Grill and Bear It: A Cold-Weather Grilling Guide
December 22, 2011
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 ge
t 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.
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I am Smoking Butts for Frosty Balls. The Tri-County Chap. of the Iron Coffin/MC will have thier annual Frosty balls BBQ on the 28th of Jan.at Fostoria,Ohio on Culberson St. , all welcome!!!
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think that`s extreem? try bar b quing at 115 degrees, it is almost as hot as the grill. you can fry an egg on the side walk. I drink a lot of water and arnold palmers.
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looks just like my back yard during football season.
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Great article. I found myself with a grilled prime rib holiday dinner planned and a blizzard bearing down on NJ the day after Christmas. I figured the beer would keep me warm as I ran out every few minutes to re-shovel the path to the grill and double check the temperature. It tasted as good as it always does, but grilling when it's snowing sideways is a fun story to tell.
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Champion Winter Griller Soars to New Low! In another unprecedented feat of barbecuing bravado, Winter Grillin’s reining Low Temp. Champion and Outdoor Thermometer King, Macho Marv Atkins of Kansas City, affectionately know as the Marvenator to his Winter Grillin’ peers, has once more gone where no other Winter Griller has gone before.
Embracing yet again another arctic blast that seems to find their way to his mid-west region of the country and his house in particular, the Marvelous one did what he does best: Grill in sub-zero weather.
Marv’s menu for this glorious event: Grilled Spicy BBQ Round Steak and from the Winter Grillin’ team... Potato Planks.
When asked about this stupendous achievement, the King replied “The sign at the bank said -16. I told the wife "Let's bring the grill down to the bank". She gave me "that look" At least I thought it would be cool.”
Who knew Kansas City would be the epicenter of Winter Grillin'?
Macho Marv is truly our Low Temp. Champion Emeritus now.
Outdoor Thermometer King for life...The Babe Ruth of Winter Grillin
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Good thoughts. As a resident of the 'frozen chosen' of Alaska even -40 doesn't stop some of us! You can be the big hero of the superbowl if you can handle grillin winter style.
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Love the cold weather guide. I keep a huge deck box outside to house my grilling supplies for the cold months.
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Ironman Grilling It is great to see people sharing how to grill year round. Grab a Parka and a bag of Kingsford and fire it up!!
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