You have your holiday traditions: your tree, your latkes, your champagne at midnight; but do you really need to have the same meal every year? Aren’t you sick of the same bird or glazed ham for Christmas dinner? Wouldn’t you rather try something new like, say, barbecuing for your holiday guests? This year, consider a break from tradition, and amp up your festive dinner with smoky meats. Instead, cook a meal nobody will forget. “Plus,” chef Adam Perry Lang adds, “There’s nothing like grilling in the snow with a glass of whisky.”
Lang, who is one of the foremost barbecue experts in America, counting celebs like Jimmy Kimmel among his devoted fans, loves to grill for his friends and family around this time of year. “USDA rib eye has long been my hands-down favorite steak, but I’ve been in love with pork shoulder lately as well,” he says of his favorite cuts to toss on the fire, both of which he suggests as perfect for Christmas dinner using either his dry rub or his whiskey BBQ sauce. Simple as that. All you have to do is make the rub or the sauce, and you’re good to go.
Adam Perry Lang’s George Dickel No. 12 Holiday Barbecue Sauce
- 1 cup honey
- 1 cup white vinegar
- 1 cup George Dickel No. 12 Tennessee Whisky
- 3 cups your favorite barbecue sauce
In a low pan, add honey, white vinegar and George Dickel No. 12. Over medium heat, cook mixture until you hear a frying sound indicating the alcohol has cooked off. Add barbecue sauce and stir to combine. Place it back on the fire and let simmer for at least 10 minutes. Because the George Dickel Whisky is chill charcoal mellowed, it provides a nice smoothness to this smoky sauce.
Adam Perry Lang’s Holiday Spice Rub
- 1 tsp chile flakes
- 1 Tbsp coriander seed
- 1 Tbsp cumin seed
- 1 tsp cardamon
- 1 Tbsp dried mint leaves
- 1 tsp dried ginger
- 1 Tbsp black peppercorns
- 1 cup salt
- Lightly toast first six spices in a pan over medium heat until fragrant. Grind through finest setting on spice mill or pulse lightly in coffee grinder until fine and set aside.
- Lightly toast black peppercorns in a pan over medium heat and pound in mortar and pestle until cracked and coarse, mix into spice blend and set aside.
- Combine all with salt working in with fingers.
- Seal in air tight container until ready for use.