Fall Grilling Recipes: 5 Easy Ways to Make the Most of Your Butcher Shop Favorites
Just because summer is over doesn't mean grilling season has to be.
In fact, we'd argue that fall is one of the best times to fire up the grill. The weather is a little cooler, football is back on the television, and there's something particularly satisfying about cooking dinner outside on a crisp autumn evening.
And while burgers and hot dogs will always have their place, fall is the perfect opportunity to try something a little different.
At Redstone Market & Butcher in Athens, Georgia, we believe a great meal starts with great ingredients. Whether you're looking for a beautiful steak, thick-cut pork chops, fresh chicken or flavorful sausages, our butcher counter is a great place to start.
Here are five easy fall grilling recipes to put on your menu this season.
1. Garlic Butter Ribeye with Rosemary
Sometimes the simplest recipes are the best ones.
A beautifully marbled ribeye doesn't need much to shine, but a little garlic, rosemary and butter certainly doesn't hurt.
What you'll need:
2 ribeye steaks, about 1–1.5 inches thick
2 tablespoons butter
2 cloves garlic, minced
2 sprigs fresh rosemary
Salt and freshly ground black pepper
A little cooking oil
How to make it:
Pat your steaks dry and season generously with salt and pepper.
Preheat your grill to medium-high heat and lightly oil the grates.
Grill the steaks, flipping as needed, until they develop a nice crust and approach your desired internal temperature.
While the steaks cook, melt the butter with garlic and rosemary in a small saucepan.
Brush the garlic-rosemary butter over the steaks just before serving.
Serve with grilled potatoes, roasted Brussels sprouts or a simple fall salad.
Butcher's tip: Ask our team to help you choose a well-marbled ribeye. Good marbling contributes to that rich, beefy flavor we're all looking for.
2. Maple Dijon Grilled Pork Chops
Sweet maple syrup, tangy Dijon mustard and savory pork chops? That's a fall dinner we can get behind.
This recipe is simple enough for a weeknight but feels special enough for a Sunday supper.
What you'll need:
4 thick-cut pork chops
3 tablespoons pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 tablespoon apple cider vinegar
2 cloves garlic, minced
Salt and pepper
How to make it:
Whisk together the maple syrup, Dijon mustard, olive oil, vinegar and garlic.
Set aside a portion of the sauce for serving before adding the pork.
Season the pork chops with salt and pepper, then coat with the remaining marinade. Refrigerate for 30 minutes to 2 hours.
Preheat your grill to medium heat.
Grill the pork chops, turning occasionally, until the thickest part reaches 145°F.
Let rest for at least three minutes before serving with the reserved sauce.
Serve with grilled apples, sweet potatoes or a hearty grain salad.
Butcher's tip: Thick-cut pork chops are a great choice for grilling because they give you a little more control over the cooking process. Ask us about the best thickness for your plans.
3. Grilled Sausage with Apples and Onions
If you're looking for an easy fall dinner that doesn't require a long list of ingredients, this one's for you.
Savory sausage pairs beautifully with the sweetness of apples and caramelized onions. Serve everything on a platter for a family-style dinner or pile it onto toasted buns for something a little more casual.
What you'll need:
4–6 fresh sausages
2 apples, sliced into thick wedges
1 large yellow onion, sliced
2 tablespoons olive oil
1 tablespoon whole-grain mustard
Salt and pepper
Fresh thyme, optional
How to make it:
Preheat your grill to medium heat.
Toss the apple wedges and onions with olive oil, salt and pepper.
Place the apples and onions in a grill basket.
Grill the sausages over moderate heat, turning occasionally, while cooking the apples and onions until tender and lightly caramelized.
Cook raw pork or beef sausages to 160°F, or raw poultry sausages to 165°F.
Toss the apples and onions with whole-grain mustard and a little fresh thyme, then serve alongside the sausages.
Butcher's tip: Ask about Redstone's sausage selection. Different seasonings and styles can give this simple recipe a completely different flavor.
4. Apple Cider Grilled Chicken Thighs
Apple cider isn't just for drinking on a cool fall afternoon.
It also makes a delicious base for a marinade, especially when paired with garlic, Dijon mustard and fresh herbs.
Chicken thighs are particularly well-suited to grilling because they stay juicy and flavorful.
What you'll need:
2 pounds boneless, skinless chicken thighs
½ cup apple cider
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon fresh thyme
1 teaspoon salt
½ teaspoon black pepper
How to make it:
Whisk together the apple cider, olive oil, mustard, garlic, thyme, salt and pepper.
Add the chicken thighs and marinate in the refrigerator for 1–4 hours.
Preheat your grill to medium heat.
Remove the chicken from the marinade and discard the used marinade.
Grill the chicken, turning occasionally, until it reaches an internal temperature of 165°F.
Let rest briefly before serving.
Pair with roasted butternut squash, grilled vegetables or a warm grain salad.
Butcher's tip: Boneless thighs cook relatively quickly and work well for meal prep. Make a little extra for salads, sandwiches or lunches throughout the week.
5. Cheddar Burgers with Caramelized Onions
We couldn't put together a grilling guide without including a burger.
But for fall, we're giving the classic backyard burger a little seasonal upgrade.
Think juicy beef, sharp cheddar, slow-cooked onions and toasted buns. Simple, comforting and exactly what we want after a long Saturday.
What you'll need:
1½ pounds ground beef, ideally an 80/20 blend
4 slices sharp cheddar cheese
2 large yellow onions, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
4 burger buns
Salt and pepper
Dijon mustard or your favorite burger sauce
How to make it:
Heat butter and olive oil in a skillet over medium-low heat. Add the onions and cook, stirring occasionally, until deeply golden and caramelized, about 30–40 minutes.
Divide the ground beef into four patties, handling the meat gently.
Season the patties with salt and pepper just before grilling.
Preheat your grill to medium-high heat.
Grill the burgers, flipping as needed, until the centers reach 160°F.
Add cheddar near the end of cooking and allow it to melt.
Toast the buns and assemble with caramelized onions and your favorite sauce.
Serve with sweet potato fries, grilled corn or a simple slaw.
Butcher's tip: The fat ratio matters when making burgers. An 80/20 blend is a popular choice because it provides enough fat for a juicy, flavorful burger.
A Few Tips for Better Fall Grilling
Grilling in the fall isn't all that different from grilling in the summer, but a few things are worth keeping in mind.
Give your grill time to preheat. Cooler outdoor temperatures can affect how quickly your grill heats up, so make sure it's properly preheated before cooking.
Use a meat thermometer. Don't rely on color alone to determine doneness. A thermometer helps you cook meat safely without unnecessary guesswork.
Keep an eye on the temperature. Sugary marinades and glazes, especially those containing maple syrup or apple cider, can burn over high heat. Use moderate or indirect heat when needed.
Plan your sides around the season. Apples, sweet potatoes, Brussels sprouts, squash and hearty greens all pair beautifully with grilled meats.
And perhaps most importantly, start with quality ingredients.
Find Your Fall Grilling Favorites at Redstone Market & Butcher
Whether you're planning a cozy dinner for two, feeding the family or firing up the grill before the big game, the right cut of meat makes all the difference.
At Redstone Market & Butcher in Athens, GA, our butcher counter offers quality beef, pork, chicken and house-made sausages, along with the expertise to help you choose the right cut for your recipe.
Not sure which steak to buy? Looking for thick-cut pork chops? Want to try something new on the grill?
Just ask.