Winter grilling tips and tricks

Can’t wait until summer to get our you grill? A little thing like winter doesn’t have to stop us from enjoying our favourite cooking method all year round. You may be a master chef in the summer, but cold weather can make it tricky to prepare the perfect meal.

Here are some top tips from News Canada and Broil King to make winter grilling a success:

• Always pre-heat your barbecue. Pre-heat to 400º f – 450º f at minimum, and adjust the temperature from there. Remember, if food doesn’t sizzle when you put it on the grill, your barbecue is not hot enough.

• If you are grilling with charcoal, include more charcoal for increased pre-heating time and extra heat while grilling.

• Cooking times may change with extreme cold; always use an instant read thermometer to ensure that foods are cooked thoroughly.

• Grill with the lid down – heat loss on a cold day is significantly greater than a warm summer day – keeping your barbecue at a consistent temperature will be very difficult with the lid open.

• When grilling on a windy day, try to reduce your exposure to the wind – if grilling at lower temperatures, keep an eye on your barbecue to ensure that it does not blow out. If you do need to move your barbecue out of the wind, keep minimum clearances in mind to avoid damaging your deck or home.

• Clear a work area around your barbecue – this won’t impact cooking time, but having enough room to work without filling your boots with snow makes for a much more enjoyable barbecue experience and avoids any untimely slips or falls.

• Lighting – several lighting options are available – some barbecues have built in lighting, and add-on handle lights are available so you’re not grilling in the dark. Broil King offers a variety of lighting options for their barbecues.

• Never use your barbecue indoors, in your garage, or in an enclosed area. Carbon Monoxide accumulation, accidental fire damage, and smoke damage are all possible – it’s not worth the risk.

Grilled Chicken Wings with Roquefort Dip

Serves 6 – 8 people

3 lb chicken wings – cleaned and trimmed.

Select wings of roughly equal size for evenness of cooking.

Ingredients

Marinade:

1/3 cup vegetable oil
1 clove garlic, minced
1/4 tsp cayenne
1 tsp chili powder
1 tsp oregano
1 tsp kosher salt
2 tbsp red wine vinegar

Blue Cheese Dip

1/2 cup Mayonnaise
1 clove garlic, minced
1 tbsp onion, grated
1 tsp fresh thyme, chopped
1 tbsp red wine vinegar
1/3 cup blue cheese, crumbled

Directions

Preheat the barbecue on HIGH.

Cut each wing at the joint to make two pieces, and discard wing tip if still attached. In a large re-sealable bag, whisk together vegetable oil, garlic, spices and vinegar. Add chicken wings and toss to coat.

If using rotisserie basket, spray or brush lightly with vegetable oil to prevent sticking. Place chicken wings on bottom of basket, cover with the top part, and fasten on tightest setting to secure the wings in place. Cooking grids will need to be removed, and a drip pan placed beneath. If using rear rotisserie burner, set to HIGH. If using lower burners, set to MEDIUM. Place the basket on spit and in the rotisserie and start the motor. Cook until golden brown and crisp, about 45 minutes to an hour.

If cooking directly on well oiled cooking grids, turn heat to LOW, and cook, turning frequently until golden brown and crisp, 30 – 45 minutes. Use an instant-read thermometer to ensure that all wings are cooked through and ready to eat.

Stir together all the dip ingredients. May be made ahead of time and chilled until ready to serve with chicken wings, celery and carrots.

More information on grilling and great recipe ideas is available at www.broilkingbbq.com.

Clear off that barbecue and get grilling!

Source: www.newscanada.com

Have you tried this recipe or have a cooking tip for other readers? Share it in the comments below.

More winter comfort fare:
Reader’s Choice: Five fabulous soups
Winter comfort beef stew
Mediterranean Stuffed Chicken
Beef and Beer Stew on the Grill
Slow Cooker Coq au Vin

Plus see what else is cooking in our in recipes archive.