Thanksgiving is one of the most beloved meals of the year. This post contains all of the grilled brie or smoked turkey Thanksgiving recipes.
It’s time to get started on the Thanksgiving smoker recipes. I must have tried all of these and they are some great ones! Whether you are a beginner or an expert, there is definitely something for everyone.
Table of Contents
Thanksgiving Dinner At the BBQ
Thanksgiving dinner marks a special occasion for our family. Thanksgiving guest’s dinner typically includes appetizers, large smoked pecan pie frozen turkeys, several side dishes, and at least three desserts.
There are times when you may need help with the coordination of Thanksgiving turkey meals. For more wood chips information, see my post Planning Thanksgiving Dinner at The BBQ.
Candied Sweet Potato Stacks
I love fall! The leaves change color, the air cools down, and suddenly all I want to make is comfort food. Nothing says comfort food like sweet potatoes.
Sweet potatoes are a staple in my kitchen year-round, but they really shine during the colder months. These Candied Sweet Potato Stacks are an easy side dish that’s perfect for entertaining. The stacks make a dramatic presentation while being incredibly tasty!
- 2 pounds of sweet potatoes cut crosswise into 1/4 inch rounds (about eight medium)
- 1 cup sugar plus 2 tablespoons sugar divided use
- 3 tablespoons unsalted butter melted, divided use
- 1 teaspoon kosher salt divided use
Preheat the oven to 400°F.
Line a baking sheet with aluminum foil and set it aside.
Combine 1 cup sugar, 2 tablespoons melted butter, and 1/2 teaspoon salt in a large mixing bowl. Whisk until well combined, then add sweet potatoes and toss to coat evenly. Transfer potato slices to the prepared pan in a single layer, being sure not to overlap them. Roast for 30 minutes.
Then remove from the oven and flip sweet potatoes over using tongs or a spatula and roast for an additional 15–20 minutes, until tender when pierced through with the tip of a knife. Remove from oven and reduce heat to 350°F while preparing the glaze.
More Thanksgiving Sides
Larry, one of the salesmen in my company was a funny fellow. He was very close to his mother before he had been married and she used to tease him about being her favorite son among her seven kids. Larry always would readily agree with this fact without reservation.
Actually, if anybody would ask him, “Who is your favorite child?” his response would be, “My mom!” Besides that, he also loved listening to his family’s stories while they were having dinner around the table after a whole day of work. The atmosphere was always filled with laughter making it even lovelier than any other family gathering you can imagine.
When it came to food though, the only thing Larry was particular about was the type of potatoes his mom used to cook for their Thanksgiving feast. He would never eat any other kind of potatoes except for the Russet potatoes. As he always said, “There is no other potato that can match the texture and extra flavor of the Russet potato when it’s mashed potatoes.”
Smoked Chantilly Potatoes
- 1/2 lb. small new potatoes
- 2 tablespoons olive oil
- 1/4 teaspoon each salt, pepper mustard powder
- 1/2 cup Chantilly cream
- 6-8 drops of hickory liquid smoke seasoning
Wash and dry potatoes. Cut in half lengthwise. In a large bowl, toss potatoes with olive oil and seasonings. Arrange in a single layer on a greased foil-lined baking sheet. Bake at 425 degrees F for 20 minutes. Remove from oven and drizzle with Chantilly cream.
Sprinkle with hickory chips liquid smoke seasoning. Return to oven and bake for an additional 5-10 minutes, or until potatoes are tender and golden brown. Serve immediately.
Bacon-Wrapped Grand Bean Bundles
- 8 large green bean casserole, trimmed
- 4 slices of bacon, cut in half crosswise
- 1/4 cup brown sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
Preheat the oven to 375 degrees F (190 degrees C).
Wrap 1 piece of bacon around each green bean and secure with a toothpick. Arrange the bacon-wrapped green beans on a baking sheet. Sprinkle with brown sugar, balsamic vinegar, Dijon mustard, salt, and pepper.
Bake in the preheated oven for 20 minutes or until the bacon is crisp. Remove toothpicks before serving.
Serve the bacon-wrapped green beans with your favorite dipping sauce, such as ranch dressing or barbecue sauce. They are also delicious on their own and make a fun appetizer for parties or potlucks!
Bacon Wrapped Maple Glazed Carrots
These carrots are the perfect side dish for any holiday meal! They are so easy to make and look absolutely love beautiful on the table. The maple glaze is the perfect sweet and spicy relish and the bacon just takes them over the top!
- 1 lb. carrots, peeled and trimmed
- 1/4 cup maple syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices of bacon, cut in half
1) Preheat the oven to 400 degrees F.
2) In a large bowl, mix together maple syrup, balsamic vinegar, salt, and pepper.
3) Add carrots to the bowl and toss to coat.
4) Wrap each carrot in half a slice of bacon and secure with a toothpick
5) Place carrots on a baking sheet and bake for 25-30 minutes or until the bacon is crispy. Serve immediately.
Grilling Baked Potatoes
There’s nothing quite like a grilled potato. The smoky flavor and crispiness of the skin are irresistible, and grilling is a great way to cook potatoes if you’re short on time.
The key to grilling potatoes is to parboil them first. This ensures that they’ll be slow-cooked through all the way and prevents them from burning on the outside before they’re done on the inside.
Once your potatoes are parboiled, simply throw them on the grill and cook them until their crispy and golden brown. Serve them with your favorite toppings and enjoy!
Grilled Brussel Sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
1. Preheat grill to medium-high heat.
2. In a large bowl, toss together Brussels sprouts, olive oil, Parmesan cheese, garlic powder, salt, and black pepper. 3. Transfer to a grill-safe basket or pan.
4. Grill for 12 to 15 minutes, stirring occasionally, until slightly charred and tender. Serve immediately.
Thanksgiving Pie Recipes
- 1 unbaked 9-inch pie crust
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 15 ounce can of pumpkin puree
- 12 fluid ounces of evaporated milk
1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine the sugar, flour, cinnamon, ginger, and cloves, and mix well.
3. In another bowl, whisk together the eggs, pumpkin, and evaporated milk until well blended.
4. Pour the mixture into the pie crust.
5. Bake for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for an additional 40-45 minutes, or until a knife inserted into the center comes out clean.
6. Allow cooling completely before serving.
Serve with whipped cream or vanilla ice cream, if desired.
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