Fall Grill Recipes
Total Time: 25 mins
Servings: 4-6
Ingredients
- 1/4 cup olive oil, divided, more for the grill
- 2 teaspoons kosher salt, more to taste
- 1 teaspoon freshly ground black pepper, more to taste
- 3 pounds ripe tomatoes
- 1 medium shallot, coarsely chopped
- 1 large garlic clove, minced
- 1/2 cup fresh basil leaves
- 1 dash Worcestershire sauce
Instructions
- Prep Grill: Prepare a medium (350° to 375°F) gas or charcoal fire. Clean and oil the grill grates well to create a nonstick surface.
- Mix Oil: In a small bowl, combine the olive oil with salt and pepper.
- Prep Tomatoes: Cut the tomatoes in half lengthwise and lightly brush the cut sides with some of the seasoned olive oil. Reserve the remaining olive oil.
- Grill: Place the tomatoes cut side down on the grill. Close the lid and cook for 3–4 minutes, until the tomatoes begin to brown and the skins loosen. Remove from the grill and set aside to cool.
- Strain: Once cool, place a mesh strainer over a medium bowl. Working over the bowl to catch the juices, remove and discard as much of the skins and seeds as possible (it’s fine if some remain). Reserve the tomato juices in the bowl.
- Sauté: Heat 1 tablespoon of the olive oil in a small skillet over medium heat. Sauté the shallots until translucent, about 2 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Remove from heat.
- Blend: Transfer the sautéed shallots and garlic to a blender or food processor along with the grilled tomatoes, reserved tomato juices, basil, Worcestershire, Tabasco, and remaining olive oil. Blend until smooth. Taste and adjust seasoning with additional salt and pepper, if needed.
- Serve and Enjoy!
Servings: 4
Ingredients
- 1 medium sweet potato (about 3/4 lb.), peeled and cut into sixteen 1-1/2-inch pieces
- 1 cup sherry vinegar
- 1/2 cup plus 1 Tbs. honey
- 2 Tbs. canola oil; more for the grill
- Kosher salt and freshly ground black pepper
- 1 lb. boneless, skinless chicken breast halves, cut into 16 pieces
- 4 small ripe but firm peaches, quartered and pitted (about 1-1/2 lb.)
- 1/2 small sweet onion, cut into 1-1/2-inch chunks, layers separated (about 4 oz.)
- 1/2 cup pecans, coarsely chopped
- 1/2 tsp. ground cumin
- 1/2 tsp. pumpkin pie spice
Instructions
- Preheat: Prepare a medium gas or charcoal grill fire. Soak eight 12-inch wooden skewers in water.
- Steam: In a 4-quart saucepan fitted with a steamer basket, bring 1 inch of water to a boil over high heat. Steam the sweet potatoes until nearly cooked but still a bit firm, 10–12 minutes. Remove from the heat and let cool slightly.
- Reduce: In a 3-quart saucepan, combine the vinegar, 1/2 cup honey, 1 tablespoon oil, 2 teaspoons salt, and 3/4 teaspoon pepper. Simmer over medium heat, stirring occasionally, until reduced to about 2/3 cup, 13–15 minutes. The glaze should brush on easily but be thick enough to coat the chicken (add a few drops of hot water if it’s too thick).
- Skewer: While the glaze reduces, thread the onion, chicken, sweet potato, and peach onto the soaked skewers.
- Glaze & Grill: Reserve half of the glaze. Brush the skewers with the remaining half. Thoroughly oil the grill grate, then arrange the skewers on one side of the grill. Grill, covered, until well marked on one side, 4–5 minutes.
- Candy Nuts: In a small bowl, toss the pecans with the remaining 1 tablespoon honey, 1 tablespoon oil, the cumin, pumpkin pie spice, 1/2 teaspoon salt, and a pinch of pepper. Place a large piece of foil on the other side of the grill and scatter the nuts over the foil.
- Finish: Flip the skewers and continue grilling until the chicken is cooked through and the nuts are bubbling, 3–5 minutes more, stirring the nuts if they start to burn. Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with the pecans.
Recipe Source: https://www.thebrewerandthebaker.com/archives/8000
Total Time: 1 hour
Servings: 4
Ingredients
- One pie pumpkin
- 1 tbsp olive oil
Instructions
- Preheat: Preheat your grill to 425–450°F.
- Prep: Cut the pumpkin in half with a sharp knife and scrape out all the guts (you can save the seeds to roast later). Drizzle the cut sides with olive oil.
- Grill: Place each pumpkin half cut side down on the grill grates. Close the lid and cook according to how you’ll use it:
- For slicing and serving like squash: grill 35–40 minutes.
- For pureeing: grill 45–55 minutes.
Use a fork to test doneness; the flesh should be very tender. - Finish: Remove the pumpkin from the grill. Either:
- Serve hot, topped with butter, brown sugar, and a sprinkle of pumpkin pie spice, or
- Scrape out the flesh and puree in a blender for 1–2 minutes until completely smooth.
- Use: Use the homemade pumpkin purée in any recipe that calls for canned pumpkin.
Recipe Source: https://heygrillhey.com/how-to-grill-pumpkin/
Pork Chops:
- Four 1-inch-thick bone-in pork chops
- Kosher salt and freshly ground black pepper
- Vegetable oil, for brushing
Total Time: 1 hour
Servings: 4
Ingredients
Pumpkin BBQ Sauce:
Pumpkin BBQ Sauce:
- 1 tablespoon olive oil
- 1 cup grated onion
- 2 cups ketchup
- 1 cup canned pumpkin puree
- 3/4 cup chicken broth
- 1/4 cup packed dark brown sugar
- 1/4 cup molasses or maple syrup
- 1/4 cup apple cider vinegar
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Sauté: Heat the olive oil in a medium saucepan over medium heat. Add the onions and cook until tender and translucent, about 4–5 minutes.
- Simmer: Add the ketchup, pumpkin purée, broth, sugar, syrup, vinegar, chili powder, Worcestershire, garlic powder, smoked paprika, pumpkin pie spice, salt, and pepper. Whisk well to combine. Bring to a low simmer, then reduce the heat to low and cook for 20–30 minutes, until thickened. If the sauce becomes too thick, add a few tablespoons of water or broth to loosen it.
- Preheat: Preheat a grill or grill pan over medium-high heat.
- Season: Sprinkle the pork chops generously on both sides with salt and pepper. Brush each side with vegetable oil.
- Grill: Grill the pork chops for about 4 minutes per side.
- Baste & Caramelize: Brush the chops on both sides with the pumpkin BBQ sauce and grill for an additional 1 minute per side to let the sauce caramelize.
Total Time: 20 minutes
Servings: 8
Ingredients
- 1 cup pecan halves
- Vegetable cooking spray
- 4 Gala apples (about 1 1/2 lb.)
- 1 (6-oz.) package baby spinach, thoroughly washed
- 1 (5-oz.) package spring greens mix, thoroughly washed
- 3 ounces extra-sharp white Cheddar cheese, shaved
- Salt and pepper to taste
- Brown Sugar-Cider Vinaigrette
Instructions
- Toast: Preheat the oven to 350°F. Spread the pecans in a single layer in a shallow pan and bake for 6–8 minutes, stirring after 4 minutes, until toasted and fragrant.
- Preheat Grill: Coat a cold grill grate with cooking spray and place it on the grill. Preheat the grill to 350°–400°F (medium-high heat).
- Slice & Grill: Cut the apples crosswise into 1/4-inch-thick rings. Grill the apple rings, covered, for 2–3 minutes per side, until crisp-tender.
- Assemble: Arrange the spinach and spring greens mix on a serving platter. Top with the grilled apples, cheese, and toasted pecans.
- Serve: Season with salt and pepper to taste and serve with Brown Sugar–Cider Vinaigrette.
Total Time: 2 hours
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 medium (8-ounce) yellow onion, chopped (about 1 cup)
- 1½ tablespoons minced garlic (from 4 medium cloves)
- 2 pounds 80/20 lean ground beef
- 2½ tablespoons chile powder
- 2 teaspoons kosher salt
- 1½ teaspoons ground cumin
- 1½ teaspoons ground cinnamon
- 1/2 teaspoon unsweetened cocoa
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 1 15-ounce can tomato sauce
- 1 cup water
- 1 tablespoon red wine vinegar
Instructions
- Preheat: Open the bottom vent of a charcoal grill completely. Light a chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate. Adjust the vents as needed to maintain an internal temperature of 400–450°F. (For a gas grill, preheat to medium-high, 400–450°F.)
- Sauté: Place a cast-iron Dutch oven on the unoiled grates. Add the oil and heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, for about 1 minute, until fragrant.
- Brown: Add the ground beef and cook, breaking it up with a wooden spoon, until browned, 8–10 minutes. Stir in the chili powder, salt, cumin, cinnamon, cocoa, allspice, and cayenne. Cook, stirring constantly, for about 1 minute, until the spices are fragrant.
- Simmer: Stir in the tomato sauce, water, and vinegar, and bring the mixture to a gentle simmer.
- Slow Cook: Adjust the vents to reduce the grill’s internal temperature to 250–300°F. (For a gas grill, reduce the heat to low, 250–300°F.) Cook, covered, stirring occasionally, for about 1 hour, until the meat is tender and the sauce has thickened.
Recipe Source: https://www.today.com/recipes/chili-grill-recipe-t202558
Total Time: 13 hours 15 minutes (includes inactive time)
Servings: 4- 6
Ingredients
- 4–5 pounds bone-in skin-on chicken parts (see Recipe Notes)
- 1 large delicata squash, sliced in half lengthwise, deseeded & sliced into 1/2-inch half moons
- 1 large sweet potato, sliced into 1/2-inch wedges
- 1/4 cup olive oil
- 4 cloves garlic, finely chopped or grated
- 2 tablespoons brown sugar
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- kosher salt & ground black pepper, to season
Apple cider glaze:
- 4 cups apple cider
- 2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon Dijon mustard
- 2 cloves garlic, finely chopped or grated
- 2 sprigs fresh rosemary
Apple cider brine:
- 4 cups apple cider
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon whole peppercorns
- 1 tablespoon whole allspice berries
- 2 bay leaves
- 2 cinnamon sticks
- 12–15 whole cloves
Instructions
- Brine: In a medium saucepan over medium-high heat, combine all apple cider brine ingredients. Bring to a simmer, stirring occasionally, and cook 3–4 minutes, just until the salt and brown sugar dissolve. Remove from heat, transfer to a large glass bowl or measuring cup, and let cool completely.
- Glaze: While the brine cools, wipe out the saucepan. Add all cider glaze ingredients and simmer over medium-high heat, stirring occasionally, until reduced by about 3/4 (you should have about 1 cup of thick, syrupy glaze). Remove from heat and transfer to a heat-safe airtight container. Let cool, then refrigerate for up to 1 week.
- Brine Chicken: Place chicken pieces in a large bowl or zip-top bag. Pour the cooled apple cider brine (with all the whole spices) over the chicken, pressing down so everything is submerged. Cover/seal and refrigerate for at least 12 hours and up to 2 days.
- Chicken Prep: About 1 hour before grilling, remove chicken from the brine and pat very dry with paper towels. Set on a plate or small baking sheet to come to room temperature. Just before grilling, lightly season all sides with kosher salt and black pepper.
- Squash Prep: In a large mixing bowl, add sliced squash and sweet potato wedges. Drizzle with olive oil and add garlic, brown sugar, chili powder, and smoked paprika. Season with 1/2 teaspoon kosher salt and black pepper. Toss to coat and set aside.
- Light Grill: Prepare your grill for indirect cooking, creating a direct high-heat zone and an indirect zone. For gas, preheat at least 15 minutes before grilling. For charcoal, light at least 30 minutes ahead.
- Grill (Indirect): Place chicken on the indirect side of the grill, skin side up, as close to the fire as possible without being over direct heat. Cook, rotating the pieces 180° every 15 minutes, until an instant-read thermometer in the thickest part (avoiding bone) reads 150°F. This may take 15–45 minutes depending on piece size and grill temp (legs/thighs ~20–25 minutes, breasts closer to 45 minutes).
- Glaze & Grill Veg: Turn all burners (or vents) to achieve medium direct heat. Move the chicken over direct heat and arrange squash and sweet potato on the grill.
- Chicken: Brush with apple cider glaze and cook 1 minute per side, glazing generously as you flip. Repeat 2–3 times, until nicely charred and saucy and the internal temp reaches 160°F. Remove and rest 5–10 minutes; carryover cooking will bring it to 165°F.
- Veggies: Grill squash and sweet potato about 5 minutes per side, until nicely charred and fork-tender. Remove from grill.
- Serve: Serve the cider-glazed grilled chicken with the grilled squash and sweet potatoes and any other favorite sides. Enjoy!
Recipe Source: https://playswellwithbutter.com/apple-cider-chicken/