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As seen on Good Morning Arizona

Each holiday season, we’re always looking for new ways to freshen up our meals. This Thanksgiving, take a walk on the wild side with Boo and Henry’s top favorites for your holiday feast.

Created by five-star chef and Executive Pitmaster Daly Thompson, III, find everything you need from appetizers to sides to the main dish, including some vegetarian delights…. and if you’re lucky, enjoy leftovers for days!

Thompson shares 7 great recipes that you can keep in mind all holiday long, including a deep-fried turkey that Thompson says “Once you’ve had a deep-fried turkey, you will never go back to the original.”

All dishes feature Boo and Henry’s BBQ sauces and seasonings — you’d be amazed the difference they make! Let them be your go-to for dishes all season long, especially when you try our variety packs. They make great gifts, too!

Boo and Henry’s BBQ Sauce Variety Pack
Boo and Henry’s BBQ Dry Rub Seasoning Variety Pack

Our Holiday Line-Up

Scroll down to find these recipes in the blog below:

  • Seared Wild Salmon Filets
  • Honey-Glazed Yam Skewers
  • Fresh Kale, Apple and Walnut Salad
  • Balsamic, Ginger Green Beans
  • Spicy Corn and Pepper Relish

Seared Wild Salmon Filets

For something different than the traditional Thanksgiving fan fare, this pan-seared wild salmon is very simple with a little olive oil, seasoning, and lemon… enjoy a healthy, refined dish with a touch of heat.


Wild Salmon Filets (skin-on) – 4 (5 oz.)

Boo and Henry’s BBQ Burnin’ Hot Love™ Dry Rub Seasoning – 3 tbsp.

Olive Oil – 3 tbsp.

Lemon Juice – 1 each


  1. Preheat oven to 350* F.
  2. Season Salmon filets with dry rub.
  3. Heat pan to high heat , add olive oil and sear skin side down first.
  4. When nicely browned on skin side, turn over to meat side.
  5. Put into oven for 2 minutes for medium rare or 3 minutes for medium. (Don’t overcook !)
  6. Squeeze lemon on Salmon right after you take out of oven.
  7. Serve Hot or Chilled!

Yield : 4 (5 oz.) servings

Honey-Glazed Yam Skewers

Anybody can make these – the skewers are also a fun way to involve the younger generations in helping out in the kitchen!


Garnet Yams (peeled and large cubed) – 3 each

Clover Honey – 4 tbsp.

Ground Cinnamon – 2 tbsp.

Metal Skewers – 6 each


  1. Skewer cubed Yams (about 8 per skewer).
  2. Drizzle honey over skewers.
  3. Season both sides with cinnamon.
  4. Roast in 350* F oven on sheetpan for approximately 15 minutes. (turn over every 5 minutes)
  5. Serve Hot or at room temperature.

Yield : 6 skewers


Fresh Kale, Apple and Walnut Salad

Really good, fresh, clean, and simple to make.


Rainbow Kale (small rough chop) – 2 heads

Red Onion (finely diced) – ½ each

Granny Smith Apple (small dice) – 1 each

Toasted Walnuts (chopped) – ¼ cup

Goat Cheese (crumbled) – ¼ cup

Boo and Henry’s BBQ Rub Me Tender™ Dry Rub Seasoning – 2 tbsp.

Apple Cider Vinegar – 5 tbsp.

Canola Oil – ¼ cup


  1. Blend vinegar and oil in mixing bowl and whisk together with the dry rub seasoning.
  2. Toss all of the dry ingredients together and mix with Apple Cider Dressing.
  3. Refrigerate and serve chilled.

Yield : 4 (6 oz.) servings


Balsamic-Ginger Green Beans

A modern twist for the traditional green beans, this recipe is simple to make, and a perfect fit for both classic and unconventional meals alike.


Fresh Green Beans (cleaned) – 2 lbs.

Balsamic Vinegar – ¼ cup

Extra Virgin Olive Oil – ¾ cup

Chopped Ginger – 2 tbsp.

Boo and Henry’s BBQ Rub Me Tender™ Dry Rub Seasoning – 2 tbsp.


  1. Blanch green beans in salted boiling water for 1 minute. (cool in ice water)
  2. Mix Ginger, vinegar, oil and dry rub.
  3. Marinate green beans.
  4. Heat large saute pan and cook over medium-high heat.
  5. Serve Hot or chilled.

Yield : 8 (4 oz.) servings


Spicy Corn and Pepper Relish

Another great dish for vegetarians and meat eaters alike, add festive colors, flavors, and a spicy kick to your holiday spread.


Fresh Sweet Corn (cut off the cob) – 4 ears

Green Bell Pepper (fine dice) – ½ each

Red Bell Pepper (fine dice) – ½ each

Serrano Chile Pepper (extra fine dice) – 1 each

Red Onion (fine dice) – ¼ cup

Chopped Parsley – ¼ cup

Extra Virgin Olive Oil – 3 tbsp.

Vegetable Stock – ¼ cup

Boo and Henry’s BBQ Burnin’ Hot Love™ Dry Rub Seasoning – 2 tbsp.


  1. Heat large saute pan with oil.
  2. Add onions and peppers and saute 1 minute until translucent.
  3. Add corn, season with dry rub seasoning.
  4. When it starts to get dry, add stock and parsley and reduce another minute.
  5. Serve Hot or chilled.

Yield : 6 (4 oz.) servings


Boo and Henry’s BBQ looks forward to seeing your holiday winning dishes. Drop us a line to let us know how you liked these dishes. For our latest recipes, connect with us on Facebook!


This season, spice up your holiday spread with Boo and Henry’s BBQ sauces and dry rubs seasonings:

A sauce for everything shows Red Hot Vinegar Sauce with shrimp scampi

Product Versatility for Everyone and Every Dish

Boo and Henry's BBQ Executive Pitmaster Daly Thompson III shares Thanksgiving dishes with a twist in this interview with KUSA-TV Denver Co&CoExuctive Pitmaster Daly Thompson, III, whose 35-year career includes restaurant owner, 5-star dining executive chef, and barbecue competition champion, shared some Thanksgiving recipes with a little Souther spirit for viewers of Good Morning Arizona CBS 3, KUSA-TV Denver Co&Co, and others to offer something new and fresh for the holiday table. Check out his at-home cooking tips along with Boo and Henry’s BBQ products that serve as everyday sauces and seasonings for any dish, not just barbecue. View News Coverage

Creamy Onion BBQ Dip by shepaused4thought

Seeking something new and  different?
Boo and Henry’s BBQ in partnership with Melissa’s Produce, challenged popular food bloggers to create everyday non-BBQ dishes using its products and Melissa’s fresh produce. The recipes were developed for meat, fish, poultry, vegetables and even desserts. All products are gluten-free, peanut-free, and soy-free, and the dry rub  “Everyday Seasonings” are kosher and “less salty in taste.” View Recipes >>