This recipe appeared in my very first cookbook that I wrote with Nancy Gerlach, The Fiery Cuisines, in 1984. I still make it whenever I roast a turkey.
Since preparing a Thanksgiving feast on a barbecue isn’t traditional, why finish it up with the usual pumpkin pie? This layered dessert from Nancy Gerlach is unique in that it can be cooked on the grill like the rest of the meal. The finished dessert has a cake-like topping and a chocolate syrup which can be served with whip cream on top. Place it on the grill while you are indulging with your turkey, and it will be ready to serve at the end of the meal.
After you’ve tasted garlic in your mashed potatoes, you’ll never go back to bland!
I’ve been making and promoting this recipe for years. It has never caught on, but maybe it will now.
This recipe was inspired by my friend Scottie Johnson from Chicago. We first met via The BBQ Forum on the Internet and realized we were almost neighbors. I wish you could see his adorable little girls. It was first created for deep-fried turkeys, but works just great in the BBQ for all poultry and it makes a great fish marinade too.