Cold Weather BBQing - 6 Important Tips

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Happy New Year! Let's BBQ!

Don't let the cold weather stop you. You can still have that great BBQ flavor from grilling and smoking during the winter. Maybe it's no fun standing around in the cold waiting for your meal to cook, but you don't have to do that. What do you do during the summer?

Well ... after you get things going, you stand around and visit with somebody, open up another drink, find a comfortable chair, you play catch, you toss some horseshoes, you open up another drink (intentional repeat), etc. The cooking continues while you relax or play. The same thing happens in the winter except you relax and play indoors where it is nice and warm.

Many people love cold weather, though. Besides, getting outside and working with the heat of the BBQ will help you keep from getting too cold.

If you don't think a little good BBQ is worth getting out into the cold for, then fix yourself a hot drink and stay inside. There is nothing wrong with that. This is not anything that you have to do. Actually, there are days that I feel that way, too.

But, did you know that over half of the people in this country claim to be cold weather BBQers? So, don't think you are alone if you are wanting to BBQ when it's cold outside. All you need is a little extra information to get you started.

First off, the only difference in cold weather cooking is that heat dissipates faster than in warm weather. You just need to know how to deal with that heat dissipation. The problem is, though, the colder it gets, the harder it is to overcome.

Truthfully... if you can maintain the correct temperature, it takes no longer to BBQ in the cold, than it does during summer. I know that statement is contrary to what you have heard, read, and possibly even experienced, but it's true. Think about it for just a minute.

When you travel somewhere in a car, if you are driving into a strong head wind, does it take you longer to get where you are going? Possibly ... but only because you were driving slower.

Sure the wind may have slowed you down, but if you would just get your foot into it, you could still travel at the usual speed and arrive in the usual time. But, that burns more fuel, you say? Right.

Wind direction and speed do not have an effect on the actual speed of travel in a vehicle (as it does with air speed and a plane). If your speedometer reads 50mph, then you are traveling at 50mph regardless of which way the wind is blowing or how strong. So ...


An internal temperature on your smoker of 225 degrees is still 225 degrees whether the outside air temperature is 90 degrees or -5 degrees. Keeping it there is the hard part.

Just as a head wind causes you to burn more fuel to maintain your speed, colder temperatures cause you to make adjustments (like more fuel) to maintain heat when BBQing.


Wind is the biggest temperature thief when it is cold outside. In a calm setting, a grill or smoker can heat up the immediate air around itself. Even a light breeze will blow away any buy.cheap.western.digital.external.hard.drive-20" title="western digital external hard drive">external warmth that may have been created. This causes the temperature next to the grill to be equal to the outside air temperature.

In most cases, if you can eliminate the wind, you are practically home free. This can be done by using existing buildings, tarps, or portable structures as wind breaks.

Be careful, though, to not operate grills or smokers indoors or under structures. Not only can they start fires, they produce deadly carbon monoxide gas.


Although wind is the primary concern, it is not the only one. The cold temperature means that more fuel must be burned to reach and maintain a desired temperature (the car and the wind).


Another option in cold weather to help maintain heat is to insulate the surface of the smoker. If you decide to do this, though, be sure to use only insulation that is foil-backed (actually foil on both sides).


When the lid is open, heat will escape (heat rises). The colder it is outside, the faster the heat loss. Yes, this causes the need for more fuel to be burned. But more importantly, it tells us that the lid must remain closed as much as possible. Just opening the lid to check on the meat will add another 15 to 20 minutes of cooking time, due to the heat loss.

What I said before is true. You know... about it taking no longer to BBQ in the cold? But, what if a wind gust blew your car off the road? Woops... there goes that theory about speed and wind. Once the temperature gets cold enough, cooking times seem to dramatically increase. That is because it becomes harder to overcome the increasing heat loss.

But how cold is too cold? You be the judge.

You protect yourself from the cold by dressing warm, staying out of the wind, and going indoors as needed. You must protect your BBQ heat in a similar way. Dress it warm (insulation), keep it out of the wind, add more fuel and keep the lid closed.

Too cold to BBQ? Not if you know how to keep the heat.

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8 Incredibly Important Secrets That Will Help You to Successfully Cook Great Meat Dishes Outdoors

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Successful outdoor cooking arises for a number of reasons, the most important of which are: having the right outdoor cooking equipment for the job in hand; having a great recipe; using good quality ingredients; taking great care when you're preparing and cooking the meal and then there is the magic ingredient which is loving what you're doing. In this article we look at the 8 most important things that need to be considered when 'preparing & cooking meats outdoors'.

The following 8 secrets are in no order of priority or respective importance; they are all important in their own way to a greater or lesser extent;

1. Ask your butcher for some meat for cooking outdoors; he or she will know best; say what you're planning and be guided by them

Popular TV & Magazine advertising would have us believe that bright red, fat free, fresh meats, rather than brown, fat streaked, meats, are those we should select. No, Fresh in, freshly cut, red meat is not yet ready for cooking. Steaks need time to age. They do this using naturally occurring enzymes that beak down protein in the meat that helps to build flavor & to tenderise. When you get your meat home put it in the fridge for 24-48 hours. Always try to select meat with some fat on the outside, or with veins of fat going through the meat. This is where all the juicy flavours come from.

2. Dry the steak and then salt it before cooking

The drier you can get the steak the less water vapour will be created at the start of cooking. This helps the process that builds a crust on the steak and gives it great flavour; this process is enhanced still further if you salt your steak after drying.

3. Cook your steaks on a really hot grill

Pre-Heat the grill to a high temperature-so that it's almost smoking; then drop the temperature to medium before placing the meat. To test the temperature, hold your hand over the grill, if you can keep it there for 3-4 seconds, this is medium. If your grill is too hot your steaks may char; burnt outside & rare inside.

Don't cook partially frozen steaks

Thaw your meat thoroughly. Do this in the refrigerator; this retains texture & flavor. Steaks & chops usually thaw in one day, large roasts can take 36 hours. Take steaks out of the refrigerator one hour before cooking; this will keep them juicy. Ensure your steaks are at room temperature before grilling. This avoids the shock of hitting the hot grill affecting flavor and texture. If you need to thaw meat quickly use cold water. Meat may be thawed in a microwave oven, DON'T! It will lose it's juices making it dry & chewy.

5. Meat Cooking Temperatures

There is no right or wrong temperature for cooking meat as we all love our, meat particularly our steaks, cooked differently. Remember that meat with bone in takes longer than meat without. As a general guideline the following temperatures apply for different grades of meat:

Steak & Lamb

Rare 120-130°F. 6-7 minutes. Center of steak still cold when served;

Medium Rare 130-135°F. 8-9 minutes Cooked on outside, deep pink inside;

Medium 140-150°F, 10-12 minutes. Served uniformly pink throughout the center.

Medium to Well done 155-165°F. Almost totally cooked through with slight pink in the center.

Well done 170°F. 13-15 minutes Completely cooked through Has to be cooked slowly

Pork

Medium 140°F to 155°F Meat is slightly pink in centre

Well-Done 160°F to 185°F Meat is uniformly brown

Veal

Medium 145°F to 155°F

All poultry:

Cook to 165°F with juices running clear in the thickest part of the bird

6. Testing the temperature of your meat

Meat can be checked for how well its cooked by pressing with your finger. Rare meat feels soft; medium meat is springy & slightly firm; well-done meat feels very firm. The most accurate method is to use an instant-read thermometer inserted into the thickest part of your meat, away from the bone.

7. Don't keep turning the steaks

To achieve even cooking and see those lovely grill strips across each steak, turn the steaks only once. Always use tongs, never a fork as puncturing the meat allows juices to escape.

8. Take your time and brown your meats first when cooking stews

The Maillard reaction is an important action when cooking stews that you want to taste great. When cooking stew always start by browning the meat in a skillet. What you are doing is allowing the Maillard reaction to occur. This reaction happens only when meat is cooked at a heat of over 115°C, which is when the meats natural amino acids start to react creating a melange of complex flavors. It is because of the Maillard reaction that crusted brown steak tastes so good.

So why is this important in stews? Well for the simple reason that if you cook your meats in a stew without first browning the meat then you're reliant on the heat of the water to do all the cooking, which means the highest temperature the meat will reach will be 100°C; [the boiling temperature of water] meaning the Maillard reaction will not occur! Meaning your meat won't be as tasty as might otherwise be.

So what should you do? Its simple: first cut your meat into cubes, season it; then heat a little oil in a heavy frying pan; then gently brown the meat on all sides over a medium heat. Do this in small batches. Never cook with an over filled pan and don't turn up the heat to go more quickly; take it steady.

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8 Incredibly Important Secrets That Will Help You to Successfully Cook Great Meat Dishes Outdoors

Image : http://www.flickr.com

Successful outdoor cooking arises for a number of reasons, the most important of which are: having the right outdoor cooking equipment for the job in hand; having a great recipe; using good quality ingredients; taking great care when you're preparing and cooking the meal and then there is the magic ingredient which is loving what you're doing. In this article we look at the 8 most important things that need to be considered when 'preparing & cooking meats outdoors'.

The following 8 secrets are in no order of priority or respective importance; they are all important in their own way to a greater or lesser extent;

1. Ask your butcher for some meat for cooking outdoors; he or she will know best; say what you're planning and be guided by them

Popular TV & Magazine advertising would have us believe that bright red, fat free, fresh meats, rather than brown, fat streaked, meats, are those we should select. No, Fresh in, freshly cut, red meat is not yet ready for cooking. Steaks need time to age. They do this using naturally occurring enzymes that beak down protein in the meat that helps to build flavor & to tenderise. When you get your meat home put it in the fridge for 24-48 hours. Always try to select meat with some fat on the outside, or with veins of fat going through the meat. This is where all the juicy flavours come from.

2. Dry the steak and then salt it before cooking

The drier you can get the steak the less water vapour will be created at the start of cooking. This helps the process that builds a crust on the steak and gives it great flavour; this process is enhanced still further if you salt your steak after drying.

3. Cook your steaks on a really hot grill

Pre-Heat the grill to a high temperature-so that it's almost smoking; then drop the temperature to medium before placing the meat. To test the temperature, hold your hand over the grill, if you can keep it there for 3-4 seconds, this is medium. If your grill is too hot your steaks may char; burnt outside & rare inside.

Don't cook partially frozen steaks

Thaw your meat thoroughly. Do this in the refrigerator; this retains texture & flavor. Steaks & chops usually thaw in one day, large roasts can take 36 hours. Take steaks out of the refrigerator one hour before cooking; this will keep them juicy. Ensure your steaks are at room temperature before grilling. This avoids the shock of hitting the hot grill affecting flavor and texture. If you need to thaw meat quickly use cold water. Meat may be thawed in a microwave oven, DON'T! It will lose it's juices making it dry & chewy.

5. Meat Cooking Temperatures

There is no right or wrong temperature for cooking meat as we all love our, meat particularly our steaks, cooked differently. Remember that meat with bone in takes longer than meat without. As a general guideline the following temperatures apply for different grades of meat:

Steak & Lamb

Rare 120-130°F. 6-7 minutes. Center of steak still cold when served;

Medium Rare 130-135°F. 8-9 minutes Cooked on outside, deep pink inside;

Medium 140-150°F, 10-12 minutes. Served uniformly pink throughout the center.

Medium to Well done 155-165°F. Almost totally cooked through with slight pink in the center.

Well done 170°F. 13-15 minutes Completely cooked through Has to be cooked slowly

Pork

Medium 140°F to 155°F Meat is slightly pink in centre

Well-Done 160°F to 185°F Meat is uniformly brown

Veal

Medium 145°F to 155°F

All poultry:

Cook to 165°F with juices running clear in the thickest part of the bird

6. Testing the temperature of your meat

Meat can be checked for how well its cooked by pressing with your finger. Rare meat feels soft; medium meat is springy & slightly firm; well-done meat feels very firm. The most accurate method is to use an instant-read thermometer inserted into the thickest part of your meat, away from the bone.

7. Don't keep turning the steaks

To achieve even cooking and see those lovely grill strips across each steak, turn the steaks only once. Always use tongs, never a fork as puncturing the meat allows juices to escape.

8. Take your time and brown your meats first when cooking stews

The Maillard reaction is an important action when cooking stews that you want to taste great. When cooking stew always start by browning the meat in a skillet. What you are doing is allowing the Maillard reaction to occur. This reaction happens only when meat is cooked at a heat of over 115°C, which is when the meats natural amino acids start to react creating a melange of complex flavors. It is because of the Maillard reaction that crusted brown steak tastes so good.

So why is this important in stews? Well for the simple reason that if you cook your meats in a stew without first browning the meat then you're reliant on the heat of the water to do all the cooking, which means the highest temperature the meat will reach will be 100°C; [the boiling temperature of water] meaning the Maillard reaction will not occur! Meaning your meat won't be as tasty as might otherwise be.

So what should you do? Its simple: first cut your meat into cubes, season it; then heat a little oil in a heavy frying pan; then gently brown the meat on all sides over a medium heat. Do this in small batches. Never cook with an over filled pan and don't turn up the heat to go more quickly; take it steady.

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8 Incredibly Important Secrets That Will Help You to Successfully Cook Great Meat Dishes Outdoors

Image : http://www.flickr.com

Successful outdoor cooking arises for a number of reasons, the most important of which are: having the right outdoor cooking equipment for the job in hand; having a great recipe; using good quality ingredients; taking great care when you're preparing and cooking the meal and then there is the magic ingredient which is loving what you're doing. In this article we look at the 8 most important things that need to be considered when 'preparing & cooking meats outdoors'.

The following 8 secrets are in no order of priority or respective importance; they are all important in their own way to a greater or lesser extent;

1. Ask your butcher for some meat for cooking outdoors; he or she will know best; say what you're planning and be guided by them

Popular TV & Magazine advertising would have us believe that bright red, fat free, fresh meats, rather than brown, fat streaked, meats, are those we should select. No, Fresh in, freshly cut, red meat is not yet ready for cooking. Steaks need time to age. They do this using naturally occurring enzymes that beak down protein in the meat that helps to build flavor & to tenderise. When you get your meat home put it in the fridge for 24-48 hours. Always try to select meat with some fat on the outside, or with veins of fat going through the meat. This is where all the juicy flavours come from.

2. Dry the steak and then salt it before cooking

The drier you can get the steak the less water vapour will be created at the start of cooking. This helps the process that builds a crust on the steak and gives it great flavour; this process is enhanced still further if you salt your steak after drying.

3. Cook your steaks on a really hot grill

Pre-Heat the grill to a high temperature-so that it's almost smoking; then drop the temperature to medium before placing the meat. To test the temperature, hold your hand over the grill, if you can keep it there for 3-4 seconds, this is medium. If your grill is too hot your steaks may char; burnt outside & rare inside.

Don't cook partially frozen steaks

Thaw your meat thoroughly. Do this in the refrigerator; this retains texture & flavor. Steaks & chops usually thaw in one day, large roasts can take 36 hours. Take steaks out of the refrigerator one hour before cooking; this will keep them juicy. Ensure your steaks are at room temperature before grilling. This avoids the shock of hitting the hot grill affecting flavor and texture. If you need to thaw meat quickly use cold water. Meat may be thawed in a microwave oven, DON'T! It will lose it's juices making it dry & chewy.

5. Meat Cooking Temperatures

There is no right or wrong temperature for cooking meat as we all love our, meat particularly our steaks, cooked differently. Remember that meat with bone in takes longer than meat without. As a general guideline the following temperatures apply for different grades of meat:

Steak & Lamb

Rare 120-130°F. 6-7 minutes. Center of steak still cold when served;

Medium Rare 130-135°F. 8-9 minutes Cooked on outside, deep pink inside;

Medium 140-150°F, 10-12 minutes. Served uniformly pink throughout the center.

Medium to Well done 155-165°F. Almost totally cooked through with slight pink in the center.

Well done 170°F. 13-15 minutes Completely cooked through Has to be cooked slowly

Pork

Medium 140°F to 155°F Meat is slightly pink in centre

Well-Done 160°F to 185°F Meat is uniformly brown

Veal

Medium 145°F to 155°F

All poultry:

Cook to 165°F with juices running clear in the thickest part of the bird

6. Testing the temperature of your meat

Meat can be checked for how well its cooked by pressing with your finger. Rare meat feels soft; medium meat is springy & slightly firm; well-done meat feels very firm. The most accurate method is to use an instant-read thermometer inserted into the thickest part of your meat, away from the bone.

7. Don't keep turning the steaks

To achieve even cooking and see those lovely grill strips across each steak, turn the steaks only once. Always use tongs, never a fork as puncturing the meat allows juices to escape.

8. Take your time and brown your meats first when cooking stews

The Maillard reaction is an important action when cooking stews that you want to taste great. When cooking stew always start by browning the meat in a skillet. What you are doing is allowing the Maillard reaction to occur. This reaction happens only when meat is cooked at a heat of over 115°C, which is when the meats natural amino acids start to react creating a melange of complex flavors. It is because of the Maillard reaction that crusted brown steak tastes so good.

So why is this important in stews? Well for the simple reason that if you cook your meats in a stew without first browning the meat then you're reliant on the heat of the water to do all the cooking, which means the highest temperature the meat will reach will be 100°C; [the boiling temperature of water] meaning the Maillard reaction will not occur! Meaning your meat won't be as tasty as might otherwise be.

So what should you do? Its simple: first cut your meat into cubes, season it; then heat a little oil in a heavy frying pan; then gently brown the meat on all sides over a medium heat. Do this in small batches. Never cook with an over filled pan and don't turn up the heat to go more quickly; take it steady.

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