As the cold weather arrives and you start putting away the deck chairs and the patio umbrellas for the winter, do yourself (and your family) a favour – leave the barbecue right where it is. There’s no reason you can’t continue grilling and broiling once the snow starts to fall. Think about it: does anyone really enjoy a fried steak?
Here are a few tips I have picked up over the years as an amateur cook and lifelong fan of the grill:
Clear the snow on and around the barbecue before you start cooking. Make sure you have a clean, non-icy path and work area.
Preheat the barbecue longer than you usually would (400-450 degrees). The cold weather means you’ll need more time to get the grill temperature where you need it.
When cooking dress warmly so you can stay outside as long as you need to. You don’t want to undercook your food just because you couldn’t stay outside in your t-shirt for more than 10 minutes….
Have a flashlight out with you or be close to a bright light. I find a flashlight works the best to help check when things are done. Sometimes the dark can play tricks. You want to be sure your pork is well cooked – TRUST ME.
Keeping the barbecue out of the direct path of wind will help the grill stay hot by keeping the cold air from sneaking up under the lid.
Use a meat thermometer to make sure your meat is cooked through.
If you have a lot of food to take off the grill, bring the serving dish out last minute – preferably a deep one with a lid. You don’t want it sitting outside getting cold while you wait for the food to be done. If you can pre-warm the dish using your barbecue or an inside oven, it will help keep the food warm longer.
You’ll love cooking up a great meal in the cold fresh air. There’s nothing quite like the combination of snow chilled beers and freshly grilled food to let you enjoy the tastes of summer all year long. I hope you find these tips helpful.