Embracing the Autumn FlameAs the crisp autumn air settles in and leaves transform into a vibrant canopy of amber and gold, many people mistakenly pack away their grilling equipment for the season. Giving up on outdoor cooking just because summer has ended is a missed opportunity. Autumn provides the absolute perfect backdrop for grilling. The cooler weather makes standing next to a hot, crackling fire incredibly comforting. Smoke clings beautifully to the damp seasonal air, infusing meats and vegetables with a deep, rich flavor that is difficult to replicate during the hot summer months. Shifting your barbecue focus toward heartier ingredients, warm spices, and comforting wood smoke allows you to create unforgettable culinary experiences that perfectly celebrate the harvest season.
The Ultimate Harvest Pork Belly Burned EndsPork belly is a spectacular canvas for the rich, comforting flavors of autumn. Traditional summer barbecue relies heavily on bright, tangy vinegar sauces, but the cooler months call for something deeper and sweeter. To create harvest-inspired burnt ends, slice a skinless pork belly into bite-sized cubes and toss them generously in a rub featuring brown sugar, smoked paprika, ground cinnamon, and a hint of nutmeg. Smoke these savory morsels over applewood or pecan wood at a low temperature for several hours until the fat renders completely and the meat becomes incredibly tender. For the final glaze, skip the standard grocery store sauce and opt for a homemade reduction of apple cider, pure maple syrup, and a splash of bourbon. Toss the smoked cubes in this sticky sweet glaze and return them to the grill until the edges caramelize into deeply flavorful, melt-in-your-mouth candy. This dish perfectly mimics the warmth of a fall bonfire.
Wood-Fired Pumpkin and Squash PlattersAutumn is synonymous with the harvest of gourds, pumpkins, and hard-skinned squashes, all of which benefit immensely from the intense heat and ambient smoke of a backyard grill. Instead of baking these vegetables in an indoor oven, slice butternut squash, acorn squash, or small sugar pumpkins into thick wedges. Brush the flesh generously with melted clarified butter or cold-pressed olive oil, then season with coarse sea salt, cracked black pepper, and fresh woody herbs like rosemary and thyme. Sear the wedges directly over hot coals to achieve beautiful, charred grill marks, then move them to the cooler side of the barbecue to roast until the interiors turn velvety smooth. The natural sugars inside the squash caramelize over the open flame, creating a rich sweetness that pairs beautifully with a final crumble of tart goat cheese, toasted pumpkin seeds, and a light drizzle of dark honey.
Smoked Apple Cider Brined PoultryChicken and turkey can easily dry out on the grill, but a seasonal brine keeps the meat incredibly juicy while imparting a distinct autumnal essence. Create a flavorful brining liquid using fresh pressed apple cider, kosher salt, whole black peppercorns, smashed garlic cloves, and fresh sage leaves. Submerge a whole spatchcocked chicken or a bone-in turkey breast in this mixture for several hours before grilling. Spatchcocking, which involves removing the backbone so the bird lays completely flat, ensures even cooking and maximum skin exposure to the smoke. Roast the poultry indirectly over a blend of hickory and cherry wood. The cherry wood imparts a gorgeous, deep mahogany color to the skin, while the hickory provides a robust smoky punch. The result is a beautifully tender centerpiece with a subtle fruitiness that pairs wonderfully with classic autumn side dishes.
Charred Fig and Warm Brie SkilletA great barbecue session requires an equally impressive finale, and autumn offers some of the best seasonal fruits for grilling. Fresh figs reach their peak sweetness late in the year and hold up beautifully to the heat of the grill. Cut the figs in half and place them directly over medium heat for just a few minutes until they soften and develop dark caramel lines. In a cast-iron skillet placed right on the grill grates, warm a whole wheel of brie cheese until the inside becomes completely molten. Arrange the charred figs on top of the warm cheese, and scatter a handful of chopped walnuts or pecans across the surface. A final drizzle of balsamic glaze ties the savory, sweet, and smoky elements together perfectly. Served alongside toasted slices of rustic sourdough bread, this elegant skillet dessert brings a memorable and comforting end to a chilly evening spent gathering around the glowing embers.
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