Summer gets a lot of attention when it comes to outdoor cooking, but I think fall may actually be my favorite time to fire up the Blackstone.

The temperatures start dropping, football season gets going, the food gets a little heartier, and standing in front of a hot griddle suddenly feels a lot more enjoyable than it did in the middle of a Texas summer.

Fall cooking also gives me an excuse to shift away from lighter summer food and start thinking about sandwiches, smoked meats, loaded breakfasts, tailgate food, apples, warm desserts, and all the comfort food that fits this time of year.

Cooler Weather Makes Outdoor Cooking Better

This may be the most obvious reason, but it matters.

Cooking outside in July or August can feel like voluntarily standing in front of a space heater while the sun tries to finish the job. By the time early fall arrives, spending time at the griddle becomes much more comfortable.

Cool mornings are especially good for breakfast cooks. Bacon, eggs, hash browns, sausage, pancakes, and coffee just feel right when there is a little chill in the air.

The same thing happens in the evening. A hot griddle, some good food, and cooler weather make outdoor cooking feel less like a chore and more like part of the night.

Football Food Belongs on a Blackstone

Fall also means football season, which opens up an entire category of Blackstone food.

Smash burgers.

Cheesesteaks.

Sliders.

Loaded tots.

Wings.

Tacos.

Brats.

Quesadillas.

Basically, if you can eat it while watching a game without needing a knife and fork, it probably belongs somewhere near a Blackstone.

The griddle is especially useful when people are coming over because I can cook several servings at once and keep the food moving. Instead of disappearing into the kitchen during the game, the cooking can become part of the gathering.

And there is something about a pile of burgers or cheesesteaks coming off a hot griddle that feels much more appropriate during football season than a delicate little salad.

This Is When I Start Thinking About Smoked Meat Again

The Blackstone pellet grill also starts getting more attention from me as we move into fall.

Cooler weather makes those longer cooks much more appealing.

Chuck roast is one of my favorites. I can smoke it low and slow until it becomes tender enough to shred, then turn that beef into sandwiches, tacos, loaded potatoes, or whatever else sounds good.

Pulled pork works the same way.

A big smoked protein can become dinner one night and several completely different meals later in the week. That combination of pellet grill and griddle cooking is especially useful during the fall when I start craving richer, slower-cooked food.

Fall Breakfasts Are Hard to Beat

Breakfast on the Blackstone is good any time of year, but fall breakfast just hits differently.

I start thinking about maple flavors, cinnamon, apples, sweet potatoes, sausage, and all the heavier breakfast foods that may feel like a little much when it is 100 degrees outside.

A breakfast burrito with sausage, eggs, sweet potatoes, and peppers suddenly makes a lot of sense.

So does French toast with griddled apples.

Pancakes with maple-seasoned bacon?

Absolutely.

Fall gives you permission to lean into those warm, sweet-and-savory combinations.

Apples Deserve Some Griddle Time

Peaches may be one of my favorite summer fruits to put on the Blackstone, but as the seasons change, apples are ready to take over.

Sliced apples cooked in butter with a little cinnamon and brown sugar can become the beginning of all kinds of desserts.

Pile them onto French toast.

Serve them over pancakes.

Put them beside ice cream.

Use them as a filling for a grilled dessert sandwich.

You can even combine apples with savory food. Pork and apples are a classic combination, and a little caramelized apple can add something completely different to a sandwich or fall-inspired burger.

The griddle gives apples just enough heat to soften them while developing some caramelization around the edges.

Brats and Beer Cheese Start Sounding Better Too

There are certain foods I immediately associate with cooler weather, and bratwurst is one of them.

Brats cooked on the Blackstone with onions and peppers are already good, but this is also the time of year when I start thinking about homemade beer cheese, warm pretzel buns, sauerkraut, and other Oktoberfest-style flavors.

I have even turned those flavors into a brat burger with sauerkraut and beer cheese on a pretzel bun, as well as bratwurst-filled pot stickers—my “Brat Stickers”—served with beer cheese for dipping.

Fall seems like the season when recipes like that stop feeling excessive and start feeling completely reasonable.

Tailgating Is Made for Griddle Cooking

Even if you are not cooking at home, fall is a great time to take a smaller Blackstone on the road.

Tailgating food does not need to be complicated. Burgers, breakfast tacos, sausage, quesadillas, and sandwiches are all easy to cook in a parking lot or at a campsite.

The important thing is choosing food that is easy to prep beforehand and fast to cook once you get there.

Nobody wants to spend the entire tailgate chopping vegetables and measuring ingredients.

Do the prep at home, bring the ingredients ready to cook, and let the Blackstone handle the rest.

You Do Not Have to Rush Into Pumpkin Everything

I enjoy seasonal food, but I am also not ready to put pumpkin spice on a cheeseburger just because September showed up.

Early fall is more of a transition for me.

Summer food is still around. There may still be peaches available. It may still be plenty warm outside.

But the menu can gradually start changing.

More smoked meat.

More apples.

More breakfast.

More football food.

More sandwiches.

More hearty dinners.

By the time Halloween arrives, we can get weird.

For now, I am perfectly happy easing into it.

Final Thoughts

There really is not a bad season for Blackstone cooking, especially if you are willing to cook outside year-round.

But fall may have the best combination of everything I enjoy.

Comfortable weather.

Football.

Tailgating.

Big breakfasts.

Smoked meats.

Apples.

Beer cheese.

And food that starts getting a little richer as the temperatures finally begin moving in the right direction.

Summer may get most of the credit for outdoor cooking.

I think fall deserves a lot more attention.

And after spending the last few months standing over a hot griddle in Texas, I am more than ready for it.