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I'm Lindsay "Mama" O'Neill! While I'm known for my "healthy" recipes, I also LOVE to grill! I've traveled all over the country to find the most amazing recipes from revered Grill Masters... true Grill VIPS! Let's get cookin'

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GRILLED THANKSGIVING


Come gather around the flame to cook the most delicious Thanksgiving meal EVER! Cooked on the Arteflame 40! you'll find recipes for everything from the Juiciest Turkey to Dutch Oven Blood Orange Cranberry Sauce!

You will want to eat this with everything on your Thanksgiving plate... and all year round!

Blood Orange Cranberry Sauce (in a dutch oven)

What you’ll need:

  • 2 bags fresh cranberries (rinsed)

  • organic can/box cranberry sauce

  • 1 blood orange

  • 1/4 cup organic cane sugar

  • 1 cinnamon stick

  • pumpkin pie spice

  • pinch ground cloves

  • pinch salt & pepper

Let's get cookin' -

  • Place the dutch oven on a medium-hot part of the grill.

  • Pour in the can/box of cranberry sauce and mix in the fresh cranberries.

  • Zest the blood orange into pot.

  • Cut orange in half and squeeze juice into pot through fingers to ensure no seeds fall in.

  • Stir in sugar, spices and cinnamon stick until completely incorporated.

  • Cover and let come to a boil.

  • Stir every 5 minutes for 20 minutes or until most of the cranberries have "popped".

Yams, Candied Pecans & Marshmallow Mash

What you’ll need –

  • 2 sweet potatoes/yams – peeled and sliced into 1/2 rounds

  • 1 cup pecans

  • 1 stick unsalted butter

  • 1/2 cup apple cider

  • 1/2 cup mini marshmallows

  • 3 tablespoons maple syrup

  • 3 tablespoons brown sugar

  • 2 tablespoons olive oil

  • 1 tablespoon pumpkin pie spice

  • pinch sea salt & pinch ground cloves

  • Large cast iron skillet

Let’s get cooking’ –

  • Toss yam slices with olive oil and pumpkin pie spice.

  • Place yam slices on a medium-hot part of the grill.

  • Sprinkle with sea salt and flip when starting to brown.

  • Place the cast iron skillet on grill, and place 3/4 of the stick of butter in skillet to melt.

  • Remove yams when cooked.

  • Rough chop yams and place in skillet with butter

  • Pour in 1 tablespoon brown sugar, apple cider, and pinch of ground cloves.

  • Mash yams with a fork and cook until the liquid is absorbed.

  • Place pecans on grill with 2 tablespoons brown sugar and the rest of the butter – flip often until browned being careful they do not burn.

  • Crumble pecans and sprinkle marshmallows over yams in skillet and remove from grill.

  • Keep warm in a 200 degree oven, covered, for up to 2 hours.

Juiciest Turkey EVER

  • HOW TO BRINE THE TURKEY –

What you’ll need –

  • 1-gallon warm waterPre-packaged brine mix & bag1 gallon cold/ice water

  • Dissolve brine mix in warm water. Add in ice water to cool down mix. Take neck and giblets out of turkey and place turkey in brine bag. Pour in brine water. Refrigerate overnight. Remove bird place in a bowl for 1 – 2 hours before cooking.

COOKING THE TURKEY –

Before cooking the turkey…

  • Stuff it with fresh herbs like thyme, rosemary, and sage.

  • Wrap wings/bird with twine to hold wing tips down so they don’t burn.

  • Rub bird with butter, then coat with Greek seasoning.

Let’s get cookin’-

  • Insert rod for rotisserie.

  • Mount on 2nd rung when the grill is hot.

  • Turn on rotisserie and let cook for 1 – 1 ½ hours before checking.

  • To check temp, insert meat thermometer into the deepest part of the breast.

  • Final breast temp should be 170 degrees.

Mama's Famous Skillet Stuffing

What you’ll need-

  • 1 loaf ciabatta bread (somewhat stale) cubed

  • 16oz cubed pancetta

  • 1 stick unsalted butter

  • 3 stalks celery chopped

  • 2 large carrots chopped

  • 1 onion chopped

  • 3 cloves garlic chopped

  • 1 jar chestnuts in water, chopped

  • 2 sprigs each rosemary & parsley chopped (no stems)

  • 1.5 cups chicken stock w/ 1 large egg beaten

  • 1 cup Parmesan cheese

  • Sea salt & pepper to taste

Let’s get cooking’ –

  • In a large cast iron skillet (that has a cover/lid) melt the butter.

  • Cook the cubed pancetta in the butter until browned (not crispy).

  • Remove pancetta with a slotted spoon to leave the fat.

  • Put garlic and onion in skillet and cook until translucent.

  • Add carrots, celery, chestnuts, salt & pepper, then herbs.

  • Stir every few minutes until veggies soften.

  • Put the pancetta back in.

  • Add in chopped ciabatta bread, then evenly pour in the chicken stock with the beaten egg.

  • Sprinkle in parmesan and toss to coat.

  • Cover and let cook for 5 minutes.

  • Toss again, cover and let cook 15 – 20 minutes.

  • Remove and let sit 5 minutes before serving

* Make sure the skillet is on a medium hot section of the grill. Move it around to make sure the bottom doesn’t burn and the stuffing cooks evenly.

© 2020 by Small Hinges LLC