August 10th, 2026

Hello Reader

Summer's not over yet. Don't get me started.

I see the "back to school" ads. I see the pumpkin spice creeping in. I see everyone rushing into fall. And I'm here to tell you: STOP.

We still have weeks of grill season left, and I'm not letting summer end without one more good grilling-smoking roundup.

This week, I'm sharing 4 recipes that'll keep your grill busy through Labor Day and beyond: grilled Polish karkówka, bourbon plum smoked ribs, grilled Polish buckwheat meatballs with plum glaze, and Smoked Whole Chicken.

Put down the pumpkin. Fire up the grill.

Karkówka - Grilled Pork Steaks Grilled Karkówka is one of those recipes every Polish family has a version of, and for good reason. It’s the pork collar steak, cut from the neck and shoulder, and it’s the best-kept secret on the grill. Karkowka

Bourbon Plum Glazed Ribs Smoked pork ribs are one of those things that look intimidating but are mostly just a game of patience. You put them on, you wait, you glaze, you wait a little more. What actually makes the difference is what you season them with and what you finish them with. Bourbon Plum Glazed Ribs

Grilled Buckwheat Meatballs with Plum Glaze There are plenty of meatball recipes out there, but very few use one of my favorite Polish pantry staples: kasza gryczana, or buckwheat groats. Instead of breadcrumbs, cooked buckwheat keeps these meatballs incredibly tender while adding a subtle nutty flavor. Grilled Buckwheat Meatballs

How to smoke whole chicken on a pellet grill A whole smoked chicken is easier than you think, and way more impressive than burgers. The skin gets crispy and golden, the meat stays juicy, and the smoky flavor is next-level. Feeds 4-6 people or gives you amazing leftovers How to smoke whole Chicken

Quick Tip: Mid-Summer Grilling-Smoking Success

You've got weeks of grill-smoking season left. Here's how to make the most of it:

Fire management:

• Two-zone cooking: Set up direct heat (searing) and indirect heat (finishing) on your grill. Move food between them for perfect results.
• Preheat properly: Give charcoal 20-30 minutes, gas 10-15 minutes
• Clean your grates: Every time. Brush them hot before AND after cooking
• Oil the food, not the grates: Prevents sticking without flare-ups

Meat prep:

• Season generously: Grilling can wash out flavor. Don't be shy with salt and rub
• Let meat rest at room temp: 20-30 minutes before grilling for even cooking
• Marinate longer for tough cuts: Karkówka benefits from overnight marination
• Pat dry before grilling: Dry surface = better sear

Timing tips:

• ALWAYS use a meat thermometer: Guessing = disappointment
• Rest cooked meat: 5-10 minutes before slicing (keeps juices in)
• Slice against the grain: Every time. Non-negotiable.
• Save the marinade for glazing: Boil it first for 5 minutes to kill bacteria

Late summer produce for the grill:

• Peaches, plums, apricots: Halve and grill for 3-4 minutes per side
• Corn on the cob: Direct heat, turning frequently, 8-10 minutes total
• Tomatoes: Halved and grilled cut-side down = incredible flavor
• Zucchini and summer squash: Thick slices, high heat, quick cook

Make-ahead magic:

• Marinate meat the day before: Deeper flavor, less day-of stress
• Prep sides in the morning: Salads, coleslaw, potato salad all improve with time
• Grill extra: Leftover grilled meat = amazing lunches all week

Pro tip: Grilling season doesn't have to end on Labor Day. Cool fall evenings are actually PERFECT for grilling-smoking. You don't get sweaty prepping and cooking the food.

Keep the grill going as long as the weather cooperates!

Before you go :)

Thank you for being part of My Omni Kitchen! Made something delicious? Tag @sylwiavaclavekphotography - seeing your creations is the best part of my day.

P.S. Hit reply anytime - I read every email and love hearing from you!

P.P.S. I'm planning my April recipes - is there a dish you would want me to make? Reply and tell me what you're craving!