Bros, fall is here. I don’t think many people are more pumped about this than I am. Fall is the best time of year. There’s pumpkin beer, fall fashion, and farmers markets really start shining with their in season vegetables.
That doesn’t mean you’ve got to stop grilling, though. Getting your grill game on this fall is one of the best ways to go flex your culinary muscle. While everyone else is making casseroles, you’re out there manning the flames and whipping up some delicious meat.
Decide you want to grill? Here are a few fall grilling recipes for you to use. They all feature a distinct fall twist, with warm spices and fall flavors.
Bourbon and vanilla brined pork chops.
Bourbon and vanilla pair extremely well together, they work as excellent flavor complements. Especially when placed on the grill.
What you need:
For the brine
- 1 oz. kosher salt (1/4 cup if using Diamond Crystal; 2 Tbs. if using Morton)
- 1/4 cup bourbon
- 3 T bs. dark brown sugar
- 2 T bs. unsulfured molasses
- 2 tsp. pure vanilla extract
- 2 cups water
- 4 bone-in pork rib chops (1-1/4 to 1-1/2 inches thick; 2 to 3 lb. total)
For the spice rub
- 1 Tbs. sweet Hungarian paprika
- 1 Tbs. dark brown sugar
- 1 Tbs. kosher salt
- 1 Tbs. freshly ground black pepper
- 2 tsp. ground dried sage
- 1-1/2 tsp. dry mustard
- 1 tsp. ground cayenne
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/4 tsp. ground ginger
- 1/8 tsp. ground cinnamon
Pro tip: Let the brine cool a bit before placing the pork chops in it. Once you’ve soaked the pork chops in that deliciousness, you can use the dry rub on them to add in some extra flavor.
Extra super secret pro tips: I’ve been using this stuff on almost everything called Sosu Sauces. They make a sriracha ketchup and some hot sauces as well. If you’re looking to add in an extra kick to your pork chops, I highly suggest giving them a try.
Grilled butternut squash skewers
Butternut squash is one of those classic fall staples. It’s a great in season vegetable, and one that I wish more people would be willing to throw on the grill. It’s delicious, easy, and takes virtually no time to make.
What you need:
- 1 medium butternut squash, peeled, and cut into 1-inch pieces
- 3 tablespoons of olive oil
- Salt and pepper
Boil the squash until slightly tender, but still feeling firm. This shouldn’t take longer than about 10 minutes. Drain the squash, and toss with the olive oil and salt and pepper to taste. If you want to get really crazy you can add in some nutmeg or any other fall spice.
Skewer those bad boys, and then grill over medium heat for about 5-7 minutes, or until browned.
Grilled Sirloin Flap Steak
Flap steak, much link flank and hanger steak has grown in popularity recently. I blame the hipsters who have decided that they want to be trendsetters. Or, people are realizing that there is more than one or two delicious cuts of steak. This is a really simple, yet badass recipe that takes virtually no time to make some delicious steak.
What you need:
- 3 tablespoons soy sauce
- 3 tablespoons balsamic vinegar
- 3 tablespoons pure maple syrup
- 4 garlic cloves, chopped
- 2 pounds sirloin flap steaks
Blend your marinade, and soak the steaks in it for at least 15 minutes. I like to go for about an hour, but 15 minutes is the minimum. Once you’ve done that, discard the marinade and slap your steaks around a bit until they’re dry.
Heat up your grill. I use charcoal and go with high heat. Grill for 6-8 minutes, turning occasionally to get a good medium rare steak. If you’re a savage who ruins they’re meat by eating well done, then you need to cook it for longer.
Happy grilling this fall, bros.