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Hot Off The Grill from (Issue #8)
October 09, 2013

Thanksgiving grilling recipes from


Just in time for the Canadian Thanksgiving October 14th, here's 3 great idea's that you can use to make your dinner special, and if you're not careful, start some new family traditions...

  • Thanksgiving a Pumpkin!
  • How to Brine a Turkey
  • BBQ your Thanksgiving Turkey

  • Thanksgiving Stuffing in a Pumpkin

    Here's a warning, you may start a new family tradition when you make and serve your Thanksgiving stuffing in a pumpkin.

    First, I think this is absolutely the best stuffing recipe I've ever tasted.

    Sausage, ham, lot's of spices and bourbon add so much flavor to the bread, rice and cranberry filling.

    The meat is cooked ahead so you basically assemble it, fill the hollowed out pumpkin and put it on your grill a few hours to really heat up and let the flavors blend.

    Remove it from the grill when you're ready to serve dinner and make the pumpkin with the stuffing your centerpiece.

    How to Brine a Turkey

    You may have already heard how brining a turkey (or chicken) keeps the meat from drying how and produces the best tasting, juiciest bird you've ever tasted.

    Well, if you haven't tried it yet you should, the stories are all true.

    The turkey soaks overnight in a spice-seasoned salt brine - either in a large stock pot or even a clean cooler will do.

    The next day you can cook it the way you normally do, or try the BBQ rotisserie recipe that's next...

    BBQ Rotisserie Turkey

    ...and so after you've brined your turkey, why not cook it on your BBQ rotisserie.

    The flavor and appearance are amazing and the brine ensures that the meat stays moist and juicy.

    Not only that, your oven is free to cook the rest of your Thanksgiving meal.

    Until next time, enjoy these special Thanksgiving recipes and feel free to share this newsletter with your friends.


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