Get Out Of The Kitchen!

by / Tuesday, 25 November 2014 / Published in Blog

21695111_sFamily, football, delicious food, and overeating; these are all trademarks of a proper Thanksgiving gathering!

Well, I’m sure you will agree that crowded kitchens can also be considered a trademark of this festive holiday. So, why not move the preparation of your feast outdoors?
Many people already deep fry their turkeys, and there are a few that even barbecue their birds, but what about the all-important side dishes? When it comes to a complete Thanksgiving spread, the side dishes are just as important as the bird they will accompany on your plate. So after buying all necessary things at, check out and apply these easy ideas that will get you out of the kitchen, into the outdoors, and ready to whip up a few memorable Thanksgiving sides.


This first idea is obvious, easy, and tasty. Grab whole ears of corn from the produce section of your grocery store. You’ll want to make sure that the husks are sill attached!

First things first, fire up the grill as you normally would, but it’s best to use a charcoal chimney.

Okay, so while the charcoal is doing its thing, you’ll have to prepare the corn for the grill. Pull the outer husk down to the base of the ear, and then remove the silk from the corn. Then simply pull the husk back up into place. Do this for each ear of corn. Soak the ears of corn in a large pot of lightly salted cold water for fifteen minutes. One tablespoon of salt will be plenty.

Once the charcoal chimney has worked its magic, and the coals are up to temperature, go ahead and get the soaked ears of corn on the grill. Shake the excess water from the husks as you place the ears on the grill. Close the cover on the grill. Turning the ears every five minutes, allow the corn to cook for approximately fifteen to twenty minutes or until the kernels are tender.

Remove the corn from the grill, remove the husks, and serve how ever you want! A little bit of melted butter and salt will go a long way to accentuate the natural smokiness that will come from the grilling.

Just a tip from me to you: Grill the corn like this, cut the corn from the ear, and then use the grilled corn to add an awesome smoky punch to any creamed corn recipe!


Since the grill will already be hot and ready to go from grilling those perfect ears of corn, you’re already halfway prepped for these tasty grilled sweet potatoes.

Scrub your unpeeled sweet potatoes under warm water to remove any lingering dirt that may be stuck on the skin. Cut the unpeeled sweet spuds into thick wedges, and head outside to the grill.

Place the sweet potato wedges on the grill, and cook them for approximately five minutes per side or until they are fork tender.

Remove the sweet potato wedges from the grill, and brush them with melted butter.

For an added flavor punch, sprinkle the buttered wedges with brown sugar and cinnamon!


Again, you should already have a hot, ready-to-go grill waiting for you!

In a small bowl, combine about 1/2 cup of balsamic dressing, 1/4 cup of honey, and one tablespoon of brown sugar. Mix these ingredients well, and they will form the glaze.

Peel and quarter several large carrots – it really depends on how many people you’ll be feeding – and then place them in a large zip top bag. Pour the balsamic glaze mixture into the bag with the carrots. Allow the carrots to marinade in the glaze for approximately thirty minutes in the refrigerator.

Place the carrots on the grill. Turning a few times throughout, allow the carrots to cook for about twenty minutes or until the carrots are tender. Brush the carrots with the glaze each time you turn them.

In order to get the carrots to the table quicker, you can always pop them in the microwave for two minutes before tossing them on the grill.

So, there you have it! Why not try these three simple ideas that will bring the smoky, caramelized goodness of outdoor cooking to your Thanksgiving table!

Copyright: twindesign / 123RF Stock Photo