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Halloween is the last opportunity to get together with neighbors and friends to host one last big outdoor social event before the weather turns colder and winter sets in.
Halloween is a holiday made for magic, fun and delicious treats and you can't live on candy alone so heat up your Duluth Forge Kamado Grill and feed those creepy ghosts and goblins some real food instead of sugar.
Image Courtesy of Smoke Daddy in Chicago, Il
Dead Man’s Chest
Full slab of St. Louis-style ribs arranged around a roasted red pepper "heart".
Spareribs are cut from the belly and the popular St. Louis-style cuts away the cartilage, so the ribs are rectangular.
Set up a Duluth Forge Kamado grill for indirect low and slow cooking.
Ingredients
3 racks St. Louis Style Pork Ribs
Dry Rib Rub:
2 Tbsp paprika
1/4 cup light brown sugar
3 Tbsp chilli powder
1/4 cup black pepper
3 Tbsp salt
2 Tbsp garlic powder
Pineapple Jalapeno BBQ Sauce:
2 Tbsp olive oil
3 inches fresh ginger, diced
1 each yellow onion, chopped
3 cloves garlic crushed
2 cups pineapple chunks
3 roasted peeled, seeded jalapeno peppers
1 can diced tomatoes (15oz)
3 cups pineapple juice
1 Tbsp Worcestershire
1/3 cup sugar
1/4 cup apple cider vinegar
1 Tbsp coarse salt
1 tsp black pepper
Roasted Red Pepper
Directions
Ribs
1. Trim excess fat and membrane from your ribs.
2. Coat ribs with olive oil, then rub on the dry rub
3. Preheat your Duluth Forge Kamado Grill for indirect slow heat (225 – 250°F)
4. Place the ribs in the Duluth Forge Kamado Grill and with a pan of water to make sure they don't dry out.
5. Smoked for 3 hours and check internal temperature for doneness or 185°F.
6. Slather with sauce and cook for another 15 minutes.
Remove the ribs, allow them to rest for 10 to 15 minutes before serving to your unearthly guests.
BBQ Sauce
1. Sautee the chopped onion, garlic and ginger in oil and season with salt and pepper.
2. Add pineapple and jalapeno, diced tomatoes and pineapple juice and cook until the liquid has reduced by 1/4.
3. Stir in the Worcestershire, sugar and apple cider vinegar.
4. Simmer for 30 minutes to thicken.
Grilled Golden Acorn Squash
Golden Acorn Squash look just like little pumpkins and are tasty and colorful side dishes for your ribs.
Your personal Halloween pumpkin is filled with a delicious sausage stuffing, where your guests can eat the dish.
Ingredients
Squash:
2 Golden Acorn Squash, halved and seeds removed
2 tablespoons olive oil
Salt and black pepper
Filling:
1 tablespoon olive oil
2 spicy Italian sausage, casings removed
1/2 cup chopped red onions
1/4 teaspoon paprika
1/4 teaspoon pumpkin pie spice
1 stalk celery, finely chopped
1 red bell pepper, seeded and finely chopped
Salt and freshly ground black pepper
1/2 cup shredded Monterey Jack
1/2 cup chopped walnuts
1/4 cup finely chopped dried cranberries
Golden Acorn Squash:
1. Preheat your Duluth Forge Kamado Grill for indirect heat (400°F)
2. Place the squash flesh-side up on the grill and rub with the olive oil.
3. Season with salt and pepper and roast until the edgesare tender, about 30 minutes.
4. Pull off the grill and cool until easy to handle.
5. Scoop out squash into a large bowl, leaving about 1/4 inch of flesh to maintain its shape.
For the filling:
1. Sautee sausage in olive oil then, add the onions, paprika, pumpkin pie spice, celery, red pepper and cook until vegetables are tender.
2. Add the sausage mixture to squash along with the cheese, walnuts and cranberries and fill the hollowed squash halves with the mixture
3. Place cheese on top and back in the Duluth Forge Kamado Grill to melt the cheese golden brown on top.
So dive to your spooktacular depths, and find some chilling inspiration for a Halloween BBQ!
