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Keep the Fire Going: November Grilling Recipes
The biggest food-obsessed month is upon us, so don’t put that grill away! Whether you’re a veteran grillmaster or a novice, the following cool-weather recipes will burnish your reputation (especially those that use indirect grilling). Several dishes are Thanksgiving-worthy, while others feed you and your family cozy dinners.
November Grilling: Frequently Asked Questions
Can you really grill in November?
What grill setup works best for Thanksgiving sides and desserts?
Which smoking woods pair well with fall flavors?
How do I keep food hot when serving outdoors?
Any make-ahead tips for holiday grilling?
November Grilling Recipes
Bacon Bourbon
An ingenious way to make America’s most beloved spirit even more amiable. The infusion technique comes from chef Megan Neubeck of Terzo Piano at the Art Institute of Chicago. (The smoke flavor comes from the bacon fat.) Manhattans and Old Fashioneds just got insanely better. Better still, serve them with a bacon strip garnish.
Beef and Pork Chili
This chili takes an ecumenical approach, featuring both beef and pork—meats both diced and ground—two kinds of beans, plus plenty of chile powder, poblano pepper, and jalapeño to crank up the heat. Don’t be deterred by the long ingredient list—you probably have most of the aromatics in your kitchen already. And despite the lengthy instructions, you can make it from start to finish in 1 hour.
Herb-Rubbed Smoke-Roasted Turkey Breast
The herb spice rub creates a flavorful crust that keeps the turkey juicy on the inside. Smoke-roasting the turkey breast adds a light smoky flavor.
Smoked Sweet Potato Casserole with Brown Sugar and Maple Syrup
Thanksgiving wouldn’t be complete without a sweet potato casserole. And sweet potatoes wouldn’t be complete without butter, brown sugar, and maple syrup. What sets this one apart is a flavor that’s simultaneously familiar and unexpected: wood smoke. Happy T-Day!
Burnt Oranges with Rosemary
Argentina’s most celebrated chef can sauce and sauté with the best of them. But Francis Mallmann staked his reputation on a venture so outlandish, only a fire-obsessed South American could pull it off: He taped a TV show based entirely on campfire cooking outdoors on a Patagonian glacier in winter. Chef, restaurateur, TV personality, author—Francis Mallmann uses a curious word to describe his cooking: barbaric. He attempts nothing less than to achieve the pinnacle of flavors through the use of live fire, be it the massive heat of a bonfire or the slow steady warmth of dying embers.
Smoked Acorn Squash with Parmesan Flan
Perfect for a small Thanksgiving, this elevated version of acorn squash is a scene-stealer, not to mention vegetarian-friendly.
Brioche Mushroom Stuffing
This brioche mushroom stuffing offers a smoky twist on the classic holiday side, combining toasted brioche cubes with a medley of sautéed exotic mushrooms, scallions, and fresh sage. The rich flavors are deepened with a touch of Cognac (if you like) and the crunch of pecans or chestnuts. Held together with a custardy mix of eggs and cream, the stuffing is smoke-roasted on the grill, giving it a golden crust and tender, savory interior. Prepared in a cast-iron skillet, it’s an ideal dish for the grill, and it can easily be made in advance to keep your Thanksgiving preparation hassle-free.
A New Baked Apple Stuffed with Sausage and Sage
I’ll wager no one has ever tasted anything like it before. The break with tradition is stuffing the apples with pork sausage and smoke-roasting them on the grill.
Grilling doesn’t have to end when the weather cools down. In fact, the smoky depth you get in November might just be the best of the year. Try one or two of these recipes and you’ll see why barbecue season never really ends.
Related Posts
- Savor the Flavors: Must-Try Recipes for November
- 13 Tips for Winter Grilling
- Grilled or Smoked: Our Best Thanksgiving Side Dishes
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