Can you really grill in November?
Absolutely. Give the grill extra preheat time, keep the lid closed as much as possible, use a windbreak, and cook with an indirect zone for steady temps.
What grill setup works best for Thanksgiving sides and desserts?
Indirect heat at 325–400°F. Use a drip pan, add a small handful of fruitwood for aroma, and rotate pans for even browning on casseroles, stuffings, and baked fruits.
Which smoking woods pair well with fall flavors?
Apple, cherry, and pecan are great with poultry, pork, and vegetables. Add a touch of hickory for depth. For jerk vibes, toss a few allspice berries on the coals.
How do I keep food hot when serving outdoors?
Hold in a foil-covered pan over an inactive grill zone or in a 200°F oven. For transport, place hot pans (covered) in an empty cooler to retain heat.
Any make-ahead tips for holiday grilling?
Smoke-roast sides a day ahead, chill, then reheat covered over indirect heat; uncover at the end to re-crisp. Prep rubs, sauces, and chopped aromatics the day before.
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.
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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.
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Jamaican Jerk Chicken
Jerk is Jamaica’s national dish, not to mention its most important contribution to world barbecue. Born with the Maroons, runaways enslaved in Jamaica’s highlands, it features nutmeg, allspice, and other tropical spices; tongue torturing doses of Scotch bonnet chiles; and rum and salt– originally added as a preservative. The final defining ingredient is the fragrant smoke of pimiento (allspice wood). If you don’t have the latter, toss a handful of allspice berries on the coals or add to your gas grill’s smoker box.
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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.
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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.
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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.