Food blogger and grill lover Susie Bulloch showed us how to make two classic Thanksgiving sides on the grill. Susie just released a holiday recipe e-book, you can find details here.
Bacon Wrapped Green Beans
Get rid of that soggy casserole and cook these sweet and savory green bean bundles for your next holiday meal! Nobody will miss the old green beans, promise.
Serves: 8 people
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Ingredients
1 1/2 lbs green beans, trimmed
4 strips bacon, cut in half
3 tablespoons butter, melted
1/2 cup brown sugar
2 cloves garlic, minced
2 tsp soy sauce
Cracked black pepper, to taste
Instructions
Bring a large pot of water to a boil. Submerge the green beans in the water, cover with a lid and boil for 8 minutes. Drain the water from the pan and cool the green beans completely.
In a large bowl combine the butter, brown sugar, garlic and salt. Toss the cooled green beans in the butter and brown sugar mixture.
Wrap each bundle of about 8-10 green beans in a piece of the bacon. Secure with a toothpick, if necessary and set aside. Repeat with the remaining bacon and green beans. Sprinkle each bundle with the black pepper.
When ready to cook, start your pellet grill on the smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and set the temperature to High. Allow the grill to preheat for 10-15 minutes.
Place the green bean bundles on the grill and cook for 10-15 minutes, turning once, until the bacon is crisp and the green beans are tender.
Hasselback Sweet Potatoes
Serves: 4 people
Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Ingredients:
4 sweet potatoes
½ cup brown sugar
6 tablespoons butter, melted
½ teaspoon cinnamon
½ teaspoon salt
½ cup mini marshmallows
Instructions
Wash the sweet potatoes and scrub thoroughly with a vegetable brush and pat dry. Using a sharp knife cut each sweet potato into thin slices (about 1/8 of an inch thick) being careful not to cut all the way through the bottom.
Put the sweet potatoes in a baking dish, cut-side up. Sprinkle each potato with the brown sugar and work some into each of the slices.
Mix together the melted butter, cinnamon and salt. Drizzle it over the sweet potatoes, opening up the slices as you pour to get some in between each slice.
When ready to cook, start your pellet on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (about 400 degrees F) and preheat, lid closed, for 10 to 15 minutes.
Cover the baking pan with foil and position on the grill grate and bake the potatoes for about 1 hour, or until they are tender.
Remove the foil and use a spoon to drizzle the sauce at the bottom of the pan over the potatoes.
Sprinkle each potato with a small handful of the mini marshmallows.
Put the baking dish back on your grill, uncovered, and cook for another 5 to 10 minutes or until the marshmallows are melting and bubbly.
Serve immediately with the extra caramel sauce on the side for anybody who wants an extra drizzle over their potato.
