Summer isn’t the only season to keep the BBQ fired up. Try out some of these fall themed recipes to keep making delicious dinners on your Cal Flame grill.
Grilled Butternut Squash Skewers
- 1 medium butternut squash – peeled, seeded, and cut into 1-inch pieces
- 3 tablespoons of extra-virgin olive oil
- Kosher salt & ground black pepper
Fill a large pot with water and bring to a boil. Place squash into boiled water and let sit until tender but still firm, around 10 minutes. Drain the hot water and run the squash under cold water. Toss the squash with olive oil and add seasoning of salt and pepper. Place squash on skewers and put aside.
Prepare grill to medium-high heat and oil the grill gate. Place skewers on grill, basting with remaining marinade. Leave until browned and tender or for around 5 to 7 minutes.
Grilled Sweet Potatoes with Molasses Glaze
- Four (4) Medium sweet potatoes
- Two (2) Tablespoons molasses
- Two (2) Tablespoons fresh orange juice
- Pinch of Allspice
- Kosher salt and ground pepper
- Vegetable Oil
Peel and cut potatoes into 1/2 inch thick slices. Place into a 3 quart pot with cold water and add 1 teaspoon of salt. Bring water to a simmer with pot partially covered then simmer until potatoes are tender ( 8 – 10 minutes). Potatoes should have a little resistance when pierced. Remove and drain.
Mix together molasses, allspice, butter, orange juice, and 1/4 teaspoon of pepper and 1/2 teaspoon of salt in a bowl.
Prepare grill to medium heat and oil the grilling rack. Place potatoes on the grill, only flipping once until grill marks are on each side ( around 3-4 minutes). Apply molasses mixture to tops of potatoes, turn over, and cook for 30 seconds. Repeat with opposite side.
Honey Glazed Chicken with Sweet Potato & Peach Skewers
- 2 Racks of Pork Spareribs
- One(1) Tablespoon granulated sugar
- One (1) Tablespoon chili powder
- 1/2 Teaspoon ground cumin
- Kosher salt and black pepper
- Two(2) Tablespoons ketchup
- 1-1/2 Tablespoons Dijon mustard
- One(1) Tablespoon cider vinegar
- One(1) Chipotle chile chopped with Three(3) tablespoons Adobe sauce
- 3/4 Pure maple syrup
For a charcoal grill, place all coals on one side and leave other side empty. For gas grill only light the front burners to medium fire, leave back burners off. Prepare grill to around 325°F.
Mix together sugar and spices with four(4) teaspoons of salt and 1 teaspoon of pepper. Rub into both sides of ribs and let sit at room temperature while grill reaches desired temperature.
Place ribs with meaty side up over the cool zone of the grill and cook covered ( vents open if using a charcoal grill). Cook until rubs are brown and tender. You can test this with a pair of tongs by lifting the ribs from the center and seeing if the ribs on either side droop or sag.
Prepare the Glaze
Mix together the ketchup, mustard, vinegar, adobo sauce, chile, and maple syrup. Brush half of the mixture over the ribs and cook with the grill covered. Continue to brush glaze over ribs every few minutes until the glaze browns and becomes a sticky for around fifteen(15) minutes. Remove ribs from grill, coat with remaining glaze, and let cool for a few minutes. Slice, serve, and enjoy!
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