This time of the year often brings about a few challenges. The autumn weather is fast approaching, but you still have the desire to fire up the grill.
The days are slowly but surely getting shorter. Plus, back-to-school and busy schedules make for less time to prep and cook meals. Even so, you still want to enjoy a nice hearty dinner. To help, we’ve compiled three recipes for hearty meals you might not have known you could prepare on the grill.
These meals are perfect to ease your transition into fall!
Beef stew is a hearty, filling meal that can be easily prepared if you have your vegetables and other ingredients prepped and ready to go before you start cooking. This rich, full-bodied stew with tender meat and vegetables will be infused with a very slight smokiness that can only be achieved on a grill.
3 pounds Beef for Stew
1/2 cup all-purpose flour
1 teaspoon paprika
2 cups beef broth
1 cup dry red wine
1 tablespoon tomato paste
4 sprigs fresh thyme
2 teaspoons salt
1 teaspoon black pepper, freshly ground
4 ounces bacon, diced
1 pound fresh pearl onions, peeled, see
6 cloves garlic, peeled
1 pound baby white mushrooms, see
1 pound thin-sliced red potatoes, cut into 1-inch cubes
1 pound carrots, cut into 1-inch cubes
1. Prepare a charcoal or gas grill. The coals should be moderately hot.
2. Toss the beef cubes with the flour and paprika in a shallow dish. Discard any excess flour and set the meat aside.
3. Stir the broth, wine, tomato paste, bay leaves, thyme, salt, and pepper together in a large bowl.
4. Put a foil roasting pan, about 12×18 inches large, on the grill. Cook the bacon in the pan for 3 to 5 minutes, stirring, until the fat is rendered but the bacon is not browned. Add the onions and garlic cloves, cover the grill, and cook for about 5 minutes, shaking the pan and stirring several times. Add the mushrooms, cover the grill, and cook for about 5 minutes. Using a slotted spoon, spoon the contents of the pan into a large bowl, add the potatoes and carrots, and toss to mix. Set aside.
5. Put the meat in the roasting pan, stirring to coat it with the pan juices. Spread the meat in a single layer, cover the grill, and cook for about 10 minutes, stirring several times to brown on all sides. Remove the roasting pan from the heat.
6. Pour the wine mixture into the pan and add the vegetables. Stir to mix, shaking the pan to distribute the food evenly. Wrap 2 large sheets of heavy-duty foil around the pan, completely encasing it for a sealed package. Return the pan to the grill.
7. Cover the grill and let the stew cook for about 1 hour. Add the fresh coals to the grill as needed to maintain a moderately hot temperature. Shake the pan every 8 to 10 minutes to ensure even cooking. Do not unwrap the pan for at least 1 hour during cooking. Unwrap the stew and check for doneness. The stew is done when the meat is cooked through and the potatoes and carrots are tender.
Preparing meatloaf on the grill adds wonderful flavor and juicy tenderness to this classic dish. Though it is encased in foil, the meat develops a pleasing crust. With just over an hour needed to prepare and cook this meal, it’s perfect for a weeknight dinner. Plus, this recipe makes a hefty meatloaf and the left-overs are out of this world!
Vegetable oil cooking spray
1 1/2 cups seasoned dried Italian-style bread crumbs
2 tbsp. grated onion
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. crushed dried oregano
1/2 tsp. crushed dried thyme
1/4 tsp. black pepper, freshly ground
1/2 cup half-and-half
3 lbs. Ground Beef
1. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.
2. Combine the bread crumbs, onions, garlic, salt, oregano, thyme, pepper, and half-and-half in a large bowl and stir well. Add the meat and, using your hands, mix well until completely blended.
3. Put a sheet of heavy-duty foil, about 18×24 inches, on a work surface. Place a second sheet of equal size over the first and spray the top sheet lightly with vegetable oil cooking spray.
4. Place the meat mixture on the top sheet of foil and form into a compact rectangular loaf about 5×8 inches. Join the sides of the top sheet of foil over the meat and fold to make a secure package. Move the package a half turn on the bottom sheet and fold this sheet again, but with the folds running in the other direction so that the meat is securely encased.
5. Set the package on the grill and cook for about 35 minutes. Using thick oven mitts or tongs, turn the package over and grill for about 25 minutes longer. If using a charcoal grill, add fresh coals to maintain the heat. When ready, the meat will feel firm through the foil. Unwrap the meatloaf and using 2 spatulas, transfer it to a serving platter. Slice into 1-inch-thick pieces for serving.
Who doesn’t love pizza? While the idea of cooking pizza on the grill may conjure images of a cheesy mess oozing through the gaps in the grill grate, that is absolutely not the case. Grilling pizza is quick and easy!
Your choice of pizza toppings: tomato sauce, herbs, cheese, garlic, and other add-ons like thinly sliced onion, tomatoes, mushrooms, pepperoni, sausage, steak, etc.
1. Prep a charcoal or gas grill for high direct heat.
2. Shape and stretch the pizza dough on a lightly floured surface. Continue working the dough until it is nice and round, about 12 inches in diameter. Make sure your dough is relatively flat. A raised rim will interfere with the grilling process.
3. When the grill is hot, brush the grill grates with olive oil. Place the pizza dough directly on the grill grates. Close the lid and let cook for 2–3 minutes, or until the dough starts to bubble.
4. Once the dough has started to bubble and the bottom has browned slightly, remove the dough onto a cookie sheet. Using tongs or a spatula, flip the dough so the grilled side is now up.
5. Spread tomato sauce (or garlic and olive oil, or another sauce of your choice) onto the grilled side of the dough. Sprinkle on herbs, cheese, and desired toppings. Reduce the heat of the grill slightly and again place pizza directly on grill grates. Close the lid and cook for 2 to 3 more minutes, or until cheese is bubbly.
What’s the most unusual thing you have cooked on the grill? Do you have a favorite hearty meal you cook on the grill? Have you ever grilled pizza? What is your favorite grilled pizza topping?