The Best Fall Grilling Ideas
Fall is in the air, and that can only mean one thing—it's time to fire up the grill! There's nothing quite like grilled food, and there are so many different things you can grill. From meats to vegetables to fruits, the possibilities are endless. So, to help get your grill fired up for fall, we've put together four of our favorite fall grilling recipes. Bon appetit!
Grilled Bone-in Rib-Eye with Grilled Broccoli: This recipe is the perfect balance of savory and healthy. The rib eye is packed with flavor, and the grilled broccoli adds a lovely crunch. Plus, it all comes together in just 30 minutes.
Charred Sweet Potatoes: Sweet potatoes are such a versatile vegetable—and they're even better when they're charred. This recipe only takes 15 minutes to make, and it's the perfect side dish for any grilled meal.
Grilled Apple Crisp: What's better than a dessert that's both healthy and delicious? This grilled apple crisp is packed with Fall flavors and it's so easy to make. Plus, it only takes 10 minutes to cook—talk about a quick and easy dessert!
We hope you enjoy these fall grilling recipes! Happy grilling!
Grilled Bone-in Rib-Eye
- 4 rib-eye steaks
- Steak Rub
Preheat a grill to high heat.
Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
- 2 lb. broccoli
- 1/4 c. extra-virgin olive oil
- 2 tbsp. Worcestershire sauce
- 1 tbsp. low-sodium soy sauce
- 3 tbsp. ketchup
- 1 tbsp. honey
- 3 cloves garlic, minced
- 1/2 tsp. kosher salt, plus more for sprinkling
- Freshly ground black pepper
- 1/4 tsp. crushed red pepper flakes, plus more for serving
- 1/4 c. freshly grated Parmesan
- Lemon wedges, for serving
Preheat grill to medium heat. Trim off fibrous bottom half of broccoli stem, then quarter broccoli head into small trees.
In a large bowl, whisk together oil, Worcestershire, soy sauce, ketchup, honey, and garlic. Season with salt, pepper, and red pepper flakes. Add in broccoli and toss to coat. Let sit for 10 minutes.
Place broccoli on grill and sprinkle lightly with more salt. Grill broccoli until knife-tender and slightly charred, flipping every 2 minutes and basting with any remaining sauce, 8 to 10 minutes.
Sprinkle with Parmesan and more red pepper flakes, and serve with lemon wedges.
Charred Sweet Potatoes
- 4 large sweet potatoes
- 4 tablespoons olive oil
- ¼ cup honey
- ¼ cup white wine vinegar
- Kosher salt
- Flaky sea salt
- Freshly cracked black pepper
Prepare a grill for medium-high heat. Rub sweet potatoes with 2 Tbsp. oil and wrap tightly in foil—you can wrap them on their own or put 2 in each packet. Grill, turning every 5 minutes or so, until tender, 30–45 minutes. Unwrap and let cool slightly.
Meanwhile, bring honey, vinegar, and a big pinch of kosher salt to a boil in a small saucepan over medium-high heat (you can do this on the grill if you want), reduce heat, and simmer until just beginning to thicken, about 4 minutes. Keep warm.
Cut sweet potatoes in half lengthwise. Rub cut surfaces with 1 Tbsp. oil total; season with kosher salt. Grill, cut side down, without turning, until lightly charred, about 5 minutes. Transfer to a cutting board and brush with honey glaze.
Arrange sweet potatoes on a platter and drizzle with more glaze and remaining 1 Tbsp. oil. Season with sea salt and pepper.
Grilled Apple Crisp
- 5 cups peeled, cored and sliced Granny Smith apples
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 teaspoon ground cinnamon
- Pinch kosher salt
- 1/2 cup (1 stick) unsalted butter
Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Add the apples to a 10- to 12-inch cast-iron skillet, filling it almost to the top. Combine the flour, oats, sugars, cinnamon and salt in a large bowl. Cut the butter into small cubes and add to the flour mixture. Using your hands, press the butter into the dry ingredients until it forms a coarse crumble. Sprinkle evenly over the apples.
Place the skillet over indirect heat, cover the grill and cook until the apples are completely tender when pierced with a knife and the crumble is golden brown and crispy, 30 to 40 minutes. Serve warm or at room temperature.
(Alternatively, you can bake this in an 8-inch square cake pan in a 350 degrees F oven for 45 minutes to 1 hour.)