5 Christmas BBQ Dishes Gauranteed to be a Summer Hit
Whether you are celebrating Christmas in July or you live somewhere where it feels like July during Christmas, there is a very high chance you will be gathering with friends and family around a BBQ grill instead of a fireplace. So how can you incorporate some of the classic holiday foods into your Christmas backyard BBQ? Or what can you bring that will impress even the most eager BBQ aficionado? No need to stress. You will be back by the poolside in no time with these easy and delicious holiday recipes.
The centerpiece of a holiday dinner, especially a BBQ holiday dinner, is the meat. This Twice Smoked Ham makes an impressive presentation and it’s fairly easy to do on any grill. All you really need to get is a ham that has already been smoked. Most say they have been cured or smoked on the label. This means it has already been thoroughly cooked, and all you need to do is warm it up and cook in some more flavors before serving. Ingredients
½ Ham, butt end preferred but shank is fine
2 TBL cheap yellow mustard
2 tsp hot sauce
¼ cup BBQ rub or Seasoning of your choice
1 14 ½ on can pineapple rings
1 small jar maraschino cherries
1 recipe Ham Glaze like Danny Gaulden’s Glaze
Preheat a clean medium heat grill to about 300 – 325 degrees.
Score ham with a sharp knife making a square pattern.
Coat the ham generously with cheap yellow mustard.
Add the hot sauce and continue to rub the mustard/hot sauce mixture well into the meat.
Generously coat the ham with a good BBQ dry rub or the seasoning of your choice.
Put the ham on the cool side of the grill, cover and cook for about 2 hours.
Look at the ham and decide if the color is correct. If it is, tent ham with foil, cover and continue to cook until the ham reaches an internal temperature of 150 degrees; about 2 or 3 more hours, for a total of 4 – 5 hours.
Mix the glaze and start applying every 10 minutes during the last ½ hour of the cook. Make sure you apply the last coat just before you are taking the ham off to rest.
Rest the ham for 15 – 20 minutes, carve and serve.
The secret to this holiday side dish is coating the yam spears in honey before putting them in the oven (or on the grill). Instead of the classic candied yams, you get more of a caramelized flavor. And in place of the toaster marshmallows, you the creamy yogurt flavor with a bite of heat from the peppers. Definitely a new way to spice up your holiday yams! Ingredients
3 large yams
2 tablespoons honey
1 tablespoon Espelette pepper, or crushed red-pepper flakes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup Greek-style yogurt
4 tablespoons fresh lime juice, approximately 2 limes
2 scallions, both green and white parts, trimmed and thinly sliced, for garnish
Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, ½ tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.
Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.
As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.
When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.
This is an excellent variation of the traditional green bean casserole that is perfect for warm sunny days. It has all the familiar elements of the favorite dish like crisp green beans, mushroom sauce, and bread crumbs, but with a lighter, fresher twist. This casserole is sure to be a crowd pleaser. Ingredients
Olive oil cooking spray
1 lb green beans, rinsed, trimmed and cut into 2-inch pieces
2 tbsp plus 2 tsp extra-virgin olive oil, divided
1 red onion, halved lengthwise and thinly sliced
Scant 1/4 tsp sea salt, divided
Fresh ground black pepper, to taste
8 oz sliced button mushrooms
1 1/2 tsp lemon-pepper salt-free seasoning
3 cloves garlic, chopped
3 tbsp white whole-wheat flour
1 3/4 cups low-fat milk (not skim)
1 1/2 tsp ground coriander
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/2 cup sliced sun-dried tomatoes (not packed in oil)
1/4 cup whole-wheat panko
Preheat oven to 425°F. Mist a 2-qt baking dish with cooking spray.
Bring a large saucepan of water to a boil. Add beans and cover until water returns to a boil. Cook, uncovered, until tender-crisp, 5 to 6 minutes. Meanwhile, place a colander in the sink and fill a large bowl with ice water. Drain beans in colander and immediately add to ice water. Let sit for 10 minutes, then drain. (NOTE: Beans may be cooked up to 1 day ahead; cover and refrigerate.)
In a large skillet, heat 2 tsp oil on medium-low. Add onion, season with scant 1/16 tsp salt and pepper, and cook for 15 to 20 minutes, stirring occasionally, until soft and golden brown. Transfer onion to a bowl. Coat skillet with cooking spray and bring to medium heat. Add mushrooms, lemon-pepper seasoning and scant 1/16 tsp salt. Cook, stirring often, until golden brown, about 8 minutes; set aside.
Add remaining 2 tbsp oil to saucepan used to cook beans and heat on medium-low. Add garlic and cook for 1 minute. Add flour and cook for 1 minute, stirring constantly. Increase heat to high and slowly whisk in milk. Bring to a simmer, whisking frequently. Reduce heat to medium-low and simmer until slightly thick, 4 to 6 minutes. Reduce heat to low and stir in 1/8 tsp salt, coriander, rosemary, thyme, tomatoes, beans and mushrooms. Mix well, adjust seasoning as desired. Transfer mixture to prepared baking dish and cover evenly with a layer of onion, followed by a layer of panko.
Bake until liquid is bubbling, 15 to 20 minutes. Let rest for 10 minutes and serve.
If you love mashed potatoes during the holidays, then you are going to enjoy this easy recipe. After you cook the meat on your BBQ, throw on some smashed mini boiled potatoes to get some of the grill flavors to cook in. You’ll get a crispy flavorful outside combined with the classic mushy texture of your typical mashed potatoes. Simple and tasty! Ingredients
16 small potatoes, mix variety of red, white, and/or purple skinned
Scrub potatoes and place in a medium saucepan. Add cold water to completely cover potatoes. Bring water to a boil over medium-high heat, add 1 tablespoon kosher salt, reduce heat to a simmer. Cook potatoes until a pairing knife can be slide into center of potato with no resistance, about 20 minutes. Strain potatoes and let sit until cool enough to handle.
Arrange potatoes on a baking sheet. Gently smash each potato with the palm of your hand until split open, but not breaking apart. Brush potatoes with olive oil and season to taste with salt, pepper, and half of the rosemary. Flip potatoes, oil and season second side.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place potatoes on grill and cook until lightly browned and crisped, about 5 minutes per side. Remove potatoes to a platter, sprinkle with remaining rosemary to taste, and serve immediately.
It is exciting that one of the best Christmas flavors, gingerbread, combines so seamlessly with the fresh summery lemon flavors found in this delectable warm-weather treat. Bring this unique dessert to your next Christmas BBQ for a show-stopping hit. Ingredients
your favorite gingerbread cookies recipe (if needed, see recipe below)
royal icing flavored with lemon extract (if needed, see recipe below)
Make the cookies and let cool.
Mix up some royal icing, flavor with 1/4 teaspoon pure lemon extract white tint (if desired).
Top half of the cookies with royal icing. Add yellow sprinkles if you have 'em.
Stir together 1/2 cup lemon curd (jarred or homemade) with 1/3 cup marshmallow creme. Adjust the amounts based on how lemon-y you like it.
Plop some filling on the plain cookies and sandwich together.
Don't want to make the filling? Skip it!Top the cookies with a squiggle of lemon royal icing and a bit of yellow sanding sugar. Voila! Gingerbread cookies for summer!
1/4 c water
1 & 1/2 tsp baking soda
1 c molasses
1 c butter, softened
1 c sugar
5 c unbleached, all-purpose flour
1/4 tsp coarse salt
1 & 1/2 TBSP ground ginger
1/2 tsp allspice
1 & 1/2 tsp cinnamon
Line baking sheets with parchment.
Stir together the water and baking soda until dissolved. Stir in the molasses; set aside.
Beat butter & sugar until fluffy and combined.
Whisk together flour, salt and spices.
Royal Icing RecipeIngredients
4 TBSP meringue powder
scant 1/2 c. water
1 lb. powdered sugar
1/2 - 1 tsp light corn syrup
few drops clear extract (optional)
Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy.
Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!)
Add in the corn syrup and extract if desired. ( I think the corn syrup helps keep the icing shiny.)
Increase speed to med-high/high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form.
(You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) Do not overbeat.
Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.