For many people, the side dishes, not the turkey, are the highlight of a Thanksgiving feast. Side dishes, with favorites like stuffing, creamy mashed potatoes, yams, and casseroles, are some of the most exciting aspects of the Thanksgiving meal. They can be sweet or savory, hearty or vegetable-forward. However, one element that’s uncommon for the Thanksgiving meal is grilling or smoking. For an unconventional twist on Thanksgiving, why not fire up the barbecue and try some smoked Thanksgiving side dishes?
In Susie Bulloch’s opinion, the barbecue isn’t only a summertime cooking tool. Adding smoke is a perfect way to make a variety of unique barbecue Thanksgiving sides, giving these classics a fun flair. Bulloch is a highly experienced grillmaster, recipe developer, Guinness World Record Holder, Food Network personality, and founder of the food blog Hey Grill Hey. She is also a vocal advocate for breaking stereotypes, particularly in the male-dominated grilling arena. Bulloch is the perfect expert to help guide us on this Thanksgiving grilling adventure.
Smoked sweet potato casserole with candied bacon and pecans
(Recipe from Hey Grill Hey)
Ingredients
For sweet potato filling
- 6 large sweet potatoes (peeled and cut into 2-inch cubes)
- 3/4 cup milk
- 6 tablespoons salted butter (melted)
- 1/3 cup dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 large eggs
For candied bacon and pecan streusel topping
- 1/2 pound bacon (chopped)
- 3/4 cup pecans (chopped)
- 1/2 cup all-purpose flour
- 1/2 cup dark brown sugar (packed)
- 4 tablespoons salted butter (melted)
- 1/4 teaspoon salt
Method
- Preheat the smoker or oven. Preheat your smoker to 275 degrees Fahrenheit with your favorite hardwood. Bulloch’s wood of choice for this recipe is pecan. You can also cook this in your oven preheated to the same temperature.
- Boil the sweet potatoes. Bring a large pot of salted water to a boil. Carefully transfer the peeled and cubed sweet potatoes to the water and boil for 10-15 minutes or until easily pierced with a fork.
- Make the streusel topping. While the potatoes cook, prepare the streusel topping. Preheat a 12-inch cast-iron skillet over medium-high heat. Add in the bacon and cook until crisp. Remove the bacon and drain it on a plate topped with a paper towel. Turn the heat off the pan, but leave the bacon drippings in the pan for later. Place the bacon pieces and chopped pecans in a medium-sized mixing bowl. Add in the flour, brown sugar, melted butter, and salt. Stir until the flour and sugar clumps up around the pecans and bacon. Set aside.
- Whip the sweet potatoes. Once the potatoes have softened, drain off the water and let them cool slightly. Transfer the potatoes to a large mixing bowl and pour the milk, melted butter, vanilla, and salt. Using an electric mixer, whip the potatoes until the filling is smooth and has cooled a little more. Add the two eggs and beat together again.
- Transfer the sweet potatoes and streusel to a cast-iron skillet. Pour the smooth filling into your 12-inch cast-iron skillet, keeping the bacon grease in the pan. Sprinkle the top of the sweet potato casserole filling with the candied bacon and pecan streusel, making sure it is evenly covered.
- Smoke the sweet potato casserole. Place the skillet in the preheated smoker and cook with the lid closed for about 60 minutes or until the internal temperature of the casserole reads 175 to 185 degrees F. This will ensure your eggs are cooked through, and the casserole is set without being dry.
- Remove your casserole from the smoker and serve warm.
This recipe replicates the classic Thanksgiving flavors of a sweet potato casserole. This version is upgraded with salty bacon, crunchy pecans, and slow-smoked sweet potatoes on the grill. When properly done, this dish features a pleasant smoky flavor that doesn’t overpower the natural sweetness of the sweet potatoes. This dish can also be replicated in the oven (without the smoke flavor of course) if necessary. Simply preheat and cook the casserole in the oven at the same temperature as you would for the smoker.
Smoked deviled eggs
(Recipe from Hey Grill Hey)
Ingredients
- 7 smoked eggs
- 3 tablespoons mayonnaise
- 2 teaspoons stone ground coarse mustard
- 1 teaspoon apple cider vinegar
- 2 teaspoons of your favorite BBQ rub
- 1 tablespoon pickled jalapeños (diced)
- 12 slices pickled jalapeños (for garnish)
Method
How to smoke eggs
- Preheat your smoker to 325 degrees F. Place the eggs still in the shell directly on the grill grates. You will notice small brown spots from where the eggs were touching the grates. They are harmless and don’t affect the quality of the eggs. Smoke for 30 minutes.
- Once the eggs are done, submerge them in ice water to stop the cooking process. When the eggs are fully cooled, peel them carefully. Bulloch’s favorite method is to shake each egg gently in a sealed glass jar with about 2 tablespoons of cool water. The shells should slide right off.
- Reduce the heat in your smoker to low, about 175-180 degrees F. The lower you can get the temperatures the better. Place the eggs directly on the grill grates again and smoke for at least 30 minutes or up to an hour.
For the deviled eggs
- Slice the 7 hard-smoked eggs in half. Gently scoop the yolks out into a medium mixing bowl. You can eat or discard the two egg whites that look the most beat up. The additional yolk in the filling will make the deviled eggs nice and full.
- Add mayonnaise, mustard, vinegar, BBQ rub, and pickled jalapeños to the egg yolks. Whisk vigorously to combine and fluff up the yolks.
- Use a spoon to fill each egg white with about 1 tablespoon of the yolk mixture. Top with a sliced pickled jalapeño for each egg and then sprinkle them all with additional BBQ rub. Serve chilled.
Deviled eggs are a delicious appetizer and a great start to any Thanksgiving feast. Since they are salty and rich, the addition of smoke helps lift the flavors to another level. These eggs can also be made in advance and stored in the fridge. To serve, simply take them out when ready to eat.
Smoked sausage stuffing
(Recipe from Hey Grill, Hey)
Stuffing is one of the top Thanksgiving side dishes, but so many people just pull out a box of stuffing mix , maybe add a few ingredients to it, and call it good. It’s fine, but stuffing could be so much more than that. If you really want to make your stuffing pop this Thanksgiving, try Bulloch’s smoked sausage stuffing. You’ll never pick up a box of stuffing again.
Ingredients
- 16-ounce bag of stuffing bread cubes
- 4 tablespoons unsalted butter
- 1 pound fresh sausage
- 1 medium onion
- 2 ribs celery with leaves
- 1/2 teaspoon kosher salt
- 1/2 cup dried cranberries
- 1/4 cup fresh flat-leaf parsley
- 3 cups chicken broth
- 2 eggs
Method
- Turn on your smoker and allow it to preheat to 225 degrees F.
- Melt 2 tablespoons of butter in a 12-inch cast-iron skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook for about 5 minutes. Add the onion, celery, and salt. Cook until the vegetables get soft, about 5 minutes.
- Turn off the heat and stir in the bread, dried cranberries, and parsley, stirring gently to distribute evenly.
- In a large bowl, combine the broth and eggs. Pour the mixture over the bread cube mixture into the skillet. Top with 2 tablespoons of melted butter.
- Place the skillet full of stuffing on the smoker and cook for 60 minutes until the top is crisp and golden.
- Remove the cast-iron skillet from the smoker and serve immediately or keep warm until ready to serve.
