Best Fall BBQ Recipes and Grilling Ideas
When the air turns crisp and the leaves start to drop, most people pack up the grill and call it a season.Â
But here at BBQ Kitchen Pros, we know better: fall is prime time for barbecue.
The cooler temperatures make it easier to manage heat and smoke. Rich seasonal flavors, like maple, applewood, and bourbon, pair beautifully with low-and-slow ribs, cast-iron sides, and fire-roasted vegetables.Â
In this guide, we’ll break down our favorite fall BBQ recipes and grilling ideas.Â
Get ready for some flavor-packed inspiration and seasonal ingredients to help you build your best autumn cookout yet.
Table of contents
Meats that Define Fall BBQ
Fall is the season to slow things down and lean into rich marinades, game meats, and savory favorites that taste even better with a chill in the air.Â
1. Grilled Steaks
Steaks may be a year-round staple, but they hit differently in the fall.Â
The savory richness of beef pairs beautifully with deeper rubs like smoked paprika, espresso, cocoa, or brown sugar.Â
A grilled steak layered with a coffee rub or topped with herb butter becomes the star of any tailgate or backyard dinner.
Flavor Tip:
Try a coffee-ancho rub for ribeyes, or go with smoked salt, garlic, and rosemary for a more herbal approach. These bold flavors balance beautifully over a hot flame or under the lid of a kamado grill.
Recipe Inspiration:
Pro Gear Shoutout:
The Blaze LTE Gas Grill brings high heat and precision control: perfect for getting that seared crust. Prefer pellet-style flavor? The Memphis Pro ITC3 gives you the smoke and consistency you need for thicker cuts.
2. Burgers with Fall Flavors
Burgers are a fall tailgate classic, easy to grill, endlessly customizable, and perfect for cool evenings around the fire.
The trick this season is in the toppings: sharp cheddar, grilled apple slices, smoky bacon, and sweet-savory sauces like maple mustard or bourbon glaze bring autumn straight to your buns.
Flavor Tip:
Upgrade basic beef patties with a mix of chorizo or brisket, and top with caramelized onions and a hint of heat (chipotle mayo or spicy pickles).
Recipe Inspiration:
New Jack City Burgers by Food Network — smoky beef & chorizo with punchy salsa verde.
Maple-Bacon Burger by America's Test Kitchen — savory-sweet with autumn vibes.
Turkey-Apple Burgers With Jerk Seasoning by Food Network — beef meets fruit in a surprisingly great combo.
Pro Gear Shoutout:
The Le Griddle's Gas Griddle is ideal for smash burgers and perfectly caramelized onions.
3. Ribs or Pork with Seasonal Glaze
If there’s one meat that was made for fall BBQ, it’s pork. Apple cider, maple, bourbon, they all play beautifully with pork chops, ribs, and tenderloin
Flavor Tip:
Use a maple-bourbon glaze or baste your ribs in apple cider vinegar, brown sugar, and mustard. For chops, a simple brine plus sear goes a long way.
Recipe Inspiration:
Filipino Grilled Pork Chops by Food Network — soy-vinegar marinade brings tang and depth.
Sticky Maple-Bourbon Glazed Ribs by Donna Hay — sticky-sweet and slow-smoked.
Cider-Glazed Pork by Delish — quick marinade, big flavor.
Pro Gear Shoutout:
The Blaze Kamado locks in heat and moisture, making it perfect for slow-cooked ribs or smoked pork shoulders. Bonus: it’s fuel-efficient in cooler weather.
4. Venison (Lean, Bold, and Perfect for the Smoker)
Game meat shines in fall, and venison is the MVP.Â
Lean, rich, and deeply flavorful, it’s ideal for low-heat grilling, bacon-wrapping, or slicing into tender kabobs.Â
For those who hunt (or know a hunter), it’s the best way to bring autumn straight to the plate.
Flavor Tip:
Baste venison in garlic butter or bacon fat while it grills. A sweet glaze (think brown sugar or apple cider reduction) balances the meat’s earthiness beautifully.
Recipe Inspiration:
Venison Kabobs with Sweet and Smoky Sauce by Allrecipes — sweet & spicy.
Bacon-Wrapped Backstrap by Winding Creek Ranch — a must-try classic for wild game lovers.
Venison Sliders with Chile Jam by Food Network — mini but mighty with spicy-sweet jam.
Fall Vegetables & Sides on the Grill
Fall sides deserve just as much grill time as the main course. Cooler weather brings out the best in hearty veggies, squash, sprouts, cabbage, and root vegetables, all caramelize beautifully over flame.
1. Squash & Pumpkin
Sweet, nutty, and shockingly good on the grill, fall squashes are the underrated heroes of BBQ season.Â
Acorn, butternut, even pumpkin can go straight onto the grates with a brush of oil and a dash of cinnamon or smoked paprika.
Flavor Tip:
Glaze squash with maple-butter or toss grilled pumpkin wedges in garlic-rosemary oil. These are great sides for ribs, steaks, or vegetarian mains.
Recipe Inspiration:
Maple Roasted Butternut Squash Slices with Thyme — tender and sticky-sweet with real fall warmth.
Brown Sugar and Mustard Glazed Acorn Squash — simple & nutritious.
Roasted Herbed Pumpkin — savory, smoky wedges with butter and herbs.
Pro Gear Shoutout:
Use a Le Griddle or a flat cast-iron pan on your kamado grill to get golden edges without losing soft textures.
2. Brussels Sprouts
Brussels sprouts were made for fall grilling. Charred until crisp and finished with bacon, balsamic, or cheese, they bring bold flavor in bite-sized form.
Flavor Tip:
Use skewers or a grill basket, and finish with a balsamic glaze or shaved Parmesan. Wrap them in bacon if you're going for full flavor throttle.
Recipe Inspiration:
3. Cabbage & Eggplant
Hearty, humble, and packed with flavor, both cabbage and eggplant thrive on the grill. These are the kinds of sides (or mains) that make people ask: “Wait, what is that?!”
Flavor Tip:
Slice cabbage into “steaks” and rub with paprika-lime butter. For eggplant, a garlic and herb marinade does wonders, especially when paired with feta or tahini.
Recipe Inspiration:
Grilled Cabbage with Paprika-Lime Butter by NYT — smoky and bright with citrus kick.
Cabbage Steaks by NYT — bold, spicy, and charred to perfection.
Garlic & Herb Grilled Eggplant — silky-soft with savory Mediterranean flair.
4. Corn & Potatoes
Corn and potatoes are easy to grill, wildly customizable, and always a hit at fall cookouts. Dress them up or down depending on the main dish.
Flavor Tip:
Toss par-cooked potatoes in olive oil and herbs, then crisp them on the grates. For corn, try chili-lime butter, cotija cheese, or maple chipotle glaze.
Recipe Inspiration:
Grilled Corn with Chili-Lime Butter by Serious Eats — spicy, sweet, and incredibly easy.
Grilled Garlic Potatoes — creamy inside, crisp outside, herb-packed.
Grilled Pizzas & Faltbreads
Pizza on the grill might be the most underrated fall move.Â
Between the smoky crust, warm toppings, and crisp evening air, grilled pizza becomes more than just a meal.Â
Flatbreads are a quicker, lighter alternative, but just as customizable with autumn ingredients like apples, brie, prosciutto, pumpkin, or fresh herbs.
Flavor Tip:
Start with naan or pre-made dough for easy flatbreads. Fall flavor combos to try:
Apple, bacon & brie
Pumpkin, sage & gorgonzola
Caramelized onion, fig & goat cheese
Drizzle with balsamic or honey for that sweet-savory balance.
Recipe Inspiration:
Apple-Bacon-Brie Flatbread — melty, savory-sweet perfection.
Pumpkin-Gorgonzola Grilled Pizza — bold, earthy, and totally autumn.
Fig and Prosciutto Pizza with Arugula  — peppery greens meet sweet fig and salty meat.
Pro Gear Shoutout:
The Alfa Moderno Pizza Oven brings artisan-level heat control and wood-fired flavor right to your backyard. For versatility, the Coyote Duomo Pizza Oven delivers high-temp performance whether you're doing pies, flatbreads, or roasted veggies.
Fall Grilling Tips for Cooler Weather
Grilling doesn’t stop when the temperature drops, it just requires a smarter approach.
With a little prep and the right gear, you can keep the smoke rolling well into November.Â
Here’s how to stay fired up when the weather cools down:
1. Preheat Longer
Cooler air means your grill takes more time to come up to temp, especially ceramic or pellet models. Give it an extra 5–10 minutes to stabilize before you throw anything on.
2. Block the Wind
Wind messes with airflow and fuel efficiency, especially on charcoal or kamado grills. Set up in a sheltered spot or use a grill windscreen if needed, just keep it safe and well-ventilated.
3. Watch the Fuel
Propane condenses in cold weather and burns faster. Keep a backup tank handy. For charcoal or pellets, store fuel in a dry, insulated bin so moisture doesn’t ruin your fire.
4. Use Heat-Retaining Grills
Ceramic grills like the Blaze Kamado or Memphis Pro Pellet Grill excel in cold temps thanks to their thick walls and controlled airflow. These are your go-to tools for fall and winter cooks.
5. Light It Up
Shorter days = darker evenings. Add under-counter lighting, grill hood lights, or portable LED lanterns so you can see what you’re cooking, and avoid overcooking that beautiful steak.
6. Warm Up the Space
Want to turn grilling into an outdoor gathering? A patio heater or fire pit turns your cook station into a hangout zone. It’s more inviting, more social, and makes cold-weather grilling a lifestyle.
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Matthew Jackson
At the heart of our business is Matthew Jackson, the founder and owner of BBQ Kitchen Pros. With an impressive 20 years in design, construction, and implementation of outdoor kitchen spaces, Matthew brings a wealth of knowledge, skill, and a deep-seated passion to the table. It's not just about selling products; it's about crafting a lifestyle. Outdoor cooking isn't just our business; it's our way of life, ingrained in every recommendation we make and every product we offer.