Autumn got you down? Us to. But putting away the suntan lotion doesn't mean it's time to give up the grill. Here's our guide to hosting a BBQ so badass it'll scare fall into November.
Switch up your chicken
Mix several varieties of mustard with white wine vinegar, chopped garlic, honey and soy sauce. Allow mixture to sit for at least 30 minutes, then marinate cubed chicken for barbecued kabobs. Want a twist? Alternate chicken pieces and sliced sweet potato to boost color and nutrients.
Grill your pie
Pick up any brand of frozen or refrigerated pizza dough. Let soften. Flour a surface and roll out dough. Prepare your favorite toppings. We recommend pre–cooking these, because they won’t have much time on the grill. Grated cheese, thinly sliced mushrooms and sausage is our go–to combo. Later, smother the dough and surface of the grill with olive oil. Allow dough to grill on one side for no more than 90 seconds before flipping. Add toppings and let cook until dough begins to bubble underneath and the edges turn golden brown.
Give your corn a kick
Grill it in the husk or grill it naked, it’ll taste good either way. For the latter we recommend generosity with your oil or the corn will stick to the grate.
While the cobs are cooking, melt a stick of butter, add 1 ½ teaspoons of minced canned chipotle peppers, lime juice and some salt, then slather those ears with your kickin’ new condiment.
Mince garlic, red onion and some fresh jalapeno peppers. Mix with your choice of ground meat. Add a few splashes of soy sauce to give your patty salt and spice. Later, trade in your standard hamburger bun for your favorite bakery bread. Cut thick, brush with olive oil and sprinkle with minced garlic (or garlic powder). Allow bread to grill until browned.
For finer fruit
Try grilling grapes. We know it sounds weird, but believe us, it’s worth taking the extra care to make sure those little guys don’t fall through the grate. Cut some red grapes in half, dip them in brown sugar, and grill them cut–side down. Use as dessert, or throw on top of a salad.
If you like these, go bananas. With the peel still on, cut each banana in half length–wise and cross–wise. Sprinkle each piece with brown sugar and cinnamon. Allow bananas to absorb your sugary mixture for five minutes, then grill the cut side down until you can see the grate marks. Flip bananas over so the peel side gets toasty, then serve and enjoy!