You don’t have to wait until summer starts to fire up your grill. At Blue Rhino, we’re big believers that grilling is a year-round activity. Colder temperatures during the winter months shouldn’t stop you from making some delicious dishes for your friends and family. While the basics of grilling still apply during the winter, here are a few tips that’ll make your life a little easier during the coldest season of the year.
1. Before You Grill
Grilling in any season requires patience and attention to detail. In the winter, however, you’ll want to be even more thoughtful about your grill. Start by making sure you’ve got plenty of Blue Rhino propane at your disposal. Our Propane Finder tool will show you where you can get the Blue Rhino fuel you need if you’re ever running low. Next, make sure safety is top of mind. Be sure to do a quick inspection of all gas lines and burners. Lastly, dress for the elements. Even though gas grills can provide strong heat, it’s important to brace yourself for the conditions outside and wear appropriate clothing.
2. Prepping Your Meal
Always have a plan of what you’ll be making on the grill and make the proper arrangements in advance. Select smaller cuts of meat and fast cooking vegetables, as smaller cuts take less time to thaw, season, and cook. This also means you won’t have to stay out in the cold for too long. Then, once you know what you’ll be grilling, coat your food lightly in oil to get a great sizzle. Lastly, before you head out to the grill, be sure to avoid wearing loose clothing that may hang over the flames.
3. Start Sizzling
The key to any successful cookout, and especially a winter barbecue, is getting and keeping your grill hot. Preheating your grill will make your life a lot easier once you’re ready to throw your meats and veggies on it. To preheat, turn the grill on high and liberally apply vegetable oil with a brush or spray bottle. Close the grill and allow it to sit for about 20 minutes. For safety reasons, never leave your grill unattended throughout the entire grilling process. After 20 minutes wipe the cooking surface clean with a warm damp cloth. Once you’ve preheated, use direct or indirect heat, depending on what you’re cooking. For steaks, burgers and veggies, use direct heat to sear or cook food from the outside-in. For larger and more delicate cuts of meats such as chicken, roasts and fish fillets, use indirect cooking to make the inside of meats juicy and tender, then finish off your food over direct heat to get a brown and caramelized outside. Finally, use a meat thermometer to make sure your food is done cooking.
4. When You’re Done
After you’ve finished grilling, let your food stand for a few minutes before serving to allow its juices to redistribute. This will ensure a more consistent taste and overall flavor. While your grill is still hot, clean the cooking grids and racks with a quality grill brush designed for your grids. Wear protective gloves and gently remove the build-up. Finally, once your grill has cooled off, wipe it down with a wet cloth or paper towel, and coat your grids and burners with a spray of cooking oil. For a few additional tips on how to tune up your grill for future use during the winter, check out these tips.
Don’t be afraid to fire up your grill this winter. By embracing the colder temperatures, you’ll have plenty of great meals all season long. Take a look at a few of these recipes to get an idea of what you’d like to make during your next winter cookout.
Published: 2019.02.04