{"id":332847,"date":"2025-12-07T05:55:55","date_gmt":"2025-12-07T05:55:55","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/holiday-grilling-decembers-best-recipes\/"},"modified":"2025-12-07T05:55:55","modified_gmt":"2025-12-07T05:55:55","slug":"holiday-grilling-decembers-best-recipes","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=332847","title":{"rendered":"Holiday Grilling: December\u2019s Best Recipes"},"content":{"rendered":"


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Recipes<\/a><\/h3>\n

\t\t\t\tBy BarbecueBible.com<\/span><\/p>\n

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Chipotle Smoked Oysters<\/p>\n

Oysters have been an American holiday tradition since the 1800s\u2014oyster stew, oyster stuffing, oyster souffle, etc. One reason is that oysters are best during the months that end in \u201cR\u201d and can travel long distances in the cold.) While millions of people enjoy these briny bivalves raw, they\u2019re also delectable when grilled on the half shell..<\/p>\n

\"Chipotle-Smoked<\/a><\/p>\n

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\ud83d\udd25 Get Steven\u2019s Best Grilling Tips Each Week<\/h3>\n

Want More? Join Up in Smoke<\/strong>, Steven\u2019s free newsletter with weekly grilling ideas, seasonal menus, and exclusive offers.<\/p>\n

Get The Recipe \u00bb<\/a><\/p>\n<\/div>\n

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Claire\u2019s Cranberry Walnut Bread<\/a><\/h3>\n

\u201cClaire 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.\u201d
\u2013From Chapter 8, \u201cThe Hermit\u2019s Lair\u201d in Steven Raichlen\u2019s novel The Hermit of Chappaquiddick<\/em><\/a><\/p>\n

\"Claire\u2019s<\/a><\/p>\n

Get The Recipe \u00bb<\/a><\/p>\n<\/div>\n

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Smoky Dutch Pancake<\/a><\/h3>\n

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.<\/p>\n

\"Mile-High<\/a><\/p>\n

Get The Recipe \u00bb<\/a><\/p>\n<\/div>\n

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Smoky Bloody Mary<\/a><\/h3>\n

The Raichlen twist on the traditional Bloody Mary burns it up with fresh horseradish and sriracha. You\u2019ll smell smoke\u2014literally\u2014thanks 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.<\/p>\n

\"Smoky<\/a><\/p>\n

Get The Recipe \u00bb<\/a><\/p>\n<\/div>\n

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Chicago-Style Italian Beef Sandwich<\/a><\/h3>\n

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\u2019t do it. The recipe varies from restaurant to restaurant, but this one will get you in the ballpark.<\/p>\n

\"Chicago<\/a><\/p>\n

Get The Recipe \u00bb<\/a><\/p>\n<\/div>\n

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Beef and Pork Chili<\/a><\/h3>\n

This chili takes an ecumenical approach, featuring both beef and pork\u2014meats both diced and ground\u2014two kinds of beans, plus plenty of chile powder, poblano pepper, and jalape\u00f1o to crank up the heat. Don\u2019t be deterred by the long ingredient list\u2014you 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.<\/p>\n

\"Beef<\/a><\/p>\n

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Burnt Oranges with Rosemary<\/a><\/h3>\n

Burnt oranges with a sugar-and-rosemary crust is one of Steven\u2019s simplest recipes. But the flavors and texture\u2014bitter, sweet, fruity, floral, herbal, and smoothly creamy\u2014are supremely intense and complex. The amount of smoke involved makes this a dish you definitely don\u2019t want to do indoors.<\/p>\n

\"Burnt<\/a><\/p>\n

Get The Recipe \u00bb<\/a><\/p>\n<\/div>\n

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Smoked Cr\u00e8me Brulee<\/a><\/h3>\n

Our last dish is a custard. The Spanish call it crema catalana; for the French it\u2019s cr\u00e8me 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 cr\u00e8me brulee.<\/p>\n

\"Smoked,<\/a><\/p>\n

Get The Recipe \u00bb<\/a><\/p>\n<\/div>\n

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.<\/p>\n

Check out our 1000+ Recipes section<\/a><\/strong> here on Barbecue Bible.Com<\/p>\n

Also, sign up for our Up in Smoke newsletter<\/a> so you don’t miss any blogs and receive some special offers! PLUS get Raichlen’s Burgers! PDF for free!<\/p>\n

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