Chef Britt shows us a new side to bring to the holiday table: Barbecue Smoked Carrots! They get roasted on the grill in a spicy and sweet glaze, and served with a cool yogurt sauce and herbaceous parsley pesto!
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for his Smoked Holiday Turkey. The recipe features classic holiday flavors like apple, sage and garlic, as well as a touch of smoke from the grill and a modern seasoning technique that you may have never imagined!
Chef Britt shows you how to take your cranberry sauce to the next level with this Charred Cranberry Mostarda! This simple recipe pairs well with turkey, chicken, or pork!
Mashed potatoes reimagined… in the most delicious way! These Duck Fat Smashed Potatoes with Pancetta Gravy feature baby potatoes, roasted on the Yoder Smokers YS640s Pellet Grill, smashed and smothered in a rich gravy with cured Italian pork!
Elevate your holiday meal with the Bacon Wrapped Turkey Roulade! Stuffed with Swiss cheese and mushrooms, wrapped in bacon and roasted on the Yoder Smokers YS640s Pellet Grill, this alternative turkey entree is sure to impress!
Tasty little chocolate treats are exactly what your holiday parties need, so fire up the smoker and try a batch of these Pumpkin Spice Truffles. You’ll be glad you did!
Looking for a new technique for cooking your holiday turkey? This Rotisserie Holiday Turkey, cooked over a charcoal fire in the Kamado Joe, has fantastic flavor and is incredibly juicy!
Contrary to popular belief, turkey stock can add the perfect punch of savory flavor to your stuffing, rice dishes, gumbo, even turkey salad sandwiches. Make this stock in advance and freeze it for when you need it. Use an ice cube tray and freezer bags to make “flavor bombs” to drop in any dish needing a boost. The possibilities are plenty for this hearty stock recipe.
Over the years, the team at All Things Barbecue has cooked hundreds of turkeys. We’ve cooked whole turkeys, we’ve cooked turkeys that have been trimmed into quarters, and we've cooked spatchcocked turkeys. Every method has its place, but here’s a secret: we prefer a spatchcock turkey.
By
Britt Shoffner
