Does your love for grilling & BBQ permeate the traditional call of the holidays? We’ve got you covered! Turn this year’s Thanksgiving meal into a BBQ & grilled feast with the below recipes!
BBQ Camembert Cheese with Garlic Bread
- 1 package of Camembert cheese
- 2 short length French baguettes or 1 long one, halved
- 3 cloves garlic
- 4 oz unsalted butter
- 1 tbsp fresh parsley, chopped
- Peel the garlic cloves & crush or chop finely. Soften the butter in a dish but do not melt. Fold in the chopped parsley
- Put the garlic butter mixture into the fridge and let sit for 10 minutes to firm up. Slice the French bread on the diagonal, but do not slice all the way through.
- Gently spread the garlic butter between the bread slices and then wrap baguette(s) in foil.
- Take out the Camembert cheese from the fridge; remove the casing & wax paper. Wrap tightly with foil.
- Transfer the wrapped bread & Camembert to a charcoal grill, placing both in the charcoal embers. Keep on grill for bout 15-20 minutes, and flip the bread halfway through to prevent burning.
- Place Camembert into a serving dish and place bread slices on a platter. Spread the delicious melted cheese onto the garlic bread and enjoy!
Turkey Jalapeno Meatballs
- 1 ¼ lbs. ground turkey
- ¼ cup milk
- ½ cup bread crumbs or Panko
- ½ tsp ground black pepper
- ½ tsp garlic salt
- ¼ tsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp salt
- 1 jalapeño, deseeded & finely diced
- 1 large egg, beaten
- pinch of cayenne pepper
- 1 cup canned jellied cranberry sauce
- ½ cup orange marmalade
- ½ cup chicken broth
- 1 tbsp minced jalapeño pepper
- salt & ground black pepper to taste
- In a small bowl, combine the milk and breadcrumbs.
- Using a large bowl, mix together the ground turkey, garlic salt, onion powder, salt, pepper, Worcestershire sauce, egg, jalapeño, & cayenne pepper.
- Add in the breadcrumb mixture to the large bowl and mix well. Cover the bowl with plastic and refrigerate up to 1 hour.
- When you are ready to cook the meatballs, preheat the grill to 350° F, leaving lid closed for 15 minutes.
- Roll the mixture into balls (about 1 tbsp each) and place onto a parchment lined baking sheet in a single layer.
- Cook the meatballs in the grill, flipping occasionally until they reach an internal temperature of 175° F & all sides are browned, about 20 minutes.
- Heat a medium saucepan to medium heat on the stovetop. Combine cranberry sauce, marmalade, chicken broth, & minced jalapeños & cook until full incorporated.
- At the halfway point of cooking time for the meatballs, brush them with the cranberry glaze and continue cooking.
- Once the meatballs are thoroughly cooked, transfer them to a serving dish of your choice with the remaining glaze on the side. Serve & enjoy!
Grilled Baby Carrots
- 3 lbs small tri-colored carrots with 2-inch tops
- 2 cups plain greek yogurt
- ¼ cup sour cream
- ½ cup roasted, salted pistachios, chopped
- ¼ tsp kosher salt
- 1 tbsp steak rub
- Extra-virgin olive oil
- Wash the carrots thoroughly under cold running water. Place carrots into a large dish with olive oil, salt, and pepper. Mix well.
- Grill the carrots on the rack of your covered grill over medium heat for 20-25 minutes or until carrots are tender. If using a smaller grill, grilling the carrots in batches is best.
- While the carrots are cooking, stir together the yogurt, sour cream, steak rub, and salt.
- Transfer carrots to a serving dish & top with pistachios and yogurt mixture. Enjoy!
Hatch Green Chile Corn Pudding
- 3 large eggs
- ½ lb frozen corn kernels, pureed
- 2/3 cup heavy cream
- ½ cup mild cheddar cheese cut into 5in. cubes
- 2/3 corn kernels, freshly cut (1 ear of corn)
- ¼ cup shredded mild cheddar cheese
- ¼ cup al purpose flour
- ¼ cup yellow cornmeal
- ¼ cup roasted hatch green chiles, chopped
- 2 tbsp granulated sugar
- 1 tbsp kosher salt
- ½ tsp baking powder
- ¼ tsp granulated garlic
- 2 tbsp butter
- Start by roasting the hatch green chiles over an open flame until the skins are blackened and separate, or about 4-5 minutes each side. Put the chiles in a sealable bag and allow them to steam for 1 hour. Peel the skins 7 remove the seeds. Using a hand chopper or food processor, roughly chop the chiles.
- Defrost the frozen corn kernels and then chop until pureed.
- Next, combine the flour, cornmeal, sugar, salt, baking powder, & garlic in a mixing bowl. Mix well.
- Using a separate mixing bowl beat the eggs and whisk in the heavy cream. Add in the corn puree, Hatch green chiles, fresh corn kernels and cubed cheddar cheese.
- Combine the dry ingredients with the wet ingredients, and mix well.
- Heat a medium cast iron pan in an oven set to 375°
- Add butter to heated pan and allow to heat until foaming. Make sure the butter coats the entire bottom of the pan.
- Pour in the batter to the pan and top with shredded cheddar cheese. Return to oven.
- Cook batter for 30 minutes – the cheese should be browned slightly & batter should be set but not firm in the center.
- Remove from the oven and allow to rest for at least 5 minutes. Serve & enjoy!
Grilled Butternut Squash with Goat Cheese & Chimichurri
- 3 tbsp extra-virgin olive oil
- 2 ½ tsp red wine vinegar
- 1 ½ tsp honey
- ¾ tsp Dijon mustard
- ¼ cup fresh parsley, chopped
- 1 tbsp red onion, chopped
- 1 ½ tsp fresh thyme
- 1 clove garlic chopped
- ¼ tsp salt
- 1/8 tsp black pepper
Squash & Seasoning
- ¾ cup extra-virgin olive oil
- ¾ cup dark brown sugar
- 1 ½ tsp black pepper
- 1 ½ tsp kosher salt
- 1 large butternut squash peeled & seeds removed, cut into ¼-inch slices
- ¼ cup crumbled goat cheese
- Start by making the chimichurri dressing. Combine olive oil, vinegar, honey, mustard, red onion, garlic, parsley, thyme, and salt & pepper into a food processor. Blend until coarsely chopped.
- For the butternut squash seasoning, mix together the olive oil, brown sugar, salt & pepper in a small bowl.
- Lightly and evenly coat each slice of butternut squash with the seasoning. Preheat your grill to 350° – 400°
- Grill the butternut squash over direct heat until they soften & begin to char, or about 3 minutes on each side. Remove from grill.
- Place butternut squash slices onto a serving plate and sprinkle with the goat cheese and top with the chimichurri dressing.
Stuffing & Sauce
Cranberry BBQ Sauce
- 6 cups cranberries, fresh or frozen
- 1 pint of water
- ½ pint chicken stock
- 1 large onion, chopped
- 8 tbsp brown sugar
- 4 tbsp red wine vinegar
- 4 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tbsp powdered ginger
- 1 tbsp garlic salt
- 2 tsp black pepper
- 2 tsp powdered English mustard
- 1 tsp tarragon
- 1 tsp dried chili flakes
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 tsp thyme
- 1 tsp salt
- A few shakes of Tabasco
- Using a large saucepan, combine all ingredients and mix well.
- Bring the mixture to a boil and then turn the heat down and simmer for 10 minutes. Remove from heat & let cool a couple minutes
- Blitz the cranberry BBQ sauce mixture using a food processor or stick blender.
- Strain sauce through a sieve to filter out remaining solids & pips.
Grilled Stout Stuffing
- 1 stick of butter
- 6 cups dried bread cubes, 1 ½ square
- 2 cups chicken broth
- 2 eggs, beaten
- ¾ cup dried cranberries
- 1 leek, white stalk removed & finely chopped
- 2 stalks of celery, finely chopped
- 1 12-oz bottle of stout beer, like Guinness
- 2 tbsp fresh Italian parsley, chopped
- 2 tbsp fresh sage, chopped
- ¼ tsp salt
- ¼ tsp pepper
- Preheat your grill for medium heat or about 350°
- Using a large cast iron skillet, melt the butter over high heat on a side burner or the stovetop. Add in the chopped celery & leek and cook until slightly browned, stirring occasionally, for about 8-10 minutes.
- Pour the bottle of beer into the skillet, and add the chicken broth, eggs, sage, & parsley. Mix well.
- Turn off the heat. Add breadcrumbs, cranberries, salt, and pepper to the mixture. Combine evenly.
- Using indirect heat, grill the stuffing for about 30 minutes. Remove from grill & serve.
BBQ Spiced Turkey Breast
- 2 3-lbs. fresh or frozen bone-in turkey breast halves
- 2 tbsp packed dark brown sugar
- 2 tsp paprika
- 2 tsp garlic powder
- 1 ½ tsp salt
- 1 tsp ground cumin
- 1 tsp chili powder
- ¾ teaspoon ground black pepper
- Begin by thawing the turkey if using frozen meat a day before to prepare. Thaw the turkey by putting it in a covered tray and leave in the fridge for 24-36 hours.
- When ready to cook the turkey, preheat the oven to 400° Coat a large roasting pan & rack with the cooking spray. Place turkey breast halves, bone side down, on the rack in the pan & set aside.
- In a small bowl, combine the brown sugar, garlic powder, chili powder, paprika, cumin, salt, and pepper.
- Starting at the breastbone, use fingers to loosen the skin, leaving the skin attached at the top. Lift the skin & spread the mixture event under the skin. When done, make sure to inset a over-going meat thermometer into the thickest part of the breast without touching the bone.
- Roast the turkey breasts uncovered on a lower rack of the oven for 20 minute, then reduce oven temperature to 350 F. Continue roasting for 1-1 ½ hours or until the meat thermometer reads 170 F, the juices run clear, and the turkey is no longer pink. Remember to occasionally spoon pan juices over the turkey during this time.
- Remove turkey from oven & cover with foil. Let stand for 10 minutes before serving. Enjoy!
- One full turkey 12 lbs or less
- ½ lb streaky bacon
- 2 tbsp brown sugar
- 2 tsp dried chili flakes
- 1 bulb of garlic (not peeled)
- Mix together the brown sugar & dried chili flakes. Set aside. Using your hands, carefully separate the turkey skin from the flesh. Take the brown sugar mixture and rub it over the flesh of breast under the skin.
- Put the garlic bulb in the cavity and then layer the turkey breast with bacon.
- Heat your grill to 225° The general rule for smoking a turkey is as follows: 30 minutes cook time per pound of meat. Be sure to adjust your cook time accordingly.
- Use a meat thermometer to check if your turkey is fully cooked – it should read 165° F internally.
- Remove the turkey from the smoker and let stand for about 1 hour. Carve, serve, and enjoy!
Thanksgiving Turkey Burgers
- 1 lb of ground turkey
- 4 hamburger rolls, split & toasted
- 2 tsp poultry seasoning
- ½ cup prepared instant stuffing, warmed
- ¼ cup cranberry sauce
- ¼ cup premade turkey gravy, warmed
- salt & ground black pepper
- Preheat the grill to medium-high heat.
- Form the ground turkey into 4 patties & sprinkle both sides liberally with poultry seasoning, salt, and pepper.
- Put patties onto the grill and cook each side for about 5-6 minutes. Removed from grill when cooked.
- Spread a tbsp of cranberry sauce on each bottom hamburger bun and 2 tbsp of stuffing on each top bun.
- Place the turkey patties on the cranberry sauce, top with gravy and add the top bun. Enjoy!
End On A Sweet Note
Baked Pecan Pie
- 2 ½ cups all purpose flour
- 2 sticks of butter, cold
- 1 tbsp sugar
- 1 tsp salt
- 6-7 tbsp ice water
- 2 cups packed brown sugar
- 2 cups pecans
- ½ cup corn syrup
- 3 eggs
- 6 tbsp butter
- 1 tsp vanilla
- zest of 1 orange
- pinch of salt
- Mix together flour, sugar, & salt in a food processor and pulse. As the machine is running, drop in small pieces of the cold butter until all is added and the mixture resembles coarse corn meal.
- Add the cold water 1 tbsp at a time until the crust dough comes together. Remember that you may not need to use all the water.
- Remove the dough from the processor and place onto a floured surface. Roll out the dough evenly into a large round big enough to cover your pie dish with an overhand of at least 1 inch. Place dough into the pie dish and prick the bottom with a fork.
- Set grill temperature to 350° F & heat for 15 minutes with the lid closed.
- Place a piece of parchment paper on top of the pie dough and with pie weights or beans or rice. Blind bake the crust for 15-20 minutes then remove from grill & set aside.
- Now it’s time to make the filling. Mix the melted butter with the sugar, then pour in the corn syrup, vanilla, orange zest & salt. Using a separate bowl, whisk together the eggs, and then add to the other mixture. Lastly, fold in the pecans.
- Remove the pie weights & parchment from the pie dish and pour in the pie filling. Place pie directly on the grill grate & cook until the filling is set, or about 45 minutes to 1 hour.
- Take off of grill & let cool at room temperature. Serve with whipped cream or ice cream and enjoy!
- 1 750 mL bottle of medium bodied red wine
- ¼ cup Grand Marnier
- ¼ cup smoked simple syrup
- 1 cup cranberries
- 1 apple, sliced
- 2 limes, sliced
- 4 cinnamon sticks
- Optional: soda water to top if desired
- Heat grill to 180° F for 15 minutes with lid closed.
- Using a shallow dish, mix together simply syrup, Grand Marnier, & cranberries. Place directly onto grill plate.
- Smoke for 30-45 minutes of until liquid picks up your desired amount of smoke. Remove from the grill & place in the refrigerator to cool.
- Once it has cooled, transfer into a large pitcher, and then add in the cinnamon sticks, lime & apple slices.
- If desired, top with soda water and enjoy!
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