Cooking With Breeo: Thanksgiving Feast
Thanksgiving is just around the corner and the family traditions and food prep are in full swing. Whatever your Thanksgiving traditions may be, we hope the holiday weekend is relaxing and full of grandma’s sweet potato casserole and your family favorite pumpkin pie.
This holiday season, we’re excited to celebrate the year and of course, stuff ourselves with all the festive cooking. If you’re looking for holiday food inspiration or an excuse to get outside and around the flames (we feel you on this one), we’ve got a variety of recipes that you can mix and match and even combine with leftovers from your Thanksgiving dinner.
Read the recipes below or watch the video for additional tips and over-the-fire entertainment with our live-fire chef, Scott Garber.
Happy holiday feasting!
Homemade Rosemary Bread
What You’ll Need
3 ¼ cup King Arthur Unbleached Bread Flour
1 Packet Active Dry Yeast
1 tsp. Kosher Salt
1 ½ cups Warm Water
1 tbsp. Olive Oil (or enough to coat the bowl)
1 tbsp. Finely Chopped Rosemary
Preparation
1. Mix flour, yeast, and water in a bowl.
2. Add salt and rosemary to the dough and knead together.
3. Grease a metal bowl with olive oil and add dough. Cover the bowl with plastic wrap or a clean towel.
4. Allow the dough to rise for at least an hour. We recommend placing it somewhere warm, or place it on the Outpost™ grill turned to the opposite side of the fire.
5. While the batter is rising, build a large hot fire allowing it to create a hot bed of coals (this takes about 30-40 minutes).
6. Preheat a Dutch Oven by adding it to the Kettle Hook.
7. After the dough rises, form into a ball and place the dough into the Dutch Oven on top of a sheet of parchment paper.
8. Attach the Dutch Oven to the Kettle Hook halfway up the Outpost grill pole.
Live-Fire Cooking Pro Tip: You may need to adjust the height of the Dutch Oven based on the weather. If it’s a cold day and your coals are cooling down, lower the setup to increase the temperature.
9. Cover the Dutch Oven with the lid and add hot logs or coals to the top.
10. It’ll take about 90 minutes for the bread to bake. We recommend checking on it occasionally throughout the baking process and adjusting the environment accordingly.
Mashed potatoes
What You’ll Need
5 lb. Bag of Potatoes - yellow or sweet
6 tbsp. Butter
½ cup Whole Milk
½ cup Sour Cream
Salt & Pepper to taste
Preparation
1. After allowing time for a bed of coals to build in your fire, move them to one side of the fire pit separating the fire and the coals.
2. Use a fork and prick every potato once to allow steam to escape while they’re cooking.
3. Place the potatoes directly on the bed of coals making sure to keep the flames on the opposite side.
4. Let the potatoes hang out in the coals for 30-40 minutes.
5. Check on the potatoes every 15 minutes to keep an eye on them but don’t be alarmed when they turn black.
6. When the potatoes are soft, use long tongs and heat protectant gloves to remove them from the coals.
7. Slice the potatoes in half and scoop out the inside with a spoon.
8. Use a potato masher and smash the potatoes in a bowl.
9. Add butter, milk, sour cream, salt, and pepper to the potatoes. Mix everything together and your mashed potatoes are ready to serve!
Tri Tip Steak
What You’ll Need
2 ½ lb. Tri Tip Roast
1 ½ tsp. Garlic Salt
1 tbsp. Lawry’s Seasoning Salt
1½ tsp. Kosher Salt
1 tsp. Black Pepper
½ tsp. Sugar
2 tsp. Garlic Powder
¼ cup Olive Oil
Preparation
1. Combine all the spices in a small bowl: garlic, seasoning salt, kosher salt, pepper, sugar, and garlic powder.
2. Trim the fat cap from the roast and rub seasonings into the meat.
3. Place the roast into a large plastic bag and add olive olive oil to the bag and seal.
4. Massage the seasonings and oil into the meat and place it in the fridge to marinate. We recommend marinating for 8 hours but you can marinate it for a short 15 minutes and it will still be fantastic.
5. Make sure to remove the tri tip from the fridge 30 minutes prior to cooking so it can warm up.
6. Place the meat on the Outpost™ grill over high heat (close to the flames) and sear each side of the meat initially.
7. After each side of the meat is seared, move the Outpost grill up to medium heat and slow cook until well done.
Grilled Carrots
What You’ll Need
5 lb. Bag of Whole Carrots
Olive Oil to coat
Salt & Pepper to taste
2 tbsp. Garlic Powder
3-5 Sprigs of Rosemary
Preparation
1. Peel the carrots and cut lengthwise into desired thickness.
2. Toss the carrots with olive oil, salt, pepper, and seasonings of your choice (our recommended seasonings are seen above).
3. Place the carrots on the Outpost grill halfway up the pole or over medium heat.
4. Keep an eye on the carrots, flipping occasionally until they are soft or reach the desired doneness.
There you have it - you're over-the-fire Thanksgiving feast for the upcoming holiday weekend, enjoy!
