Remember the days when one of October’s activities was raking leaves, then inviting the neighbors over for a bonfire, wieners, and toasted marshmallows? Obviously, get-togethers like that are no longer politically correct. But you can still get your fire and smoky food fix in your own back yard. Start with these recipes:
Recipes to Grill or Smoke in October
This Spanish relish takes its name from the Catalan verb escalivar, which means to roast in or near the embers in a fireplace, open fire, or barbecue grill. Seductively smoky and colorful, we love it on grilled meats and seafood, or as a tapas. If you don’t want to make your own flatbread, substitute a good commercially-made naan.
Our intrepid fire wrangler and recipe tester Steve Nestor developed this delectable recipe after enjoying a similar salad at a Nantucket restaurant. We love the combination of red and golden beets, which are in season in the fall. But if you can’t find golden beets, simply substitute more red ones.
Pamplona is the name Argentineans and Uruguayans give to a cylindrical roast stuffed with bell peppers, ham, and cheese. This version starts with what may be the best luxury cut for the money: pork tenderloin. Steven stuffs it with fire-roasted bell peppers, smoked ham, and creamy Boursin cheese. Then smoke-roasts it with hickory chunks to add an irresistible smoke flavor.
Hunting season is nearly upon us, and if you have prime game meats like venison or elk filet or backstrap in your freezer, now’s the time to enjoy them. Because they’re so lean, these meats need to be cooked quickly to rare or medium-rare temperatures. A tangy horseradish sauce is a great accompaniment.
This is not your mother’s acorn squash. Smoked over hardwood chunks or chips and filled with a luscious flan (aka cheesy custard), this recipe has already earned a place on our Thanksgiving menu. (Especially if you’re expecting a vegetarian guest at your holiday feast. So much better as an entrée than the infamous “to-furkey.”) We recommend you test-drive it today