If you’re new to my blog then you may have raised an eyebrow at the title of this post, but those who know me know I believe there really isn’t a season for BBQ; there are just different things to cook that suit the weather.
Here are my Top Tips for using your grill long after the clocks have gone back, and still making the most of your outdoor oven!
#1 – Your barbecue likes to live outdoors, so make that’s outside your kitchen door!
If you need to retrieve your grill from the garage it’s fair to say it won’t see the light of day till next Spring. Leaving your barbecue outside the kitchen door means you’ll have the option to cook steaks to perfection whenever you want, as well as perfecting your indirect roasting and low ‘n’ slow barbecue game!
#2 – Make sure you can see the temperature gauge from the window and save those trips outside!
Place the BBQ somewhere you can see from your window and you will have confidence that things are cooking as they should, or be able to see when a little extra fuel needs adding to the fire to maintain the heat in your grill.
*Do keep your grill out of the wind as this will affect the ability to build and maintain temperature.
#3 – Switch to cooking with a roasting/indirect heat and leave that lid alone!
As the mercury drops, and the nights draw in earlier, we seek the satisfaction of foods that cook a little lower and a little slower to produce those beautiful, velvety dishes often referred to as Comfort Food. Your barbecue can be used to produce these meals just as easily as it can grill those steaks on warmer days; and that’s before you factor in the addition of a little wood smoke for an extra layer of flavour to your evening meal!
There’s a saying in the South that, “If you’re looking, you ain’t cooking!” For every time you lift the lid to check what’s going on with your food, you can add 15 minutes to the total cooking time!
#4 Keep quality spare fuel nearby; charcoal, gas or pellets.
With cooler air being drawn into your grill or smoker, you will need to increase the amount of fuel to maintain the same cooking temperature. On really cold days you will be surprised how much charcoal you have to put inside your kettle; and the same is true for gas and pellet grills.
It become harder to track down barbecue products in Winter but there are a band of dedicated suppliers who keep products, importantly charcoal and pellets available throughout the year. Stockists I work with such as Alton Garden Centre, Dawson’s Department Store and Hayes Garden World all carry stock throughout the year, and are able to ship wherever you are. In colder conditions
If you are cooking on gas then keep an eye on the bottom of the bottle freezing up as this is a sign the bottle is getting low!
#5 – Mix things up now and then!
Even on a cold night there’s something about a quick and easy flatbread baked on a your grill! Wind, rain, hail or storm…sometimes a cheat night dinner is just what’s in order, and when you get to make it yourself some may say it’s slightly less of a cheat 😉
#6 Change you mind…
Cooking outdoors isn’t as hard as you may think. Grilling/Direct heat is like cooking in a frying pan and Roasting/Indirect heat is like cooking in the oven. Just as you would adjust the heat of your oven, so you can adjust the temperature of your BBQ.
Anything is possible and sometimes can yield the biggest rewards!
For more information on services offered by Richard Holden BBQ checkout the Services page of the website.