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A Barbecued Thanksgiving - Recipes PDF Print E-mail
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A Barbecued Thanksgiving
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Grilled Pineapple Chipotle Salsa

Grilled Pineapple-Chipotle Salsa

This sweet/tangy/hot salsa, from Gwyneth Doland's book, Cilantro Secrets (Rio Nuevo Publishers), will occupy hungry guests until the turkey and trimmings arrive at the table. If you don't have chipotle powder, you can also use any other variety of powdered red chile.

1 fresh pineapple
1 red onion

Oil for the grill rack

2 cloves garlic, finely chopped

Juice of 1 lime

1/4 cup chopped cilantro leaves


Chipotle powder

Preheat your gas or charcoal grill to medium and make sure the grill rack is very clean.

Using a heavy knife, trim the top and bottom from the pineapple and quarter it. Cut the onion into 1/2-inch rings.

Lightly brush the grill rack with oil and grill the pineapple and onion pieces for a few minutes on each side, long enough for the onions to soften slightly and the pineapple to caramelize a bit. Remove from the heat and allow to cool.

Trim the bumpy outer skin and tough core from the pineapple wedges. Chop the grilled fruit into bite-sized pieces.

In a bowl, the combine pineapple, onion, garlic, lime, and cilantro. Add salt and chipotle powder to taste.

Yield: Makes about 5 cups
Heat Scale: Varies to taste

The Ultimate Turkey from Ray
Smoked Turkey
Photo by Mike Stines

Many people like to cook their turkey on those upright stands, so I thought I'd try it. I liked it so much I'm calling it The Ultimate Turkey. I use a pan underneath the whole thing so the juices can accumulate and steam underneath the turkey. You can reserve the juice then and use it in Dave's Chipotle Gravy, below. Note: This recipe requires advance preparation.

1 12-pound turkey

Scottie's Creole Butter, recipe follows

The night before you plan to cook, inject the turkey all over with Scottie's Creole Butter. Wrap in a big plastic bag and refrigerate overnight. The next day, prepare the cooker indirect at 325 using apple wood for flavor. Season the turkey liberally with the Creole Seasoning. Place the turkey on the stand, and stand the whole thing up in a pan. If you have any reserved marinade, add it to the pan. Cook until the internal temp of the white meat is 160, and the dark meat is 180. This will take about 3 hours. Remove the turkey to a platter. Tent it loosely and rest for 20 minutes. Carve and serve.

Yield: About 12 servings
Heat Scale: Mild

Scottie's Creole Butter

This recipe was inspired by my friend Scottie Johnson from Chicago. We first met via The BBQ Forum on the Internet and realized we were almost neighbors. I wish you could see his adorable little girls. It was first created for deep-fried turkeys, but works just great in the BBQ for all poultry and it makes a great fish marinade too.

1 can beer of choice
1 pound butter

1 tablespoon Big Time BBQ Rub (or your favorite rub)

1 tablespoon paprika

1 tablespoon freshly ground white pepper

1 tablespoon sea salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dry mustard

1 tablespoon freshly and finely ground black pepper

1 teaspoon cayenne

Melt the butter in saucepan and add the beer and spices. Mix well. Let cool, then inject.

Yield: About 2 1/2 cups
Heat Scale: Medium

Dr. BBQ's Pulled Pork Stuffing

I've been making and promoting this recipe for years. It has never caught on, but maybe it will now.

1/2 cup butter

2 medium onions, chopped

3 ribs celery, chopped

2 cloves garlic, minced

2 cups smoked pulled pork, chopped

2 tablespoons Louisiana hot sauce

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon salt

1 teaspoon finely ground black pepper

2 8-ounce packages plain cornbread stuffing

2 to 3 cups vegetable broth

Preheat the oven to 350. In a large skillet over medium heat, melt the butter. Add the onion, celery and garlic and cook until tender. Add the pork, hot sauce, sage, thyme, salt and pepper. Stir and cook until the pork is heated through. Add two cups of the broth, stir well and remove from the heat. Put the stuffing mix in a big bowl. Pour the butter mixture over the stuffing. Toss to mix thoroughly, adding more broth as needed to moisten all the stuffing mix. Transfer to a 9 by 13 baking pan. Cover with foil and place in the oven. Cook for 40 minutes. Remove the foil and bake for another 10 minutes.

Yield: About 10 servings.
Heat Scale: Medium

MJ's Garlic Mashed Potatoes

MJ's Garlic Mashed Potatoes

After you've tasted garlic in your mashed potatoes, you'll never go back to bland!

1 whole head of garlic

Olive oil

1 teaspoon salt

4 medium Russet potatoes

1/4 cup butter

1/3 to 1/2 cup milk

1/4 cup sour cream

2 tablespoons snipped chives

Salt and freshly ground black pepper to taste

Red chile powder

Trim the garlic head about 1/4 inch. Drizzle the olive oil over the head of garlic and wrap in foil. Bake in a 350 F oven for 45 minutes. Or, place the garlic on a microwave-safe plate, cover, and microwave for 2 to 3 minutes, or until the cloves of garlic are soft enough to be squeezed out. Mash the cloves thoroughly and set aside.

Peel and quarter the potatoes, and place them in a saucepan of boiling, salted water. Boil for 15 to 25 minutes until they are easily pierced with a knife. Drain the potatoes, return them to the saucepan, add the butter and 1/3 cup of the milk. Mash until the potatoes are of a smooth consistency, adding more milk if necessary. (The amount of milk may vary, depending on the age of the potatoes.)

Stir in the remaining ingredients. Place the potatoes in a warm serving dish, and dot with more butter and a sprinkle of red chile powder, if desired.

Yield: 4 servings

Dave's Chipotle Gravy

Dave's Chipotle Gravy

I make this every Thanksgiving that's held at our house, and a few times in the kitchens of friends. It's so simple that it really doesn't need a recipe, but here's one anyway.

Pan drippings of a roasted or smoked turkey

Flour as needed

Chicken stock as needed

4 rehydrated or canned chipotle chiles, minced

Remove as much fat from the pan as possible, and scrape the drippings so that they don't stick to the pan. Add some flour and stir over medium heat to make a roux. Add the chicken stock and stir well with a whisk. Add the chipotles and keep stirring. Adjust the consistency of the gravy by adding more flour and/or chicken stock. Do not strain the gravy.

Yield: Varies

Heat Scale: Medium

Mike's Zucchini-Stuffed
Roasted Tomatoes
Stuffed Tomato
Photo by Mike Stines
Grilling zucchini brings out the natural sugars in the vegetable adding a nice flavor to the roasted tomatoes. Marinating the zucchini and Portobello mushroom before grilling adds another layer of flavor for this holiday side dish. This recipe, which is easily doubled, requires advance preparation. If necessary, Parmesan or Asiago cheese could be substituted for the Pecorino-Romano.

4 medium beefsteak or heirloom tomatoes

3 large zucchini squash, washed and sliced lengthwise into 1/2-inch thick slices

1 large Portobello mushroom, cleaned and stem removed

1 tablespoon chopped fresh basil

1/2 cup freshly grated Pecorino-Romano cheese, divided

2 tablespoons diced serrano or jalapeƱo chiles

1/2 cup seasoned bread crumbs

Coarse kosher salt

Freshly ground black pepper

For the marinade:

1/4 cup balsamic vinegar

1 tablespoon chopped fresh oregano

2 large cloves garlic, minced (about 1 tablespoon)

1/2 teaspoon coarse kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup good-quality olive oil

Prepare the marinade: Whisk together the vinegar, oregano, garlic, salt and pepper in a mixing bowl. While whisking constantly, slowly drizzle in the olive oil. Continue whisking to form an emulsion. Pour the marinade into a shallow container and add the sliced zucchini and Portobello mushroom. Marinate at room temperature, turning occasionally, at least 1 hour or up to 4 hours.

Prepare the grill for medium-high direct cooking. Place the mushroom cap on the grill, stem side up, and grill for 3 minutes. Place the zucchini slices on the grill and cook for 3 minutes. Flip the zucchini and mushroom over and continue cooking another 3 to 4 minutes. Remove from the grill and cool slightly.

When cooled, roughly dice the mushroom and zucchini. In a mixing bowl, combine the zucchini, mushroom, basil, diced chiles, bread crumbs and 1/4 cup of the grated cheese. Stir to mix. Season with salt and pepper. (Stuffing may be prepared one day ahead and held, covered and refrigerated.)

Slice the tops off of the tomatoes and carefully remove the pulp leaving the shells intact. Spoon the zucchini-mushroom mixture into each tomato and sprinkle with the remaining grated cheese.

Preheat the oven to 350 degrees F. (or prepare the grill for medium-high indirect cooking). Place the tomatoes in a casserole dish and bake for about 20 to 30 minutes or until thoroughly warmed. Transfer to a serving dish, drizzle with olive oil and garnish with fresh basil.

Yield: 4 servings
Heat Scale: Mild to Medium (depending on the amount of chiles added)

Chile and Dried Cherry Chocolate Dessert

Since preparing a Thanksgiving feast on a barbecue isn't traditional, why finish it up with the usual pumpkin pie? This layered dessert from Nancy Gerlach is unique in that it can be cooked on the grill like the rest of the meal. The finished dessert has a cake-like topping and a chocolate syrup which can be served with whip cream on top. Place it on the grill while you are indulging with your turkey, and it will be ready to serve at the end of the meal.

The Pudding

1 cup all-purpose flour

2/3 cup granulated sugar

2 tablespoons unsweetened cocoa

1 tablespoon ground ancho chile

2 teaspoons baking powder

1/2teaspoon ground cinnamon

1/2 teaspoon salt

Pinch of ground nutmeg

1/2 cup milk

1/4 cup dried cherries, soaked in water to plump

2 tablespoons melted butter or margarine

1 teaspoon vanilla extract

The Topping

1/2 cup firmly packed brown sugar

1/4 cup granulated sugar

3 tablespoons unsweetened cocoa

1 teaspoon vanilla extract

1/2 teaspoon salt

1 cup boiling water

Rum Glaze

1 cup granulated sugar

1/2 cup (1 stick) butter

1/4 cup water

1/2 cup dark rum

Whipped cream for topping

To make the pudding, sift all the dry ingredients into a large mixing bowl. Add the milk, cherries, butter, and vanilla, and mix until well blended. Pour into a well-greased, 9-inch square metal pan.

To make the topping, combine all the ingredients, except the water, in a bowl and spread over the pudding mixture. Slowly pour the boiling water over the top, but don't stir it in.

Heat a gas grill to low or bank 20 low-glowing coals on each side of the bottom of the grill unit. Place the cooking grill rack 4 to 6 inches above the coals. In a gas grill, light one burner and place the pan over the unlit burner. Cover and cook for 45 minutes. The pudding should be slightly crusty on top with a syrupy bottom.

To make the glaze, combine all the ingredients except the rum in a saucepan over medium heat and simmer for 5 to 10 minutes. Remove the pan from the heat, let cool slightly, and stir in the rum.

To serve, spoon the pudding into individual dishes, top with a dollop of whipped cream, and drizzle the glaze over the top.

Yield: 6 servings
Heat Scale: Mild

Comments (1)

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Wonderful piece! Thanks Dave, and all contributors.

RE: pineapple. When trimming out the "eyes" work in a diagonal pattern.

Happy Thanksgiving, all!
Terri Maize , November 18, 2013

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