If you live in the Pacific Northwest, you know grilling season doesn’t stop when the rainy season hits.
Fall grilling just takes a little more planning ahead. Cooler temperatures, surprise rain showers and shorter days can don’t mean you have to put the grill away for the season.
Here are a few of our favorite tips for keeping your grill going all fall long.
1. Let your grill preheat longer
Cooler fall temperatures mean your grill may need a little extra time to reach the temperature you want. Give it a few extra minutes to fully preheat before adding your food.
A properly heated grill also helps with getting that good sear we’re all looking for.
2. Keep the lid closed
We know it’s tempting to check on everything every few minutes, but opening the lid lets heat escape. In cooler weather, it can take longer for your grill to get back to that ideal temperature.
Trust the process and let the grill do the hard work. A meat thermometer that stays in your grill and connects to your phone via Bluetooth is a great investment for the chilly season!
3. Give yourself a little extra cooking time
Cold weather can affect how quickly your grill cooks, especially if you’re grilling larger cuts of meat.
Keep an eye on the internal temperature rather than relying only on the clock and give yourself a little extra time when planning dinner.
4. Keep your grill protected from the rain
A little drizzle doesn’t have to ruin grilling night, but keeping your grill covered when you’re not using it can help protect it from the wet PNW weather.
And always make sure your grill is in a safe, well-ventilated spot away from anything flammable and use a grill cover when its not in-use.
5. Use a grill basket for smaller foods
If you’ve ever watched a vegetable roll right through your grill grates, you know the struggle.
A grill basket makes it so much easier to cook chopped vegetables, potatoes and other smaller foods without losing half your dinner to the fire below.
6. Take advantage of indirect heat
Fall is a great time to cook foods low and slow. Move your food away from the direct heat source and let it cook more gently with the lid closed.
This works especially well for larger cuts, whole vegetables and anything that needs a little extra time on the grill.
7. Put your cast iron to work
Your grill can do more than cook directly on the grates.
Place a cast-iron skillet on the grill for potatoes, mushrooms, onions, cornbread or even cinnamon rolls. It’s basically an outdoor stovetop, which means one less thing heating up your kitchen.
8. Grill more than just the main dish
Don’t forget about the sides.
Fall vegetables like Brussels sprouts, squash, cabbage, onions, mushrooms and sweet potatoes are all great on the grill. You can even slice apples thick, grill them until caramelized and serve them alongside pork or chicken.
9. Make extra for tomorrow
If you’re already standing outside with the grill fired up, make a little extra.
Grilled chicken can become tacos or sandwiches. Steak can turn into breakfast hash or a delicious salad. Grilled vegetables can go into pasta, or are a great option for meal prepping.
A little extra prep tonight can make tomorrow’s dinner a whole lot easier.
10. Keep grilling after the sun goes down
Fall evenings get dark a whole lot earlier, so make sure your grilling area is well lit. A good grill light or outdoor lighting makes it easier to keep an eye on your food.
Keep the Grill Going
Fall in the pacific north west doesn’t mean grilling season is over. It just means grabbing a jacket and turning your outdoor lights on before you head outside.
Let your grill preheat, keep the lid closed, embrace the cooler weather and keep those burgers, steaks, sausages and veggies coming.
And when you need something good to throw on the grill, we’ve got you covered!