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.