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BBQ Glazed Ham

BBQ Glazed Ham

with Smoked Honey and Dijon

Posted on October 03, 2017

BBQ Glazed Ham with Smoked Honey and Dijon was originally made as an easy Easter Dinner in 2015, however, I chose to break with tradition and make this for Thanksgiving dinner this year. Little prep time for this meal means that it’s easy to get going while you work on more labor-intensive dishes, or enjoy time with your family. This time, I tried using the rotisserie instead of placing the ham onto a baking sheet. The end result was a ham that was shiny and flavorful on every side. Caramelized crispy bits mingled nicely with a sticky outside and the salty ham inside. Smoked honey adds a new dimension of flavor that is very subtle, lending itself immediately to the flavor of the ham.

HOW TO USE YOUR ROTISSERIE

Posted in: Pork
Comments: 0
Brined Turkey Grilled Over Charcoal

Brined Turkey Grilled Over Charcoal

Succulent Thanksgiving Turkey

Posted on November 20, 2015

When you go to buy a turkey for brining, remember to purchase a bird that has not been injected with a salt-water solution prior to packaging. It will say on the package if you buy it from a grocery store. You definitely don’t want to go Butterball if you are considering brining your bird. If you can, get your turkey from a trusted, local farm. You may have to call ahead and pre-order, but it will be worth the effort. 

Brined Turkey Grilled Over Charcoal is an easy way to have the best Thanksgiving ever with very little work. Brining is easy and a great way to add flavor, and keep the juiciness of your meat. Case in point, we accidentally overcooked our very big bird (14+ lbs). I was feeling rather nonchalant about the whole grilling process this time., I was going to let it go for an hour or two, and then put the meat thermometers in. It should need at least 4 hours, right? Well, we put the thermometers in, one in the breast and one in the thigh, and it was DONE! We're aiming for 165°F; the breast was 195°F and the thigh was 180°F! The poor thing barely got any color, but we pulled it off and foiled it, then wrapped it in a tea towel to keep the heat. When I carved it a few hours - Yes it was that early - later, it was the most succulent bird ever. Juices were running everywhere! Dinner was awesome. 

Posted in: Poultry
Comments: 0