Let me start by proudly telling all the nay-sayers: you CAN grill an entire Thanksgiving dinner on the BBQ. I've got a lot of friends south of the border who combine two great U.S. traditions — Thanksgiving and football. For a lot of people this means kicking back in their armchair and putting on the television to watch a full day of NFL games, while taking a break just long enough to gobble down some turkey with all the fixings. However, in Detroit and Dallas they have hosted the Thanksgiving Classics since the league's inception in 1920. A lot of fans in these towns are torn. As an avid fan, do I go to the game, tailgate and forgo the traditional holiday meal, or do I stay home for the food and watch the game on tv? Surely, the two cannot be combined.
Cooking a Thanksgiving dinner on the grill was put to me recently as a challenge, and as someone too stubborn or too dumb to say no, I set out to prove it could be done. Now, while you can use a frying pan on a grill or side-burner, I'd actually recommend doing some of the prep work at home before — especially if you are headed to the football game. Save yourself the hassle! In any case, here is my take on Thanksgiving on the grill:
2 lbs ground turkey
3 tablespoons Worcestershire sauce
Salt & pepper, to taste
4 small yellow onions, sliced
1/2 cup jellied cranberry sauce
3 tablespoons vegetable oil
Salt & pepper, to taste
2 onions, chopped
2 stalks celery, chopped
3/4 cup butter or vegetable oil
8 cups bread cubes
1/4 teaspoon pepper
4 eggs, beaten
1 teaspoon salt
1/2 teaspoon ground sage
1/2 teaspoon poultry seasoning
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2 cups milk
3 large eggs, lightly beaten
2 sticks unsalted butter, melted
2 cans green peas
8 small sweet potatoes, pierced with a fork
1 stick of butter, softened
1 tablespoon of chili powder
1 clove of garlic, minced
1/8 teaspoon sea salt
Ready for winter grilling? Click here to make sure that you're fully prepared to keep grilling as the weather starts chilling!
You'll have everyone thinking twice before dipping into this Halloween spook-tacular guacamole dish. Orange peppers carved like jack-o-lanters appear to be tossing their last meal across the tray in a scene reminiscent of The Exorcist. An excellent appetizer or snack to put out when your guests arrive for a Halloween meal or party.
What you'll need:
3 orange peppers
2 bags tortilla chips, for serving
3 cups guacamole dip
Trim the stems of the peppers to about 2 cms to resemble a pumpkin. Carefully cut the tops off of the peppers and clean out the seeds and white pith. Carve the front of your pepper as you would a pumpkin.
Put a teaspoon of guacamole in each pepper and push with a spoon so it begin to protrude from the mouth.
Set up your spooky scene by spooning guacamole from the peppers' mouths across your serving dish.
Place tortilla chips to frame your exorcism scene. Enjoy!