Smoky Mountain Cabin Grilling Ideas

03
Apr
2026

Grilling Season in the Smokies at Your Autumn Ridge Cabin

Grilling season is officially open! Put your luggage away and head to the grocery store. You’re going to need some things. A hot, home-away-from-home-grilled meal will hit the spot after a day of travel into the Smokies for a stay at your ultra-cozy Autumn Ridge vacation cabin. While you’re shopping, plan your meals for the rest of the week. You can eat hearty. After all, you’re on vacation, AND you are sure to work up an appetite with all the outdoor adventures you will get into up here.

Grilling Season Hints and Tips for Your Smoky Mountain Cabin Stay — Steaks Cooked YOUR Way!

There is some debate about what cuts of meat are the crème de la crème over the open flame. A few always seem to rise to the top, however. According to www.beefitswhatsfordinner.com, boneless strip steak, top sirloin steak, flank steak (pairs great with a savory marinade), t-bone steak, ribeye, tenderloin (aka filet mignon), tri-tip roast, petite sirloin and porterhouse rank highest among beef aficionados. You should be able to get some top-quality cuts in Gatlinburg area grocery stores and be on your way to grilling heaven in no time.

While you’re shopping, do not forget your marinade, especially if you are grilling lean, thin cuts of beef. An entry with 4.8 stars (3,342 reviews) on allrecipes.com calling itself the “Best Steak Marinade in Existence” combines soy sauce, lemon juice, Worcestershire sauce, hot sauce and assorted spices. Something acidic is essential as you are tenderizing as well as flavoring the beef. There are plenty of commercial marinades to choose from, if you aren’t in the mood to whip up your own.

You don’t have to break the bank on pricey steaks to have a great grilling experience, however. Hamburgers can be grilled and dressed to perfection, providing a meal par excellence, especially when paired with hand-cut French fries and a fun warm-weather dessert like strawberry shortcake. Ground chuck (you’ll want an 80/20 fat ratio), while very economical, makes for the juiciest burgers around. Place some of your favorite white cheddar, Monterey Jack or Colby Jack cheese on top. Serve on oversized buns and dress with crispy bacon, fresh tomatoes and lettuce and caramelized onions. Add spicy brown mustard, creamy mayonnaise and ketchup and you have the feast of champions. You’ll probably want to do this twice during your stay!

Once the meat is done, consider throwing some fresh veggies on the grill. They will soak up that smoky briquette flavor, have a crisp edge and add some vitamins and minerals to the meal. Some of the best vegetables to grill include corn on the cob, summer squash, asparagus and others which retain their shape under high heat. The New York Times (www.cooking.nytimes.com) has scrumptious recipes for everything from “Mayo-Grilled Broccoli” to “Grilled Carrots with Yogurt.” The site also features tips for grilling mushrooms and cucumbers, with the “Honey Butter Grilled Corn” looking extra-tasty in provided photos.

Ready to book your ‘perfect weather’ getaway and enjoy the great outdoors?