The changing of the seasons also calls for backyard grill masters to switch up their menus. Summer is routinely celebrated with quick burgers, choice cuts of beef, and veggies, among others. But the crisp fall weather demands comfort foods and bigger portions that really stick to your bones. Food holidays such as Thanksgiving are best remembered for whole turkeys, prime roasts, and mouth-watering sides.
Rather than start to think about winterizing your built-in grill or store your outdoor patio grill, it’s time to put on a flannel shirt and go big. Consider expanding your outdoor barbecue grill choices by putting accessories to work. These are some fall outdoor grill recipes that will help you embrace the foliage and mild temperatures.
Rotisserie Turkey on an Outdoor Grill
Everyday people have popularized the rotisserie chickens sold in many markets. There’s something about the way a rotisserie-cooked bird’s flavor is locked in during the slow-cooking process. And the seasoned outer layer is imminently succulent. Turkeys — as many are well aware — can be hit or miss when prepared in an oven. The choice to move the big bird outside to awaiting patio grills seems logical. This rotisserie recipe can be a Thanksgiving meal-changer.
Gather These Ingredients
- 12-pound turkey
- 2 teaspoons of ground black pepper
- 3 tablespoons of rosemary
- 1 tablespoon of parsley
- 1 tablespoon of salt
- 2 tablespoons of garlic powder
- 2 teaspoons of sage
- 1 teaspoon of paprika
- 1 ripe apple (your choice)
- 1 yellow onion
Mix all of the seasonings together in a bowl to make a rub. After rinsing the turkey and letting it dry, apply the rub inside and out. Core the apple and slice into quarters. Peel the onion and also cut into quarters. Stuff the turkey with the apple and onion. Place the turkey on the skewer securely and fix it to your outdoor grill's infrared rotisserie burner.
Tie the ends of the turkey together with cooking string and wrap them as needed. It’s essential that they are fixed firmly to the body during the rotisserie cooking process. Place a drip pan under the bird and include liquid. The average cooking time for a turkey runs 10-15 minutes per pound. That means your bird will take between 120 and 180 minutes. Use an internal temperature gauge to ensure the meat achieves 170-180 degrees to meet food safety standards.
Crusted Roast Beef for Patio Grills
Roast beef remains a fall classic that delivers a bountiful main dish and, like turkey, a week’s worth of leftovers. Those hot roast beef sandwiches later the week are always something to look forward to when you finally step away from the fall table. This pepper and rosemary recipe is perfect for a propane or stainless steel natural gas grill.
Gather These Ingredients
- 3-pound boneless roast beef (fat trimmed to ¼ inch)
- 2 ½ teaspoons of sea salt
- 3 teaspoons of chopped rosemary
- 2 teaspoons of black pepper (coarse)
- 2 garlic cloves (minced)
- 2 tablespoons of virgin olive oil
Thoroughly mash together all of the ingredients in a mixing bowl. Rub on to the roast beef and refrigerate overnight (12-hour minimum). Fire up your outdoor patio grill and preheat it to 450 degrees. You want the outdoor grill to be warm enough that you could hold your hand over the grates for only 3-4 seconds. If it’s too hot for that test, it’s likely to cook the beef unevenly. So, lower it a tad.
Place the seasoned roast beef on the clean grates until it gently browns. This may take 5-10 minutes with the cover closed. Then, lower the temperature to 350 degrees. Be sure that your grill utilizes ceramic briquettes that deter flame-ups. These are commonly used in the PGS Legacy series for even cooking temperatures. If you don’t have that level of quality accessory yet, work the meat away from flare-ups as best you can.
It’s important to use a meat thermometer to be sure the roast beef achieves an internal temperature of 130 degrees for a medium-rare serving. Remove from heat and serve warm.
Veggie Kabobs for Outdoor Patio Grills
Big autumn meals are incomplete without delicious veggies and preparing them on patio grills locks in the flavor magnificently. Rather than make these sides indoor, veggie kabobs are an efficient way to grill plenty of fresh veggies while the turkey or choice cut of beef cools down.
Gather These Ingredients
- 6 bamboo or wood skewers
- 2 fresh zucchinis
- 2 yellow squash
- 8 ounces of stuffing mushrooms
- 1 dozen cherry tomatoes
- 1 red pepper
- 1 fresh pineapple
- 2 teaspoons of dry basil
- 1 teaspoon oregano
- ½ teaspoon of sea salt
- ½ teaspoon black pepper (ground)
- 1/3 cup of olive virgin oil
Soak the skewers in water for 20 minutes. Cut the zucchini and squash into 1-inch slices. Then, cut the pepper into slices of about equal width and the pineapple into chunks. Set your outdoor gas grill to medium heat and lightly oil the grates. Place veggies on the skewers, alternating, the options until filled. Mix together the basil, salt, black pepper, and oregano in a bowl with the virgin olive oil. Brush the skewers with the olive oil seasoning and place on the grill. Rotate evenly and brush them with each turn. The cooking time runs 10-15 minutes.
Enjoy the Maximum Benefit of Outdoor Grill Accessories
Today’s backyard chefs are seeing a wide range of accessories on the market that can take your grilling experience to another level. Outdoor barbecue grill aficionados would do well to incorporate these necessities if you want to serve a complete autumn meal.
- Stainless Steel Burner and Cooking Grids
- Infrared Rotisserie Burner
- Side Burners
- Ceramic Briquettes
- Storage Draws
- Side Shelves
These accessories give you the tools to expand your menu and create the fantastic fall recipes you and your family deserve.
Know Your Mounting Options for Outdoor Grills
Today’s outdoor patio grills are no longer just rollaway units with a propane tank. While mobile products continue to deliver value, there are also permanent grills that turn your patio into an outdoor kitchen. If you are thinking about a new outdoor grill or want to upgrade and existing outdoor area, these are mounting options to consider.
- Pedestal Mounts: These permanently installed stainless steel natural gas grill options are energy and space-efficient.
- Cart Mounted Grills: These semi-permanent grills often include enhanced storage space and can be fueled by natural gas or propane.
- Cart Mounted with Wheels: These semi-portable units deliver storage options and are generally fueled by liquid propane.
- Built-in Grill: Permanently installed grills enjoy high-level customization options, increase home values, and have the flexibility of using propane or natural gas. This level of grill can also be fully accessorized to turn a patio or deck into an outdoor leisure space.
Creating a delicious autumn meal on an outdoor grill requires a high-quality model and the accessories to complete the menu with excellence. The PGS line of outdoor grills continues to rank as an industry leader because of the quality construction, accessory options, and that Made in USA excellence.