Varaison Vineyards and Winery

06/03/2026

It is party wing time at LIVE FIRE FRIDAY! Hot off the Santa Maria and onto your plate. Your choice of global sauces from the Smoke Stack Sauce Bar. Every Friday 6-10pm at the Varaison Pavilion.

05/29/2026

Scouring the market to find the very best link for Live Fire Friday and the BBQ Smoke Stack! I have found what I think is the best flavor and texture in link sausage. Bar M is the brand. Sourced in California of all places. Apple wood smoked link and spicy Beef is being served as a special item. Limited availability so get it while you can. If you love it we will keep it. Let us know what you think. 6-10 pm at Live Fire Friday and 5 pm til sold out at the Smoke Stack at 13 Brix.

05/28/2026

Its all about the smoke! Championship BBQ is very dialed in when it comes to developing the smoke flavor we so desire. People ask me what do you use for smoking wood? Well FRENCH OAK barrel staves that have seen red wine for 3-5 years of course. This imparts a flavor and aroma that is so unique and delicious! For those of you that don't have access to this wood, here are your choices.

Hickory, mesquite, cherry, apple, pecan. They all taste different. Here's the best advice for your outdoor BBQ fun! Make ABSOLUTELY SURE that all of the bark has been removed from the wood. Bark is very acrid and gives horrible flavors at all temps.

Hickory: Bold, bacon-like. The classic. Works on everything that you smoke at 225 - 250 degrees. Do not exceed 275 degrees

Mesquite: Intense, earthy. Good for beef. Easy to overpower and I find it best to use as charcoal. 350- 550 DEGREES

Cherry: Mild, sweet, gorgeous mahogany color on poultry when the skin is on. 225 - 275 degrees for 30 - 45 minutes.

Apple / Alder - Light, fruity. Perfect for pork chops and fish. I don't find it to be good for thicker meats such as Boston butt, ribs, or brisket. Sear the chops on a hot surface to 145 then smoke for 20 minutes at 225 degrees.

Pecan: Nutty, subtle. The do-anything wood that is great for chops, beef steaks, and Elk or venison. 250 degrees

I will attach a video that explains pyrolysis and how smoke is created and controlled in the next post. Yes that is me you wild and crazy chemist going to school on this. Enjoy!

Reserve you Butler space today through the winery!

05/27/2026

In Texas they use post oak, but at Varaison Live Fire Fridays and the 13 Brix Smoke Stack it is FRENCH Oak! FRENCH OAK barrel staves that have seen COLORADO WINE for 3-5 years!! That's all I have to say about it....... Eat your hearts out my friends to the south.

05/26/2026

What a great concept! Bring the world of flavor straight to your plate at the Live Fire Friday event every Friday night 6-10 pm. Five flavors from recent travels for you to explore. Try one or all of them and see what your favorite is. All with a suggested wine pairing for your enjoyment..... Why not try this one!

05/26/2026

Live Fire Friday at Varaison was a resounding success. Fire roasted ripe pineapple hanging on the Santa Maria over charcoal embers of French oak wine barrel staves! Brown sugar and Madagascar Bourbon Vanilla powder creates an unforgettable flavor and aroma as it slowly infuses into the pineapple. Are you going to be here this Friday 6 - 10 pm?

05/18/2026

Let the fun begin!

05/17/2026

It is officially set! Live Fire Friday starts May 22 at the Varaison Pavilion. Same easy vibe for all to enjoy. See you at the fire pit next Friday

05/15/2026

05/15/2026

We travel the world to bring you the best experiences in food, wine, and flavors! Several years in the making, long hours, and a lot of friendly input brings us to this moment! Experience the food and stay for the fun! A family and budget friendly outing for all to enjoy.

It's LIVE FIRE FRIDAY at the Varaison Pavilion. 6-10 pm every Friday night, May 22 through the end of September. 405 W First St., Palisade