Whether it’s starting a new tradition or carrying on a new one, roasting chestnuts has always been a holiday favorite. And why not roast those chestnuts on your favorite grill this year?
Grilled Chestnuts (recipe from here).
- Check chestnuts for any that are cracked.
- Rinse the chestnuts to wash off dirt and to soften the shells (this will reduce charring on the outer surface as they are roasting).
- Cut a small “X” into the shell to let out steam when cooking.
- Preheat grill to 400 degrees F. Place chestnuts directly on the grate or, if they will fall through, place them in a grill pan that has holes in the bottom.
- Toss, or turn, the chestnuts every 5 minutes or so in order to cook evenly. The chestnuts are done when the shells have a little charring on the surface and the “X” shaped slits have started to open up and the inside meat is visible. When they are cooked properly, however, the taste is slightly sweet and buttery.
- Remove from the grill and let cool just enough to handle. Chestnuts are best served warm; so don’t let them cool too much.
- Crack the shells and pull out the meat. You may eat right out of the shell, or use the meat in another dish, such as stuffing or soup.
Everyone at Patio & Hearth Products Report hopes you have wonderful and safe holiday season!