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November Grilling Recipes

Skillet Dinner Rolls

Ingredients

• 1 egg
• 1 cup water
• ¼ cup melted butter, plus 1 tablespoon for finish
• 1 package rapid rise yeast
• 3 cups all purpose flour
• 1 teaspoon kosher salt
• ¼ cup freshly grated Parmesan cheese, plus 1 tablespoon for finish
• 2 teaspoons finely diced fresh rosemary, plus 1 teaspoon for finish

Instructions

1. If using a stand mixer:
   1. Start with the paddle attachment. Add all wet ingredients into the bowl of a stand mixer and then combine yeast with the wet ingredients, and turn on low speed for one minute to combine. Next, swap out the paddle attachment with the dough hook, and add the dry ingredients and continue mixing on low speed until the dough forms into a ball around the hook.
2. If mixing by hand:
   1. Use a large bowl. Combine all the wet ingredients and the yeast packet and whisk to combine. Then add the dry ingredients and mix by hand. Scrape off the dry ingredients from the sides of the mixing bowl as you stir. Occasionally squeeze the dough to combine. It will be slightly wet.
3. Divide dough into 12 equal dough balls. Use a good digital scale to weigh an evenly sized ball. If you don’t have a digital scale, eyeball the dough into 12 equal sized balls.
4. Place the dough ball into an oiled cast iron pan. Let dough rise, uncovered, for 30 minutes. While the dough is rising, start your grill and set up for indirect grilling. Target 375° degrees F internal temperature.
5. Place the cast iron pan on your preheated grill over indirect heat. Grill for 20 minutes and then rotate the pan 180 degrees. Continue grilling indirect an additional 20 minutes.
6. Immediately after removing the cast iron dinner rolls from the grill, brush them with the remaining 1 tablespoon of melted butter. Then sprinkle more Parmesan cheese and chopped rosemary. Remove the homemade dinner rolls from the cast iron and serve warm.

Notes:
Rising Note – If you have a cold house (ambient temperature is under 70°F) then turn on your light in your oven when you start making the dough. Then place the cast iron pan in the oven with the light on to rise. If you don’t have a light, and you have a cooler home, then allow 60 minutes for the initial rise. The key is to have the dough rise in a warm place.

Grilling Note – Rotating allows for even cooking so you get an even golden brown color. The dinner rolls will have risen and the internal temperature of the rolls should read between 205 and 210 degrees Fahrenheit.

Grilled Turkey

Ingredients

• 2 cups chicken broth
• 4 tablespoons butter, melted
• 1 onion
• 1 batch rosemary sea salt rub
• citrus of your choice, cut into wedges (lemon, clementine’s, etc.)
• fresh chopped parsley, optional for garnish
• fresh rosemary, sage and thyme, optional for garnish and stuffi ng
• 20 lb turkey

Rosemary Salt Ingredients

• Small bowl and whisk
• 1 Tablespoon rosemary
• 1 Tablespoon garlic powder
• 4 Tablespoons sea salt
• 1 teaspoon black pepper

Instructions

1. Season turkey with rosemary salt seasoning. Pat the rub all over the bird and rub it into the meat and under the skin.
2. Dab turkey with melted butter all over. Make sure to dab, not brush, so you don’t brush off the seasoning.
3. Then, stuff the turkey with citrus wedges along with an onion and fresh sage, rosemary, and thyme, if using. Sprinkle with parsley if desired.
4. Preheat the grill to 450° F. Pour chicken broth into a foil roasting pan and place under the grill where you’ll be cooking the turkey to catch the drippings. Reserve drippings to make gravy!
5. Turn off the middle burner and set the side burners to low. Grill turkey over indirect heat for 2 ½ hours, over the foil roasting pan. Check the turkey every 30 minutes or so. The internal temperature for the turkey will read 180°F with an instant read thermometer inserted into the thigh and 170°F when inserted into the breast

Rosemary Salt Recipe Instructions

1. Prepare 1 Tbsp. rosemary, 2 Tbsp. garlic powder, 4 Tbsp. sea salt, and 1 tsp. black pepper.
2. Mix together in a small bowl to make rosemary sea salt.

Grilled Stout Stuffing

Ingredients

• ½ cup butter (1 stick)
• 1 leek, white stalk removed, finely chopped
• 2 stalks celery, finely chopped
• 1 – 12 oz bottle of stout beer
• 2 tablespoons fresh sage, chopped
• 2 tablespoons fresh Italian parsley, chopped
• 2 cups chicken broth
• 2 eggs, beaten
• 6 cups of dried bread cubes, approximately 1 ½ square
• ¾ cup dried cranberries
• ¼ teaspoon salt
• ¼ teaspoon pepper

Instructions

1. Preheat the grill for indirect cooking over medium heat (350°F.)
2. In a large cast iron skillet, melt the butter over medium high heat on either a stove top or side burner. Add the leek and celery. Cook until lightly brown, stirring occasionally, for approximately 8-10 minutes.
3. Add the bottle of beer, followed by the sage, parsley, chicken broth, and eggs.
4. Turn off the heat and stir the contents of the skillet. Add in the bread cubes, cranberries, salt and pepper. Stir the bread into the liquid and combine evenly.
5. Using indirect medium heat (350°F), grill the stuffing for approximately 30 minutes.
6. Remove and serve.

Smoked Green Bean Casserole

Ingredients

• 2 lbs. fresh green beans, ends trimmed and cut into 2 inch lengths
• ¼ cup kosher salt, plus 2 tsp
• 2 Tbsp. olive oil
• 8 oz. baby bell mushrooms, sliced
• 1 Tbsp. butter
• 2 cans cream of celery soup, 10 ¾ oz. each
• 1 tsp cayenne pepper, optional
• ½ tsp white pepper
• 3 cloves garlic minced
• ¾ cup parmesan cheese, divided
• 1 ½ cup French fried onions, divided
• 1 tsp smoked paprika

Instructions

1. Light your grill and set up for two zone cooking, establishing the temperature at 350°F. Add one chunk of pecan (or wood of you of choice to the hot coals. If using a gas grill, you can soak wood chips in water for 30 minutes then add them to a smoker box in your grill.
2. While the grill is preheating, in a large stockpot bring six cups of water to boil over high heat. Add quarter cup of kosher salt to the water, along with the trimmed green beans. Boil the beans for fi ve minutes before removing and shocking them in an ice-water bath to prevent them from cooking further.
3. While the beans cool, place a large sauté pan over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms and spread them out evenly. Don’t over stir them, just let them brown on both sides and allow the water from the mushrooms to evaporate, about 5 minutes.
4. Add the butter and let it to melt, mixing it in with the mushrooms to ensure even coating. Remove the mushrooms from the heat and set aside.
5. Remove the beans from the ice bath, and dry them with a paper towel. Place them in a large mixing bowl and add the soup, mushrooms, two teaspoons salt, cayenne, white pepper, garlic, half of a cup of parmesan cheese and one cup of the fried onions. Gently fold those ingredients together and transfer to a cast-iron skillet or oven-safe vessel. Then top with remaining cheese, fried onions and smoked paprika.
6. Place the casserole on the grill over indirect heat, and close the lid. All it to smoke roast for 35-40 minutes. Remove from the grill and serve hot.