OUTDOOR ENTERTAINING
By Case Dighero | Photos by Chadwick Turner
Thrill of the Grill 2026
This year, we enlisted the help of chef Elliot Hunt of Fayetteville’s Atlas the Restaurant to help with our annual Thrill of the Grill. The recipes are as expected — sublime, delicious and fun to prepare. Enjoy!
MOROCCAN-STYLE LAMB
Serves: 4 to 6
INGREDIENTS
2 racks of lamb
Lamb rub:
1/2 cup thyme, picked from stem
1/2 cup rosemary, picked from stem
2 tablespoons chopped garlic
2 tablespoons cracked black peppercorn
2 teaspoons ras el hanout spice
Vegetables:
1 zucchini, cut long ways and scored on flat flesh side
1 yellow squash, cut long ways and scored on flat flesh side
1 red bell pepper, cored and de-seeded
1 red onion, cut into 1/2-inch-thick rings
Canola oil
Salt and pepper to taste
Red wine pickled onions:
1 red onion, julienned
2 1/4 cups red wine
1 cup red wine vinegar
1/2 cup sugar
1 1/2 tablespoons salt
Harissa Mayonnaise:
1 cup mayonnaise
2 tablespoons harissa (I like the Mina brand found at Whole Foods)
Salt and pepper to taste
Garnishes:
Harissa mayonnaise
Red wine pickled onions
Marcona almonds
Mint
TECHNIQUE
Prepare the pickled onions: It is recommended to make this in advance, at least a day and up to a week. Add red wine to a pot and bring to a boil to cook off the alcohol. Add red wine vinegar, sugar and salt. Bring back to a boil, then pour over julienned onions in a heat-safe jar or bowl. Let sit out on counter until room temperature. Refrigerate once cooled to room temperature.
Prepare the lamb: It is recommended to prep the lamb a day ahead. Mix together all ingredients in a medium bowl, then coat the lamb in the rub. Leave in bowl and cover, then place in fridge overnight.
When ready to cook, light the grill. Rub the lamb with salt and pepper, then grill to medium rare/medium, or until internal temperature reaches 145 F. Slice between each bone for serving.
For the vegetables: Drizzle canola oil over both sides of vegetables and season with salt and pepper. Grill vegetables on both sides until charred. After vegetables are grilled, cut into smaller pieces as desired.
TO PLATE
Stir together the ingredients for the harissa mayonnaise in mixing bowl, then drizzle onto a platter. Lay grilled vegetables atop the mayonnaise. Top with lamb, then garnish with Marcona almonds, red wine pickled onions and mint.
We paired this dish with Matchbook Wine Company The Arsonist Red Blend.
GRILLED GRAPE AND DELICATA SQUASH TOAST
Serves: 4 to 6
INGREDIENTS
2 cups seedless red grapes
6 tablespoons olive oil
3 teaspoons kosher salt
3 teaspoons ground black pepper
2 cups delicata squash, thinly sliced
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1 teaspoon smoked paprika
1 tablespoon fresh thyme leaves
1 cup port wine
1/2 cup pecans
1/2 cup pine nuts
1 baguette French bread
12 ounces good-quality Camembert cheese, sliced into 1/2-inch-thick pieces
TECHNIQUE
Preheat grill to medium-high. Rinse grapes under cold water, drain and pat dry. Toss grapes with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1 teaspoon pepper, place on sheet pan, then roast for 15 minutes. On another sheet pan, toss delicata squash with 3 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon pepper as well as the allspice, cinnamon, smoked paprika and thyme leaves. Grill for 8 to 10 minutes, or until just tender. Let cool.
Meanwhile, heat the port wine in a small saucepan over medium-high grill until it is reduced to about 2 tablespoons of syrup. Cool to room temperature or just slightly warm. This may be done ahead and the syrup kept in the refrigerator.
Roast the pecans and pine nuts in cast-iron skillet over medium heat for about 3 to 4 minutes or until they become fragrant. Cool slightly and toss together with 1 teaspoon salt.
From the baguette, slice 12 pieces diagonally at about a 45-degree angle, sprinkle with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1 teaspoon pepper. Grill directly on grate until both sides are golden brown. To assemble the toast, spread each slice with a slice of a Camembert cheese and sprinkle with nuts. Then add a mix of squash and grapes. Using a small spoon, drizzle each piece with a thin ribbon of the port syrup.
We paired this dish with Pasqua Black Label Pinot Grigio.
GINGERY GRILLED RABBIT WITH CHARRED PEACHES
Serves: 6 to 8
INGREDIENTS
For the rabbit:
5 tablespoons balsamic vinegar
2 tablespoons fresh ginger root, finely grated, and any ginger juice from a 2-inch piece
Kosher salt
6 rabbit hind quarters (I like the Natural State Rabbit brand, which can be ordered online)
8 fresh thyme sprigs, or 4 fresh rosemary sprigs
3 garlic cloves, finely grated or mashed to a paste
2 tablespoons soy sauce
1 teaspoon fresh lime juice, plus more as needed
Olive oil, for brushing
Plain whole-milk yogurt, for serving
Red wine pickled red onions
Spring microgreen, such as shiso, for garnish
For the peaches:
3 to 4 ripe peaches or nectarines, halved and pitted
2 tablespoons unsalted butter, melted
1 tablespoon fresh thyme, chopped
1 teaspoon honey
Flaky sea salt
TECHNIQUE
Marinate the rabbit: In a small bowl, mix together balsamic vinegar, ginger and a pinch of kosher salt.
Season rabbit hind quarters all over with kosher salt, and place them in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom.) Save remaining balsamic for serving. Add the thyme, garlic, soy sauce and 1 teaspoon lime juice. Cover bowl or close bag, and let rabbit marinate in the refrigerator for at least 2 hours and up to overnight.
When ready to cook, light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.
Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side. Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
If there’s room on the grill, cook the rabbit at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from rabbit hind quarters, pat them dry and coat lightly with olive oil. Grill or broil until charred and browned, 4 to 6 minutes per side, or until internal temperature reaches 160 F.
Transfer to a platter or serving plates, along with the peaches. Serve with yogurt and pickled red onions on the side, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Garnish with microgreens.
We paired this dish with San Simeon Grenache Rosé.
DON RAMON & MEMO’S MARGARITA
Looking for a tasty cocktail pairing? Try this recipe using a high-quality tequila and a mixer created right here in Northwest Arkansas. Memo’s Mixes launched in fall 2024 with a Bloody Mary mix rooted in a long-perfected family recipe. Named for “Memo,” the nickname used by creator Marti Sudduth’s grandchildren, the brand is built around simple, culinary-minded ingredients and an approachable, better-for-you sensibility. Memo’s Mixes recently expanded its lineup with a margarita mix, extending that same hand-crafted philosophy while broadening the brand’s appeal. Still based in Northwest Arkansas, the company is growing through local independent liquor stores and retailers while deepening its community presence through charitable support, giving the young brand a distinctly regional identity.
INGREDIENTS
1 1/2 ounces Don Ramon Tequila (Silver or Reposado)
1/2 ounce quality orange liqueur
2 ounces Memo’s Margarita Mix
TECHNIQUE
Add all ingredients in a shaker full of ice, then shake well to combine. Strain into a salt-rimmed, 16-ounce glass with fresh ice and garnish with a lime wheel.