Fall Grilling Starts Here

Fall is no time to put away the grill. Football weekends call for wings and tailgating favorites, and cooler weather is a good excuse to spend an afternoon tending ribs, brisket, or pork shoulder. When Thanksgiving comes around, move the turkey outdoors to free up the oven and bring live-fire flavor to the holiday table.

Featured Guide

7 Pro Tailgating Tips for Game-Day Success

Most of the work for a tailgate should happen before you leave home. These seven tips show you what to cook and what to pack so setup at the stadium stays simple.

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Game-Day Grilling and Tailgating

For game day, do the fussy work at home. At the stadium, finish the food on the grill and get back to the game.

Tip: Keep an eye on the clock. Bring food that can be made ahead or held warm, and skip anything that requires a knife and fork.

Wings and Appetizers

Wings and stuffed peppers don’t keep anyone tied to the table. Grill them in batches and pass them around between plays.

Tip: For crisp wings, cook them over indirect heat at a higher temperature. Assemble the poppers ahead of time so they can go straight onto the grill.

Low-and-Slow Fall Barbecue

A cool fall weekend is a good time to put a pork shoulder, rack of ribs, or brisket on the smoker. Start early; these cuts won’t be rushed.

Tip: Cook to tenderness, not the clock. Leave enough time for the meat to rest before serving.

Sides from the Grill

Mac and cheese, baked beans, potatoes, and cornbread can cook beside the main event and pick up some smoke of their own.

Tip: Add something vinegary or hot to cut through rich smoked meat.

Fall Grilling School

Wind and falling temperatures can make a grill harder to hold steady. Brush up on fire setup and temperature control before tackling a long cook.

Tip: Keep extra fuel nearby and shield the grill from wind, but never move it into a garage or other enclosed space. Leave the lid closed as much as possible.