New Year's Eve BBQ

New Year's Eve is a long night — the flavors can be robust, but also easy to combine with drinks and snacks in between.

Tex Mex: spicy and festive — ideal for chicken, wraps, and as a dip with firework snacks. Memphis BBQ: sweet and smoky — the reliable choice for spare ribs or pulled pork that you can put on the grill early. Korean: intense and umami-rich — excellent on thin ribeye strips or chicken wings for the truly daring. Jamaican Jerk: warm and spicy — perfect for a midnight snack of grilled chicken right before midnight.

A menu that lasts all evening — from early evening to after the fireworks.

Early evening (18:00-20:00) — Pulled pork: Memphis BBQ, 8 hours at 110°C — put it on early and it will be ready when guests arrive. Late evening (21:00-23:00) — Spare ribs: Tex Mex rub, 3-4 hours indirect — intense and spicy for when the party gets going. Midnight snack (23:30) — Chicken wings: Korean or Jamaican Jerk, 20 minutes direct — fast, impressive, and perfect with champagne. After midnight — Grilled wraps: pulled pork from earlier in the evening in tortillas with Tex Mex and sour cream — the ideal end to the night.

December 31st is cold, but that doesn't have to stop the BBQ. A few adjustments and everything will run smoothly.

More fuel: in the cold, charcoal burns faster — calculate 20-30% more than usual. Longer cooking times: indirect cooking outdoors in winter takes 15-20% longer — use your meat thermometer and don't rely on feel. Keep the lid closed: keep the lid closed as much as possible to retain heat. Warm plates: put plates in the oven at 80°C for 10 minutes before serving. Add a fire pit: an extra heat source keeps guests cozy outside while you grill.