(WDNews) – Grilling isn’t just a summertime affair. This holiday season, chefs and home cooks are turning to wood-fired flavor to elevate their Thanksgiving and Christmas tables. According to Bear Mountain BBQ pitmaster Levi Strayer, choosing the right fuel makes all the difference when it comes to capturing those rich, smoky notes that pair perfectly with turkey, beef, lamb, pork, or vegetables.
“The best wood helps you capture those cozy, smoky notes you’re looking for during the holidays,” Strayer says. Bear Mountain BBQ’s holiday blends are designed to enhance flavor without overpowering the meat, making them a strong choice for seasonal cooking.
To help inspire grill-side holiday meals, Bear Mountain BBQ and the Grill Dads have released two standout recipes: a smoked, juicy turkey and a smoked beef tenderloin served with a sherry peppercorn pan sauce.
Smoked and Juicy Turkey
This recipe uses both a wet brine and a dry-brine approach to lock in moisture and create crisp, golden skin. The key ingredient is Bear Mountain’s Holiday Turkey BBQ Blend pellets, which offer balanced smokiness that complements poultry.
Brine Ingredients:
2 cups water
2 cups turkey or chicken stock
1/4 cup kosher salt
1/4 cup brown sugar
3 garlic cloves, smashed
1 teaspoon black peppercorns
1 bay leaf
Turkey Ingredients:
1 whole 14-pound turkey, broken down
Kosher salt and black pepper
1/2 cup unsalted butter, melted
Directions:
1. Make the brine: Combine water, stock, salt, sugar, garlic, peppercorns, and bay leaf in a saucepan. Warm until dissolved, strain, and cool completely.
2. Prep the turkey: Break down the turkey into breasts, thighs, drumsticks, and wings. Season, then inject each cut with the cooled brine. Refrigerate uncovered overnight.
3. Smoke the turkey: Heat smoker to 225°F using Holiday Turkey BBQ Blend pellets. Cook pieces to these internal temps:
Breasts: 160°F
Thighs/legs: 175°F
Wings: 170°F
4. Finish: Inject each piece with melted butter as soon as it comes off the smoker. Rest 20 minutes.
5. Crisp the skin: Increase the grill to 400–450°F and return pieces skin-side up until golden and crisp.
6. Arrange and serve family-style.
Smoked Beef Tenderloin With Sherry Peppercorn Pan Sauce
This tenderloin gets its flavor boost from Bear Mountain BBQ’s Gourmet Craft Blend, celebrated for clean heat and a cherry-hardwood glow.
Ingredients:
1 whole beef tenderloin, tied
SPG seasoning (salt, pepper, garlic)
2 tbsp beef tallow
3 tbsp butter + 3 tbsp cold butter rolled in flour
2 shallots, minced
2 garlic cloves, minced
1 cup water
1 tsp beef bouillon
1/2 cup dry sherry
1 cup heavy cream
Fresh parsley
Fresh cracked pepper, kosher salt, flaky finishing salt
Directions:
1. Prep: Let the tenderloin rest at room temperature for an hour. Season with SPG.
2. Smoke: Set smoker to 200°F using Gourmet Blend pellets. Smoke until internal temp reaches 120°F. Rest 20 minutes.
3. Sear: Heat a cast-iron pan to 550°F. Add beef tallow and sear the tenderloin on all sides. Remove and rest.
4. Make the sauce: Add butter, shallots, and garlic to the pan. Stir in water, bouillon, and sherry; reduce by half. Add cream, pepper, parsley, and the cold butter rolled in flour until glossy.
5. Finish: Slice the tenderloin, lay pieces in the sauce, and spoon together. Top with flaky salt.
Both recipes highlight how wood-fired flavor can bring warmth and depth to holiday meals. Bear Mountain BBQ’s full lineup of holiday blends is available at bearmountainbbq.com, offering home cooks everything needed to grill, smoke, and serve seasonal dishes with confidence.
By moving the celebration outdoors and firing up the grill, families can add a cozy, smoke-kissed twist to their holiday traditions.
(Statepoint)
