What’s more enjoyable than sweating while manning the BBQ? Not dripping in sweat while standing in front of your grill some might say. The best time to grill is in the autumn because you don’t have to worry about passing out from the summer heat. So, abandon the idea that you can only grill in the summer and grab your charcoal. Once the temperature falls, you can still hold a beer in front of the coals. Just wear a sweater while doing it. 

Now is the perfect time to get your BBQ out and to help you get started with your autumn grilling, we have put together some of our favourite BBQ recipes to keep you warm in the colder months. 

BBQ Recipe for the Veggies: Grilled Cauliflower

It’s important to remember that you can pretty much grill anything on the BBQ, it doesn’t just have to be meat. So, if you are a vegetarian or vegan or your guests are, here is the perfect autumn BBQ recipe for you!

Ingredients

• 1 large cauliflower 
• 6 tablespoons of vegetable oil, or whichever oil you prefer to use
• 1 bunch of trimmed scallions
• Salt and pepper
• A piece of ginger, peeled or grated
• 1 garlic clove
• Half a cup of fresh cilantro leaves
• 2 tablespoons of lime juice
• Gochugaru, black sesame seeds that have been toasted, and sesame oil (for dressing serving)

Grilling Method

1. Remove the cauliflower leaves and trim the stem, but leave the core alone. Place the cauliflower on a work surface core side down. Slice the cauliflower into four 12″-long “steaks” starting at the midline (reserve any florets that break loose).
2. Lightly oil the grill grate and set the grill to medium-high heat. Add 4 tablespoons of oil and 4 tablespoons of scallions to the cauliflower steaks, florets, and scallions. Scallions should be grilled for about 2 minutes, turning occasionally, until charred in spots. Grill cauliflower steaks for 8 to 10 minutes on each side, or until they are soft and lightly charred. Any loose florets should be grilled in a grill basket over medium heat for 5-7 minutes, turning frequently.
3. Salt the sauce after blending the ginger, garlic, cilantro, lime juice, and the remaining 2 tablespoons of oil in a food processor until it has the consistency of yoghurt.
4. On a platter, arrange the cauliflower and scallions. Gochugaru, sesame seeds, and sesame oil should all be added as a garnish. Serve with a side of cilantro sauce.
5. And, enjoy!

BBQ Recipe for the Meat Eaters: Rack of Lamb

Want to impress your guests this autumn? Well with this recipe you need to start a day in advance because the lamb in this recipe for rack of lamb needs to marinate for an entire night. But believe us when we say, it’s worthwhile. 

Ingredients 

• 2 racks of lamb
• Salt and pepper
• 2 cloves of garlic
• 1 cup of greek yoghourt
• 2 tablespoons of olive oil
• 1 grated lemon zest
• Half a teaspoon of saffron threads 

Grilling Method

1. After seasoning the lamb with salt and pepper, place each rack in a sizable plastic bag that can be sealed. In a small bowl, combine the saffron, yoghurt, oil, lemon zest, and garlic; divide the mixture among the bags. Turn to coat after securing bags by pressing out extra air. Chill the lamb in the fridge overnight. 
2. Start preparing the grill for indirect, medium-high heat. (For a gas grill, leave one burner off. For a charcoal grill, bank coals on one side.) Remove the lamb from the marinade and discard the extra. To prevent flare-ups, place lamb over direct heat and cook for 8 to 10 minutes, turning it occasionally and moving it to a cooler part of the grill.
3. Place the lamb on the grill’s cooler side. Cook lamb on a covered grill, turning occasionally, for an additional 15 minutes or so, or until an instant-read thermometer inserted in the centre registers 125° for medium-rare.
4. Give the lamb 10 minutes to rest. Then cut each chop into two pieces.

The right products are essential for a great autumn BBQ cookout, and our collection of charcoal is perfect for lighting your grill quickly and responsibly. If you want to keep up to date with everything we do and see more of our helpful guides, follow us on Instagram and Twitter!