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October Grilling Recipes

Smoked Brisket Chili

Cook Time: 1 Hr
Total Time: 1 Hr 10 Min


  • 3 slices bacon, diced
  • 1 large onion, chopped (about 2 cups)
  • 1 red bell pepper, chopped
  • 3 cloves garlic, finely diced
  • 3 cups leftover smoked beef brisket, cut up into 1-inch cubes
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • ½ tablespoon canned chipotle in adobo sauce
  • ½ tablespoon smoked paprika
  • 1- 12oz bottle beer
  • ¼ cup coffee (cold leftover coffee from your morning pot)
  • 1- 15oz can diced tomatoes
  • 1- 15oz can tomato sauce
  • ½ of a 15 oz can black beans, drained and rinsed
  • ½ of a 15 oz can kidney beans, drained and rinsed
  • ½ of a 15 oz can corn, drained and rinsed
  • 1- 4oz can diced green chili


  1. In a large pot over medium heat, sauté bacon until crispy. Remove with a slotted spoon and reserve for later. If there is excess bacon grease, remove it, otherwise cook the onions in it.
  2. Add onions and cook until soft (about 5 minutes). Add the bell pepper and garlic; cook for 1 additional minute to soften.
  3. Add the leftover cubed brisket and all dry seasonings. Let cook 1 minute stirring often. Get those seasonings integrated!
  4. Add beer and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes). Then add chipotle, coffee, tomatoes, beans, corn, green chili, and the reserved bacon.
  5. Bring to a low simmer, cover, and cook for a minimum of 30 minutes. The longer it cooks the more integrated and concentrated the flavors get. We recommend at least an hour (or 2) for a nice rich chili. If the chili gets too thick, you can add ½ cup of water at a time to thin it out.

Recipe adapted from Vindulge

Grilled Apple Crisp

Cook Time: 20 Min
Total Time: 1 Hr


  • 5 cups peeled, cored and sliced Granny Smith apples
  • 3/4 cup all-purpose flour
  • 3/4 cup old-fashion oats
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 3/4 teaspoon ground cinnamon
  • Pinch kosher salt
  • ½ cup (1 stick) unsalted butter


  1. Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  2. Add the apples to a 10–12-inch cast iron skillet, filling it almost to the top. Combine the flour, oats, sugars, cinnamon and salt in a large bowl. Cut the butter into small cubes and add it to the flour mixture. Using your hands, press the butter into the dry ingredients until it forms a course crumble. Sprinkle evenly over the apples.
  3. Place the skillet over indirect heat, cover the grill and cook until the apples are completely tender when pierced with a knife and the crumble is golden brown and crispy, 30 to 40 minutes. Serve warm or at room temperature.

Recipe adapted from Food Network

Smoked Roasted Pears

Servings: 4


  • 4 large ripe pears, preferably with stems
  • ½ lemon
  • 5 tablespoons butter, at room temperature
  • 5 tablespoons brown sugar
  • 5 tablespoons graham cracker crumbs or ground hazelnuts
  • ½ teaspoon grated lemon zest
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon grated nutmeg
  • ½ teaspoon ground cloves
  • 1 tablespoon rum
  • 1 teaspoon vanilla extract
  • 1 cup Poire Williams (pear brandy), for serving


  1. Slice each pear in half lengthwise, preserving the stem, if possible. Core the pear halves using a melon baller or small spoon. Rub the cut sides with the lemon to prevent browning. Squeeze a few drops of lemon juice into each cavity.
  2. Beat the butter and brown sugar in a mixing bowl with a wooden spoon. Beat in the graham cracker crumbs, lemon zest, spices, rum, and vanilla. Spoon the mixture into the pear cavities.
  3. Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
  4. Arrange the filled pear halves in a single later in the prepared aluminum foil pan. Place the pan in the center of the hot grate away from the heat. If using a charcoal grill, toss the wood chips on the coals. Cover the grill and smoke-roast the pears until nicely browned and soft on the sides, 40 minutes to 1 hour.
  5. Transfer the pears to a fireproof platter. Gently warm the Poire Williams in a saucepan but do not let it boil. (It should be body temperature warm.) Touch a match to it to set it on fire, then pour the flaming brandy over the pears.

Recipe adapted from Barbeque Bible

Grilled Pumpkin BBQ-Glazed Pork Chops

Cook Time: 30 Min
Total Time: 1 Hr


  • 1 tablespoon olive oil
  • 1 cup grated onion
  • 2 cups ketchup
  • 1 cup canned pumpkin puree
  • ¾ cup chicken broth
  • ¼ cup packed dark brown sugar
  • ¼ cup molasses or maple syrup
  • ¼ cup apple cider vinegar
  • 1 tablespoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 – 1 inch thick bone-in pork chops
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for brushing


  1. For the pumpkin BBQ sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onions and cook until tender and translucent, 4 to 5 minutes. Add the ketchup, pumpkin puree, broth, sugar, syrup, vinegar, chili powder, Worcestershire, garlic powder, smoked paprika, pumpkin pie spice, salt and pepper and whisk well to combine. Bring to a low simmer. Reduce the heat to low and let cook until thickened, 20 to 30 minutes. If it begins to look too thick, add a few tablespoons of water or broth.
  2. For the pork chops: Preheat a grill or grill pan for cooking over medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Brush the chops on each side with vegetable oil and grill, 4 minutes per side. Baste the pork chops on each side with the sauce and grill and additional minute per side to allow the sauce to caramelize. Serve the chops with extra sauce.
  3. Note: Extra BBQ sauce can be stored in an airtight container in the fridge for up to 2 weeks.

Recipe adapted from Food Network

Cheesy Smoked Sausage Pasta with Broccoli

Servings: 6
Prep Time: 10 Min
Cook Time: 20 Min
Total Time: 30 Min


  • 2 cups uncooked elbow macaroni (about 8 ounces)
  • 1 ½ cups coarsely chopped broccoli florets
  • 1 tablespoon olive oil
  • 13 ounces smoked sausage (such as kielbasa), sliced into rounds
  • ½ cup finely-diced onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups half and half cream
  • 8 ounces (about 2 cups) sharp cheddar cheese, grated
  • 4 ounces (about 1 cup) smoked gouda cheese, grated
  • ½ teaspoon dry mustard
  • Kosher salt and pepper, to taste
  • Chopped fresh parsley, for garnish


  1. Cook macaroni in a large pot of salted boiling water until al dente, according to package instructions. During the final 3 minutes of cooking time, add the broccoli florets to the boiling water with the pasta. Drain and set aside.
  2. While the pasta and broccoli are cooking, heat 1 tablespoon of olive oil in a large cast iron skillet or Dutch oven over medium heat. When the oil simmers, add the sausage rounds and the diced onion. Cook, stirring regularly, until the sausage is browned and the onion is tender, about 5-7 minutes. Remove sausage and onions from the skillet and set aside on a plate. Wipe out the skillet.
  3. Add butter to the skillet and cook, stirring, until the butter melts. Sprinkle in the flour and cook, stirring constantly, for one more minute. Gradually whisk in the half and half. Cook and stir until the mixture bubbles and thickens, about 2 minutes. Reduce the heat to low; add the cheddar, gouda, and dry mustard; stir until the cheeses melt. Add cooked macaroni, broccoli, sausage and onion back to the skillet; toss to combine. Garnish with parsley.

Recipe adapted from The Seasoned Mom


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