Inspiring Ideas for Modern Home

28 BBQ Recipes for Fall & Winter Grilling

Who doesn't love a good BBQ? If you think that with the summer, BBQ season is also gone, you're wrong. Here are some unique BBQ recipes to try out.

assorted meat kebab with onions herbs and grilled vegetables

You know how we always associate BBQ season with summers? Well, it's time to re-think things. Imagine this scene - the cool breeze hitting your cheeks, you standing over your grill, and the sweet, smoky smell of BBQ filling the air. Sounds fantastic, right?

It's time to bring out the BBQ grill and try out some of these mouth-watering recipes this fall and winter. From BBQ'd veggies to smoky, juicy meats cooked to perfection over the grill. Are you feeling hungry yet? We sure are.

To help you get your fall and winter BBQ parties started, we have compiled a list of 28 lip-smacking BBQ grilling recipes. Start creating your party list because these dishes will have your friends and family begging to come over all the time!

So, get your BBQ tongs ready, and let's begin!

28 BBQ Recipes For Fall & Winter Grilling

BBQ Recipes For Fall & Winter Grilling

  1. Maple Glazed Bacon Wrapped Carrots

Maple Glazed Bacon Wrapped Carrots


  • 2 lbs carrots (peeled or scrubbed thoroughly)
  • ¼ cup maple syrup
  • 1 lb bacon

To Make

    1. Wrap each carrot in bacon. You can choose pre-cooked bacon or pre-cook it yourself before you begin.
    2. Carefully arrange the bacon-wrapped carrots on a wire rack. Place it on a baking sheet and roast it for about 20-30 minutes (oven preheated to 400F/200C).
    3. Apply the maple syrup glaze after about 10-15 minutes of roasting.
    4. You can also opt to fry the bacon-wrapped carrots in a skillet. Place them over medium heat, and apply the maple syrup glaze after 10-15 minutes. Check if the bacon is crispy and carrots are tender. Fry for about 20-30 minutes.

Added Tip - Add a splash of Dijon mustard to the maple syrup while making the glaze. This will give the glaze a slight kick that is sure to tickle your tastebuds.

  1. Tri-Tip With Chimichurri

Tri-Tip With Chimichurri


  • 2 lbs tri-tip steak
  • ½ cup olive oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon sesame seeds
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 finely grated garlic cloves
  • 2 cups finely chopped parsley
  • ¼ cup red wine vinegar
  • ½ cup cilantro (finely chopped)
  • 1 tablespoon agave nectar

To make

    1. Mix the sesame seeds, olive oil, paprika, salt, and pepper in a small bowl.
    2. Marinate the steak for 30 minutes with this mixture.
    3. Place the steak over a medium-high, indirect heat grill. Cover the grill and let it cook for 20-30 minutes. Turn the steak over once at the mid-way mark.
    4. Insert an instant-read thermometer into the thickest part of the steak till you get a reading of 115°.
    5. Now, move the steak over to direct heat and char for about 2 minutes (per side). Insert the instant-read thermometer once again, till it reads 120°.
    6. Transfer the steak to a cutting board and let it rest for 10 minutes.
    7. Mix the garlic, cilantro, parsley, vinegar, agave nectar, and ½ cup olive oil in a bowl. Season it with salt and pepper. Serve the steak with chimichurri.
  1. Honey Sweet Potato Chicken Kebab

Honey Sweet Potato Chicken Kebab


  • 1 large sweet potato (peeled and chopped into 1-inch pieces)
  • 1 ½ lbs boneless, skinless chicken (thighs, cut into 2-inch pieces)
  • 1 medium sweet onion (chopped into 1 ½-inch chunk)
  • Olive oil
  • Bamboo skewers


  • 2 tsp. cider vinegar
  • ¼ tsp. crushed red pepper
  • 1 tsp. cumin
  • ½ tsp. salt
  • 1 tsp. pepper
  • 2 tsp. garlic salt
  • 2 tsp. chili powder
  • 6 tbsp. honey
  • 1 tsp. paprika

To Make

    1. Boil the sweet potatoes in a small saucepan for about 5 minutes. Keep the lid partially covered, and remove them when they are almost cooked (still a bit firm) and let them cool.
    2. Prepare the glaze by mixing all the ingredients (except honey and cider vinegar) in a small bowl.
    3. Take another bowl and add the remaining ingredients to it. Mix well.
    4. Add the chicken to a bowl, drizzling it lightly with olive oil. Toss in half the spice rub mixture. Add the rest of the mixture to the sweet onion and cooled potatoes, drizzling with some more olive oil.
    5. Gently thread the chicken, onion, and sweet potato onto the bamboo skewers.
    6. Preheat the grill on medium heat and grill the chicken skewers for 8 minutes. Keep turning the chicken to ensure that it cooks evenly. Brush them with the prepared honey glaze.
    7. Remove from the grill and serve.


  1. Grilled Cauliflower Steaks With Scallion

Grilled Cauliflower Steaks With Scallion


  • 1 large cauliflower head
  • 6 tbsp. vegetable oil
  • 1 bunch trimmed scallions
  • Kosher salt and freshly ground pepper
  • Ginger, peeled and chopped into 1-inch pieces
  • 1 garlic clove
  • ½ cup cilantro
  • 2 tbsp. lime juice
  • Sesame oil, sesame seeds, and Gochugaru (Korean red pepper powder)

To Make

    1. Remove the leaves, trimming the stem and leaving only the head of the cauliflower to work with. Place it, with the core facing downwards on a chopping board, and slice from the top to its bottom into four ½ inches 'steak' cuts. Keep aside any florets that break loose.
    2. Prepare a medium-high grill, lightly oiling the grate. Drizzle the cauliflower 'steaks' and florets, along with the scallions, with 4 tbsp. oil. Season with salt and pepper as per your taste.
    3. Grill the scallions for about 2 minutes till they are slightly charred.
    4. Grill the cauliflower steaks till they are charred for about 8 minutes on each side. Do the same with the loose florets for about 5-7 minutes.
    5. Add ginger, lime, cilantro, garlic, and 2 tbsp. oil in a food processor and blend it well, using water to thin it if necessary—season with salt.
    6. Plate the dish and sprinkle with gochugaru, sesame seeds, drizzling them with sesame oil. Serve with sauce and cilantro on the side.


  1. Grilled Nachos

Grilled Nachos


  • 8 ounces tortilla chips
  • 2 cups finely grated cheddar cheese
  • 1/4 cup BBQ sauce
  • 1 cup cooked chicken meat (chopped)
  • 1/2 cup sour cream
  • 1/4 cup BBQ sauce

Extras -

  • 1 tomato (chopped)
  • 1/4 red onion (chopped)
  • 1 jalapeno (thinly sliced)
  • 1/2 bunch cilantro (chopped)
  • 1/2 avocado (chopped)

Additional -

  • Two 15×12-inch sheets of aluminum foil (heavy-duty)

To Make

    1. Preheat your grill (for direct high heat) and start preparing the ingredients.
    2. Mix the BBQ sauce with cooked chicken and set aside to use later.
    3. Mix some BBQ sauce with sour cream.
    4. Take the aluminum foil sheets and fold them into a 'boat' shape (crimp the sides to make this).
    5. Carefully arrange the nachos on the foil, making sure that most of them touch the bottom surface for exposure to heat.
    6. Sprinkle some cheese on the nachos, add the BBQ coated cooked chicken, and add some more cheese on top.
    7. Place the nacho boats on the grill, covered, for about 5-10 minutes or until the cheese melts.
    8. Drizzle with BBQ sauce and sour cream and sprinkle the extra ingredients as per your taste.


  1. Grilled Saffron Rack of Lamb

Grilled Saffron Rack of Lamb


  • Lamb (with rib bones frenched) - 2 racks or 3 ½ pounds
  • Freshly ground pepper & kosher salt
  • 2 crushed garlic cloves
  • 2% fat plain Greek yogurt - 1 cup
  • Lemon zest (finely grated) - 1 tsp.
  • Olive oil - 2 tbsp.
  • Finely crumbled saffron threads - ½ tsp.

To Make

    1. Use salt and pepper to marinate each rack of lamb, and place them in a plastic bag (resealable).
    2. In a small bowl, whisk the Greek yogurt, garlic, lemon zest, oil, and saffron. Add these into each bag (divide them evenly). Press the plastic bags to let out any excess air and seal tightly. Refrigerate overnight.
    3. Prepare your grill for indirect heat (medium-high), remove the lamb racks, wiping off any excess marination, and place on the grill. Cook for about 8 to 10 minutes over direct heat, avoiding flare-ups.
    4. Move the lamb rack aay from the heat and keep it covered for about 15 minutes. Occasionally turn the pieces to ensure even cooking. Cook till a thermometer reads 125° (medium-rare).
    5. Let the lamb rest for 10 minutes before chopping and serve.


  1. Smoky Eggplant Dip

Smoky Eggplant Dip


  • 2 medium eggplants
  • ¼ cup lemon juice
  • ⅓ cup tahini
  • Kosher salt
  • 3 tbsp. extra virgin olive oil
  • Pomegranate and black sesame seeds

To Make

    1. Prepare the grill for medium heat, placing the eggplants directly on the coals. Cook until it is charred. Transfer to a colander set and let it cool for 15 minutes.
    2. Remove the charred skin (it's okay if you can't get all of it out) and transfer the flesh to a sieve (set over a bowl) for 10 minutes. Allow it to drain.
    3. Transfer the flesh to a blender, adding tahini, oil, and lemon juice—season with salt.
    4. Transfer the creamy dip to a bowl and sprinkle sesame and pomegranate seeds over it. Drizzle with a little more oil.


  1. Grilled Fennel


  • 4 medium fennel bulbs (sliced ½ inch thick, lengthwise)
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground pepper

To Make

    1. Prepare your grill for medium-high heat.
    2. Take a rimmed baking sheet, toss the fennel on it and add oil, salt, and pepper to season.
    3. Grill the fennel until they are lightly charred. This should take about 4 minutes on each side.


  1. Grilled Salmon Collars

Grilled Salmon Collars


  • 4 salmon collars, scaled and fins removed
  • Vegetable oil
  • Kosher salt
  • ¼ cup sake
  • ½ teaspoon sugar
  • ½ cup of soy sauce
  • 2 smashed garlic cloves
  • ½ cup sweet Japanese wine (mirin)
  • 1 fresh red chile coarsely chopped (Holland or Fresno)
  • Ginger, peeled and sliced into 2-inch pieces

To Make

    1. In a medium saucepan, add ginger, garlic, sake, mirin, say sauce, sugar, and 1 cup water. Bring them to a boil.
    2. Reduce the heat, simmer, stirring the mixture occasionally until it is reduced by half. Let it simmer for 15-20 minutes, then cool.
    3. Strain the mixture through a fine-mesh sieve into a small bowl, discarding the solid residue.
    4. Setting aside ¼ of this mixture (tare), store the rest in a sealed plastic bag.
    5. Season the salmon pieces with salt and pepper and place them in a bag. Chill this for at least 30 minutes (if you have time, let it chill for 2 hours, as it adds flavor).
    6. Prepare your grill for medium heat; clean the grate with a wire brush. Don't allow the grill to get to a high-heat, as salmon cooks best in medium- heat while the fat renders and skin gets crisp.
    7. Fold up a paper towel, dipping it in oil, and grab hold of some tongs. Using this, oil the grate lightly, wiping the grate while it is still hot.
    8. Remove the salmon from the tare, allowing the excess to drip off. Grill it with the skin side down, brushing it occasionally with the remaining tare you saved. Grill for 5-7 minutes till the skin is lightly charred.
    9. Turn the salmon and grill the other side for about 5 minutes, but this time, don't brush it with tare. Once done, transfer the salmon collars onto a plate.


  1. Stuffed Butternut Squash

Stuffed Butternut Squash


  • 2 whole butternut squash
  • Kosher salt
  • Unsalted butter, melted
  • Basmati rice - 1 cup
  • Chicken or vegetable broth - 1 cup
  • Shredded cheddar cheese - ½ cup
  • Black beans, drained and rinsed - 15 ounces
  • Salsa - 2 cups
  • Corn kernels - 1 cup
  • Freshly chopped cilantro - ¼ cup
  • Cumin - 1 tsp
  • Chili powder - 1 tsp
  • Garlic powder - 1 tsp
  • Salt and pepper
  • Guacamole
  • Sour cream

To Make

    1. Preheat your oven to 400°F. Scrub clean the outside of the butternut and cut each in half down the middle. Scoop out the seeds and place the squash on a baking seed, the inner part looking upwards.
    2. Brush some melted, unsalted butter on the surface of the squash and sprinkle with kosher salt. Roast for 50-60 minutes, or till it turns soft.
    3. Remove and allow it to cool. Scoop out the inside, leaving the hard outdoor shell. Keep the squashed portion aside to make something else with (maybe a butternut squash dessert).
    4. As the squash is roasting, prepare the basmati rice. Add 1 cup basmati rice to a skillet, melting 2 tbsp. unsalted butter in it. As the rice becomes lightly toasted, add the broth. Bring it to a boil.
    5. Once it is boiling, reduce the heat, cover, and let it simmer on low heat for 15-20 minutes. Once most of the water has evaporated, remove it from the heat and let it cool for 5 minutes, covered.
    6. While sifting the rice with a fork, add the cheddar cheese, beans, salsa, corn kernels, cumin, cilantro, garlic powder, and chili powder. Mix it well, and taste it before adding salt and pepper. Keep it aside until the squash is ready.
    7. Spoon the rice mix into the squash bowls and sprinkle some more grated cheddar cheese on top. Bake in the oven at 400 (for about 15 minutes). Remove, and serve with sour cream and guacamole.


  1. Grilled Baby Artichokes

Grilled Baby Artichokes


  • 10 baby artichokes (trim the outer leaves and top completely), halve them lengthwise
  • 1 halved lemon
  • Olive oil - 2 tbsp
  • Kosher salt and freshly ground pepper
  • Aleppo pepper
  • Parmesan (finely grated)

To Make

    1. Prepare your grill for medium-high heat. Rub each side of the halved baby artichoke with lemon.
    2. Squeeze the juice of half a lemon into a pot of boiling water, adding the baby artichokes. Cook for 5 minutes, till the artichokes are softer and crunchier.
    3. Place the artichokes on your grill basket or grill topper with the cut side facing up.
    4. Grill for 3 minutes, till the bottom turns brown. Turn and grill on the other side till you reach the same result. This should take about 3 minutes.
    5. Transfer the grilled baby artichokes to a platter and season with oil, salt, and pepper. Sprinkle the parmesan and Aleppo pepper to finish.


  1. Grilled Broccoli and Arugula Salad

Grilled Broccoli and Arugula Salad


  • 2 heads of broccoli with the stems cut off and stored, florets separated
  • Kosher salt
  • Olive oil - 2 tbsp
  • Garlic clove - 1
  • Mayonnaise - ⅔ cup
  • oil=packed anchovy fillet -1
  • Buttermilk - ¼ cup
  • Fresh lemon juice - 2 tbsp
  • Chopped chives - ¼ cup
  • chervil with tender sprigs - 1 cup
  • Dijon mustard - 1 ½ tsp
  • mature arugula with leaves torn and stems removed - 3 cups
  • Grated smoked cheddar cheese - 3 ½ ounces

To Make

    1. In a large pot of salted water, cook the broccoli till it is crisp, tender, and bright green. This should take about 2 minutes. Drain the water and transfer the broccoli to a bowl of ice water. Allow it to cool, drain, and pat the broccoli dry. Place it in a bowl to use later.
    2. Prepare your grill for medium heat. Drizzle the broccoli pieces with oil and toss them around to spread the oil evenly. Season with salt (and pepper if you wish), and grill it for about 5-7 minutes. Turn it over till both sides are slightly charred.
    3. Return it to the bowl, allowing it to cool. Toss it occasionally to let the steam out.
    4. Place the anchovy, mayonnaise, garlic, tarragon, chives, buttermilk, lemon juice, mustard in a blender and churn until smooth. Season the dressing with salt.
    5. Add the arugula and broccoli and toss for a bit. Drizzle with ¾ dressing and toss to coat it evenly.
    6. Arrange the salad beautifully on a platter, and top it off with shredded cheddar cheese. You can make the dressing 2 days in advance and chill, using it as and when needed.


  1. Smoky Meatball Bombs

Smoky Meatball Bombs


  • 1 pound ground beef
  • 2 onions (yellow)
  • ¼ cup diced onions
  • ¼ cup chopped parsley
  • ¼ cup chopped mushrooms
  • 1 tbsp. spicy ketchup
  • 1 tbsp. brown sugar
  • 1 tsp. Worcestershire sauce
  • 1 tsp. soy sauce
  • Bacon - 1 pack
  • ¼ cup Panko bread crumbs
  • BBQ sauce - 1 bottle

To Make

    1. Preheat your oven to 425 °F. Remove the exterior skin of the yellow onions, cut the top and bottom, and cut it in half. Peel each layer of the onion carefully, saving them for later use. Keep the largest layer of onion aside (for stuffing with meat later).
    2. Mix the ground beef, parsley, onions, mushrooms, brown sugar, bread crumbs, and the rest of the condiments in a large bowl.
    3. Place a handful of this mixture inside the outermost, largest layer of onion (using the onion-like a 'bowl').
    4. Use 3 slices of bacon per 'ball,' wrapping the onion' balls' with bacon.
    5. Secure each 'ball' with a toothpick to keep them from crumbling.
    6. Bake for 40 minutes at 425 °F, remove, and coat the balls with BBQ sauce. Cook them for another 5 minutes like this. Remove and serve.


  1. Grilled Scallions with Hot Sauce and Sesame Seeds

Grilled Scallions with Hot Sauce and Sesame Seeds


  • 8 scallions
  • 1 tbsp. olive oil
  • Kosher salt and freshly ground pepper
  • Hot sauce
  • Toasted sesame seeds

To Make

    1. Prepare your grill for medium to high heat. Trim the scallions and cut them lengthwise.
    2. Take a rimmed baking sheet, add the scallions and some oil, and toss, coating them evenly. Season with salt and pepper as per your taste.
    3. Place the scallions on a grill topper and cook for about 1 minute per side. Once you see one side getting lightly charred, turn it over and do the same to the other side.
    4. Transfer your grilled scallions to a plate and drizzle with hot sauce and toasted sesame seeds for added flavor.


  1. Sambal Chicken Skewers

Sambal Chicken Skewers


  • 1 ½ pounds chicken (skinless, boneless thigh pieces, each cut into 1 ½ to 2-inch pieces)
  • Sriracha - ¼ cup
  • Fish sauce - ¼ cup (nam pla or nuoc nam)
  • Unseasoned rice vinegar - ½ cup
  • Hot chili paste - ⅓ cup (like sambal oelek)
  • Ginger, finely grated and peeled - 2 tsp
  • Light brown sugar - ½ cup
  • 8 bamboo skewers (soaked in water for at least an hour)

To Make

    1. Prepare your grill for medium-high heat.
    2. In a large bowl, whisk the sriracha, fish sauce, rice vinegar, hot chili paste, ginger, and brown sugar. Add the chicken pieces and toss, coating them thoroughly.
    3. Remove each chicken piece and thread about 4 to 5 onto one skewer.
    4. Grill the chicken skewers for about 8 to 10 minutes. Turn and baste them often with a reduced marinade. Check if they are adequately cooked before removing from the grill.


  1. Grilled Lobsters

Grilled Lobsters


  • 1 live lobster (about 1 to 1 ½ lbs)
  • 1 lemon zest
  • Olive oil - ¼ cup
  • Garlic - 4 cloves, finely chopped
  • Red chile flakes - crushed, 1 ½ tsp
  • Kosher salt and freshly ground pepper
  • Unsalted butter - softened, 8 tbsp
  • Parsley - 2 tbsp., finely chopped

To Make

    1. Take a medium bowl and combine the lemon zest, garlic, red chile flakes, salt, pepper, parsley, and butter. Mix well and set it aside to use later.
    2. Take a cleaver and carefully split the lobster lengthwise, in half, from top to bottom.
    3. Scoop out the yellow-green tomalley and break the claws carefully.
    4. Transfer the open lobsters on a baking sheet with the shell side facing down. Crack the lobster claws and place them on the baking sheet as well. Drizzle both with olive oil, adding salt and pepper as per your taste.
    5. Heat the charcoal or gas grill to high, and place the lobster halves flesh side down on the grates. Place the claws beside them on the hottest part of the grill. Cook for just 2 to 3 minutes, or until it is slightly charred.
    6. Flip the lobster using tongs and spread some garlic-parsley butter generously over the flesh. Cook until the lobster meat turns tender. This should take about 3 to 5 minutes only. Remove from the grill and serve on a platter.


  1. BBQ Chicken Stuffed In Bread

BBQ Chicken Stuffed In Bread


  • Shredded chicken (3 cups)
  • Shredded mozzarella cheese (1 ½ cups)
  • Red onion, chopped - ¼ of a whole onion
  • Fresh cilantro, chopped (¼ cup)
  • BBQ sauce, divided - ¾ cup
  • 1 crusty baguette bread

To Make

    1. Take a large mixing bowl and add the following ingredients - shredded chicken, 1 ¼ cup mozzarella cheese, cilantro, onion, BBQ sauce (½ cup) and stir well. Once combined, check if the mixture is too dry - if yes, then add a splash of BBQ sauce.
    2. Cutting just the top edge of the bread loaf, start to scoop the insides, creating a hollow center for the filling. Keep the hollow portion just about 1 ½ inches deep.
    3. Fill the center with the BBQ chicken mix, sprinkling the remaining mozzarella cheese generously on top. Drizzle the remaining BBQ sauce in the end.
    4. Place the loaf on a baking tray carefully, baking for 20 minutes at 325 F degrees.


  1. Grilled Sweet Potato Baba Ghanoush

Grilled Sweet Potato Baba Ghanoush


  • Garlic clove - ½, finely grated
  • 2 pounds sweet potato
  • Freshly squeezed lemon juice - 3 tbsp
  • Tahini - 2 tbsp
  • Olive oil - ¼ cup
  • Kosher salt and freshly crushed black pepper
  • Pita bread or grilled flatbread
  • Aleppo pepper or red chili flakes or za'atar or sumac

To Make

    1. Prepare your grill for medium-high heat and lightly oil the grate.
    2. Grill the sweet potatoes till they are lightly charred. Turn occasionally, and insert a fork to check if the flesh is tender. This should take about 50-60 minutes. Once it is done, remove them from the grill and let it cool slightly.
    3. Cut the sweet potatoes in half, scooping out the inner flesh. Add this to a blender along with lemon juice, olive oil, garlic, and tahini. Blend till the mixture is smooth and creamy. Add salt and pepper as per your taste.
    4. Drizzle the baba ganoush with olive oil and sprinkle the chili flakes, Aleppo pepper, sumac, or za'atar as per your preference. Serve with pita bread or flatbreads.

(You can make the dip almost 3 days ahead, chill, and serve later).

  1. Butterflied Chicken with Herbs and Cracked Olives

Butterflied Chicken with Herbs and Cracked Olives


  • Parsley, chopped - ½ cup, with some long leaves for decoration
  • Fresh lemon juice - ¼ cup
  • Olive oil - ½ cup
  • Aleppo pepper - ¼ cup
  • Kosher salt, freshly ground pepper
  • Garlic cloves, finely grated - 6
  • Rosemary, finely chopped - ¼ cup
  • Castelvetrano or any other green olive - pitted and torn, 1 cup
  • Chopped oregano - 1 cup
  • 2 chickens with backbones removed - 3 ½ to 4 pounds

To Make

    1. Place the chickens on a work surface with the breast side up. Spread open as much as possible, and with your palms, press firmly on the breastbone to flatten the breast. It is normal to hear a crack. Set the chickens aside, breast side still facing up.
    2. Season the chicken breast on both sides generously using salt and pepper. Chill in the fridge (uncovered) for at least 8 hours, or up to 2 days, depending on how much time you have on your hands.
    3. Remove the chickens and set them on your counter, ready for preparation. In a small bowl, take the Aleppo pepper, garlic, rosemary, and ¼ cup oil and mix well. Use your hands to rub this mixture all over the chicken. Allow this to sit for at least 1 to 2 hours at room temperature.
    4. Prepare your grill for medium-high heat. (Use indirect heat for this recipe). Set the chicken with the skin side facing down on the grate (over indirect heat). Cover the chickens with the grill grate to allow the heat to cook them thoroughly.
    5. Rotate the chickens as and when necessary. Observe for the skins to turn a deep, golden brown and become crispy.
    6. Insert an instant-read thermometer into the thickest part of the chicken breast. Wait until it reads 160°. This should take about 20 to 25 minutes.
    7. Transfer the chicken breasts to your carving board. Let them sit for a few minutes before you begin carving them.
    8. Take a medium bowl and mix the remaining ¼ cup oil, olives, chopped parsley, lemon, oregano, and any accumulated juices from the chicken. Season it with salt as per your taste and mix well.
    9. Arrange the carved chicken on a platter and decorate with parsley leaves and olives.


  1. Bacon-Wrapped Corn On The Cob

Bacon-Wrapped Corn On The Cob


  • 2 thinly sliced jalapeño peppers
  • 8 ears of corn (shucked)
  • 3 pounds bacon slices
  • Basil leaves - 1 bunch

To Make

    1. Taking a baking sheet, line it with parchment paper. Line 6 to 7 slices of bacon alongside each other with the fatty sides slightly overlapping the meat side. Form a roughly shaped rectangle that is long enough to cover an entire length of one ear of corn.
    2. Cover this with another sheet of parchment paper. Take a meat mallet (or even a small sauté pan) and press it on top of the corn, flattening the bacon.
    3. Remove the parchment sheet, take a couple of basil leaves, and decorate the bacon. Add a few slices of jalapeño peppers.
    4. Taking one ear of corn at a time, lay it on the end of one rectangle of bacon and start wrapping the corn. When you reach the top, your ear of corn should be completely wrapped in a rectangle of bacon.
    5. Transfer this bacon-wrapped corn on to a baking sheet, and do the same with the remaining 7 ears of corn.
    6. Cover these with a plastic wrap and chill for at least 8 hours (and up to 24 hours).
    7. Preheat your grill to medium heat, and place the bacon-wrapped corn on the top grill. Turn them every once in a while to ensure even cooking. Ensure that the bacon is crisp and caramelized. The corn should turn tender. This should take 25-30 minutes.
    8. If you don't want to use the grill, you can cook the bacon-wrapped corn in an oven. Lay them on a baking sheet and cook at 350°F for 25-30 minutes.


  1. Grilled Eggplant and Lemons with Garlic Labneh

Grilled Eggplant and Lemons with Garlic Labneh


  • Small red onion - ½, thinly sliced
  • Vegetable oil
  • Za'atar - 1 tbsp
  • Olive oil - 5 tbsp
  • Small eggplants - 3, sliced into ½-inch thick rounds
  • Kosher salt and freshly ground pepper
  • Lemon - 1, very thinly sliced
  • Fresh mint leaves - 1 cup
  • White wine vinegar or Sherry - 1 tbsp
  • A small clove of garlic - 1, grated
  • labneh (Lebanese strained yogurt) - 1 cup

To Make

    1. Prepare your grill for medium-high heat and lightly oil the grill grate.
    2. Soak the onion in ice water for about 10 minutes. This will mellow its flavor. Remove the onions after 10 minutes, drain, and pat dry with a towel. Transfer them to a medium bowl.
    3. Taking another medium bowl, add the za'atar, eggplant, and 3 tbsp. olive oil. Mix well, adding salt and pepper to season.
    4. Grill the eggplant for about 5 to 8 minutes until it is lightly charred. Turn it often to ensure that it cooks evenly. Transfer it to a cutting board, halving any large rounds.
    5. Add 1 tbsp. olive oil and lemon to a small bowl, and mix well. Add salt and pepper to season. Grill the lemon for about 2 minutes, till it is lightly charred. Transfer the lemon to a cutting board and allow it to cool for a few minutes before cutting them.
    6. Add lemon and onions to another bowl, add Sherry, mint, and the remaining 1 tbsp. olive oil. Season with salt and pepper and mix well.
    7. Take another small bowl, add the labneh and garlic, and add salt and pepper for seasoning. Using a spoon, add this mixture to a platter. Arrange the eggplant and onion mixture over it to complete.


  1. Grilled Cheese Brisket

Grilled Cheese Brisket


For The Brisket - 

  • Garlic cloves - 3 (smashed)
  • Cola - 1 cup
  • Onion - 1 whole, sliced
  • Barbecue sauce - 1 cup
  • Worcester Sauce - 1 ounce
  • Liquid smoke - 2 ounces
  • Brisket - 5 to 6 pounds at room temperature

For The Bacon Jam -

  • Bacon - 1 ½ pound
  • Sweet yellow onions - 2, slice them into thin ribbons
  • Balsamic vinegar - ½ cup
  • Kosher salt - 2 tsp
  • Brown sugar - ½ cup
  • Black pepper - 1 tsp

For The Grilled Cheese -

  • Italian bread or Texas Toast - 8 slices
  • Cheddar jack cheese - 2 cups
  • Butter
  • Leftover brisket - shredded, 4 to 5 slices

To Make

For The Brisket - 

    1. Take a foil-lined baking pan and place the meat in it. Ensure that the foil is large enough to cover the meat entirely. Pour Worcester Sauce, Cola, BBQ Sauce, and Liquid Smoke over the meat. Lift the meat slightly, allowing the mixture to get on the underside of the meat.
    2. Sprinkle onions and garlic over and around the brisket.
    3. Cover it tightly with the foil. Bake for 5 hours at 275 degrees.
    4. Allow it to cool and slice the meat into thin pieces.

For The Bacon Jam - 

    1. Chop the bacon into small slices and cook until it is crispy. Transfer it onto a bowl, leaving the fatty oils behind.
    2. Saute the garlic cloves and onion in the remaining bacon fat for 5 minutes.
    3. Place the bacon back in the pan, add brown sugar, salt, pepper, vinegar, and cook for 30 minutes on medium heat. The mixture should turn into the consistency of jam.

For The Grilled Cheese -

    1. Butter each side of the bread generously, spreading 1 tbsp. bacon jam on one side.
    2. Cover the other side with shredded cheese, adding a layer of brisket and then a final layer of Monterey Jack cheese.
    3. Repeat the same steps for the remaining [pieces of bread.
    4. Heat a cast iron pan over medium heat and cook the sandwiches until they are golden brown on both sides. Allow the cheese to melt fully before removing it.


  1. Grilled Honey Onion Steaks

Grilled Honey Onion Steaks


  • Olive oil - ¼ cup
  • Melted butter - 2 tbsp
  • Dijon mustard - ¼ cup
  • Honey - ¼ cup
  • Fresh summer savory - 1 tbsp. chopped
  • Worcestershire sauce - 1 ½ tsp
  • Large sweet onions - 2, peeled and cut horizontally into ½- inch slices

To Make

    1. Prepare your grill on medium-high heat. In a small bowl, whisk oil and butter well. Taking another small bowl, whisk dijon mustard, honey, and Worcestershire sauce well.
    2. Taking 2 metal skewers or soaked bamboo skewers, thread the onions carefully to avoid any breaking. Brush each side of the onions with the mixture you just made.
    3. Grill the onions till they are slightly charred, continually brushing them with the oil mixture. This should take about 11 minutes.
    4. Take the mustard mix, brush the top side of each onion, and cook for another 2 minutes. You will see bubbles starting to form, which is good. Then, turn the onions over and repeat the same process with the mustard mix, cooking for 1-2 minutes.
    5. Transfer the cooked onions to a plate and brush with the mustard mix.


  1. Grilled Brussels Sprouts with Chanterelles

Grilled Brussels Sprouts with Chanterelles


  • Brussel sprouts - trimmed and halved, 1 ½ pound
  • Olive oil - 2 tbsp
  • Kosher salt and freshly ground black pepper
  • thick-cut bacon - 4 ounces, sliced crosswise ¼" thick
  • Chanterelles or Crimini mushrooms - halved
  • Shallot - 1 large, chopped
  • Garlic - 4 cloves, thinly sliced
  • Crushed red pepper flakes - 1 tsp
  • Fresh lemon juice - 2 tbsp

To Make

    1. Prepare the grill for medium heat. Take a medium bowl and mix the Brussel sprouts with oil, salt, and pepper.
    2. Transfer it to a grill basket and grill for 5-8 minutes till it is slightly charred.
    3. Cook the bacon in a skillet and transfer to a paper-lined plate.
    4. Add the mushroom, tossing it to coat thoroughly. Cook for 3 minutes. Add garlic and shallot, cook for 5 minutes, tossing it often. Remove from the heat and add red chili flakes and Sherry. Cook for about 1 minute till the liquid evaporates.
    5. Add the bacon and Brussel sprouts, lemon juice, salt, and pepper. Toss to mix well.


  1. Grilled Mustard Broccoli

Grilled Mustard Broccoli


  • Broccoli - 2 small heads
  • Kosher salt
  • Vegetable oil
  • Mustard oil or olive oil - 1 tbsp
  • Plain whole-milk Greek yogurt - ½ cup
  • Chaat masala - tsp
  • Kashmiri chili powder or paprika 1 ½ tsp
  • Whole grain mustard - 1 tbsp
  • Ground cumin and ground turmeric - 1 tsp. each

To Make

    1. Cut the broccoli heads and trim the stem. Slice them into ¼"-thick planks.
    2. Break the broccoli heads into small florets. Cook them for about 2 minutes (stems and florets) in a large pot with salted water. Drain and transfer to a bowl of ice water.
    3. Add yogurt, mustard, mustard oil, chaat masala, chili powder, turmeric, and cumin in a bowl and mix well. Add the broccoli, tossing to coat. Add salt to season.
    4. Prepare your grill on medium heat and oil the grate. Grill the broccoli, turning to ensure even cooking (about 5-7 minutes).


  1. Grilled Mushrooms and Carrots with Sesame

Grilled Mushrooms and Carrots with Sesame


  • Toasted sesame seeds - 2 tsp
  • Scallions - 4, thinly sliced
  • Finely grated peeled ginger - 1 tsp
  • Toasted sesame oil - 1 tbsp
  • Unseasoned rice vinegar - 2 tbsp
  • Reduced-sodium soy sauce - 2 tbsp
  • Vegetable oil - 2 tbsp
  • Kosher salt and pepper
  • Small carrots - 6
  • Shiitake mushrooms - 4 oz
  • Maitake mushrooms - 12 oz

To Make

    1. Prepare your grill for medium heat. Take a bowl, adding the mushrooms, carrots, vegetable oil, salt, and pepper. Toss well. Grill them for about 4 minutes till they are slightly charred and tender.
    2. Take a large bowl, whisk soy sauce, ginger, sesame oil, vegetable, and vinegar.
    3. Cut the carrots into bite-sized pieces, tear the mushrooms, and add vinaigrette, scallions, sesame seeds, and toss. Season with salt and pepper.


  1. BBQ Hotdogs

BBQ Hotdogs


  • Grilled or boiled hot dogs
  • Coleslaw - 1 cup
  • Farm Rich Smokehouse BBQ Beef Brisket - 1 pack
  • Ketchup and mustard

To Make

    1. Prepare the hot dogs as usual. Heat the brisket as per the instructions on the pack.
    2. Add these ingredients to your hot dog bun, topping it with coleslaw.
    3. Add ketchup and mustard as per your preference.


  1. Fireball Whiskey Chicken

Fireball Whiskey Chicken


  • Fireball Cinnamon Whiskey - ½ cup
  • Chicken breasts - skinless and boneless, 4-6
  • BBQ seasoning - 1 tbsp
  • Onion powder - ½ tsp
  • Garlic powder - ¼ tsp
  • Cayenne pepper - ¼ tsp
  • Cider vinegar - 2 tbsp
  • Red pepper jelly - ¼ cup
  • Sugar - 2 tbsp
  • Ketchup - ½ cup

To Make

    1. Take a medium saucepan and add sugar, red pepper jelly, cayenne pepper, cider vinegar, ketchup, onion powder, and garlic powder. Bring it to a boil, then reduce the heat to medium and allow it to simmer for 3 minutes.
    2. Add the Fireball Cinnamon Whiskey and simmer for another 3-5 minutes. Remove from the heat and set aside.
    3. Season both sides of the chicken breasts with BBQ seasoning and cook on the grill for about 8-10 minutes. Taking the Fireball Glaze, baste the chicken on both sides, and cook for another 2 minutes.
    4. Remove from the grill, plate, and serve with more Fireball Glaze.

Tasty appetizing baked pork with spices and herbs. Closeup.


So, here are some of the most unique and genuinely delicious BBQ recipes you can try this fall and winter.

As you can see, even the most traditional dishes can be turned into lip-smacking BBQ dishes by just adding a few twists. Don't let the fall and winter keep you cooped up inside the home and drinking hot chocolate.

This season, try some of these BBQ recipes and let us know which one was your favorite! Remember to make enough for all your friends and family to share and enjoy with.

Until next time!

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