Thanksgiving on the Griddle: Free Up Your Oven This Year
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On Thanksgiving, the oven is the most fought-over appliance in the house. The turkey takes it over for hours, and everything else waits in line. This year, take some of the cooking outside. A flat-top griddle has plenty of space for sides, it heats up fast, and it keeps the kitchen from turning into a sauna.
What cooks great on a griddle
- Green beans with garlic and bacon: crisp the bacon first, then toss the beans in the drippings until blistered.
- Brussels sprouts: halve them and lay them cut-side down. Leave them alone until they're deeply browned.
- Sweet potato rounds: slice about 1/2" thick, brush with oil and cook on medium until tender, then finish with butter, brown sugar and cinnamon.
- Stuffing cakes: press leftover or prepared stuffing into patties and crisp both sides. This one works especially well the day after, too.
- Leftover turkey sandwiches: warm sliced turkey and griddle the bread for the best Black Friday lunch there is.
Set up for a stress-free cook
The key to griddle cooking for a crowd is having everything ready before you start.
- Prep and season everything indoors and carry it out on a tray. Our Prep N Serve™ Grill Tray Set keeps raw and cooked food separate.
- Keep oils and seasonings at arm's reach with the Condiment Caddy for Blackstone Griddles.
- Use a griddle warming rack to hold finished sides while you cook the next batch.
- The Cheese Melt Dome doubles as a steamer. Add a splash of water under the dome to finish green beans or sprouts.
Cooking after dark
By the time dinner is ready in late November, the sun is usually long gone. A Magnetic LED Grill Light lets you see what you're cooking without someone holding a phone flashlight over your shoulder.
Happy Thanksgiving from all of us at Yukon Glory. Tag #YukonGlory on Instagram to show us your holiday spread.