Craig Jones of Lee’s Summit, who grills year round, is here with winter grilling tips and some great side dishes he puts on the grill!
Outside Grilling tips in any weather:
- Use enough fuel to keep fire/heat to the right temperature
- Keep the lid on
- Don`t stand outside while food is cooking
- Use a timer
Honey Glazed Carrots and Pineapple
- 1 lb. carrots (about 5 large carrots) – peeled, and cut in ½ lengthwise
- 2 slices of pineapple rings or equivalent
- Vegetable oil
- Kosher salt
- ¼ C Honey
- 1 TLB fresh lime juice
- 1 tsp fresh grated ginger or ¾ tsp ground ginger
- 1 tsp soy sauce
- 1 TBL Orange zest
Brush the oil on the pineapple rings and carrots (season carrots with 1/8 tsp of kosher salt).
Cook the carrots and pineapple over direct medium heat until tender (8 minutes for the pineapple and 16 minutes for the carrots) turning once.
Cut the carrots and pineapple into ½” pieces. Combine the carrots, pineapple, and Glaze in an aluminum pan and cook over direct medium heat until the glaze thickens (about 10 minutes). Salt and pepper to taste.
Recipe can be doubled.
“Grill Top” Smoked Stuffing
- 1 Pkg of Stovetop or similar stuffing
- 1 2/3 Cup of water or left over Turkey/Chicken stock
- 2 TBL Olive oil
- 2 TLB Butter
- 1 Apple diced (small dice ¼” cubes)
- 1 TLB orange zest
- ¼ Cup chopped or crushed nuts (preferably smoked)
Mix the stuffing, stock, olive oil and butter in an aluminum pan and place on an *indirect medium hot grill over the “cooler” side of the grill. Add a chuck of apple or hickory for the smoke source. Heat for 10 minutes or until the water is thoroughly absorbed and the stuffing is heated. Off heat, stir in the apples, zest and nuts. Salt and pepper to taste.
*Indirect – heat source on one side, food on the other. For charcoal grills, place all of the charcoals on one side of the grill creating a hot side and a cooler side. For gas grills, turn one side on and put the food on the other.