Think Thanksgiving recipes and you will probably find yourself picturing turkey and all the traditional side dishes such as mashed potato, dinner rolls, and macaroni & cheese. Thanksgiving dinner is a very important meal for most families and people usually cook up a feast on this day. But, if you are a barbecue lover, you might think Thanksgiving isn’t the best time to indulge your love for BBQ. Though barbecue is much more popular for the Fourth of July, there are a plethora of Thanksgiving barbecue recipes out there. So for all the barbecue connoisseurs out there, the following recipes will give you a chance to fire up your grill and barbecue, come Thanksgiving.
Turkey is a must have every Thanksgiving and the main course of the whole meal. If you really want to showcase your barbecue skills on Thanksgiving, what better way than to prepare a barbecued turkey dish? Also, by grilling your turkey, you would be freeing up the oven and could use it to prepare other dishes.
• One small turkey, around 12 to 14 lbs would be perfect
• About ¼ cup kosher salt
• 6 tablespoons of unsalted butter
It is best to begin preparations for the turkey a day in advance. Dry brine the turkey in kosher salt, make sure to spread the salt evenly, all over the turkey. You can refrigerate the turkey until you are ready to grill it.
On D-day, make sure to take out the turkey from the refrigerator at least an hour before you want to begin grilling it and rub the unsalted butter all over it. For that rich, smoky flavor that barbecue is so famous for, it is best to use apple wood chips while barbecuing your turkey. Soak the wood chips in cold water for a half hour.
Now it becomes quite easy to barbecue the turkey. Just toss it on the grill at medium heat and make sure the temperature stays consistently between 275 and 325 degrees Fahrenheit. If the turkey begins to brown too early, cover it with aluminum foil. Your barbecued turkey should be ready after about three or three and a half hours.
If you do not want to go all out with a barbecued turkey, you could still serve up this unique barbecued side and impress your guests all the same!
Smoked liver pate
• 5 large eggs
• Half pound chicken or turkey livers
• 1 medium onion, cut into quarters
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 2 teaspoons Cognac or Madeira (optional)
You would also require wood chips and skewers for this recipe
Preheat the grill to medium and place the wood chips on the grill. Prick a small hole in each egg with a needle. Next, skewer the livers and onions and place them on the grill along with the eggs. Smoke-roast the onions until they are tender and the eggs until the shells are browned; this should take about 20 minutes. Smoke-roast the livers until cooked to taste, about 10 to 15 minutes for medium-rare.
Shell the eggs and cut them up into quarters. Chop the onions. Place the eggs, onion, livers, and parsley in a food processor. Grind the mixture to a coarse puree. Work in the oil and cognac, if using, and plenty of salt and pepper to taste. Transfer the paste to a bowl. You can cover and refrigerate until the pasta is chilled, or serve it at once with grilled bread rounds or crackers.