Grill and Bear It: A Cold-Weather Grilling Guide
When cold weather hits, the faint of heart might cling to the warmth of the hearth, and the glow of the television. Not so for the true griller. More and more of you take up your tongs with parkas, and get after it, no matter the wind-chill factor. What follows are some tried and true tips for keeping that charcoal-kissed taste of summer, all year long.
Pick Your Spot
Take advantage of the wheels on your grill and position it behind a nice wind-break, a safe distance away from your dwelling and other combustible material. Choose a covered spot only if it’s fully ventilated. And, make certain the footing is good around the grill.
Fuel the Fire
Two things you’ll want to allow for with cold-weather grilling: more time, and more fuel. The grill will take a little longer to heat to your cooking temp, so a chimney-style starter is a good call. You’ll want to count on using more briquets, and also adding them as you go. Many grates have a hinged side for just that. Open the vents more than you do in the summer for a hotter fire. And really, it’s high time to employ a thermometer. You don’t want to be wondering whether you’re at temp, or whether your cuts are done.
Select Cuts
There are two solid strategies here: “Thin to Win,” or “Large and In Charge.” If you choose things that cook fast —burgers, brats, or steaks—you won’t be out there long. Two to four minutes a side and you’re back inside. If you opt for low and slow–with a roast, pork shoulder, beef tenderloin, and the like–you have a two-pronged advantage: it takes a shorter time to get to temp, and once at temp, you can let it go, while you head back inside to catch the second-half, or grab a hot toddy. Venture outside at regular intervals for a quick turn-and-baste.
Time on Your Side
Cooking in colder climes means rounding up your cooking time. What took 10 minutes in August, can take 15 in January. Another reason to have a thermometer on hand. Heck, have two: one, for your chamber temp, the other for your cuts. If you’re wearing gloves, it’ll be hard to determine doneness by a “poke-test,” so probe the thickest part of your cut the with the meat thermometer and get it done right. Then, go on in and prepare to get warmed up with the hero’s welcome and back-slapping you’ve got coming. Grilling is an up-and-coming Winter Olympic sport, and you’re doing that gold medal proud.
