Barbecue and Grilling Thanksgiving Recipes | Grilling with Rich Barbecue and Grilling Thanksgiving Recipes


Barbecue and Grilling Thanksgiving Recipes

Posted By: Richard Wachtel
Published: November 18, 2011


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Since Thanksgiving is only a week away we decided to provide you with great Thanksgiving Pies recipes that you can make right on your grill! Yes, you heard us right! You can make these recipes directly on the grill.

For this week’s BBQ and Grilling Recipe from our friends at Kingsford Charcoal, here are some great recipes that will help you spice up your thanksgiving table!! 

Happy Thanksgiving!! From all of us here at Grilling with Rich!

Thanksgiving BBQ Pie Recipes

Old-Fashioned Grilled Peach Pie

Pitmaster Note: In the South, mouths drool whenever fried pies are mentioned. Traditionally they are fried in a pan with butter until crisp and brown. To heat things up, I have taken the this traditional dessert to the backyard barbecue. By grilling the peaches prior to making the filling and then crisping the dough pocket over hot charcoal, you can make this Southern dessert a coal-fired masterpiece.

Makes: 8 pies
Prep time: 45 minutes
Cook time: 10 minutes

Ingredients:
Dough
2 sticks butter
1/2 cup cold water
2 1/2 cups flour
1/2 teaspoon salt
1/2 cup flour for rolling out dough

Sugar Rub
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1/16 teaspoon nutmeg

2 pounds ripe peaches (3 large or 4 medium)
1 tablespoon butter
6 tablespoons light brown sugar
3 tablespoons flour
1 tablespoon orange juice
1 tablespoon oil

Cut butter into 1/2 inch cubes and refrigerate. Measure the water and refrigerate. In a small mixing bowl add flour and salt and mix well. Add in the cold butter until the mixture resembles coarse bread crumbs. Slowly add water, mixing continuously, until a dough ball is formed. Seal the dough ball in GLAD® ClingWrap and place in the refrigerator overnight.

Sprinkle countertop or cutting board generously with flour. Remove dough from the refrigerator and place onto the floured prep area, roll out to a thickness of 1/8 inch. Cut the dough into 5- to 6-inch diameter circles. Removing extra dough from the prep area to re-roll and make more pie shells. Immediately peal, lift and flip the dough circles making sure they don’t stick. Yield should be 8 pie shells.

Preheat the grill using Kingsford® charcoal, until the internal temperature reaches 400 degrees Fahrenheit.

In a small bowl add the sugar rub ingredients and mix well.

Remove the pit from the peaches and cut each peach into 8 wedges and remove skin. Generously coat the peach wedges with the sugar rub mix. Immediately place the peaches on the grill grate for 2 minutes on each side, or until they caramelize. Remove the peaches from the grill and dice them into 1/2 inch pieces. Place the peaches and butter into a medium mixing bowl. When the butter melts, add the brown sugar and flour and mix well. Stir in orange juice.

Place 2 heaping tablespoons of peach filling onto the center of each circle of dough. Lightly moisten the edges of the dough with water. Fold the dough in half creating a half moon with peach filling. Gently press the pie edges together and crimp them with a fork.

Prep the charcoal grill grate by using a grill brush and to brush on a light coat of oil. Transfer the pies to the grill and cook over direct heat, uncovered, for 3 minutes on each side or until the dough turns a crispy golden brown. Remove from the grill and serve.

Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.

Grilled Caramel Pecan Pie

Pitmaster Note: Take one of the South’s richest culinary traditions from the oven to the grill for more flavor. Pecans, caramel and filling are nestled in a half-moon pouch of dough and grilled directly over hot coals to form a crisp shell with a rich gooey center.

Makes: 8 pies
Prep time: 45 minutes
Cook time: 6 minutes

Dough
1 cup butter (2 sticks)
1/2 cup cold water
2 1/2 cups flour
1/2 teaspoon salt
1/2 cup flour for rolling out dough

8 store bought caramels cut in half
1/2 cup pecan pieces
1/4 cup dark corn syrup
1/2 cup sugar
1 1/2 tablespoons butter
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 egg, lightly beaten
1 tablespoon oil

Cut butter into 1/2 inch cubes and refrigerate. Measure the water and refrigerate. In a small mixing bowl add flour and salt and mix well. Add in the cold butter until the mixture resembles coarse bread crumbs. Slowly add water, mixing continuously, until a dough ball is formed. Seal the dough ball in GLAD® ClingWrap and place in the refrigerator overnight.

Sprinkle countertop or cutting board generously with flour. Remove dough from the refrigerator and place onto the floured prep area, roll out to a thickness of 1/8 inch. Cut the dough into 5- to 6-inch diameter circles. Removing extra dough from the prep area to reroll and make more pie shells. Immediately peal, lift and flip the dough circles making sure they don’t stick. Yield should be 8 pie shells.

Preheat the grill using Kingsford® charcoal, until the internal temperature reaches 400 degrees Fahrenheit.

Place 2 caramel halves and 1 tablespoon of pecans onto the center of each dough circle.

Combine corn syrup, sugar, butter, vanilla extract and salt in a small saucepan over low heat. Mix until the ingredients are combined. Remove from the heat and stir in the egg once the mixture has cooled. Chill the filling for 15 minutes or until it has thickened slightly. Add 4 teaspoons of the cold filling mixture over the caramels and pecans onto the center of each dough circle.

Lightly moisten the edges of the dough with water. Fold the dough in half creating a half moon with peach filling. Gently press the pie edges together and crimp them with a fork.

Prep the charcoal grill grate by using a grill brush and to brush on a light coat of oil. Transfer the pies to the grill and cook over direct heat, uncovered, for 3 minutes on each side or until the dough turns a crispy golden brown. Remove from the grill and serve.

Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.

Charcoal-Grilled Turkey with Fresh Herb Butter

Makes:  10 servings
Prep time:  20 minutes
Cook time: 3 hours, 45 minutes

Ingredients:
1     whole turkey (12 pounds)
Extra virgin olive oil
Kosher salt
Coarse ground black pepper

Fresh Herb Butter
1     cup (2 sticks) butter
⅓     cup chopped Italian parsley
⅓    cup chopped green onion tops
2     tablespoons chopped fresh sage
2     tablespoons chopped fresh thyme
2     tablespoons chopped fresh basil
1     tablespoon lemon juice
1     tablespoon Dijon mustard
1½      teaspoon garlic salt
1½       teaspoon celery salt
1     teaspoon black pepper

Gravy
2     cups turkey stock (as directed)
2     tablespoons water
4     teaspoons cornstarch

Place the whole turkey breast side down on a cutting board. Remove the neck and giblets and set aside to make the turkey stock. With a sharp knife or a pair of kitchen shears, cut the turkey down each side of the backbone, removing it completely. Open the turkey and press it flat on the cutting board. Using a sharp knife, loosen the breast bone from between the turkey breasts and remove it with your fingers. This will enable the turkey to open completely flat. Apply a light coat of olive oil to the turkey skin and liberally season the skin with kosher salt and black pepper.

Build a charcoal fire for direct grilling. The heat over the coals should be hot, (approximately 450 to 500 degrees F).

Melt the butter in a medium sauce pan. Add the remaining fresh herb butter ingredients, mix well, and keep warm until needed.

To make turkey stock, add 3½ cups water, 1 ¾ teaspoons salt, turkey neck and giblets to a medium sauce pan. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 1½ hours.

Place the butterflied turkey directly over the coals, skin side down, and baste with the fresh herb butter. Grill the turkey for 5 to 7 minutes or until the skin starts to turn golden brown and begins to crisp. Transfer the turkey to a 10”x10” baking dish skin side up, place it back on the grill, and baste with fresh herb butter. Cover the grill and close the air dampers reducing the cooking temperature to 350 degrees F.  Cook for 2½ hours basting every hour with the remaining fresh herb butter. The internal temperature of turkey thigh should reach 175 to 180 degrees F while the breast meat should reach 160 to 165 degrees F. Remove the turkey from the grill, cover it with foil, and let it rest for 15 minutes prior to carving.

To make the gravy, scrape all of the drippings and liquid from the bottom of the roasting pan into a small bowl. Skim the grease from the top of the liquid. Pour the seasoned liquid, about ¾ cup, into a small sauce pan. In a small bowl, whisk the two tablespoons water with the cornstarch until smooth. Add the cornstarch slurry and two cups of the pre-made turkey broth to the sauce pan and heat. Serve drizzled over the turkey or on the side as table gravy.

Recipe created by champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal



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