Turkey Tenders and Cranberry BBQ Sauce: Combine lemon juice, zest, extra-virgin olive oil, garlic, salt and pepper. Mix well and pour over turkey tenders. Let chill for one hour or up to overnight.
The fun thing about this menu is that while it’s kid-tested, the flavors are mature enough to please any palate. Using the grill for this Picky Eater’s Menu will keep your stovetop and oven free for the adult fare, or you may decide that this unique take on Thanksgiving, cooked entirely outdoors, would be perfect for the entire family. No matter wh...
The fun thing about this menu is that while it’s kid-tested, the flavors are mature enough to please any palate. Using the grill for this Picky Eater’s Menu will keep your stovetop and oven free for the adult fare, or you may decide that this unique take on Thanksgiving, cooked entirely outdoors, would be perfect for the entire family. No matter what you decide, everyone will be happy, full, and ready for pie!
Mix ¼ cup BBQ sauce with smashed cranberry sauce and brown sugar. Season with salt and pepper to taste.
Preheat the grill over medium-high heat for 10 minutes. Grease the grill grates and reduce heat to medium. Put marinated turkey tenders on the grill and grill for 5 minutes per side, or until the internal temperature reaches 165 degrees. Serve with Cranberry BBQ sauce.
Sweet Potato Wedges and Marshmallow Dipping Sauce: Toss sweet potato wedges with vegetable oil, rosemary, salt and pepper. Set aside.
Meanwhile, add marshmallows and heavy cream to a saucepan over medium-low heat. Slowly melt while stirring often to keep from burning. Once marshmallows are fully melted, remove from heat and put into serving dish. Set aside.
With the grill heated over medium heat and grates greased, carefully add the wedges and cook for 4 to 5 minutes per side, depending on thickness. If the wedges need more cooking but are becoming charred, toss into a grill-proof dish and set over indirect heat to continue cooking until perfectly soft.
Serve wedges with marshmallow dipping sauce.
Candied Brussels Sprouts and Apple Kebabs: In a small bowl, combine balsamic vinegar, maple syrup and brown sugar. Set aside.
Using the Char-Broil stainless steel skewers, carefully alternate threading halved Brussels sprouts and apple pieces onto the skewer.
Brush kebabs with maple-brown sugar glaze and sprinkle with salt and pepper.
Add kebabs to a preheated and greased grill over medium heat. Cook for 3 to 4 minutes per side, continuing the brush with glaze often. When brussels sprouts are cooked through, remove from grill and brush one final time with the glaze. Serve with any remaining glaze.
For the Creamy Mac and Cheese: Using your Char-Broil Signature Tru-Infrared Grill side burner, bring 8 cups of well-salted water to a boil in a large stock pot. Once boiling, add pasta and cook al dente according to package directions. Drain and set aside.
In the same pot, melt one stick of butter over medium heat. Add a half cup of all-purpose flour and whisk until dissolved and incorporated with no lumps.
Slowly pour in half and half and milk, whisking continuously. Add dry mustard, nutmeg, salt and pepper and stir. Let milk mixture thicken over medium-heat for four minutes.
Add shredded cheese and stir to combine and fully melt all of the cheese. Once completely melted and creamy, taste for seasoning. Add more salt and pepper to taste if necessary.
Stir in cavatappi pasta and combine well. Keep covered over low heat until serving.