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Thanksgiving on the Grill with Chef Jamie Gwen

Hot off the Grill, Recipes

Thanksgiving on the Grill with Chef Jamie Gwen

Whether it’s the turkey, stuffing, ham or veggies, fire up your Twin Eagles Grill and add unforgettable flavor to your favorite Thanksgiving dishes.

To get you started, here are some of our favorite grilled holiday dishes courtesy of Twin Eagles partner Chef Jamie Gwen.

GRILLED + GLAZED HOLIDAY HAM 

White wine, apricot jam and stone-ground mustard combine for the most delicious ham glaze ever. Grilling the ham adds incredible flavor and the glaze caramelizes beautifully… just wait until you taste it!

Ingredients

1 fully cooked spiral-sliced half ham (about 8-pounds)

2 cups dry white wine

4 sprigs fresh thyme

1 shallot, finely minced

1 jar (18-ounces) apricot jam 

1/2 cup packed light brown sugar

1/2 cup stone-ground mustard

Instructions

Preheat your Twin Eagles Premium Grill for 2-zone grilling or indirect grilling. Place the ham cut-side down in a cast iron skillet or a disposable aluminum pan and add 1 cup of the white wine to the base of the pan. Tightly cover the pan with aluminum foil and place the ham on the cold side of the grill. Close the lid and grill for 1 1/2 hours or until a thermometer inserted into the center of the ham reaches 140ºF.

Meanwhile, combine the remaining white wine, thyme, shallot, apricot jam, brown sugar and mustard in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 5 minutes.

Remove the foil from the ham and brush the ham all over with the glaze. Move the ham to the direct heat, close the lid and grill for 10 minutes, then glaze the ham again and grill for 10 minutes more. 

Let stand 15 minutes before serving. 

Serves 12

GRILLED BRUSSELS SPROUTS with BACON & BALSAMIC

The perfect holiday or winter side dish, smoky bacon and tangy balsamic enhance these beautiful grilled Brussels sprouts.

Ingredients 

1 pound Brussels sprouts, trimmed and halved

6 strips bacon, cut into 1-inch pieces

2 garlic cloves, minced

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey or agave

Salt and freshly ground pepper

Instructions

Combine the Brussels sprout halves, bacon, garlic, olive oil balsamic and honey in a large mixing bowl, season with salt and pepper and toss well.

Preheat your Twin Eagles Grill to medium-high heat.

Place the Brussels sprouts in a perforated grilling pan, a disposable aluminum pan (or create a boat using aluminum foil!).

Place the Brussels sprouts on the grill and close the lid. Grill the 10 minutes then toss well and grill 10 to 15 minutes more or until the Brussels are tender and charred on the edges.

Serves 4

GRILLED CRANBERRY, CHORIZO & PECAN CORNBREAD SKILLET STUFFING 

This grilled stuffing is so delicious, you’ll never bake your holiday stuffing again!

Ingredients

1 stick (4-ounces) unsalted butter 

2 tablespoons olive oil

1/2 pound chorizo, sliced

1 large sweet yellow onion, diced

3 celery stalks, diced

1/2 cup dried cranberries

1/2 cup pecan pieces

1/4 cup freshly chopped parsley

2 pounds prepared (store-bought or homemade) cornbread, cubed

2 cups chicken broth

Salt and freshly ground black pepper

Instructions

Preheat your Twin Eagles grill for 2-zone grilling. Place a large cast iron skillet over direct heat on the grill.

Put 3 tablespoons of butter and olive oil in the hot skillet. Add the onions and celery and sauté until tender, stirring often, about 15 minutes. Add the chorizo and sauté 5 minutes more, stirring often. Add dried cranberries, pecans, parsley and cornbread cubes, season generously with salt and pepper toss to combine. Add chicken broth and gently mix to combine. Dot the top of the stuffing with the remaining butter and close the lid of your grill.

Cook the stuffing over indirect heat for 30 minutes or until the stuffing is cooked through and the top is crisp and golden.

Serves 8

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