Late Summer Specials and Grilling Tips Heading into Fall
Summer's winding down but the grill isn't done yet. On this episode of Meat & Greet, Myke Stittsworth talks late-summer specials and how to shift your grilling game as the weather cools off.
Heavier marinades, thicker cuts, and longer cooks — fall grilling has a different feel than July burgers, and Myke shares what to lean into as the season changes. Plus, a rundown of what's on special at Stittsworth Meats.
Episode Highlights
- How to adjust your grilling style as the temperature drops
- Best cuts for fall: think roasts, thicker steaks, and bone-in chops
- This week's specials at Stittsworth Meats
- Why fall is actually the best grilling season
About Meat & Greet
Myke Stittsworth joins KBUN Sports Radio's High Noon every week from Stittsworth Meats in Bemidji, MN.
🎧 Listen to this episode on KBUN | Browse all Meat & Greet episodes
🍖 Recipe: Grilled Stittsworth Marinated Chicken Thighs
Juicy, flavorful chicken thighs that stay tender on the grill thanks to a simple herb and citrus marinade.
Ingredients
- 8 Stittsworth Chicken Thighs, skin-on
- 1/4 cup olive oil
- Juice and zest of 2 lemons
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp paprika
- Salt and pepper to taste
- Fresh rosemary sprigs
Instructions
- Combine olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and pepper in a bowl.
- Place Stittsworth Chicken Thighs in a large zip-top bag and pour marinade over top. Refrigerate for at least 2 hours (or up to 8 hours).
- Preheat grill to medium-high heat. Oil the grates well to prevent sticking.
- Remove thighs from marinade and place skin-side down on the grill.
- Grill for 5--7 minutes per side until golden and skin is crispy. Internal temperature should reach 165°F.
- Serve with fresh rosemary as garnish.
Pro Tip: Stittsworth chicken thighs have more fat than breasts, which keeps them incredibly moist even with grill heat. Don't move them too much on the grill -- let that skin get crispy and golden.