The summer has come and gone, but that doesn't mean you need to stop grilling anytime soon. In fact, football Sundays and family tailgating give you even more reasons to fire up your BBQ smoker grills this fall. While a whopping 89% of grill owners in the United States say that they usually barbecue beef, step out of the box and put more interesting meats over your charcoal grates. Here are three delicious barbecue ideas for your Sunday dinners this fall.
Grilled Saffron Rack of Lamb
This lamb-centric dish requires an overnight marinade, spreading the prep over an entire day, but the delicious taste will be worth it. Each rack of lamb is seasoned with salt and pepper and then refrigerated in a marinade of garlic, Greek yogurt, oil, lemon zest, and saffron. For the actual grilling of the lamb, you'll want to use medium-high indirect heat. You will grill the lamb over direct heat for about nine minutes, and then cook it over the cooler part of the grill for about 15 more minutes.
Grilled Pork Chops With Apple-Bourbon Glaze
To get a truly seasonal taste, use an apple-bourbon glaze on your perfectly grilled pork chops. Before you start glazing, cover your pork chops with a mixture of brown sugar, salt, black pepper, garlic powder, and paprika. The chops should be grilled about seven minutes on each side, and then you brush them with the apple-bourbon glaze. This seasonal glaze is made of apple juice concentrate, bourbon, dark brown sugar, Dijon mustard, salt, and dried crushed red pepper. By the end of the grilling, the pork chops should be cooked through and have a thick, lacquered glaze.
Slow-Grilled Leg of Lamb
Served with complimentary mint yogurt and salsa verde, this lamb recipe takes a low and slow approach to grilling. You can make the mint yogurt a day ahead of time by mixing together garlic, Greek yogurt, mint, lemon juice, salt, and pepper and then chilling. The salsa verde can also be made a day ahead and then chilled. Simply use a food processor to combine anchovies, garlic, oil, parsley, mint, capers, and lemon juice. For the lamb, season with a mixture of rosemary, garlic, and oil, as well as salt and pepper. The lamb should be grilled fat side up over direct heat and moved to the other side of the grill to control flare-ups for about 20 minutes. You'll then move it to indirect heat and slowly grill for one and a half to two hours.
Whether you use offset smokers or custom smoker grills, you can make the perfect barbecue any day of the week this fall. Embrace fall flavors, and create smoked meats that speak to you.