Network News

X My Profile
View More Activity

Smoke Signals: The ghoulish grill

Why did the skeleton go to the barbecue?
To get some spare ribs.


And that lame joke more or less sums up barbecue’s relationship to Halloween.

Slow-smoked meats don’t play much of a role in annual spookathons. Me, I don’t get it. Sure, there’s the weather, which is unpredictable. But lots of folks smoke a turkey for the equally unpredictable weather at Thanksgiving. (Watch for a Smoke Signals recipe in the Nov. 17 Food section.)

Even I, a barbecue fanatic, tend more toward stews and chili for Halloween.

I think it may have to do with the mobile nature of the event, all those comings and goings. It’s easier to have a pot on the stove than to watch ribs on the grill.

Casting my eye toward the pumpkin on my front stoop, I began to wonder what might happen when the iconic Halloween fruit is paired with a little woodsmoke. After fiddling with a pumpkin-flavored barbecue sauce (which failed, although I think I can formulate one worth eating) and rejecting a smoked pumpkin puree (much like smoked butternut squash), I took a spin on the Internet for inspiration.

I came across two unconventional dishes that strike me as perfect for the barbecuer who wants to try something different yet and fairly quick.

One is Smoky Pumpkin Bisque with Soy Glazed Scallops, on the recipe site of, a manufacturer of high-end smokers. The dish, which is decidedly for the upscale ghoul, can be put together in stages that would make it easy to serve.

The other is a fiendishly good-looking Smoked Brie With Pumpkin Chutney, as seen on a video from Food Network's “BBQ With Bobby Flay." Cedar planks are soaked in wine, then set on the grill. Once they are hot, a wheel of pumpkin-chutney-topped brie is placed on the planks, covered and allowed to smoke for a few minutes.

It looks wonderfully decadent. Find Flay's pumpkin chutney recipe here.

If neither of those do it for you, you can always try an old standby:

What did the ghoul eat for Halloween?

Thank you and good night.

-- Jim Shahin
(Follow me on Twitter.)

By Jim Shahin  | October 26, 2010; 7:00 AM ET
Categories:  Smoke Signals  | Tags:  Jim Shahin, Smoke Signals  
Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   StumbleUpon   Technorati   Google Buzz   Previous: Groundwork: Beans, cute and dried
Next: Chat Leftovers: Hide the bottle


I was considering the following Halloween menu: pumpkin soup, beef stew (made in my French oven) and pumpkin pie. I'm only unsure what to make with my stew...I was thinking of gnocchi with a touch of pumpkin but maybe then there will be too much pumpkin in the menu? staub cookware

Posted by: fabiola3 | October 30, 2010 5:32 AM | Report abuse

Post a Comment

We encourage users to analyze, comment on and even challenge's articles, blogs, reviews and multimedia features.

User reviews and comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions.

characters remaining

RSS Feed
Subscribe to The Post

© 2010 The Washington Post Company