6 Enticing Recipes to Fire Up on Your Grill This Fall
Although we tend to associate grilling with the summer months, autumn is arguably the greatest time of year to cook up dinner outdoors. Gone are the days of high humidity and staggering temperatures, here are the days of crisp weather and fantastic fall sights to behold from the comfort of your back porch — and of course, it wouldn’t be a truly seasonal grilling experience without making use of this season’s most wonderful flavors.
Grill any of these 6 recipes in the great outdoors to get a full appreciation for the wonderful tastes of fall.
1. Grilled Pumpkin With Rosemary and Sea Salt
Pumpkin is one of the first ingredients that springs to mind during these brisk months. These gourds are just as lovely to look at as they are delicious to eat. Appreciate the earthy flavors of pumpkin with a simple rosemary, olive oil, and salt seasoning to complement its tender grilled texture. Food’s recipe takes 15 minutes to complete and yields 4 servings.
- 1 small sugar pumpkin, washed
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, chopped
- ½ teaspoon sea salt
Directions: Heat grill to medium-high. Cut the pumpkins vertically into ¾-inch slices. Remove the seeds and stringy parts. Brush both sides of each slice liberally with olive oil. Sprinkle with sea salt and rosemary.
Place the slices on the grill for about 5 minutes a side or until dark grill marks appear. Turn and grill the other side until you can easily pierce the pumpkin slice with a fork. Make sure that the pumpkin is tender.
Since some of the salt tends to fall off during the grilling process, serve with a small dish of additional sea salt.
2. Kahlua Coffee Baby Back Ribs
Lick My Spoon’s rib recipe gives eaters a fresh fall dining experience, boasting notes of coffee, cloves, ginger, and cinnamon, among other distinctive tastes. These slide-off-the-bone ribs make a wonderfully sweet and savory dish — but be sure to stock up on napkins before chowing down! The recipe takes 5 hours total — 4 hours to marinate, 1 hour to grill — and makes 4 to 6 servings.
- 5 pounds baby back pork ribs
- ¼ cup Kahlua
- ¼ cup hoisin sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon sriracha
- 2 tablespoons finely ground coffee
- 1 tablespoon kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon cinnamon
- 2 whole cloves
- 2 tablespoons honey
Directions: Wash and pat dry the ribs, then place them in a large roasting pan. Combine all the remaining ingredients, except the honey, and coat the ribs with the marinade evenly on all sides. Place meat-side down in the pan and cover in foil. Refrigerate for at least 4 hours, or up to 24 hours.
Grilling the ribs will give the meat a smokier flavor and nice charred crust. Remove ribs from the marinade and place them on the grill over indirect medium heat. Cover the grill and cook until tender and lightly charred, turning often and basting occasionally with marinade, about 1 hour. Finish with a glaze of honey. Let ribs cool before cutting.
3. Grilled Apple Brined Pork Chops
Delight in the fresh flavor of apple with these tender marinated pork chops from the Food Network. They can be marinated in a lightly seasoned apple brine from 4 to 24 hours — just remember that the longer the meat marinates, the more irresistibly infused it will be with that characteristically tart taste. A brown sugar seasoning adds a wonderful finish to the flavor profile. Recipe takes 20 minutes to prepare and cook, plus 4 to 24 hours for marination. Yields 4 servings.
- 2 cups apple juice
- 1 tablespoon coarsely ground black pepper
- ¼ cup salt
- ¼ cup light brown sugar
- 1 teaspoon red pepper flakes
- 5 rib end pork chops, about 1½ pounds
- 1 tablespoon grill seasoning
Directions: In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar, and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Remove from heat and add to a large bowl with 2 cups of ice.
Once the brined has cooled add pork chops. Brine for at least 4 hours or up to 24 hours in the refrigerator. Remove pork from brine, rinse with cold water, and pat dry with paper towels.
Heat grill or grill pan over medium heat. Sprinkle 1 side of the pork chops with ½ the grill seasoning. Place chops on hot oiled grill, seasoned side down. Sprinkle the topside with remaining grill seasoning. Grill chops for 4 to 5 minutes per side. Let rest for 5 minutes before serving.
4. Grilled Pizza with Pears, Fresh Pecorino, and Walnuts
Pears are one of this season’s greatest delights, and the fruit’s refreshingly sweet flavor tastes especially wonderful alongside fresh Brinata — a specific type of Pecorino cheese that is recommended for the dish — and crunchy walnuts. Grilling this pizza will instill it with a pleasantly smoky flavor. Bon Appetit’s recipe takes 2 hours and 15 minutes 3 hours to make and yields about 4 (9-inch) pizzas. Pizza crusts can be made up to 6 hours in advance and left at room temperature.
- 1¼ cups warm water
- Pinch of sugar
- 1½ teaspoons active dry yeast
- 1½ teaspoons salt
- 2¾ cups bread flour, divided
- 12 ounces Brinata or aged Manchego cheese
- 2 pear, halved, cored, thinly sliced
- ⅔ cup walnut pieces, coarsely broken
- Freshly cracked black pepper
- Extra-virgin olive oil
Directions: For crusts: Pour 1¼ cups warm water into large bowl. Add sugar; sprinkle yeast evenly over and stir to blend. Let stand until yeast dissolves and mixture looks spongy, about 10 minutes. Mix in salt, then 2½ cups flour. Stir until dough forms. Sprinkle work surface with ¼ cup flour; turn dough out onto work surface. Knead dough until smooth and only slightly sticky, adding more flour if very sticky, about 8 minutes. Dust dough all over with flour. Place in clean large bowl. Cover with plastic wrap and towel. Let dough rise in warm draft-free area until doubled in volume, about 1½ hours.
Next, knead dough down. Dust lightly with flour. Divide into 4 equal pieces. Place on work surface. Cover dough with kitchen towel and let rest 30 minutes. Prepare barbecue (medium-high heat). Working with 1 dough piece at a time, stretch and roll out on lightly floured surface to 9- to 10-inch round. Grill until beginning to color, about 1½ minutes per side. Transfer crusts to baking sheets.
For toppings: Thinly slice cheese; arrange atop crusts, leaving ½-inch plain border. Cover cheese with single layer of pear slices, then scatter walnuts over.
Prepare barbecue (medium heat). Working in batches if necessary, transfer pizzas to grill. Cover and cook until cheese softens and crust is golden on bottom, 4 to 5 minutes. Transfer pizzas to work surface. Sprinkle with pepper; drizzle with oil. Cut into wedges and serve.
5. Maple-Soaked Chuck Eye Steaks
A hearty steak makes the ideal accompaniment to a crisp evening, and perhaps the best part of this recipe from Cook the Story is that it only requires 4 ingredients. Maple and olive oil, along with a light salt and pepper seasoning, make this a delightful dish to enjoy fresh off the grill. Recipe takes 13 minutes to make and yields 2 servings.
- 2 chuck eye steaks
- 4 teaspoons maple syrup
- 2 teaspoons olive oil
- salt and pepper
Directions: Stab steaks all over on both sides with a fork. At least 10 stabs per side. Drizzle one side of each steak with 1 teaspoon of maple syrup each. Rub it in a bit. Flip steaks and repeat on other side. Let sit for at least 5 minutes.
Preheat grill for direct grilling over medium-high heat. Put steaks on hottest part of grill and cook for 5 minutes. Flip and cook until desired doneness, 3-7 more minutes.
6. Grilled Doughnut and Pear Sundae
Taste and Tell Blog offers the absolute finest in gourmet fall desserts with their indulgent grilled doughnut and pear sundae recipe. Simply grill your cinnamon-sugar sweetened pear slices, then lightly grill halved glazed doughnuts. Top doughnut halves with pears, ice cream, and caramel, and enjoy a sweetly seasonal treat. Recipe takes 20 minutes to make and serves 8.
- 2 tablespoons sugar
- ½ teaspoon cinnamon
- 2 pears, cored and sliced
- 4 glazed doughnuts, split in half
- 8 scoops of vanilla ice cream
- caramel sauce
Directions: In a bowl, combine the sugar and the cinnamon. Add the pear slices and stir to coat. Grill the pear slices over medium heat, turning once. Place the doughnuts on the grill, cut side down, and grill until warmed.
Place a doughnut half on a plate, grilled side up. Top with some of the pears, then a scoop of vanilla ice cream. Drizzle with caramel. Repeat with the remaining ingredients.