Holiday Dinner Recipes for Your Outdoor Kitchen
Not ready to say goodbye to your outdoor kitchen for the winter just yet? Fortunately, some holiday recipes are perfect for your outdoor kitchen! If you’re willing to spend some time outdoors to impress your holiday guests, here are a few recipes you might want to try this month.
Holiday Dinner Recipes:
Prime Rib Roast
This prime rib recipe is cooked on your grill. It’s perfect for your holiday dinner and it still gives that BBQ’d taste.
1 Whole Prime Rib Roast
6-8 Cloves of Garlic
4 Sprigs of Fresh Rosemary
2 Tablespoons of Black Pepper
2 Tablespoons of Dried Rosemary
2 Tablespoons of Sea Salt
2 Tablespoons of Paprika
- Prepare your grill by placing a dripping pan under where the roast will be. Put the grill temperature at about 375 degrees F. Periodically add water to the pan to keep the drippings from burning away (if you’re looking to make gravy).
- Use a sharp paring knife to make a series of 1/2 inch deep holes across the roast. Place these holes about once every two inches.
- Insert garlic slivers into every other hole and a leaf or rosemary in the rest.
- Combine the black pepper, dried rosemary, salt and paprika and rub over the surface of the prime rib.
- Place the roast on a well oiled grate over your dripping pan. Cook for about 12 to 14 minutes per pound or prime rib.
- When the meat reaches 115 to 125 degrees, remove it fromt eh grill and place it on a platter. Cover the meat with foil and it will continue cooking. Let rest for at least 15 minutes.
View the complete recipe here.
Pork Crown Roast on the Grill
Grill your pork crown with a sweetened glaze. It’s perfect for your holiday celebration!
1 Pork Crown Roast
1/4 Cup Gin, 1/4 Cup oregano leaves, lemon juice, 2 teaspoons worcestershire sauce, 1.5 teaspoons sea salt, 1 teaspoon thyme, 1/2 teaspoon black pepper
1 cup fig preserves, 2 tablespoons water, 1 tablespoon gin
1 small shallot, 2 tablespoons olive oil, lemon juice and zest, 1.5 cups of chicken broth, 2 tablespoons of dijon mustard, 1 tablespoon of white wine, 6-8 peppercorns, 1/2 teaspoon sea salt, cornstarch and water
- Combine all marinade ingredients in medium bowl.
- Place roast into a resealable plastic bag and pour marinade ingredients into the bag. Seal the bag and refrigerate (meat side on bottom) for 4-6 hours.
- Prepare the glaze by combing all of the ingredients in a saucepan and letting it simmer until the fig preserves are melted through. Let the glaze cool.
- Preheat your grill for medium-high heat. Remove the roast from the bag and wrap each bone with alumnimum foil. Place the roast on the grill and cook over indirect heat for 2-2.5 hours.
- Towards the last 40 minutes of the grilling, add your glaze continuously.
- Remove the meat once it reaches 165 degrees in multiple locations.
View the complete recipe here.
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