Late summer on the grill – moments of enjoyment between sun and autumn
It's that special time of year when the days get shorter, the light shines more golden, and a hint of autumn is already in the air. Late August, early September – that's barbecue season with a magic all its own.
The intense summer heat gives way to cozy evenings by the fire, where you might even throw on a light jacket. Now is the perfect time to revive the barbecue – with ingredients that sound like summer, but already carry the flavors of autumn.
🌽 Season on the grill – vegetables that shine now
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Deluxe corn on the cob – placed directly on the embers until the kernels take on a light brown color. Then brush with chili-lime butter or roll in Parmesan cheese. Sweet, spicy, unbeatable.
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Hokkaido pumpkin slices – marinated in olive oil, honey, mustard, and thyme, briefly grilled until caramelized. A vegetarian highlight that no one will miss.
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Stuffed Mushrooms – Fill mushrooms or portobello mushrooms with garlic, cream cheese, and parsley. Smoky flavors meet creamy spice.
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Late summer skewers – peppers, eggplant, and zucchini skewered in colorful patterns bring color and freshness to the grill.
Spice tip: Mediterranean herbs like thyme, rosemary, or oregano capture the summer flavor. A touch of cumin or smoked paprika adds depth and evokes southern BBQs.
🍖 Meat & game for late summer evenings
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Beef steak with plum chutney – grilled briefly and hot, then served with a sweet and sour chutney.
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Grilled wild boar steaks , rubbed with juniper, garlic, and pepper, bring the first flavors of the game season to the plate.
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Pulled Pork Sliders – slow-cooked pork shoulder in small buns with apple sauce and coleslaw.
Spice tip: This is when stronger notes come into play: allspice, cloves, or nutmeg used sparingly, along with fresh herbs like sage. They combine summer warmth with autumn depth.
🍷 Drinks & Companions
- Federweißer – the first drops of the grape harvest are here, perfect with game or pork.
- Craft beer – an IPA or red ale with a slightly bitter note goes perfectly with pumpkin and BBQ.
- Homemade lemonade – with grapes, peaches, or plums for non-alcoholic refreshment.
🪵 Serving with style
A late summer barbecue isn't just about the food itself, but also about the shared enjoyment. Imagine: the golden light, a rustic, solid wooden board with your grilled delicacies arranged on it—that's exactly what makes an evening an experience.
Our handcrafted boards are designed to showcase the special. Each piece is unique – just like your barbecue moment.
3 quick late summer grilled recipes
Grilled Hokkaido pumpkin with honey mustard and thyme
Setup & time: 200-220 °C direct + 180 °C indirect · approx. 12-15 min.
Ingredients (for 4 people)
- 1 Hokkaido (approx. 1-1.2 kg)
- 3 tablespoons olive oil
- 1½ tbsp liquid honey
- 1 tbsp coarse mustard + 1 tsp Dijon
- 1 teaspoon apple cider vinegar
- 1 tsp thyme (fresh) or ½ tsp dried
- 1 tsp salt, ½ tsp black pepper
- Optional: ½ tsp smoked paprika powder, 2 tbsp roasted pumpkin seeds
preparation
- Halve the pumpkin, remove the seeds, and cut into 1.5–2 cm thick slices (leave the skin on).
- Combine oil, honey, mustard, vinegar, thyme, salt, pepper (and paprika). Marinate the slices for 10 minutes.
- Lightly oil the grill. Roast directly for 2–3 minutes per side, then cook indirectly for 6–8 minutes.
- Brush with the remaining marinade and sprinkle with pumpkin seeds. Serve on a wooden board.
Spice tip: A pinch of cumin adds depth; crumbled feta as a topping adds freshness.
Beef steak with plum chutney
Setup & time: 250–300 °C direct heat (cast iron grill/plancha) · Steak 6–8 min. + rest · Chutney 12 min.
Ingredients (for 2-4 people)
- 2 beef steaks (e.g. ribeye/rump, approx. 300 g each)
- 1 tbsp neutral oil, salt flakes, black pepper
- Chutney: 400 g plums, 1 small red onion, 1 tbsp brown sugar, 60 ml red or port wine, 1 tbsp red wine vinegar, ½ tsp chili flakes, 1 sprig rosemary/thyme, pinch of salt
preparation
- For the chutney, sauté the onion in a little oil until translucent, add sugar and caramelize briefly.
- Add the plums, wine, vinegar, chili, herbs, and salt, and simmer for 8–10 minutes until creamy. Keep warm.
- Lightly oil the steaks and season generously with salt. Grill them for 90–120 seconds per side, then cook until the internal temperature reaches 54°C.
- Let rest for 5–7 minutes, season with pepper. Slice and serve on a board with the chutney.
Serving tip: Grilled spring onions or arugula with lemon oil go well with this dish. A glass of Federweißer wine pairs surprisingly well.
Corn on the cob deluxe – chili-lime or parmesan herbs
Setup & time: Indirect 180 °C 20-25 min. (in sheets) or pre-cooked directly 8-10 min. · Finish directly 2-3 min.
Ingredients (for 4 people)
- 4 fresh corn cobs
- 80 g butter (or vegan alternative)
- Chili-lime version: 1 lime (zest & juice), 1 garlic clove, ½–1 tsp chili flakes, salt
- Parmesan herbs variant: 40 g freshly grated Parmesan, 1 tbsp parsley, some lemon zest, pepper
preparation
- Either pre-cook corn in salted water for 8 minutes or cook indirectly in the leaves for 20-25 minutes.
- Melt the butter and divide it in half. Mix half with the lime, garlic, chili, and salt. Leave the other half plain.
- Roast the corn directly for 2-3 minutes, brushing it with chili-lime butter or, after grilling, roll it in Parmesan and parsley, then finish with lemon zest and pepper.
Finish: Coarse sea salt and a squeeze of lime perfectly enhance the sweetness of the corn.
✨ Conclusion
Late summer isn't a time to say goodbye to the grill, but rather the beginning of a new season of indulgence. Markets are bustling, evenings are more convivial, and dishes are heartier. Maintain a balance between summer and fall—with corn, pumpkin, game, and a glass of Federweißer.
And remember: Summer never ends at the grill.
