8 Recipes to Smoke or Grill in October
There is, quite possibly, no better time to grill or smoke than October, when cooler temperatures, sharper appetites, and fall color lure us outdoors. (October is also National Pork Month and Pizza Month.) It’s prime time for tailgating and pre-holiday parties, all of which can showcase seasonal meats, fruits, and vegetables. Below are a few of our favorite fall recipes.
Recipes to Smoke or Grill in October
The precise origins of this classic American cocktail are not clear, though it’s widely believed to have been introduced in the 1880s. Adding smoke from a handheld smoker, like the Smoking Gun is a genius move. We can hardly drink this bourbon- or rye-based cocktail any other way. For a touch of luxury, garnish with premium Luxardo cherries.
Looking for a killer appetizer for your next backyard barbecue or tailgate party? These delectable wings—a cross between Nashville hot chicken and Buffalo wings—will wow your guests, especially those who love it when you bring the heat.
Forget the meatballs served in the red-and-white-checkered tablecloth establishments of your youth: These, kissed with smoke, are much, much better. Beef, pork, and veal give these juicy meatballs depth of flavor. Bacon is a “secret” ingredient! Serve with sauce or as an appetizer.
Cooler weather sharpens our appetites for “comfort food.” And this soul-satisfying chicken pot pie (a recipe developed by our own Steve Nestor) certainly qualifies. Smoke or spit-roast a chicken, tear off the meat, then combine it with other savory ingredients for a smoke-roasted pot pie that’s sure to become a family favorite.
This showstopper is easy enough for a weeknight dinner, but fancy enough for guests. For the best presentation, we prefer to plank the salmon on a seared cedar plank. But you can grill the salmon directly on the grill grate, if desired. Serve with rice and a green salad.
Celebrate National Pork Month by slow-smoking this super-flavorful pork shoulder. Make the work of pulling the pork easier by investing in meat claws like these. Serve with your favorite coleslaw.
The Buffalo wing burt upon the Americann food scene in 1964 at the Anchor Bar in Buffalo, New York. It took the country—and the world—by storm. The treatment works with many foods, including broccoli. No, it’s not a chicken wing, but it’s a vegetable you can proudly serve as an appetizer or side dish.
This dessert screams, “Fall!,” spiced, as it is, with cinnamon, nutmeg, and cloves. Happily, fall is prime pear season. For drama, we like to flame the smoke-roasted pears with pear brandy (also called Poire Williams or pear eau de vie).