10 Recipes to Smoke or Grill in November
November is the biggest food month of the year, anchored by Thanksgiving on November 24, not to mention National Pork Belly Day on November 10. Is it our imagination, or does wood smoke smell (and taste) better in the crisp autumnal air? It sure does. Here are some amazing recipes for November.
Recipes for November
Here’s a cocktail that smokes—literally—thanks to an inverted brandy snifter filled with mesquite smoke. It comes from a Moldovan bartender named Aleks Karavay who Steven met in Scottsdale, Arizona. The Cointreau and St-Germain provide sweet-sour notes of fruitiness. “Slay your inner beast,” Karavay says. Amen.
This simple sweet-salty appetizer features pecans smoked with cumin, cinnamon, and paprika. Smoked nuts are an easy appetizer or snack you can make with a stovetop smoker or outdoor smoker. Great for holiday entertaining or gifting a host or hostess.
This Dutch baby pancake is a great way to incorporate grilling into breakfast. This cousin of the popover and Yorkshire pudding puffs dramatically on a hot grill. Plus, it will wow your guests.
Maple candied bacon is a wickedly addictive side dish, perfect served with an egg dish or the above pancake for breakfast or brunch. We’ve even served it as an appetizer before Thanksgiving dinner.
Seasonal citrus fruit comes together in this bright-flavored marinade that works beautifully with turkey. Marinate for 24 hours for the best results. If desired, roast a conventional bird in the oven and use your outdoor cooker to smoke this easy-to-slice breast to make sure you have plenty of leftovers.
November can’t always be about turkey. For a change of pace, treat yourself and your family or guests to thick porterhouse steaks using a technique—reverse-searing—nearly unheard of 10 years ago, but perfect for thicker cuts of beef.
Bacon is about smoke and salt. Barbecue is about smoke and spice. They join forces in this barbecued pork belly—inspired by a new-school barbecue restaurant in Kansas City, Missouri, called Q39, run by an old-school chef and pit master named Rob Magee. What is most remarkable about this sizzling, spice-crusted barbecued belly is how it retains the sweet, meaty taste of fresh pork. You’d never mistake it for bacon.
The contrast of flavors and textures – sweet and smoky, creamy and crunchy – will come as a revelation. Smoked corn kernels are one of Steven’s secret ingredients. He adds them to sauces, salads, and soups. They really add a great sweet smoke flavor. Smoking the corn adds a sweet, caramel-like flavor to this side dish, a dish you can make even if you don’t have an outdoor smoker. Use a stovetop smoker with maple sawdust.
Here’s a Raichlen version of Thanksgiving stuffing; it meets all the holiday requirements while adding a flavor distinctly its own. You guessed it: the taste of wood smoke. Brioche and cream make it unabashedly rich, while pan-fried exotic mushrooms and sage add earthy autumnal flavors. (For even more seasonal flavor, add roasted chestnuts.)
This is another that you usually bake in a pan of simmering water, which cooks the filling while preventing it from cracking or curdling. In other words, low, slow, and moist. Sounds like a session in a water smoker to us. The smoke gives the cheesecake a haunting flavor—familiar yet exotic. This may just be the most interesting cheesecake you’ll ever set fork to.