Fall Grilling Gets Us All Fired Up
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Paula Disbrowe is a food and travel writer, cookbook author, and recipe developer based in Austin, Texas.
Although I grill enthusiastically all year long, I’ll admit that the sweltering heat of summer in Central Texas challenges my endurance. Or, at the very least, ensures that a cold adult beverage is never far from reach. So, when the temperatures finally begin to go down, hoodie weather sets in, and cool evenings suggest a campfire, I fall in love with outdoor cooking all over again.
Certain fall foods (especially the bounty that rolls into the farmers market) really lend themselves to the grill. The following are a few of my tried-and-true autumn favorites.
Grill hearty fall vegetables
Summer favorites like zucchini and sweet corn aren’t the only veggies that benefit from the char of a hot grill. In fact, one of my favorite recipes in Any Night Grilling is “Grilled Vegetable Salad with Brown Butter Vinaigrette” that features hearty fall produce. I toss various colorful varieties of cauliflower (purple, yellow, and Romanesco), radishes, and rainbow carrots (cut however you please) with just enough olive oil to lightly coat, and grill them until they’re nicely charred. The heat gives a caramelized sweetness to the veggies—just like roasting in the oven.
To make the vinaigrette, simmer ½ cup of butter until it’s hazelnut-colored and fragrant; cool slightly and swirl the butter into your favorite vinaigrette.
Tip: Top the mix with chopped herbs and/or crumbled goat cheese, if you like.
Fire up autumn-inspired pizzas
Grilled pizzas, as in are fun to prepare and easier than you might think. Few things are more enticing than a crispy and chewy charred crust, drizzled with olive oil and scattered with seasonal toppings. Since they require high heat—around 600 degrees—and cook in a matter of minutes, have your toppings ready to go before you start cooking.
Another tip: Use ready-made dough. You can get this in your supermarket (it’s usually in the refrigerator section near the deli or near eggs and cheese).
Now for the grilling. You can put the dough directly on the grates (they should be hot and well-oiled first), or on a pizza grill pan. Either way, grill one side of the crust until it’s lightly charred (this will only take a minute or two), then use tongs to transfer the crust to a cutting board. Place a few toppings on the grilled side of the dough (say, a layer of fresh ricotta, thin slices of prosciutto or speck, and red onion or a thin layer of tomato sauce, slices of fresh mozzarella and a sprinkling of freshly chopped oregano), then use tongs to place the uncooked side of the dough directly over the heat. Close the grill and cook until the cheese is bubbly, and the bottom crust is charred and crisp (usually about 3 to 5 minutes more).
Flex your steak taco skills
The richest beef flavor comes from the most affordable cuts. In particular, flat steaks like skirt, flank, and hanger are muscles that get plenty of use. The trick to enhancing tenderness is to give them a quick, strong sear on both sides before the inside overcooks. After the meat rests, thinly slice it against the grain (this cuts through the muscle fibers, and shorter fibers are less tough). Serve the meat with charred corn tortillas, caramelized onions (and/or seared wild mushrooms), a dusting of Cotija cheese, and your favorite salsa.
Make fall fruits sweeter
The heat of a charcoal fire caramelizes the natural sugars in fruits, creating an appealing mix of complex flavors. So, why not make the most of lingering heat (after you’ve fired up dinner) to create a simple dessert with luscious fall fruits like pears (choose firmer varieties like Bosc and Bartlett) or figs? Clean your grates (so dessert doesn’t taste like steak). Brush the fruit with enough olive oil to lightly coat and grill until lightly charred. Serve the fruit with something creamy and sweet (ice cream, crème fraiche, whipped cream) and a crunchy topping such as toasted seeds, nuts, or granola.
Bonus tip: Try out a new grilling technique
My last cookbook, Thank You for Smoking, is devoted to infusing all sorts of ingredients (from French lentils to quinoa to pecans) with a smoky nuance. To achieve this, I smoke the ingredients in a disposable aluminum pan over indirect heat. These lightly smoked ingredients provide an alluring depth to staples like grain salads or soups, and the faint campfire aroma seems just right for the season.
I encourage you to test drive the method with thick-cut smoked oats: smoke the grains about 20 minutes, until they’re fragrant and slightly darker in color (stir them once during the process). Allow the oats to cool, and use them in your favorite granola, apple crisp, or oatmeal chocolate chip cookie recipe.
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