Enjoy a festive Christmas feast with whole smoked turkey or ham, paired with classic holiday add-ons like gravy, cornbread, cranberry sauce, and house-made desserts.

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Gravy, cornbread, cranberry sauce, and house-made desserts.

Classic Holiday Add-ons

Whole Smoked Turkey

Order your Christmas feast from Smoking Pig BBQ!

Christmas Pickup

Soda

Iced Tea

Classic apple pie served with vanilla ice cream.

Apple Pie

A combination of pork and beef ribs served with sides.

Rib Combo

Brisket Platter

Lemonade

Crispy wings tossed in our signature BBQ sauce.

BBQ Chicken Wings

Sweet Tea

Rich chocolate cake topped with chocolate frosting.

Chocolate Cake

Pork ribs slow-cooked and glazed with BBQ sauce.

BBQ Ribs

Tender, smoked brisket served with two sides.

Smoked Brisket

Slow-cooked pulled pork served in a slider bun.

Pulled Pork Sliders

Tortilla chips topped with brisket, cheese, and jalapeños.

Brisket Nachos

Preheat the Oven

Remove the ham from its packaging and place it in a roasting pan. Score the surface of the ham in a diamond pattern, making shallow cuts about 1 inch apart.

Prepare the Ham

In a medium saucepan over medium heat, combine the brown sugar, honey, Dijon mustard, ground cloves, ground cinnamon, and black pepper. Stir until the sugar has dissolved and the mixture is well combined. Remove from heat.

Make the Glaze

Brush the glaze generously over the scored surface of the ham. Reserve some glaze for basting later.

Apply the Glaze

Pour the water into the bottom of the roasting pan to help keep the ham moist during cooking.

Add Water

Cover the ham loosely with aluminum foil and place it in the preheated oven. Roast for about 15 minutes per pound, or until the internal temperature reaches 140°F (60°C).

Roast the Ham

Remove the foil during the last 30 minutes of roasting. Baste the ham with the reserved glaze every 10-15 minutes until beautifully caramelized and golden brown.

Baste and Finish

Once cooked, remove the ham from the oven and let it rest for at least 20 minutes before slicing. This allows the juices to redistribute.

Let it Rest

Slice the ham and serve it with your favorite holiday sides such as cornbread, gravy, and cranberry sauce.

Slice and Serve

Whole bone-in ham

Brown sugar

Honey

Dijon mustard

Ground cloves

Ground cinnamon

Black pepper

Water

In a large pot, bring water to a boil. Add a pinch of salt.

Boil Water

Add the pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

Cook Pasta

In a large skillet, heat the olive oil over medium heat.

Heat Olive Oil

Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté Garlic

Stir in the halved cherry tomatoes and cook for about 3-4 minutes until they start to soften.

Add Tomatoes

Add salt, black pepper, and red pepper flakes (if using) to the tomato mixture. Stir well to combine.

Season the Sauce

Add the cooked pasta and chopped basil to the skillet. Toss everything together until the pasta is well coated with the sauce.

Add Pasta and Basil

Remove from heat and sprinkle the grated Parmesan cheese over the pasta. Toss gently to combine.

Finish with Parmesan

Drizzle with lemon juice for added freshness (if using) and give it a final toss.

Add Lemon Juice

Divide the pasta among serving plates, garnish with additional basil and Parmesan if desired, and serve immediately.

Plate and Serve

Pasta

Olive Oil

Garlic, minced

Cherry Tomatoes, halved

Fresh Basil, chopped

Parmesan Cheese, grated

Salt

Black Pepper

Red Pepper Flakes

Lemon Juice

In a saucepan, add the turkey drippings and heat over medium heat until hot. Gradually whisk in the flour, stirring continuously for about 5 minutes until it forms a smooth paste.

Prepare the Roux

Slowly add the chicken broth, whisking constantly to prevent lumps. Bring to a simmer and cook for about 10 minutes, allowing it to thicken.

Add Broth

Add salt, black pepper, and fresh thyme to taste. Adjust seasoning if necessary.

Season

Preheat your oven to 400°F (200°C). Grease a baking dish or cast iron skillet.

Preheat Oven

In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.

Mix Dry Ingredients

In another bowl, mix the milk, egg, and melted butter until well combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Combine Mixtures

Pour the batter into the greased baking dish and bake for 20-25 minutes, or until the top is golden brown.

Bake

In a saucepan, combine the fresh cranberries, sugar, water, orange zest, and cinnamon.

Combine Ingredients

Bring to a boil over medium heat, then reduce heat and simmer for about 10-15 minutes, until the cranberries burst and the sauce thickens.

Cook

Remove from heat and let cool before serving. The sauce will thicken further as it cools.

Cool and Serve

Preheat the oven to 350°F (175°C) and grease a baking pan.

In a bowl, combine flour, sugar, baking powder, and salt.

In another bowl, beat together the butter, milk, vanilla extract, and eggs until well mixed.

Gradually add the wet mixture to the dry mixture, stirring until just incorporated.

Pour the batter into the greased pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Turkey drippings

All-purpose flour

Chicken broth

Fresh thyme

Cornmeal

Baking powder

Sugar

Milk

Butter

Fresh cranberries

Orange zest

Cinnamon

Granulated sugar

Vanilla extract

Eggs

In a large pot, combine water, salt, brown sugar, minced garlic, chopped rosemary, and black peppercorns. Stir until the salt and sugar are fully dissolved.

Make the Brine

Submerge the turkey in the brine, ensuring it is fully covered. Refrigerate for 12-24 hours.

Brining the Turkey

Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).

Prepare the Smoker

After brining, remove the turkey from the brine and rinse it under cold water. Pat dry with paper towels.

Remove and Dry the Turkey

Rub the turkey inside and out with apple cider vinegar. Season generously with salt and black pepper.

Season the Turkey

Place the turkey breast side up on the smoker grill. Add the soaked wood chips to the smoker box and smoke the turkey for approximately 30-40 minutes per pound, or until the internal temperature reaches 165°F (74°C).

Smoke the Turkey

Once the turkey is done, remove it from the smoker and let it rest. Pour the drippings into a saucepan.

Collect Drippings

In a separate pan, melt butter and whisk in flour over medium heat until it forms a paste. Cook for a couple of minutes until golden.

Make the Roux

Gradually add the chicken broth to the roux, whisking continuously to avoid lumps. Cook until thickened, then stir in the turkey drippings. Season with salt and pepper to taste.

Combine and Thicken

Whole turkey (12-14 lbs)

Garlic cloves, minced

Fresh rosemary, chopped

Black peppercorns

Apple cider vinegar

Smoked wood chips (hickory or applewood)

Order the Smoked Brisket, Pulled Pork, and BBQ Ribs from Smoking Pig BBQ at least a week in advance to ensure availability.

Prepare the Meats

Place an order for Coleslaw, Baked Beans, and Cornbread from Smoking Pig BBQ to accompany the main dishes.

Order Sides

Choose your preferred BBQ Sauce and Hot Sauce for the meal. You can also ask for recommendations from the BBQ staff.

Sauce Selection

Don’t forget to order Pecan Pie and Pumpkin Pie for dessert. Make sure to specify the quantity when placing the order.

Dessert Order

Prepare a large table for serving, ensuring you have enough plates, utensils, and napkins for all guests.

Set the Table

Once the order is received, serve the Smoked Brisket, Pulled Pork, and BBQ Ribs on large platters.

Serve the Meats

Place the Coleslaw, Baked Beans, and Cornbread in separate bowls on the table for guests to help themselves.

Add the Sides

Set out the BBQ Sauce and Hot Sauce in small bowls for guests to add to their meats as desired.

Pour the Sauces

Finally, serve the Pecan Pie and Pumpkin Pie with whipped cream or ice cream on the side for a perfect finish to the meal.

Enjoy the Desserts

Pulled Pork

Coleslaw

Baked Beans

Cornbread

BBQ Sauce

Hot Sauce

Pecan Pie

Pumpkin Pie

Select either cola or lemon-lime soda based on your preference.

Choose Your Soda

If desired, chill the soda in the refrigerator for at least 1 hour before serving for a refreshing taste.

Chill the Soda

Pour the selected soda into a glass and enjoy it as is, or with ice if preferred.

Serve the Soda

Cola Soda

Lemon-Lime Soda

In a large pot, bring 4 cups of water to a boil over medium-high heat.

Boil the Water

Once the water is boiling, remove it from heat and add 4 black tea bags. Allow the tea to steep for 5-7 minutes, depending on your desired strength.

Steep the Tea

After steeping, remove the tea bags and stir in 1 cup of sugar until fully dissolved. Let the tea cool to room temperature.

Sweeten the Tea

In a tall glass, add 3 cups of ice cubes.

Prepare the Glasses

Pour the cooled sweetened tea over the ice cubes, filling the glass about 3/4 full.

Ham

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