Fall Barbecue 

Summer is winding down, and I love grilling season so much I think we should just keep it fired up. The burgers and watermelon can move aside for some sweater weather inspired flavors. This fall barbeque menu is delicious, unique, and creates a really impressive table spread with very little time or effort. Every dish is made on the grill or assembled raw, which means you can get the party started and mingle while you cook.

The combination of flavors, textures, and colors is really fun in this meal. There are some unexpected pairings, and everything tastes fresh.

Every part of the meal is cooked on the grill, so I was able to prep and cook it all in about 40 minutes using just a cutting board on the patio. The beets and potatoes go on first, gathering sweetness as they caramelize. The brie, bacon and apples go on next making an incredible combination of rich and gooey goodness for piling on crackers and fruit. Then finally the steak and portobello mushrooms, which grill quickly to perfection.

Fall Barbeque Menu

Grilled Sweet Potatoes and Beets with sage and creme fraiche

Arugula with pears and glazed almonds

Rosemary grilled brie with apples and bacon

Fresh fruit, chocolate, and crackers

Coffee Chili Rubbed Steak and Portobello Caps

Ginger Beer

A beautiful cheeseboard filled with the brie, crackers, fruit, chopped chocolate, and berries becomes the edible centerpiece of the table. Hot and cold sides scatter throughout, and the meat can be passed around. The whole layout of the table top was so effortless, yet it looks really full, beautiful, and intentional. I love the messy, organic feel of a full table like this, with whole fruit, greenery, and flowers tucked in and around the dishes to make it all come alive. I cut these sweet pears in half and placed them face down, with a sprig of rosemary for a simple and pretty place setting. You could easily tie a name card onto the stem for an easy Thanksgiving table decoration. I think we’ll use this idea again at our house.

Coming up with and executing these menus, tabletops, and ideas is one of my favorite pieces of my job as a content creator, and I love to share. You can find the whole menu, with detailed grilling instructions and products used over on the World Market Discover blog right here.

How to Make The Meal:

Grilled Beets and Sweet Potatoes

The beets and sweet potatoes grill beautifully with a little olive oil, and salt and pepper. I start them first, because they take the longest. The smokiness of the barbeque enhances the sweetness of the roots, and they are so good. I like to layer them into a shallow bowl, then sprinkle with fresh chopped sage and dot with dollops of creme fraiche. The combination is unique and wonderful.

Pear Salad

A fresh salad doesn’t get much easier than tossing some baby arugula with sliced pears and adding some Sweet and Salty  Almonds. A little olive oil for simple dressing and you’re good to go.

Grilled Brie Cheeseboard

The centerpiece of the table is this gooey cheese board with rosemary grilled brie, topped with bacon and grilled apples, then surrounded by fruit and crackers. To make the brie, rub the rind with a little olive oil and fresh chopped rosemary, then place directly onto the grill grates. Add some bacon and sliced apples to the grill as well. After a couple minutes, turn the cheese wheel over, then remove onto a large wooden cutting board. Chop the bacon and apples to pile on top. 

Once the cheese is in place on the board, add small piles of crackers for dipping. These rosemary sea salt flatbread pair perfectly, and I also love these fig and black sesame crisps. Next add a couple piles of sea salt dark chocolate, and some fresh berries and cut figs. Sprigs of rosemary and whole fruit spilling out around the food creates an abundant, beautiful spread. 

Steak and Portobello Caps

The steak and portobello caps are both rubbed with a generous amount of coffee chili rub then grilled. I like to add some thickly sliced red onion drizzled with olive oil to the barbeque to serve along side. 

Ginger Beer

I love ginger beer, and drink it year round. Though,  it feels especially fitting for a fall barbeque with its subtle spicy sweetness. Fill the glasses, and leave a few out on the table for refills. 

Tabletop Decor

For a festive tabletop, in addition to the delicious food, you’ll need some beautiful dishes and flatware. I like to use mason jars as unique glasses, and layer a fall runner over a versatile white tablecloth. Natural linen napkins add texture and warmth. A couple small vases of fall flowers is always a good idea. 

Then, to tie it all together, add a stemmed pair half, cut side down, onto each plate with a sprig of rosemary. Cheers to fall!