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3 Great Wintertime Grilling Recipes

Most people associate grilling to summer days. Grilling is the ultimate summer experience, which is why many people tend to forget about grilling food in the wintertime. However, there are some great hearty meals waiting to be grilled to warm you up during those cold winter days. Here are 3 great wintertime grilling recipes to try out with your family and friends this winter.

Charcoal Grilled Butter and Herb Turkey

What you’ll Need:

  • 1 Turkey – 12 Pounds
  • Salt
  • Extra virgin Olive Oil
  • Black pepper (Ground)
  • Herb Butter
  • 1 cup Normal butter
  • 1/3 cup parsley
  • 1/3 cup green onion (tops only)
  • 2 TBPS fresh sage (chopped)
  • 2 TBPS fresh basil (chopped)
  • 2 TBPS fresh thyme (chopped)
  • 1 TBPS lemon juice
  • 1 TBPS Dijon Mustard
  • 1 and a half tsp garlic salt
  • 1 and a half tsp celery salt
  • 1 tps black pepper

What you Need to Do:

Start your charcoal or grill so that it heats up to around 450 – 500 degrees then start to clean your bird. Cut off any of the excess pieces from the turkey and then butterfly it by cutting down the center of the back part of the bird (leaving the breast bone intact for now). Clean the inside of the bird making sure that you remove all glands and excess fat. Cut the spine off completely and then remove the breast-bone from the middle of the bird. This will help the bird lay flat.

Coat the bird with the olive oil and then season with the salt and black pepper, making sure to cover the turkey fully. Melt the herb butter and the normal butter in a saucepan and add the rest of the ingredients. Heat the mixture long enough to infuse the flavors and then keep the mixture warm until needed. Place the entire bird onto a grilling rack skin side down for about 7 minutes (baste the bird while it is on the grill), or until the skin is golden brown and crispy.

Remove the turkey from the coal and then place it in a large roasting pan skin side up and baste with the butter mixture. Cover the grill and then let the bird grill for 2 – 2 and a half hours at 350 degrees. Make sure to baste every 30 minutes. Remove from the heat when the bird is cooked and let it rest for 15 minutes before carving and serving.

BBQ Ribs that will cure your Winter Blues

chicago bbq ribsWhat you’ll Need:

  • 2 large racks of baby back ribs


  • 1/8 cup apple cider vinegar
  • 1 cup apple juice

Mix the ingredients together.


  • 1/2 tsp. thyme
  • 1 tsp. cayenne pepper
  • 1/2 tsp. oregano
  • 1 1/2 tbsp sea salt
  • 2 1/2 tbsp paprika
  • 1 tsp. onion powder
  • 1 tbsp black pepper
  • Olive oil
  • 1 tsp. garlic powder

Mix all of the ingredients together.

Basting Sauce:

  • 1/2c apple cider vinegar
  • 1 can light beer
  • 1/3c olive oil
  • 1 tbsp chili powder
  • 1/4c Worcestershire sauce
  • 1 tsp. Louisiana hot sauce
  • 2 tsp. sea salt
  • 2 tsp. spicy brown mustard
  • 1/4c chopped onion
  • 2 shots bourbon
  • finely diced garlic
  • 4 cloves

Mix all of the ingredients together in a saucepan and heat until the flavors infuse (about 10 minutes).

What you Need to Do:

Soak the ribs in the marinade overnight making sure that the ribs are completely covered. The next day remove the ribs from the marinade and rub with meat with the seasoning. Making sure to get the seasoning all over the meat. Wrap the seasoned meat in plastic wrap and then leave in the fridge overnight.

When you are ready to cook the meat remove the plastic wrap and then rub with the basting sauce before placing it onto a smoking grill to smoke the meat while grilling. Rub with the basting sauce every 20 to 30 minutes or so until fully cooked. This will take about 6 – 8 hours at 225 – 275 degrees.

Grilled Lamb Kebabs

SONY DSCWhat you’ll Need:

3 TBPS olive oil
1 TBPS fresh oregano (chopped)
2 TBPS red wine vinegar
2 cloves garlic (chopped)
3/4 pound boneless lamb (cubed)
salt and black pepper
1 lemon (8 cuts)
1 pound baby lima beans
1 medium red onion (8 wedges)
1 ounce Feta (crumbled)
1/4 cup fresh mint leaves (torn)
1/4 cup olives (coarsely chopped)

What you Need to Do:

Soak the skewers in water for about 15 minutes while you get the rest of the ingredients ready. Infuse the oil, salt, pepper, oregano and the vinegar and garlic in a saucepan for about 5 – 10 minutes to create a vinaigrette and then toss the meat cubes in the mixture to thoroughly coat them.

Thread the lamb, lemon cuts and onion wedges onto the skewer sticks and grill until golden brown on all side. While the kebabs are grilling, boil the lima beans in salted water until tender and then drain and add to the left over vinaigrette. Add the feta, olives and mint, combine and serve with the grilled kebabs.