The grill is an elusive cooking tool here in the Midwest. It sits outside or in the garage all winter, accumulating snow and spider webs, until that moment in the spring where you can’t stand it any longer and you drag it out into the sunlight once again. As summer comes to a close, as much as I might welcome the cooler weather and the receding hoards of cicadas, I can’t help but mourn the end of grilling season.
That’s why this year, I’m determined to keep grilling as long as I can. Until that first frost (or dare I say… snow!), I’ll be out there in whatever weather Chicago throws at me. Here are a few tricks and tips I’ll be using to make the most of my grill all autumn.
I love corn on the cob. Nothing makes me sadder than having to crack open a can of corn during the dark winter months. That’s why, this fall, I’m grilling corn on the cob and then cutting it off the cob to freeze for colder months. Everything I miss about summer corn—that sweetness, the grilled, smoky flavor—gets preserved in just a few baggies in my freezer!
Okay, maybe you’re not making burgers and Chicago dogs this fall, but as you transition into winter meals like slow-roasted meats and veggies, you can easily do those on the grill. Just grab your trusty cast iron and some heavy duty oven mitts and use the grill like you would an oven. I’ve tried this with braised cauliflower, beans, and peppers. Yum!
I don’t know about you, but the first thing I crave as the weather begins to turn is apple pie. There’s something about apples cooked with cinnamon and sugar that just screams fall to me. I love grilling peaches in the summer, and when I tried to grill some fresh apples and pears from the market, I was thrilled to see that it worked just as well! The apples and pears took on a lovely flavor from the flames that paired perfectly with some ice cream and salted caramel sauce. Talk about grilling gourmet!
Have you ever grilled kale? It’s one of my favorite ways to add some texture and flavor to a fall kale salad! The trick here is to make sure that you don’t put the kale directly onto the grill grate… it’s too thin, so it might fall through or burn. Instead, use a grill basket or a cast iron.
There’s nothing more fun than getting together to grill with some friends. One of my favorite classes I’ve taken was the grilling class I took a few years back. It was so fun to hang out on the beautiful patio and be able to experiment with the beautiful grills they have there. Grab some friends, book a class, and come ready to learn some great new grill tips. The ultimate grilling class is coming up this Saturday, September 7 from 3pm-8pm: Grilling Boot Camp. We'll be grilling until Mother Nature shuts us down with snow!