What is better than standing in front of a hot grill and dripping sweat? Standing in front of a hot grill and not dripping sweat. Which is why there’s a lot to love about grilling in the fall. In fact, it’s one of our favorite times to be outside, firing up the BBQ.
And if you think you can’t hold a cold one while turning steaks in the latter half of the yar, think again. BBQs throw off a lot of heat. You sip and slow-cook veggies, marinate meats, and charred breads. You just might want to wear a sweater and maybe bring an umbrella from time-to-time.
Fall Grilling Tips
Use the following fall grilling tips to make your late-season grilling as fun and easy as possible.
Keep Grilling Seasonally
Peppers. Tomatoes. Stone fruit. The grill has a tendency to be a beloved spot of summer veggies and fruit. But don’t think that the fall bounty is off-limits. Hearty winter items like squash and apples can stand up well on the grill — benefiting greatly from a bit of char.
Make Sure Your Grill is Clean
One of the hiccups with fall grilling can be a dirty grill. All that moisture can cause any number of yuckiness to accumulate inside. The quickest and easy way to make sure your grill is clean before your food actually lands on the heat is to fire it up early. Get it nice and hot to burn away any gross bacteria. Then take some metal tongs and a ball of foil to scrub off any burnt bits.
Cover When Not in Use
A good way to keep the bacteria from being an issue is to cover your grill when it is not in use. In addition to having a cover, you will also need to make sure your grill cools thoroughly and is dry before it is covered.
Stow Your Cushions When Not in Use
Assuming it’s not raining, it is always nice to have a place to rest your feet while grilling. It also makes others more inclined to join you. But, no one wants to sit on a wet cushion. Which is why during the fall it’s a good idea to store your cushions in a secure, dry place when they’re not in use.
Fall Grilling Recipes
It is pretty amazing when your patio can be your best ‘restaurant.’ Not only is it just steps from your front door, but it is physically distant and easy to access!
Ultra-tender tri tip is generously seasoned and seared, giving it a flavorful crust. And to take it to the next level, a bright and earthy chimichurri sauce is made for a garnish.
Bonus Tip: Don’t get rid of your extra sauce. It goes great on grilled veggies and other protein. You can even put it on your morning eggs!
Seasoned with a spicy rub and glazed with a sweet sauce, these fall-off-the-bone baby backs are best reserved for a weekend grill sesh. You want to take the time to grill them low and slow.
Chips are nice. But if you’re looking for a meal that delivers a bit more umph (and vitamins), this grilled sweet potato nacho recipe is just the thing. While the recipe calls for steak, it’s very versatile and will happily accept nearly any protein substitute, lie grilled chicken, tofu or grilled veggies.
Who needs carbs anyway? These grilled eggplant (aka aubergines) rolls are a fun finger food that’s vegetarian and gluten-free. Talk about a win!
Calling all pumpkin beer lovers. This pizza pairs perfectly! Topped with hearty portabella mushrooms and creamy mozzarella, it’s given a bright pop from a smothering of pesto — an unctuous combination the mimics the best of pumpkin beer.
Bitter winter greens are given a breath of sweetness in this grilled salad recipe. Plus, the slight char offers even more texture, which is balanced out by the smooth, yet tangy feta.