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Get Into the Holiday Spirit With These 5 Festive Recipes from G&B Energy

Get Into the Holiday Spirit With These 5 Festive Recipes from G&B Energy

The holiday season is a time for family, friends, and of course, food! This year, why not try some new recipes to get into the holiday spirit? G&B Energy has put together a list of 5 of our favorite festive recipes. From sweet treats to savory dishes, we have something for everyone! So gather your loved ones around the table and enjoy some delicious holiday cooking!

G&B Energy’s Favorite Holiday Recipes


Rotisserie Prime Rib

Nothing says holiday feast like a juicy prime rib cooked to perfection. This holiday-inspired recipe is perfect for a special occasion or just to enjoy with friends and family.


  • 10 pound (4.5 kilograms) beef prime rib roast, tied
  • 5 cloves garlic, slivered
  • 6 tablespoons Dijon mustard
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon black pepper


  1. Cut garlic cloves into slivers, poke a hole in the roast and insert the garlic into the hole. Combine Dijon mustard, thyme, pepper and thoroughly coat the roast.
  2. Remove your cooking grids, put the rotisserie motor onto the bracket, put one fork onto the rod then put it in place as if you were about to cook. Lock this fork in place to define your left most meat point, it’s easier to center the roast this way than after you have it on the rod. Remove the spit, start your rear burner and preheat to medium heat with the lid closed.
  3. Push the rotisserie spit through the center of the roast and fasten the second fork to hold it securely. Set the rotisserie rod into the bracket or casting notches, out of the motor. Let the heaviest side of the meat rotate to the bottom. Secure the counterbalance at the top of its rotation, opposite the heaviest side of the meat. Tighten the rod handle.
  4. Place the roast over a drip pan filled with liquid; we recommend red wine, ginger ale, or water. Roast at medium for 3 1/2 hours until the temperature has reached 140°F (60°C), use a meat thermometer. Let stand 20 minutes before carving.

Recipe adapted from Broil King


Roasted Rosemary Potatoes

These roasted potatoes are the perfect holiday side dish for any occasion. They’re easy to make and packed with flavor.


  • 6 large Russet or Yukon Gold potatoes, peeled and cut in 1-in (2-3 cm) cubes or 1 lb. (.5 kg) small young potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary, chopped
  • Kosher salt and freshly ground black pepper, to taste


  1. Prepare potatoes and toss with the olive oil, rosemary, salt and pepper. Line a large rimmed baking sheet with parchment paper.
  2. Place on grill and roast, turning several times, until crispy, browned and cooked through, about 40 minutes.
  3. Sprinkle with more salt and pepper, to taste.
  4. It’s literally that easy, always ensure your potatoes are soft on the inside and crisp on the outside.

Recipe adapted from Broil King

Bacon Parmesan Asparagus

This holiday-inspired side dish is the perfect way to enjoy asparagus. The addition of bacon and Parmesan cheese adds a delicious flavor that will have everyone coming back for more.


  • 1 teaspoon freshly cracked pepper
  • 2 tablespoons garlic (fresh chopped)
  • 1/2 teaspoon kosher salt
  • 3/4 cup shredded parmesan
  • 3 slices bacon (cut into 1/4 inch slices for rendering)
  • 1 bunch asparagus (trimmed of the woody ends)


  1. Stabilize your grill at 425°F or use the residual heat.
  2. Add the bacon to a grill-safe pan (large enough to hold the bunch of asparagus). Place the pan with the bacon in it on the grill and render the bacon for roughly 10 minutes. Look for even browning but make sure not to over crisp or burn the bacon pieces.
  3. Now that the bacon is rendered, move the crisped pieces to one side, drain the rendered fat to the other and add the asparagus and garlic to the oil. Roll everything around to ensure it is fully and evenly covered with the bacon grease. Scatter asparagus so it all lies evenly in the pan.
  4. Top evenly with shredded parmesan, salt, and pepper then cover the tray with a lid. Close the dome and steam roast for 7 minutes. This will allow the garlic to roast, the asparagus to soften and the cheese to melt.
  5. Open the lid and immediately transfer to the presentation plate. Enjoy!

Recipe adapted from Kamado Joe

Roasted Broccoli and Cauliflower

Bring a bit of color to your holiday table with this super simple veggie dish. To cook over the grill, simply place the vegetables on your grill over indirect heat and roast until desired tenderness and the cheese is melted to your liking.


  • 4 cups broccoli florets
  • 4 cups cauliflower florets
  • 1/3 cup olive oil
  • 6 cloves garlic minced
  • 2/3 cup grated parmesan cheese (divided)
  • Sea salt (to taste)
  • Black pepper (to taste)


  1. Mix the broccoli and cauliflower florets in a large bowl. Add the olive oil, garlic, and half of the parmesan cheese. Toss to coat. Sprinkle with sea salt and black pepper, then toss again.
  2. Arrange the veggies in a single layer in a grilling basket over indirect heat.
  3. Roast until desired tenderness and the cheese is melted to your liking.
  4. Right before serving, toss with remaining parmesan cheese, and sprinkle with additional salt & pepper to taste if desired.

Recipe adapted from Wholesum Yum


You don’t often associate desserts with grilling, but you can adapt just about any recipe to cook on your grill. For example, by cooking over indirect heat, you can make delicious desserts with your grill.

Skillet Brownies on the Grill

These brownies take on a deliciously smoky flavor on the grill from “baking” in a skillet set over hot coals


  • 3/4 cup (about 3 1/4 ounces) plus 1 tablespoon all-purpose flour
  • 1/2 teaspoon kosher salt or fleur de sel
  • 1/4 teaspoon baking soda
  • 7 ounces unsweetened chocolate, chopped
  • 1/2 cup (4 ounces) salted butter, plus more, melted, for greasing skillet
  • 2 tablespoons canola oil
  • 3 large eggs
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla bean paste or vanilla extract
  • Vanilla ice cream (optional)


  1. If using a charcoal grill, open bottom vent of grill completely. Light charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour onto bottom grate of grill, and then push to one side of grill. Adjust vents as needed to maintain an internal temperature of 350°F to 400°F. If using a gas grill, preheat to medium (350°F to 400°F) on 1 side. .
  2. Whisk together flour, salt, and baking soda in a small bowl; set aside. If grilling, place a heatproof bowl on unoiled grates over the side without the coals (or the unlit side of a gas grill). Add chocolate, butter, and oil to bowl or saucepan; cook, stirring constantly, until melted and smooth. Remove from heat. Let cool slightly, about 5 minutes. Add eggs, brown sugar, granulated sugar, and vanilla to chocolate-butter mixture; stir together until smooth and thoroughly incorporated. Add flour mixture; stir gently until just combined.
  3. Grease a 10-inch cast-iron skillet with melted butter. Pour in batter, spreading in an even layer.
  4. If grilling, place skillet on grates over the side without the coals (or the unlit side of a gas grill). Grill, covered, until a wooden pick inserted in center of brownies comes out almost clean (it will have crumbs but should not be wet), 40 to 45 minutes. Remove from heat; cool in skillet 10 minutes. Cut into wedges and serve with ice cream, if desired.

Recipe adapted from Food & Wine


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