Don’t let frigid temperatures outdoors put a damper your love of grilling!
I’m a big fan of outdoor cooking, no matter the season, and the fact that winter is upon us hasn’t stalled my grilling at all. If anything, I feel more inspired to get out on the patio and fire up the Lynx Grill, (36” Freestanding, in case you were curious,) in an effort to
keep the frost and chill at bay. Few things keep me warmer than an open fire, and what better excuse can be found than, “I was cooking dinner!”
There are several things to take into consideration when it comes to winter grilling. The obvious being struggles with ice and snow. A build up of ice on the grill, or a snow drift around it means your grill will take longer to heat up and that it will also have to work harder to maintain a constant temperature. This is where debate over the use of gas or charcoal rages. Traditionalists will argue that there is simply no replacing the feel or flavor of charcoal grilling. However, in cold weather a gas grill has certain advantages. You will find it much easier to achieve high and consistent heat with gas, no matter the temperature outside. Charcoal requires more patience, regardless of the season, but especially during colder months. One sure way to mitigate the cold when using charcoal is to cook with a ceramic unit like, The Big Green Egg. Sturdy ceramic walls will hold heat exceptionally well, and will allow the charcoal to burn efficiently.
Once you have decided which route to go, either gas or charcoal, be sure your grill is in good working condition, with a strong cast iron grate and tight fitting lid. Always remember to keep the lid closed as much as possible, as every time it is opened, much of the heat you have been working hard to produce will escape.
Another factor to consider when planning to cook outdoors in the winter is wind. Windchill can dramatically lower the temperature of your grill, and will make maintaining high heat nearly impossible. Set up in a protected area, and build a windscreen if necessary. No matter how brisk the wind, NEVER use a propane or charcoal grill indoors. Both cooking methods produce toxic gases, and present a very real risk of fire if not properly ventilated. Keep in mind that propane does not perform well in sub-zero weather, and that you will need to fill your tank more frequently. I would recommend checking propane levels each time you grill, and having an extra tank on hand in case you run low unexpectedly.
Finally, dress the part. Be sure to stay warm, but be aware that dangling scarves and fleece mittens are an extreme fire hazard. The best gear for outdoor cooking is made of natural fibers and is worn close to the body. Think turtle neck or wool sweater, not synthetic fill parka.
Cooking outdoors in the winter can be just as fulfilling as the rest of the year. My appetite changes slightly with colder weather, and I tend to lean towards more hearty fare than I would in the summer. For instance, while June or July might find me grilling fish or chicken and vegetables, my menu in January often includes dishes like baked beans, hearty chili, slow cooked brisket and braised pork shoulder. The flavors are big and rich, with proteins accompanied by polenta and biscuits in favor of salads. Given the challenges of dealing with wind chill, snow, and just plain cold, I would recommend choosing low maintenance recipes that can be cooked without constant attention to the grill. The fewer time you have to open the lid the better. This is a great opportunity to try slow cooking on the grill.
Using your grill to slow cook meals is as simple as using a conventional oven or crock pot. In many cases I prefer a grill for this purpose, as it lends great flavor and character to dishes that might otherwise seem routine. Think about how chili was meant to taste, having been cooked in a cast iron pot over a smoking campfire. Why not use your grill to recreate that magic?
My favorite chili recipe is more of a guide-line than an actual formula. As with most hearty dishes, there is plenty of room for interpretation, additions and creativity. I find this sort of recipe is a great platform to develop a personality in the kitchen. Use it as a way to express yourself, and to create a dish to call your own!
Winter Chili
- 3 slices bacon, cut into small pieces
- 1 or 2 pounds of either stew beef or ground beef
- 1 large onion, or 4 shallots finely chopped
- 2 cloves of garlic finely chopped
- 1 or 2 chipotle peppers (about 1/3 of a tin)
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 (16 oz) can of crushed tomatoes, or equivalent chopped fresh tomatoes
- 1/4 cup tomato paste
- 2 (16 oz) cans of beans, your choice
- 1 cup beer or wine
- salt and pepper to taste
Method
- Pre heat your grill to 325 degrees. Turn off one element, so the heat is only coming from one side. Place a large cast iron pot or dutch oven over the heat.
- Cook the bacon until the fat is rendered, then brown the beef, onions and garlic. Season well with salt and pepper.
- Deglaze with beer or wine, being sure to work any nicely browned bits of bacon and beef off the bottom of the pot.
- Move the pot to the other side of the grill. Add all remaining ingredients and allow to cook gently for several hours. If the chili starts to look dry, top up with more beer, wine or water.
- Serve over rice or polenta.
ABOUT THE AUTHOR
Katie Sanders is a professional chef and freelance writer who lives and works in British Columbia. She received her culinary training in Vancouver, and went on to work in some of the city’s finest establishments as a cook and pastry chef. Her primary area of expertise is dessert, but she has a deep affinity for any food that can be consumed with a good glass of wine.
After several years of intense restaurant work, Katie decided to pursue a quieter life in the country. She now lives and works in Canada’s most prestigious wine country, the Central Okanagan.
