Fall is finally here, and that means chilly weather and huddling around the charcoal grill while a football game is on in the background. As the year winds down, it’s time to start preparing for the upcoming holiday season. Thanksgiving is just around the corner, and if you’re hosting your annual Friendsgiving get-together, there’s even more to prepare for. Get ready to fire up the grill using some Kingsford® original charcoal.
And why not change up your menu this year? The typical Thanksgiving menu is overdone and frankly a bit boring. We partnered up with Kingsford® original charcoal to create a new (and equally delicious) Thanksgiving meal that can be done completely on the grill. So say goodbye to an overcrowded and stuffy kitchen! From personalized mini pies with your friends’ names on them to a bacon-wrapped turkey roulade as the star of the meal, we have six new recipes to make your Friendsgiving a party your friends won’t want to miss.
Rosemary-Infused Brussels Skewers
- 12 thick sprigs of rosemary
- 1lb of brussels sprouts
- 1lb of thick-cut bacon
- De-stem 75% of the rosemary skewers, sharpen the ends, and set aside.
- Cut the brussels sprouts in half lengthwise and blanch until slightly tender and bright green. Shock in ice water for about 1 minute.
- Remove and set aside.
- Begin to assemble the skewers by adding a brussels sprout half, and thread on the bacon. Weave the bacon between each brussels sprouts until you reach the top of the rosemary skewer.
- Repeat with the other rosemary skewers until finished.
- Grill prepared skewers for 10-15 minutes until desired doneness.
Personal Berry Pies
- Store-bought pie crust
- Pie filling of choice
- 2 eggs
- Mini cast iron skillets
- Bring store-bought pie crust to room temperature.
- Dust your surface with flour, roll out the pie crust to the size of the mini cast iron skillet, and set aside.
- Pour the pie filling of your choice into the cast iron and cover with the measured pie crust.
- Make an egg wash by adding two teaspoons of water to two eggs and beat. Seal the sides of the crust and brush the top of the pie with egg wash, repeat for remaining pies.
- Grill for 1 hour, checking periodically for desired doneness.
Toasted Marshmallow Sweet Potatoes
- Sweet potatoes
- 1 bag of marshmallows
- 1 pack of 6 inch wooden skewers
- Aluminum foil
- Wash and wrap each sweet potato in foil and grill for 45 minutes – 1 hour, until tender.
- Add two marshmallows onto a wooden skewer and pierce each foil-wrapped sweet potato with the same skewer, roasting the marshmallow on the grill until desired toasted level.
- 1 bottle of Cabernet
- 1 bottle of Cranberry juice
- Sachet of cinnamon, nutmeg, and cloves
- Slice 1⁄4 inch thick slices of pears, apples, and oranges.
- Grill quickly until nice grill marks are achieved, remove, and place in a pitcher.
- Add sachet of cinnamon sticks, nutmeg, and cloves (as much as you like) into the pitcher.
- Add both bottles of Cabernet and cranberry juice, stir, and allow to build flavor for an hour. Serve over ice.
Charred Romaine Harvest Salad
- Romaine hearts
- Butternut squash
- Brussels sprouts
- Crusty bread of choice
- Pumpkin seeds
- Red wine vinaigrette
- Slice each Romaine heart lengthwise.
- Pan sear the brussels sprouts.
- Toast the pumpkin seeds.
- Slice 1 inch thick sections of butternut squash.
- Slice 1 inch thick sections of crusty bread.
- Grill Romaine hearts until nicely charred and remove.
- Grill the butternut squash until tender and remove.
- Grill the crusty bread quickly for nice grill marks and remove.
- Assemble salad by chopping grilled romaine and topping with grilled and chopped butternut squash and diced crusty bread. Add seared brussels sprouts, toasted pumpkin seeds, and finish with red wine vinaigrette.
Bacon-Wrapped Turkey Roulade
- Boneless turkey breast filet
- Stuffing recipe of choice (homemade or store-bought)
- 1lb of bacon
- Make your stuffing of choice according to directions, store in a baking dish, and refrigerate overnight.
- Using a rolling pin, pound out the turkey breast to about a 1⁄4 inch thickness.
- Cut a long piece of chilled stuffing and add to the center of the turkey lengthwise.
- Begin to roll the turkey into a tight log.
- On another cutting board, layer strips of bacon – enough to cover the length of the turkey roulade.
- Take the roulade and place the strips of bacon vertically. Begin to criss-cross and weave the bacon over the roulade until complete. Tuck any loose ends.
- Grill for 45 minutes – 1 hour, let rest for about 10 minutes, slice rounds revealing the beautiful stuffing, and serve.