09/03/2023
😀😋
Fire-roasted stuffed pumpkins prepared to tender, sweet and savory perfection over a smoldering inferno of oak and hickory wood are the essence of outdoor cooking during the upcoming days of fall in the countryside of Southern France!!
This harvest feast starts by brushing the interior of the carved and gutted gourds with a mixture of browned butter, and Weber Sauces & Seasonings Chophouse Butter. The pumpkins are placed in the grill over indirect heat at 375F until the flesh is caramelized and just fork tender.
Meanwhile, sauté ground bacon sausage in white hot cast iron, then add beautifully trimmed chicken thighs to sear in the rendered pork fat. Both are set aside to cool and roughly chopped once the chicken is just cooked though.
In the same skillet, caramelize red onions, roasted minced garlic, finely diced granny smith apples, Anjou pears and swiss chard, ensuring to scrape up all the browned bits along the way. When finished fold in a mixture of wild grains that have been prepared in an aromatic bath of smoked chicken stock and fresh herbs, like parsley, sage and thyme.
Finally, grated aged white cheddar cheese and chopped dry roasted pecans are tossed into the mix before copious amounts of the prepared stuffing is spooned into the pumpkins before loading back into the grill for an additional 10-15 minutes to let all of this natural goodness meld together.
The pumpkins are served family style alongside a fennel-winter kale salad, with a tall poor of ice cold stout. Life just doesn't get much better than this. Stay Hungry. Eat Pumpkins. Carry Forth. -Cheers my friends, David