Some folks spend all year prepping for a flawless Thanksgiving. Others prefer a more spontaneous approach, choosing to crash a family or friend’s gathering at the eleventh hour. For those last-minute attendees, we’ve got three quick recipes that are instant crowd pleasers and easy to take on the go.
We know what you’re thinking – quick and grilled? Is that possible? After all, some BBQ recipes can require smoking or roasting for nearly half the day. We’ve crafted delicious and speedy BBQ versions of classic Thanksgiving dishes to save the holiday.
Grilled Sweet Potatoes
Makes 4 Servings
- 3 sweet potatoes, unpeeled
- Kosher salt
- Freshly ground pepper
- 2 teaspoons lime zest, finely grated
- Canola oil, for brushing
- 1/4 cup fresh cilantro, finely chopped
- Partially cook the potatoes by boiling until fork-tender. Let cool and slice each potato lengthwise into eighths.
- Prepare grill with Cowboy Hardwood Lump Charcoal. Ensure grates are clean and oiled.
- To make lime-salt garnish, mix 1 tablespoon salt and lime zest in small bowl and set aside.
- Brush potato wedges with oil and season with salt and pepper.
- Over medium heat, grill potatoes until golden brown on all sides (including skin), and cooked through (about 1 1/2 minutes per side).
- Transfer to platter and season with lime-salt mixture and cilantro.
Honey-Glazed Grilled Carrots
Makes 5 Servings
- 5 medium carrots, halved lengthwise (pick ones that aren’t too crooked)
- 2 tablespoons honey
- 2 tablespoon extra-virgin olive oil
- 3 tablespoon dark brown sugar
- Prepare grill using Cowboy Hardwood Lump Charcoal. Ensure grills are clean and lightly-oiled.
- Mix honey, olive oil and brown sugar in a bowl and heat in microwave for about 20-30 seconds.
- Stir to fully combine and brush carrots with mixture.
- Place carrots on the grill when it reaches around 400 degrees.
- After about 4-5 minutes, flip the carrots over and brush with honey-sugar mixture and grill for another few minutes.
- Total cooking time should be around 7 minutes. Remove from grill and serve!
Grilled Broccoli Rabe with Cider Vinaigrette
Makes 6-8 Servings
- About 2 pounds broccoli rabe
- 3/4 cup fresh apple cider
- 2 1/2 tablespoons apple cider vinegar
- 1 to 2 tablespoons shallot, finely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup olive oil
- Cook the apple cider in a small saucepan over medium heat until it has reduced to about 2 tablespoons (about 5 minutes).
- Cool to room temperature.
- Whisk together reduced cider, vinegar, shallot to taste, salt and pepper in a medium bowl.
- Add 2 tablespoons of the olive oil in a slow, steady stream, whisking to form emulsified vinaigrette.
- Prepare grill using Cowboy Hardwood Lump Charcoal. Ensure grills are clean and lightly-oiled
- Rinse the broccoli rabe, dry it thoroughly and place in a large mixing bowl.
- Toss with 2 tablespoons of olive oil until evenly coated.
- Place broccoli rabe on the grill and cook uncovered for 2 to 3 minutes, or until lightly charred.
- Using tongs turn it over and cook for 2 to 3 minutes.
- Remove from grill and transfer to platter.
- Drizzle vinaigrette over broccoli rabe, and toss gently to coat.
- This dish can be served warm or at room temperature