A Gift With All The Jingle Bells And Whistles

1. In a small bowl combine the rub ingredients.

2. Press the rub into the brisket, cover with plastic wrap, and refrigerate for 2 to 4 hours.

3. Prepare the grill for indirect cooking over high heat (230º to 290ºC).

4. Allow the brisket to stand at room temperature for 15 to 30 minutes before grilling. Generously brush the brisket with oil. Sear over direct heat, with the lid closed, until well browned, about 6 minutes, turning once. Transfer to a braising pan, such as a 33-by-23-centimeter heavy-gauge aluminum pan.

5. Decrease the temperature of the grill to low heat (120º to 180ºC). In a medium saucepan over medium heat on the stove, melt the butter with the olive oil. Add the onion, garlic, and caraway seed and cook for 5 to 6 minutes, stirring occasionally. Add the ketchup and broth, whisk, and bring to a simmer. Add the beer and balsamic vinegar. Return to a simmer, then pour the liquid over the brisket so it comes one-half to two-thirds of the way up the sides; don’t overfill the pan. Cover with foil and grill overindirect low heat, with the lid closed, until fork tender, 3 to 4 hours, turning the brisket over twice. If using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature between 120º to 180ºC, adding 8 to 10 unlit briquettes after every 45 minutes to 1 hour of cooking time. Leave the lid off the grill for about 5 minutes to help the new briquettes light.

6. Remove the brisket from the grill. Remove the brisket from the pan and let rest for 10 to 15 minutes; reserve the cooking liquid to serve as a sauce. Cut across the grain into thin, diagonal slices. Season the sauce with salt and pepper. Serve the meat warm on a bun with the sauce.

1. Allow the roast to stand at room temperature for 30 to 40 minutes before grilling.

2. Prepare the grill for indirect cooking over medium heat (180° to 190°C).

3. In a food processor mince the garlic, rosemary, basil, salt, and pepper. Add the mustard and oil and process to form a paste. Smear the paste all over the top and sides of the roast.

4. Brush the cooking grates clean. Grill the roast, bone side down, over indirect medium heat, with the lid closed, until the internal temperature reaches 48º to 51ºC for medium rare, 1½ to 2 hours. Transfer the roast to a cutting board and remove the bones. Loosely cover the roast with foil and let rest for 20 to 30 minutes (the internal temperature of the roast will rise a few degrees during this time).

5. While the roast rests, make the dressing. Place the cream and garlic in a medium saucepan. Bring the cream to a boil over medium-high heat on the stove, and then lower the heat to a simmer. Cook until the cream coats the back of a spoon, 5 to 10 minutes. Remove the pan from the heat. Add the cheese, stirring to help it blend into the cream. Season with pepper.

6. Carve the roast into 12-millimeter-thick slices. Serve warm with the dressing.

1. In a large bowl whisk the marinade ingredients, including 2 tablespoons salt and 2 teaspoons pepper. Add the turkey breast to the bowl, turn to coat evenly with the marinade, and cover with plastic wrap. Alternatively, place the turkey breast in a jumbo resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and place in a large bowl. Refrigerate the turkey for 12 to 18 hours, turning occasionally.

2. Remove the turkey from the bowl or bag and pat dry with paper towels. Discard the marinade. Brush the turkey with oil, and allow to stand at room temperature for 1 hour before grilling.

3. Place a large disposable foil pan directly on the Flavorizer® bars and underneath the cooking grate to catch the drippings (you may have to flatten the foil pan a bit, and that's okay). Note that the disposable foil pan should sit over unlit burners. Prepare the grill for indirect cooking over medium heat (180° to 230°C).

4. Brush the cooking grates clean. Grill the turkey breast, skin side up, positioned over the foil pan, over indirect medium heat, with the lid closed, until the skin is golden and the internal temperature reaches 70º to 74ºC in the thickest part of the breast (not touching the bone), 1 to 1¼ hours. Meanwhile, prepare the potatoes and brussels sprouts.

5. In a medium bowl whisk 2 tablespoons oil, the granulated garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Add the potatoes and turn to coat evenly. In another medium bowl whisk 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the brussels sprouts and turn to coat evenly.

6. About 10 minutes before the turkey is done, preheat a perforated grill pan over direct heat.

7. Remove the turkey from the grill, tent it with foil, and let it rest for about 20 minutes (the internal temperature will rise a few degrees during this time). While the turkey rests, grill the potatoes on the grill pan over direct heat, with the lid closed, until tender and browned, about 15 minutes, turning often. Transfer the potatoes to a serving bowl and cover to keep warm. Grill the brussels sprouts on the grill pan over direct heat, with the lid closed, until crisp-tender, about 8 minutes, turning occasionally. Transfer the brussels sprouts to a serving bowl. Cut the turkey into slices and serve warm with the potatoes and brussels sprouts.

1. About 14 hours before grilling, in a very large nonreactive bowl whisk all of the brine ingredients, except for the ice water, until the salt is dissolved. Stir in the ice water. The brine should be very cold.

2. Remove the giblets, neck, and lumps of fat from the turkey and reserve (discard the liver). Place in a bowl, cover, and refrigerate until ready to grill. If your turkey has a metal or plastic trussing clamp, leave it in place. (If the turkey has a pop-thermometer, discard it.) Place the turkey inside a sturdy plastic bag and set it inside a large stockpot. Pour enough of the cold brine into the bag to cover the turkey as much as possible when the bag is closed and tightly sealed. Discard any extra brine. Seal the bag. (If you don’t have room in the refrigerator, or if you don’t have the right sized pot, put the turkey in the bag in an ice chest and surround it with ice.) Refrigerate the turkey for at least 12 hours and no longer than 14 hours. 

3. Remove the turkey from the bag and discard the brine. Rinse the turkey under cold water and pat it dry inside and outside with paper towels. Put one-third of the chopped onion into the neck cavity, and pin the neck skin to the back skin with a skewer. Put the remaining onion into the body cavity. Tuck the wing tips behind the turkey’s back and tie the drumsticks loosely together with butcher’s twine (or insert them into the plastic or metal truss, if there is one). Brush the turkey all over with the melted butter. Place one large disposable foil pan inside of the other creating a double thickness. Place a roasting rack in the pan. Place the turkey, breast side down, on the rack. Allow the turkey to stand at room temperature for 1 hour before grilling.

4. Soak the wood chips in water for at least 30 minutes. Prepare the grill for indirect cooking over medium-low heat (about 180ºC).

5. Place the reserved giblets, neck, and lumps of fat in the roasting pan and pour in the chicken broth. Drain and add two handfuls of the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the turkey over indirect medium-low heat, with the lid closed, for 1 hour, keeping the grill’s temperature as close to 180ºC as possible. If you're using a charcoal grill, replenish charcoal as needed to maintain a steady temperature.

6. After 1 hour, turn the turkey over so that the breast side faces up. Drain and add two handfuls of wood chips to the charcoal or smoker box. Cook the turkey for another 45 minutes and then drain and add the remaining two handfuls of wood chips to the charcoal or smoker box. Continue cooking the turkey, with the lid closed, until an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone), reaches 77ºC, 1 to 1¾ hours longer. If the juices in the pan evaporate, add 240 milliliters water to the pan. During the last 15 minutes of cooking time, lightly brush the turkey with the maple syrup, trying not to let any syrup drip into the pan.

7. Remove the pan with the turkey from the grill. Tilt the turkey so the juices run out of the body cavity and into the pan. Transfer the turkey to a cutting board and let rest for 20 to 30 minutes (the internal temperature will rise a few degrees during this time). Save the pan juices to make the gravy.

8. In a large skillet over medium heat on the stove, fry the bacon until crisp and browned, about 10 minutes, turning occasionally. Transfer to paper towels to drain and cool. Reserve the bacon drippings to use for the gravy, if needed. Chop the bacon.

9. Strain the pan juices into a gravy separator. Let stand until the fat rises to the surface, about 3 minutes. Pour the pan juices into a large liquid measuring cup, reserving the fat. If necessary, add chicken broth to the large measuring cup so that you have 960 milliliters of liquid.

10. Measure the reserved fat. If necessary, add enough of the reserved bacon drippings to make 120 milliliters. In a medium skillet or saucepan over medium-high heat on the stove, heat the fat. When the fat is hot, whisk in the flour and let it bubble for 1 minute, whisking constantly. Increase the heat to high, whisk in the pan juices, and bring the gravy to a strong simmer, whisking often. When the gravy reaches a strong simmer, reduce the heat to medium-low, add the chopped bacon, and simmer until slightly thickened, 3 to 5 minutes more. Remove from the heat and season carefully with salt and pepper, if needed (the brine and bacon may have seasoned the gravy enough).

11. Carve the turkey and serve with the warm gravy.  

1. Prepare the grill for indirect cooking over medium-low heat (180° to 230°C).

2. In a 30.5-centimeter cast-iron skillet over medium heat on the stove, melt the butter. Whisk in the flour and let the mixture bubble for about 1 minute without browning (it should smell like baked pie crust). Whisk in the mustard powder and granulated onion. Gradually whisk in the milk and bring to a boil, whisking often until the sauce is smooth. Reduce the heat to low and simmer until all of the raw flour taste is gone, about 3 minutes, whisking often. Remove the sauce from the heat. Add the cheeses all at once and whisk until they have melted. Season with the salt and pepper.

3. Meanwhile, bring a large pot of salted water to a boil on the stove. Add the macaroni, and cook according to package directions until al dente (do not overcook, as it will cook more in the sauce). Drain the macaroni well. Add to the skillet and stir well. Remove from the heat.

4. Combine the topping ingredients, and then sprinkle the topping evenly over the macaroni.

5. Place the skillet with the macaroni and cheese over indirect medium-low heat, close the lid, and cook until the sauce is bubbling and the crumbs are lightly browned, 20 to 25 minutes. Remove from the grill and let rest for 5 minutes. Serve warm.

1. In the bowl of a stand mixer whisk 120 milliliters of the milk, 1 tablespoon of the sugar, and the yeast and let stand until frothy, about 5 minutes. Using the paddle attachment with the mixer on low speed, add the remaining 180 milliliters milk, the remaining 50 grams sugar, the salt, and eggs and beat for 1 minute. Change to the dough hook and gradually add 770 grams of the flour. Starting on low speed and working slowly up to medium, mix until the dough is fairly smooth, about 3 minutes. Reduce the speed to medium-low and add 225 grams butter and the remaining 70 grams flour. Transfer the dough to a floured work surface and knead until the dough is soft, smooth, and tacky (but not sticking to the work surface), about 2 minutes. Transfer the dough to an oiled bowl, cover, and let rise in a warm place until doubled in bulk, about 1½ hours.

2. Combine the brown sugar and cinnamon. Press the dough down, and then turn out onto a lightly floured surface. Knead the dough two to three times, and then roll out into a rectangle 61 centimeters long by 30.5 centimeters wide. Spread the dough all over (do not leave a border) with 90 grams of the butter. Sprinkle evenly with the cinnamon sugar. Starting at the long side closest to you, tightly roll up the dough, and then pinch the seam closed. Cut the log of dough into twelve 5-centimeter pieces. Generously grease the bottom and sides of a 25-centimeter cast-iron skillet or metal cake pan with the remaining butter and arrange the rolls, cut side up, in a single layer. Cover with aluminum foil and let stand at room temperature for 1 hour, or refrigerate overnight. (If refrigerating, return to room temperature before proceeding, about 2 hours.)

3. Prepare the grill for indirect cooking over medium heat (as close to 190ºC as possible).

4. Place the skillet with the rolls covered with foil over indirect medium heat, close the lid, and cook for 25 minutes. Wearing insulated barbecue gloves, rotate the skillet 180 degrees, close the lid, and cook for 10 minutes. Remove the foil from the skillet and continue cooking until the dough is cooked through and the tops are lightly browned, 20 to 30 minutes more. Remove from the grill, set on a heatproof surface, and let cool for 10 minutes. Meanwhile, make the icing.

5. In a large bowl mash the cream cheese with the milk. Sift the confectioners' sugar into the bowl, and then stir to combine. Add the vanilla and salt and whisk until smooth. Spread the icing over the top of the warm rolls and let stand for 10 minutes. Using a thin-edged knife, cut between the seams of the rolls and transfer to a platter or cooling rack. Serve warm or at room temperature. 

1. Peel the carrots and cook them in boiling water until they are partially cooked but still crisp, 4 to 6 minutes. Drain the carrots and rinse them under cold water for at least 10 seconds to stop the cooking. Drain well and pat dry with paper towels.

2. Prepare the grill for direct cooking over high heat (230° to 290°C).

3. Lay the carrots flat on a work surface. In a small saucepan over medium heat on the stove, melt the butter with the vinegar and nutmeg. Brush the carrots with about half the butter mixture and season with half the salt and pepper.

4. Brush the cooking grates clean. Grill the carrots over direct high heat, with the lid open, until lightly charred with spots and stripes, 3 to 5 minutes, turning occasionally. Transfer the carrots to a platter, brush them with the remaining butter mixture, and season them with the remaining salt and pepper. Sprinkle the parsley over the top, if using. Serve warm.

1. For the Oysters: Grip each oyster, flat side up, in a folded kitchen towel. Find the small opening between the shells near the hinge and pry it open with an oyster knife. Try not to spill the delicious juices, known as the “oyster liquor,” in the bottom shell. Cut the oyster meat loose from the top shell and then loosen the oyster from the bottom shell by running the oyster knife carefully underneath the body. Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell. Prepare the grill for direct cooking over high heat (230° to 290°C). Make one (or all) of the dipping sauces (recipes follow). Spoon about 1 teaspoon of your chosen sauce on top of each oyster. Brush the cooking grates clean. Grill the oysters, shell sides down, over direct high heat, with the lid closed as much as possible, until the oyster juices start to bubble and the edges curl, 2 to 4 minutes. Using tongs, carefully remove the oysters from the grill. Serve with lemon wedges, hot sauce, cocktail sauce, and the remaining dipping sauce(s).

2. For the Garlic-Thyme Butter: In a small skillet over medium heat on the stove, melt 1 tablespoon of the butter and sauté the garlic until it starts to brown, about 2 minutes. Add the vinegar and wine and simmer until the sauce reduces by half, about 2 minutes. Remove from the heat, whisk in the remaining butter, and stir in the thyme and salt.

3. For the Grapefruit-Basil Aioli: In a small bowl combine the ingredients and mix thoroughly.

4. For the Asian Butter Sauce: In a small skillet over medium heat on the stove, combine the oil and ginger and heat until the oil begins to foam. Remove from the heat; stir in the oyster sauce, soy sauce, and mustard. Whisk in the butter a few chunks at a time until completely incorporated.

5. For the Gorgonzola-Tomato Sauce: In a small saucepan over medium heat on the stove, melt the butter and sauté the shallot and garlic for about 2 minutes. Add the vegetable juice, horseradish, and salt. Bring the sauce to a simmer and then remove it from the heat. After you’ve added the sauce to the oysters, sprinkle the cheese on top, and then grill.