September Tables

Harvest Comforts and the Not-So-Last Barbecue

Every September, I hear the same phrase: “It’s the last barbecue of the year.” Somewhere else, maybe. Here in Reno, we usually get good grilling weather well through October, sometimes beyond. That means September isn’t a farewell to barbecue — it’s an opportunity. The overlap of late-summer produce and early fall harvests makes for one of the most abundant, flavorful times of year.

September tables are crowded with options: corn and tomatoes from the garden, peaches and apples still clinging to the trees, and the first butternut squash and other Fall squash. It’s a month when smoky barbecue flavors pair just as easily with crisp fall notes as they do with summer sweetness. To me, that’s the fun: September isn’t about endings. It’s about abundance.

Here are a few dishes I like for this stretch of the year — simple, satisfying, and built for overlap. You will notice that I have not been precise with these recipes as cooking should be somewhat experimental. So, adjust ingredients and seasonings to your taste,

Grilled Corn Tacos with Steak Strips

Sweet corn lingers into September, and if you put it straight on the grill until it’s charred and caramelized, it turns into something special. Cut it off the cob and toss it with a quick squeeze of lime, cilantro, and maybe a little chili powder. Layer that on tortillas with thin strips of grilled steak, onions, and salsa. Add tomatoes if that suits your taste. The corn’s sweetness plays against the smokiness of the meat — one foot in summer, one in fall.

Apple Cider Brined Chicken

This is a little trick I picked up years ago: brine chicken in apple cider with salt, garlic, and a touch of sage for at least a couple of hours. You can roast it in the oven, but it shines on the grill. The cider keeps it juicy, adds a subtle sweetness, and hints at fall flavors without losing that barbecue edge. It’s the kind of dish that can go many directions — served with grilled vegetables or alongside roasted squash or even stand alone with a good potato salad.

Butternut Squash & Sage Skillet

The first butternut squash shows up just as we’re still harvesting tomatoes and peppers. Peel it, cube it, and sauté it in a skillet with butter, sage, and a sprinkle of nutmeg. It’s a side that feels hearty but not heavy. Pair it with grilled chicken above or possibly with pork chops and you’ve got a meal that belongs squarely in September: warm enough for the evening chill, light enough for the sun.

Peach or Plum Crisp on the Grill

Stone fruit hangs around just long enough to make dessert interesting. Slice peaches or plums into a cast-iron pan, toss with sugar and cinnamon, and top with a mix of oats, brown sugar, and butter. Set it on the grill with the lid down to hold in the smoke, and 20 minutes later you have a bubbling crisp. The smoke gives it a whisper of barbecue flavor that you won’t get from the oven. Add a scoop of ice cream and you’ve just redefined “end of summer.”

Fall with flavor

September meals aren’t about shutting down the grill or saying goodbye to summer. They’re about celebrating the overlap — the moment when summer sweetness and fall comfort share the same plate. It’s one of those little luxuries of Reno weather: the not-so-last barbecue, the harvest table, the choice to do both.

So when I hear people say, “last barbecue of the year,” I just smile. Not here. Not yet.