Look outside on your back deck. See that gas grill? That’s the extra oven you wish for every Thanksgiving. Utilizing your grill for holiday feasts is a smart solution for a too-small oven. Whether you like to experiment with new flavors or keep it traditional, there’s practically no end to the delicious holiday dishes you can prepare outside while the turkey cooks to juicy perfection inside.
Instead of yams cooked in the oven, slice acorn squashes in half, clean out the seeds, and spoon in a dollop each of butter, brown sugar, and chopped walnuts. Season with salt and pepper and a light sprinkle of nutmeg before placing the squash on indirect heat in a 350-degree grill. Close the lid and cook for about 15 minutes or until the squash is tender.
Who wants crescent rolls from a can when they can have homemade cornbread? Follow your favorite cornbread recipe and while you’re mixing the batter, preheat a 9-inch cast-iron skillet in a 350-degree grill. Place approximately 2 tablespoons butter in the skillet to melt and pour in the batter. The extra fat in the pan makes a delicious crispy crust on the cornbread. Cook on indirect heat for approximately 25 minutes with the lid closed.
Yes, you can bake a pie in your gas grill. No more waiting until the turkey comes out – bake your pies in the grill while Tom is roasting. Simply set the grill temperature to your recipe’s heat recommendation, place the pie on indirect heat, and close the lid. Grill the pie for the same amount of time you would normally bake it in the oven.
Don’t limit yourself to two little turkey legs or only enough leftover white meat for a sandwich or two. Cook meat on the grill – turkey meat that is. Buy extra legs or a turkey breast roast to make sure everyone gets their favorite part.
By using indirect heat (not directly over flames) a gas grill becomes a dependable oven that can do almost anything that hot box inside the house can do – plus it makes those gorgeous grill marks.