Delicious Holiday Grilling Recipes

In Big Green Egg, Entertaining, Grills, Recipes for the Grill by JHCadminLeave a Comment

While holiday meals traditionally mean “turkey and stuffing” or “ham," many of us dare to think outside the box. Last Thanksgiving, in addition to the usual big bird, my brother smoked a delicious roast in his outdoor grill.

If you’d like to try something different, here are some delicious recipes you can prepare on your Broilmaster grill or Big Green Egg.

Click the following link to download and print all the holiday grilling recipes displayed in this post.

The following three recipes are from our friends at Broilmaster

Grilled London Broil and Horseradish

Prime Rib Rub

Grilled Basil Shrimp
Click here to download the free Broilmaster Recipe Book
 

The following recipe is from our friends at Big Green Egg

Big Green Egg CookbookTry this as a side dish with roasted turkey:

Veggie Noodle Stir-Fry
http://www.biggreenegg.com/recipes/veggie-noodle-stir-fry/

Serves 4 as a main course, or 8 as a side dish

Use a vegetable peeler to slice the carrots, zucchini, and squash into wide, thin ribbons, then cut the ribbons lengthwise into thin julienned slices with a knife. You will have a medley of brightly colored vegetables all intertwined like long, thin, beautiful noodles. This is a dish that cooks in a matter of minutes and would go well as a side dish with roasted chicken or pork.

Ingredients:

Sauce
½ cup freshly squeezed lemon juice (3 lemons)
½ cup freshly squeezed orange juice (1 orange)
½ cup rice wine vinegar
½ cup soy sauce
4 teaspoons red curry paste
½ cup peanut oil
1 cup sliced shallots
2 tablespoons minced fresh ginger
2 teaspoons minced garlic
2 cups julienned red bell pepper
2 cups snow peas
4 cups julienned napa cabbage
2 cups julienned carrots
2 cups julienned zucchini
2 cups julienned yellow crookneck squash
4 cups bean sprouts
18 to 20 scallions, green parts only, cut in half lengthwise
1 cup firmly packed fresh basil leaves
1 cup firmly packed fresh cilantro leaves
½ cup firmly packed fresh mint leaves
1 cup thinly sliced red radishes
1 cup chopped peanuts

Equipment:

Porcelain coated grid, Dutch Oven
Set the EGG for direct cooking with the porcelain coated grid.
Preheat the EGG to 400ºF.
Set the Dutch Oven on the grid and preheat for 10 minutes.
To make the sauce, use a whisk to stir the lemon juice, orange juice, vinegar, soy sauce, and red curry paste together in a small bowl.

  1. Pour the peanut oil into the preheated Dutch Oven.
  2. Add the shallots, ginger, garlic, bell pepper, and snow peas.
  3. Close the lid of the EGG and sauté for 30 seconds.
  4. Add the cabbage, carrots, zucchini, squash, bean sprouts, and scallions and cook for 1 minute.
  5. Add the sauce and cook for 30 seconds. Remove the Dutch Oven from the heat, then add the basil, cilantro, and mint and stir.
  6. Place the mixture in individual bowls and garnish with the radishes and peanuts. Serve immediately.

—From Big Green Egg Cookbook/Andrews McMeel Publishing

Click here for additional recipes for Big Green Egg

 

More Delicious Grilling Recipes from Rich’s blog

Main Dishes:

Desserts:

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