chicken wire, and rebar.
The honor of making the choice is given to the grandfather. Thanks to our early arrival, we left forty-five minutes later with el macho safely stowed in the trunk.
Once back home, our first task was to soak the pig in a tangy marinade called adobo. Adobo turns up throughout the Spanish speaking world, varying widely from country to country. Mexico’s adobo, for example, is a spicy paste of ancho chiles and orange juice. Cuban adobo pits the breath-wilting pungency of fresh garlic (lots of it) against the fragrance of cumin and oregano with a greenish fruit called rraranja agria (sour orange) providing a snappy acidity.
Papi supervised the digging of the pit, a rectangular hole, about one foot deep, three feet wide, and four feet long, dug at the end of the driveway. When the dimensions of the hole were just right, Papi lined the pit with a sheet of galvanized steel, then built a fire with a couple of bags of charcoal.
Banana leaves are placed over the pig to hold in the smoke and moisture.
As the coals blazed down to embers, Papi raked them into an area roughly the size of el macho, with extra coals at either end to cook the shoulders and hams more quickly. We placed the pig, skin side down, on a grate fashioned from rebars and chicken wire. We splashed on more adobo and covered the pig with banana leaves. The leaves will hold in the moisture and smoke while imparting a distinctive flavor, Papi explained
Meanwhile, Esther “Mami” Velga worked on the accompaniments, for no Noche Buena would be complete without a trio of classic Cuban side dishes: moros y christianos, yuca con mojo, and fried plantains. The first, literally Moors and Christians, is a Cuban staple consisting of soupy black beans ladled over white rice. Yucea is Cuban comfort food, starchy white tuber that tastes vaguely buttery but mostly bland. It’s enjoyed the way Anglos eat boiled or mashed potatoes, but instead of adding a mere pat of butter, Cubans use an explosively flavorful sauce called mojo, made with fried garlic, cumin, and sour orange juice. The same sauce will be slathered over the grilled pork. As for plantains, these jumbo cooking bananas are another mainstay of the Cuban table and Mami took great pains to procure the softest blackest, ripest plantains she could find, for these will be delectably sweet
Like all great barbecue, lechon asado requires bursts of intense activity, followed by lots of sitting around watching the pig roast. As we sipped beer, Papi recalled his last Noche Buena in Cuba. He and his friends cooked an enormous pig, which they strung between two palm trees like a hammock. They swung it back and fourth over the fire until the skin was as crisp as a potato chip, “But Castro changed all that,” Papi said and sighed.
After two hours, we tuned the pig over, its skin now brown. and crackling, We added enough fresh coals for an additional hour and a half of roasting. Our talk turned to another artifact of a Cuban Noche Buena: the caja china, or Chinese box. This is a metal crate a bit larger than a steamer trunk, which many Cubans use in place of a barbecue pit. You place the pig in the box, close it, and shovel coals on the top. The box acts like a giant oven and produces pork of extraordinary succulence. You can buy cajas chinas at hard- ware stores in Miami, But Papi and I agreed that we’d miss the live fire flavor that comes from roasting the pig over a pit.
By nightfall, el macho was as shiny and dark as mahogany and tender enough to pull apart with your fingers, precisely what Papi invited me to do. The table sagged under the weight of lechon asado and its various accompaniments. We splashed garlicky mojo over the pork and licked our fingers. At the end, Mami brought out a shimmering flan delicately flavored with lemon and cinnamon for dessert.
Cooking a whole pig can be challenging if you’re an apartment dweller—or even if you’re an accomplished griller. Click here, you’ll find a recipe for making lechon asado with a more manageable cut, pork shoulder. Like the pig, the roast marinates in garlicky adobo, and for additional flavor you can poke holes in the meat, so it absorbs even more marinade. But if you’re ever in Miami on Christmas Eve, try to get yourself invited to a Noche Buena dinner. You won’t regret it.
Excerpted from Barbecue USA.
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The post How Miami Celebrates the Holidays: Cuban Roast Pig appeared first on Barbecuebible.com.
The cocktail party is alive and well—especially around the holidays. And as you’d expect, we don’t keep our drinks far from the grill. At BarbecueBible.com, cocktails get the same live-fire treatment as dinner: grilled citrus, smoldering spices, and a little smoke where it counts. Think grilled citrus sangria, smoked eggnog, a Smoky Mary, mezcalinis, and more. These are holiday drinks built for people who’d rather light a fire than shake up something ordinary.
This sangria starts where most cocktails stop—over live fire. Grilling the citrus caramelizes the sugars and adds a subtle char that deepens the wine’s natural fruitiness. Mixed with fresh fruit and served cold, it’s a crowd-friendly pitcher drink that still carries a hint of smoke, making it right at home next to the grill during the holidays.
Classic eggnog gets a backyard upgrade with real wood smoke. The smoke softens the richness of the cream and eggs while adding a gentle savory note that balances the sweetness. Served chilled or slightly warm, this is eggnog for people who think the holidays should smell like a fire pit, not just nutmeg.
The Smoky Mary takes the familiar Bloody Mary and pushes it firmly into barbecue territory. Smoke adds depth to the tomato base, while bold seasoning keeps it savory and assertive. It’s an ideal holiday brunch cocktail—or a smart way to start a long day of winter cooking outdoors.
Clean, sharp, and unmistakably smoky, the Mezcalini proves that smoke doesn’t have to be heavy-handed. Mezcal brings a natural earthiness that plays beautifully with this minimalist cocktail, making it a great before-dinner drink when you want something simple, bracing, and just a little rebellious.
This traditional Quebec winter warmer blends red wine with spirits, spices, and heat—both literal and figurative. Served hot, it’s designed for cold nights and outdoor gatherings, especially when there’s snow underfoot and a fire nearby. Think of it as mulled wine built for people who refuse to head indoors.
Bold, fiery, and unapologetic, the Dragon’s Breath cocktail lives up to its name. This drink leans into heat and smoke, making it a natural fit for adventurous drinkers and late-night holiday gatherings. It’s the kind of cocktail that feels right when the grill is still glowing long after dinner is done.
A classic Gibson gets its barbecue credentials from a single, transformative detail: the smoked onion garnish. That hint of smoke adds depth and complexity without overpowering the clean, crisp character of the drink. It’s proof that sometimes one smoked ingredient is all it takes to change everything.
Bacon bourbon is exactly what it sounds like—and better than you’d expect. The smoky, savory fat mellows the bourbon while adding richness and aroma, creating a spirit that’s perfect for slow sipping or serious cocktails. It’s a foundational ingredient that opens the door to a whole new class of fire-friendly drinks.
Good cocktails don’t need to be complicated—but they should have character. A little smoke, a little heat, and a live fire nearby go a long way. These holiday drinks are made for cold nights, warm gatherings, and anyone who believes the grill never really goes out.
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The post Holiday Cocktails (Yes, They Involve Fire) appeared first on Barbecuebible.com.
Christmas already?! It seems like we were just smoking the Thanksgiving turkey. No matter which holiday you celebrate—Christmas, Hanukkah, or Kwanzaa—the season has a familiar starting point: you fire up the grill.
It’s only December 12, but the holidays are coming fast. To stay ahead of the rush, we’re getting our planning underway early. In the coming weeks, keep an eye out for new posts on:
But today, we’re sharing a menu featuring some of our favorite holiday dishes. Some grilled. Some smoked.
Because unlike most folks, we don’t mind finding coal in our stockings—charcoal, that is.
Happy Holidays from all of us at BarbecueBible.com!
—Steven, Nancy, Daniel, John, and Jared
Warm, melty Camembert takes beautifully to wood smoke, turning richer and more aromatic with every passing minute on the grill. A spoonful of chili jam adds sweet heat, while toasted pecans bring crunch and depth. Serve it straight from the smoker with grilled bread or crackers and watch it disappear before it even reaches the table.
For a holiday centerpiece with real flair, try a Crown Rack of Ribs. Baby backs are curved into a circle, rubbed, and smoked until tender, creating a dramatic presentation without the fuss of a traditional crown roast. It’s festive, flavorful, and surprisingly easy to pull off—perfect for a crowd.
This savory bread pudding captures everything we love about winter cooking: earthy mushrooms, smoky creaminess, and cubes of buttery bread that crisp beautifully on the edges. Smoked gently to layer in flavor without overpowering the dish, it works as a side—or as a vegetarian main—with deep, comforting character.
Brussels sprouts transform on the grill. The high heat gives them caramelized edges, a hint of char, and a nutty sweetness that wins over even the skeptics. Tossed with garlic or balsamic—or finished with a splash of bacon fat if the moment calls for it—they make a vibrant, crowd-pleasing holiday side.
Cheesecake might not be the first dessert that comes to mind when firing up the smoker, but it should be. Gentle smoke adds a subtle campfire note that balances the tangy filling and buttery crust. The result is surprisingly elegant and endlessly sliceable. Top with seasonal fruit or caramel for a dessert your guests won’t stop talking about.
This cozy French-Canadian classic takes mulled wine up a notch with warming spices, citrus, rich red wine, maple sweetness, and a splash of brandy. Served hot, the Caribou is the perfect holiday sipper to warm your hands and your guests’ spirits after a cold day by the grill.
Holiday cooking should be fun, a little bold, and filled with the kind of flavor only live fire can deliver. If you make any of these dishes, we’d love to see how your feast turns out—tag us on social or share on social media. Here’s to a season filled with great food, warm fires, and time spent with the people who make the table worth gathering around.
Check out our 1000+ Recipes section here on Barbecue Bible.ComAlso, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!
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The post BarbecueBible’s Best Ever Holiday Grilling Menu appeared first on Barbecuebible.com.
As the mainstream acceptance of cannabis use rumbles ever forward across the globe, the time when families and friends can gather around the Christmas tree vaporizing top-shelf cannabis may not be as far off as it once seemed. Those who choose to honor their health and turn away from the mulled wines and spiked egg nog this year should not have to hide their enjoyment of our favorite flower.
That signature scent of most flowers and plants, including the pine tree propped in the living room, originates from terpenes. As master horticulturalist Ed Rosenthal explains in his Big Book of Buds series, terpenes are also the components of cannabis responsible for the different effects and odors of the many varieties of marijuana.
“Pinene is the familiar odor associated with pine trees and their resin,” Rosenthal writes in the Big Book of Buds, volume 4. “Pinene probably gives true skunk varieties, the ones that stink like an animal, much of their odor… The smoke seems to expand in your lungs and the high comes on very quickly since a high percentage of the substance will pass to the bloodstream and brain.”
Pinene, which is most dominantly found in cannabis as the compound alpha-pinene, is the terpene that has established a solid reputation for tasting and smelling like a pine tree. The following three strains are sure to bring on this unique flavor so often associated with the holiday season.
Jack Herer – This world-renowned strain was named after and bred in honor of the legendary author and cannabis activist, Jack Herer. “Upon the first draw, you immediately begin to identify its complex flavors,” West says. “It’s almost as if you can roll the smoke over the different parts of your tongue and taste each one individually. After exhaling, you will enjoy the lingering taste of the haze and lemon cleaner. A single experience smoking this strain is all it takes to be able to confidently identify it in the future as well as recognize strains with which it has been bred.”
Super Silver Haze – This selection comes compliments of Strainhunter Franco Loja. Loja is the manager of Green House Seed Co. and says Super Sliver Haze offers the highest levels of alpha-pinene. This strain is an uplifting sativa and bursts with skunk-like notes alongside the sweet floral of its Haze parentage. Super Silver Haze is a great choice for keeping your energy going today.
Bubba Kush – This Green House Seed Co. offering is known for causing powerful sedative effects. Enjoy this strain after the company has left for the day. It’s a great solution towards ensuring the new year begins in a state of complete relaxation and reflection.
What are your favorite strains? Tell us in the comments below.
The post Cannabis for Christmas: Strains to Celebrate the Season appeared first on Cannabis Now.
Another year is drawing to a close AKA the holiday season is upon us. As the usual holiday hustle and bustle settles upon us like a layer of fresh snow, our thoughts have turned to all things Christmas. This includes thoughtful gifts, delicious feasts and family visits. While Everclear may not be the first thing that comes to mind when you think of Christmas, the creative uses of this versatile and high-proof spirit will have it become your secret ingredient for making this holiday season extra special for the cannabis lover in your life (yes, that includes you!)
With an odorless, flavorless and colorless composition, Everclear offers a blank canvas with which you can let your imagination run wild. The clean palette of this American-made, 190-proof grain alcohol encourages you to unleash your creativity and concoct a range of creations in the kitchen—and beyond. Everclear can also be used for many other purposes in your home, from making your own perfume to cleaning and more.
In this article, we’ll unwrap the magic of Everclear and explore five creative uses that will transform your Christmas celebrations.
Christmas is often synonymous with indulgent feasts—and Everclear can be your culinary ally in the kitchen. With its high alcohol content, Everclear is an excellent choice for extracting flavors from herbs, spices and fruits, creating vibrant extracts that elevate your recipes. Whether you’re infusing holiday cookies with a burst of citrus zest or crafting a homemade vanilla extract for your cakes and desserts, Everclear’s neutral flavor profile and exceptional extracting power make it a valuable addition to your holiday baking arsenal.
Ditch the canned berries for delicious, homemade cranberry sauce. In this recipe by acclaimed cannabis chef Vanessa Dora Lavorato, Everclear softens berries and captures their sweet/tart taste in this fresh take on the seasonal sauce.
Ingredients:
Instructions:
Preparing your home for holiday guests can be daunting, but Everclear is here to help. Its potent disinfectant properties can be harnessed for creating DIY cleaning solutions that leave your home sparkling and fresh. From sanitizing countertops to reviving dingy glassware, Everclear-based cleaning solutions are effective and eco-friendly, ensuring your home is a welcoming and pristine haven for your loved ones. It also helps to eliminate the smell of cannabis, too.
The creative uses of Everclear can bring a delightful and personal touch to your Christmas presents. Consider gifting homemade liqueurs, flavored extracts or even handcrafted cocktail kits featuring your favorite Everclear-based concoctions. The pinch of effort and a sprinkling of love you’ll put into creating these thoughtful gifts will surely warm the hearts of your recipients, making the holidays feel even more special. Get some inspiration here.
One of the most straightforward and efficient ways to neutralize cannabis odors is by making an Everclear spray. You’ll need a spray bottle, Everclear (preferably 190 proof) and water. Mix equal parts of Everclear and water in the spray bottle, shake it well and you have a powerful, odor-fighting solution at your disposal. Everclear will eliminate persistent cannabis scents from your home thanks to its high alcohol content, which acts as a potent deodorizing agent.
Everclear can bring a delightful and personal touch to your Christmas presents. Consider gifting homemade liqueurs, flavored extracts or even handcrafted cocktail kits featuring your favorite Everclear-based concoctions. The pinch of effort and a sprinkling of love you’ll put into creating these thoughtful gifts will surely warm the hearts of your recipients, making the holidays feel even more special. Get some inspiration here.
Tinctures have been used for centuries to extract the beneficial properties of herbs and spices—and Everclear makes the ideal base. Cannabis tinctures are traditionally made with food-grade, high-proof grain alcohol to remove terpenes and cannabinoids from the plant’s foliage. With a concentration of 95% alcohol by volume (190 proof) and 75.5% (151 proof), Everclear is one of the best choices for making tinctures. That’s because the higher the alcohol percentage, the more effectively it dissolves the plant’s compounds—resulting in a more efficacious end product. Ed Rosenthal has an easy-to-follow technique for making tinctures you can read here.
The holiday season wouldn’t be complete without a proper old-fashioned toast to good times. Everclear can be your secret weapon for crafting signature cocktails to impress your guests. From vibrant fruit punches to festive flavors, the high proof of this grain alcohol allows you to create bold libations that will add joy to your celebrations. And of course, you can always add a drop or two of your cannabis tincture if you prefer.
Ingredients:
Instructions:
This Christmas, let Everclear be your versatile holiday helper. The creative uses are endless!
PLEASE ENJOY RESPONSIBLY. Everclear® Grain Alcohol is 75.5%-95% Alc./Vol. (120-190 Proof), ©2023 Luxco®, Inc., St. Louis, MO.
The post 5 Creative Uses for Everclear This Holiday Season appeared first on Cannabis Now.
There’s something about the first slice of pumpkin pie that makes the holidays feel official. After years of testing different recipes, I’ve landed on this one—and honestly, I haven’t looked back. What I love most is how straightforward it is. No fussy techniques, just a silky pumpkin filling that tastes like autumn itself, cradled in […]
The post Pumpkin Pie appeared first on Simply Meat Smoking.
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.
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.
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.
Give the gift of effortless perfection this holiday season. The INKBIRD INT-14-BW lets grill lovers and home cooks master the feast with four separate true wireless probes to monitor multiple dishes at once. With dual WiFi and Bluetooth connection, as well as app control, you can track the turkey, ham, and even a side dish all from your phone – no more running in and out of the kitchen. It features ultra-precise sensors, various preset menus, dishwasher-safe probes, and a 25-hour battery – making holiday cooking a certainty, not a challenge.
Snag up to $100 off with code 14BWT for a limited time.
No coal in your stocking this year. But smoking wood chunks and chips are a definite must for your favorite griller. Try Steven’s cherrywood chunks with chicken; applewood with ribs, and mesquite for adding extra flavor to steaks.
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.
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.
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.
The best way to spread holiday cheer is..? You guessed it, sharp knives! The Tormek T-1 Kitchen Knife Sharpener is easy to use and provides professional results at home. Family parties this holiday no longer has to be a drag because of dull knives! In a matter of minutes, you will be able to transform your knives from not usable, to your favorite knife. This Swedish made knife sharpener with its adjustable angle guide, fine-grained diamond wheel and composite honing wheel makes it easy to get a razor-sharp edge.
The 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
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.
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!
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.
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.
A Unique, Flavor-Enhancing Gift: Wagyu Beef Tallow
South Chicago Packing Wagyu Beef Tallow is the perfect gift for the Foodie, Grill Master, or Home Chef on your list this year! This 100% pure, traditional cooking fat elevates every dish, whether you’re grilling, frying, roasting, or sautéing. Wagyu Beef Tallow adds deep, rich flavor and helps you achieve that perfect, mouthwatering sear. Available in a convenient spray, 11.5oz glass jar, or 42oz tub, Wagyu Beef Tallow is the perfect gift for anyone looking to level up their cooking.
ProTemp 2 Plus: Wireless Meat Thermometer Redefined
The thinnest probe on the market slips into tight spots, leaving an unnoticeable hole in your perfect steak or protein. It lasts 40 hours on a charge—and, as a game-changer, we pioneered integrating a full temp controller into a wireless thermometer. Set alarms and control remotely via Bluetooth/WiFi with unlimited range. Hits 1000°F for searing without melting. Built weatherproof for rain or shine. Users rave: “Accuracy and range blew others away—truly wireless freedom.” It’s not just a probe; it’s your pit boss in your pocket.
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.
Check out our 1000+ Recipes section here on Barbecue Bible.ComAlso, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!
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The post Steven Raichlen’s 2025 Holiday Grilling Gift Guide appeared first on Barbecuebible.com.
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.)
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.
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.
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.
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.
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.
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.
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.
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.
Check out our 1000+ Recipes section here on Barbecue Bible.ComAlso, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!
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Check out our store powered by BBQGuys!
The post Thanksgiving Turkey Alternatives: 7 Mains That Steal the Show appeared first on Barbecuebible.com.
Find the perfect present for every cannabis enthusiast in your life
The holidays are here, and if you're shopping for the cannabis lovers on your list, we've got you covered.
From new vape tech to museum-worthy art, premium concentrates to automated grow boxes, this year's gift guide celebrates the best in cannabis culture.
Whether you're shopping for the dabbing devotee who has every rig attachment or the curious newcomer ready to explore, these picks deliver quality, personality, and that special something that says "I get you."
Your dabbing buddy probably has the Peak or Peak Pro. Now give them something that makes it uniquely theirs. HEMPER's themed glass attachments transform functional gear into personality pieces, featuring a floating rubber duck, a psychedelic mushroom design, a Chinese takeout box, an astronaut helmet with a gold visor, or a classic popcorn bucket. All attachments feature functional percolation for smoother hits and come in themed gift boxes ready to wrap.
Pro tip: Universally compatible with both Peak and Peak Pro models.
For: The dabber who wants personality with their performance
Courtesy of PuffcoThis palm-sized concentrate device doesn't compromise on flavor. The upgraded 3D Chamber heats from the sides for a better taste experience, while Bluetooth connectivity allows users to customize everything through the Puffco Connect App.
The best part? The modular design allows for the removable base to work with multiple glass attachments — from the included Sherlock-style pipe to water bubblers and third-party glassware. It arrives fully assembled in a premium carrying case with everything needed, ready to use out of the box.
Currently includes a free "Where's the hash?" hat ($40 value).
Pro tip: This is the gateway to Puffco's ecosystem — recipients can build their collection with additional glass pieces.
For: Tech-savvy dabbers, travelers, and anyone who wants retro-modern aesthetics and cutting-edge performance
Courtesy of StündenglassIf you're looking for the ultimate showstopper, nothing compares to Stündenglass. This isn't just a smoking device — it's functional art that mesmerizes everyone in the room. The patented 360° rotating gravity-powered design uses no batteries or electronics. Rotate 180° while lighting, and gravity creates the vacuum. Rotate back, and gravity forces smoke through for contactless delivery. The water cascading display alone is worth the price of admission.
The cherry on top? It's multi-functional: works for dry herbs, concentrates, hookah, AND culinary smoke infusion. Comes complete in a premium, reusable craft box with a handle, plus a 10-year extended warranty, signifying serious investment-grade quality.
Pro tip: Special editions (Khalifa, Cookies, Grateful Dead, Tyson 2.0) available at the same $599.95 price.
For: Cannabis connoisseurs who have "everything," entertainers, design-focused individuals, and serious collectors
Price: $599.95 (reduced to $420 for Black Friday)
Courtesy of GRAVThis 8-inch beaker delivers the essentials without the extras. The fixed fission downstem filters smoke through water for smoother pulls, while the classic beaker base keeps things stable on any surface. Hand-blown from durable borosilicate glass, it's built to withstand daily use and is easy to clean. The wide base accommodates ice for extra cooling, and the fixed downstem means no small parts to lose or replace.
Pro tip: Add ice — the wide beaker base accommodates ice for extra cooling. Additionally, the compact 8-inch height makes it ideal for smaller spaces without compromising performance.
For: Straightforward smokers who want reliable function, anyone seeking a no-fuss daily piece, simple aesthetic lovers
Price: $79.99
Courtesy of Revelry SupplyStash bags don't need to scream, "I smoke weed." Revelry Supply's professional-looking backpacks feature triple-layer carbon filter systems for odor absorption, water-resistant exteriors, and lockable waterproof zippers — all with genuine leather accents that look sharp anywhere. The Explorer ($90-$110, 18L) is the most popular everyday model. The Drifter ($110-$125, 23L) offers an expandable design for longer adventures. All include laptop compartments and secret stash pockets, plus they're refreshable — just toss them in the dryer briefly to release absorbed odors.
Pro tip: Made by surfers/skaters/artists from Santa Cruz, California. These bags earn 4-5 star reviews while remaining discreet for daily commutes.
For: Commuters, festival-goers, travelers, and anyone who wants peace of mind carrying their stash
Sometimes the best gifts are the clever ones. These doob tubes replicate classic Sharpie marker aesthetics for "hide in plain sight" storage. Each features a built-in tamping stick, is fully smell-proof, and fits up to king-size joints. Available in classic marker colors like lavender, green, black, yellow, and red.
Pro tip: Perfect stocking stuffers that provide genuine daily utility.
For: Anyone who enjoys clever design and needs portable pre-roll storage
For serious collectors seeking investment-grade functional art, Heady Hawaii curates one-of-a-kind handmade borosilicate pieces from American and Japanese glass artists. This isn't head shop shopping — it's art gallery browsing. The OTW QDR (Quick Draw Rig) collection ($1,196-$1,495) features UV-reactive glass, intricate millefiori, and fume technology. Creep Peak Tops ($200-$500) offer more accessible entry points for collectors.
Pro tip: These pieces appreciate — you're buying functional art that serves as an investment.
For: Serious collectors seeking unique pieces, anyone who appreciates fine craftsmanship
Courtesy of Mothership GlassWhen it comes to luxury glass, Mothership takes it to a whole other level. The Frosted Mini Exosphere 2 showcases the brand's legendary ball rig design in a compact form — featuring a sandblasted frosted finish and high functionality. Mothership's reputation for flawless welds, optimal airflow, and museum-quality craftsmanship makes every release highly coveted. The Mini Exosphere features their signature percolation system scaled down without compromise, delivering smooth, flavorful hits in a travel-friendly size.
Pro tip: Mothership pieces hold their value
For: Connoisseurs who demand the best, collectors building premium arsenals, and anyone ready to elevate their experience
We all have that one friend who drops everything. Whomp It Glass engineered the solution: beakers with 9 millimeter wall thickness (versus typical 5 millimeter) and 18 millimeter thick bases — that's three to four times more durable than standard glass. The brand embraces the inevitable drop but makes glass that survives it.
The Medium 12-inch Beaker ($195-$200) hits the sweet spot with ice catcher and bombproof construction. The Large 18-inch Beaker ($240) adds extra capacity for group sessions. For ultimate durability, the DuraBundle 12-inch ($250-$300) features an aircraft-grade aluminum downstem and bowl that remain cool to the touch.
Pro tip: An investment piece that pays for itself by not needing replacement every few months. Free shipping on US orders over $100. The Original Spoon Pipe ($30-$50) makes a great stocking stuffer, offering the same durability and quality.
For: The klutzy stoner, college students, daily users, party hosts
Legal-state residents ready to try home cultivation face a learning curve. Hey abby removes that intimidation with plug-and-play automated grow boxes requiring zero assembly. The best-selling 420 SE Edition ($599, regularly $699) achieves 4 times higher success rates than growing alone (80% vs. 20%) with just 10-15 minutes of work per week.
This compact unit features an auto-adjusting full-spectrum LED, automated ventilation, a hydroponic system, environmental sensors, and app control. It yields up to 6oz per 3-4 month cycle — approximately $1,200 worth of premium flower from $90 in supplies (10x ROI) and comes pre-assembled with everything needed, plus a 3-month supply subscription. Community support includes 1-on-1 expert help and Discord community. Uses 70% less electricity than traditional setups (~$5/month).
Pro tip: Turns complete novices into successful growers in one cycle.
For: Legal-state residents interested in home cultivation but intimidated by traditional growing
South Florida fine artist Kristy Lingebach creates highly detailed acrylic paintings of mature female cannabis flowers set against bold backgrounds that reflect each strain's unique personality. Museum-quality prints start at just $18 for an 8 x 10-inch piece, up to $160 for a framed 36 x 24-inch piece.
The STRainbow Collection ($98 for six 8-inch x 10-inch prints) features Gorilla Zkittlez, Wedding Glue, Super Lemon Haze, Girl Scout Cookie, Berry Diesel, and Purple Haze — perfect for creating a gallery wall. Individual strain portraits include Sour Diesel, Blue Dream, Wedding Cake, White Widow, and many more. Also available: T-shirts ($32), hoodies ($60), throw blankets, and pillows.
Pro tip: Sophisticated enough for any home — breaks down stigma by presenting cannabis as fine art. Commission custom paintings of favorite strains.
For: Cannabis enthusiasts, art lovers, and anyone wanting conversation-starting wall art
Califari curates over 25 professional artists from around the world, pairing each strain with an artist whose style matches the strain's unique personality. Styles range from psychedelic and vintage to modern and graphic, inspired by 1960s Fillmore concert posters and vintage fruit crate art. The 13-inch x 19-inch Lithograph Posters ($15-$20) fit standard frames for instant room decor. Over 50 strain designs available, including Sour Diesel, Blue Dream, OG Kush, and Pineapple Express.
Family-owned company (founder's parents founded East Totem West, a 1960s psychedelic poster company now housed at the Museum of Modern Art, MoMA). The 2025 Art Benefit Calendar benefits the Last Prisoner Project.
Pro tip: The standard 13-inch x 19-inch size fits common frames, making room-decor-ready gifts available starting at just $15.
For: Collectors, anyone who appreciates professional art, fans of 1960s counterculture aesthetics
Courtesy of RoveCalifornia's trusted multi-state manufacturer brings innovation and festive flavors for 2025. The EMBAR Battery ($35, launching November 20) features Melt Mode technology engineered specifically for cold-weather performance — it quickly warms the entire pod to ensure smooth flow, big clouds, and full flavor even in freezing temps. Includes Rove Rewards Rip & Redeem program: scan LucidID QR codes with every puff to earn points for discounts, accessories, and apparel.
Limited-edition holiday strains include Choco Mints (hybrid, launching November 17), which blends rich chocolate and cool peppermint for a cozy, uplifting effect — available in all markets except Rhode Island through December. Sour Lime Haze (sativa, launched November 12) offers a zesty citrus and herbal spice profile, providing an energizing lift and smooth relaxation, and is available in the following states: Arizona, California, Illinois, Massachusetts, Michigan, Mississippi, Missouri, Nevada, New Jersey, New York, Oklahoma, and Washington.
Pro tip: Pair the EMBAR Battery ($35) with a Diamond Series Cartridge ($49) for an $85 premium gift set. Standard Rove Holiday Edition Slim Battery ($22) in Black and Gold offers an accessible entry point for a ~$60-$65 starter gift set. All available through licensed dispensaries in 15 states.
For: Vape enthusiasts who value reliability, outdoor adventurers, and anyone building a Rove collection
Need something to wear for your next holiday party? Weedmaps' latest Northern Lights Collection features nostalgic holiday knits with stoney details that only real ones will appreciate. Whether you're gifting to your bud or yourself, it's the perfect addition to any (not so) ugly sweater collection. New sweaters are going for $76-$80 and you can't forget the matching beanies ($22) and scarves ($32).
If you're looking for something less seasonal, check out the rest of the site for contemporary streetwear and collectable pieces. Limited Edition 420 1s Sneakers ($125) feature an exclusive CEEZE collaboration — limited to 420 numbered pairs in a custom retro USPS package design.
Hoodies ($64-$86) include Box Premium Full Zip, Geo Hooded Pullover, and Ticker Crew Fleece. Hats range from Snapbacks ($32-34) to the statement Leaf Cowboy Hat ($98). Robin Eisenberg Designer Collaboration T-shirts ($36) feature Dreamstate and Cowgirl designs with glow-in-the-dark socks ($14).
Accessories include Eye Heart Denim Jacket ($118), Geo Printed Socks ($12), Cowgirl Lighter ($35), Joint Pillow ($28), Inflatable Joint ($15+), Camo Fanny Pack ($28), and I Heart Catchall Tray ($80).
Pro tip: Several items are currently sold out — shop early for the best selection. The store offers 79+ total products at store.weedmaps.com.
For: Brand loyalists, streetwear enthusiasts, collectors of limited editions. (You, right?)
This holiday season, skip the generic gift cards and give something that shows you actually know the cannabis lovers on your list. Whether it's a $27 three-pack of clever doob tubes or a $600 gravity-powered conversation piece, the best gifts celebrate their passion while adding genuine value to their experience.
Happy holidays, and happy gifting!
The post 2025 Cannabis Gear Gift Guide: Dab Rigs, Vapes, Glass, and Accessories appeared first on Weedmaps News.
It’s that time of the year when everyone is coming together to celebrate everything they are grateful for with the people they love and a lot of food. Whether you’re going to be chilling at home with your loved ones, heading to an extended family member’s house for a big Thanksgiving feast or putting together a special Friendsgiving, you definitely want to know how to handle your edibles to ensure you can enjoy the day your way without making anyone else feel uncomfortable.
If you plan on partaking in edibles to enhance your Thanksgiving experience, there are a few things to consider before you commit to your plan. Do you want to arrive before or after the edibles kick in? Should you eat enough of your edible to make it last a while or consume it in a few smaller doses to keep you nice and evenly lit throughout the celebration? The details are really up to you, although there are some basics to follow that will ensure that you not only make it through the meal but through the entire day with a little grace.
Although you might have a usual amount of THC that hits the spot when you’re eating edibles, you should plan to have a little less than normal on days when you might need to have more of your wits about you. Even if you have a long car ride ahead of you or know that you will be sitting around for a few hours until the food is finished, don’t go overboard or you most likely end up sleeping through the festivities.
Depending on when you eat your edibles, it may take a little longer than usual for you to feel the effects of them — particularly if you choose to eat them during (like with these recipes) or after you get nice and full. If that happens, then you will be a little more patient and wait to feel the way you’re typically used to. Just resist the urge to have more of your edible and you will be fine.
If you have decided you want to enjoy edibles for the day, then just stick with edibles until you’re home or the party has ended. It may be tempting to go take a puff or dab with your favorite cousin or sneak your vape with you, but for your own sake, just take it easy. The same goes for wine and spirits, so make sure you have made your choice so that you won’t regret overindulging later.
Getting higher than planned after eating an edible can happen to the best of us. If that happens, there are a couple of things you can do to make sure you are able to keep your cool and come back down to earth. First things first, have some CBD help calm things down. If things don’t settle, you can follow some of these tips for what to do if you get too high, which include finding an entertaining distraction, going for a stroll or just taking a nap.
Yes, special days do call for special treats, but it’s probably best to stick to an infused snack that you have tried before just to be on the safe side. Even if you are pretty confident about how 10 mg or 50 mg of THC makes you feel on a normal day, there’s no use taking any risks with an unfamiliar brand that may be using an oil or strain you aren’t used to. So, you will have to wait to try that new soda or spicy nut mix until you’re in an environment where you can relax and see how it affects you.
The post How to Handle Edibles In Front of the Family on Thanksgiving appeared first on Cannabis Now.
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.”
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.
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.
We guarantee you’ll never taste better grilled vegetables, nor feast your eyes on a more handsome platter.
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.
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.
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.
Again, don’t forget to check out Wildfire’s website.
Check out our 1000+ Recipes section here on Barbecue Bible.ComAlso, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!
Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!
Check out our store powered by BBQGuys!
The post Grill Your Thanksgiving Feast Outdoors appeared first on Barbecuebible.com.
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.
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.
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.
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.
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.
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.
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!
Check out our 1000+ Recipes section here on Barbecue Bible.ComAlso, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!
Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!
Check out our store powered by BBQGuys!
The post The Thanksgiving Turkey Steven Raichlen will be Making This Year – With a Twist!! appeared first on Barbecuebible.com.
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.
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.
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.
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).
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.
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.
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The post Outdoor Friendsgiving – Bring Your Traditions Outside appeared first on Barbecuebible.com.
Double smoking a ham might seem like extra work, but it’s actually one of the easiest ways to elevate a holiday meal. You’re taking a fully cooked ham and smoking it to add layers of flavor that oven-baking just can’t achieve. The diamond scoring creates pockets for the glaze to settle and caramelize into a […]
The post Doubled Smoked Ham appeared first on Simply Meat Smoking.
Skip to the FAQ: brats, smoke woods, beer pairings
Have you ever started in one place and found yourself the next morning in another—without the faintest idea of how you got there?
That pretty much describes my first Oktoberfest in the festival’s birthplace, Munich.
Fresh out of college and traveling through Europe, I wanted to see what Oktoberfest was all about. So I took a seat on a bench under a huge tent in Munich’s die Wiesn district, surrounded by jovial men in feathered hats and lederhosen, singing at the top of their lungs.
A waitress in a dirndl set a Maßkrug, a gray one-liter stoneware mug filled with Munich’s finest brew.
One liter is a lot beer. Like 33.8 fluid ounces. But I didn’t just drink one liter. I didn’t just drink two liters. I drank three. And the Brezn (soft pretzels) and Wurstl (grilled bratwurst) that accompanied them weren’t enough to counterbalance the alcohol in the beer.
I woke the next morning in a cheap hotel, my clothes still on, my backpack by my side. How I got there, I still don’t know to this day. Someone must have been looking out for me.
I don’t suggest you drink three liters of beer at your next Oktoberfest party (although I’m living proof it’s possible).
I do suggest you drink a little less beer and eat a little more food. Actually, a lot more food. Like the following dishes—German-inspired, but perfectly adapted to the grill in your backyard.
We start with….
Indirect grilling may not be the way your grandfather cooked brats, but it works wonders. The gentle heat crisps the casing, locks in moisture, and avoids the flare-ups that can scorch your sausages. Add a touch of wood smoke, and you’ve got a brat that’s smoky, juicy, and packed with flavor. Of course, in Wisconsin, the traditional approach is direct grilling. The secret is to keep the heat moderate, leave yourself a cool zone in case of flare-ups, and never pierce the casing so the juices stay where they belong. Once cooked, slide the brats into a simmering bath of beer and onions—the classic “hot tub” treatment that makes them ideal for tailgates or Oktoberfest gatherings.
South Texas cuisine owes much to its Mexican roots, but the influence of German immigrants runs just as deep. In 1883, a German brewmaster opened San Antonio’s City Brewery—now the heart of the trendy Pearl District. German sausage traditions evolved into Texas’ famed “hot guts” beef links, and dishes like Spiessbraten crossed the Atlantic with settlers from the Palatinate region. Spiessbraten—pork roasted on a spit with little more than onions, garlic, salt, and pepper—is one of the great classics of German grilling. Steven’s Pearl District version nods to that heritage while adding a Texas twist: mustard, ham, cheese, and poblano chiles. Slow roasting over wood smoke ties it all together with a flavor that’s nothing short of spectacular.
Like many of the original Texas barbecue joints, Kreuz Market began as a butcher shop and grocery. At week’s end, any leftover cuts went into the smoker, paired with simple accompaniments you’d find right off the shelves—crackers, cheddar, onions, pickled peppers. No sides simmered for hours, no barbecue sauce—just smoked beef and groceries. The first bite of shoulder clod was a revelation: pure, unadorned beef flavor.
This is Texas barbecue at its boldest. The clod, a 16-pound cut from the beef shoulder, is massive, meaty, and virtually unknown outside the Lone Star State. Most of the time it’s broken down for steaks or ground into burgers, but cooked whole, it becomes one of barbecue’s great unsung treasures. If your local supermarket doesn’t carry it, a good butcher can special order one for you.
The pinnacle of German barbecue is spanferkel—a whole hog spit-roasted over wood after being rubbed with a fragrant spice paste. As it turns on the fire, the pork is basted with a glaze that speaks to Germany’s culinary soul: dark malty beer, honey, and ginger, the same flavors that give Nuremberg’s famous lebkuchen (gingerbread) its signature taste.
Oktoberfest may have started in Munich, but the flavors translate perfectly to your backyard grill. From brats soaking in a beer-and-onion hot tub to smoky Spiessbraten and pork roasted over wood, these dishes are as festive as the beers they pair with. So pour yourself a stein, fire up the grill, and raise a toast—Prost!—to good food, good friends, and a taste of Oktoberfest at home.
Check out our 1000+ Recipes section here on Barbecue Bible.ComAlso, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!
Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!
Check out our store powered by BBQGuys!
The post Fire Meets Oktoberfest – Our Fall Favorites on the Grill appeared first on Barbecuebible.com.
This rich tasting delicious moong dal halwa is a warm Indian dessert or sweet treat that is believed to have originated in the city of Rajasthan in India. It has a golden hue and a shiny glaze of ghee topped with nuts and is mostly enjoyed during the winter months to keep warm against the...
The post Easy Moong Dal Lentil Halwa appeared first on Mamas Secret Recipes.
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