By Richard Fergola
When you’re a champion pitmaster, the holidays hit a little different. While most folks are making shopping lists, deciding who’s bringing the green bean casserole or arguing about whether marshmallows go on top of the sweet potatoes, I’m over here fielding one specific question:
“So… you’re cooking, right?”
And it’s never really a question. It’s a volunteer-without-asking, a family tradition at this point. The moment the calendar flips to November, I’m drafted like a first-round pick. Thanksgiving, Christmas, New Year’s — hell, I’m pretty sure someone tried to get me to cook for Groundhog Day once.
But honestly? I wouldn’t have it any other way.
A Championship Mindset Meets Holiday Chaos
Winning a world championship in barbecue teaches you a few things like patience, precision and how to stay calm while everyone around you is losing their minds. And let me tell you, that skill set comes in handy when your kitchen turns into an airport terminal and you’ve suddenly got 14 different “can you just…” requests flying at you.
“Can you just smoke a turkey?”
“Can you just do ham too?”
“Oh! And maybe some ribs?”
“You think you could make that brisket you did last year?”
“Oh! And your mac and cheese. And those beans Kristy loves…”
By the time the actual holiday rolls around, I’ve got a menu that looks like I’m catering a small wedding. But here’s the secret:
I love watching the people I care about enjoy good food.
That fires me up way more than trophies or titles.
My Holiday Game Plan
You don’t survive championship barbecue or holiday cooking without a solid game plan. Here’s how I handle it:
Start early. Like… really early.
A championship cook isn’t something you rush, and neither is a holiday spread. Brines, injections, rubs — these things take time. I treat holiday cooking like I would a contest cook: prepared, organized and a little obsessive.
Keep it simple but make it great.
Not every holiday dish needs to be a 15-hour brisket. Sometimes the most memorable meals are the ones with simple ingredients done perfectly. Smoked turkey with a killer brine. Spiral ham with a sweet heat glaze. Pork tenderloins with a holiday rub twist. It doesn’t all have to be complicated, but it should all taste amazing.
Know your crowd.
Every family has “those people.”
The picky eater.
The one who wants it spicy.
The one who wants it not spicy.
The one who says they don’t like barbecue… but attacks your plate first.
I cook with everyone in mind and every year, someone says, “This is the best you’ve ever made.” That’s the win I care about.
Enjoy the process.
Barbecue is love. The smoke, the fire, the rhythm of a good cook — it’s therapy. Even during the holidays, when things are loud and busy, the moment I fire up the smoker, everything slows down. That’s where I find my peace. Anyone who does barbecue knows what I’m talking about.
The Best Part? The Table.
At the end of the day, the holidays aren’t about the perfect sear or the ideal smoke ring. They’re about the people sitting around the table — your family and friends.
When I look up and see Kristy smiling, our kids going back for seconds, the family laughing, plates already a mess — that’s the good stuff. That’s why I say yes every year without hesitation.
Food brings people together. Barbecue makes them stay a little longer.
Being “Volunteered” Is a Privilege
Sure, I may not get a break during the holidays. Sure, I’m the first one to start cooking and the last one to sit down. But being the one everyone trusts and expects to create the flavors that make their holiday memories?
That’s a pretty incredible thing.
Being a champion pitmaster isn’t just about a trophy on the shelf.
It’s about moments like these.
The holidays.
The family.
The food.
The love.
And if that means I’m always “volunteered” to cook…
Well, that’s a title I’ll proudly carry right next to World Champion.
Go back to Pit Talk.
Richard Fergola, known as “Fergie,” is a Kansas City-based pitmaster, barbecue educator and founder of the Fergolicious BBQ team. A former high school teacher and coach, Fergola turned his passion for teaching into a career in barbecue, leading classes across the country and competing at the highest level. Since launching Fergolicious BBQ in 2012, he has cooked in more than 225 competitions, earning over 40 Grand and Reserve Grand Championships and World Championship titles in 2021 and 2025.
He is also the creator of the award-winning Richard Fergola Barbecue brand seasonings and has appeared on national shows including BBQ Pitmasters, Chopped, and BBQ USA. As a Prairie Fresh Ambassador, he shares his expertise and love for authentic Kansas City-style barbecue with backyard cooks and professionals alike.