Fire up the BBQ.....woo hoo

dragon1952

I must be nuts (and a little buzzed)...28 deg outside with a wind chill of around 20 and I'm out on the deck grilling a huge chicken breast at 9PM. The freakin' BBQ cover was frozen stiff...ha ha. I took it off and it's just sitting there like a tent :^ )
Anyone got any good cold weather BBQ'ing stories?

tonyb

Geez man, a BBQ thread going untouched ?

Aside from the strange looks from my neighbors, freezing your butt off, no good stories just good food. I really like cooking with wood, so I'm researching pizza ovens/ fire pits with cooking grates. Pizza ovens are so pricey though. Trying to figure out a fire pit with cooking grate but then some kind of cover to go over it to make pizza. I can make the fire pit myself, get the grate, but the hood part is the problem.

mhardy6647

We use ours year-round in Northern New England...

disneyjoe7

BBQ now you're making me hungry..... Good for you BBQ is good anytime IMHO

pitdogg2

mhardy6647 wrote: »

We use ours year-round in Northern New England...

same here our stove is used for canned veggies and pizza...

tonyb

Any you guys using an outdoor wood stove ?

pitdogg2

well Tony I use Charcoal or my gas grill depending on mood and meat. Well I will confess that I'm in the garage with gas and outside with charcoal

tonyb

Wood beats both imho. Ever have a steak cooked over burning hot cherry wood ? To die for guys. I like flat wood cooked pizza, done in 3 minutes. Little sauce, goat cheese, arugula.....you'll cream your pants....I kid you not.

I'll find a way to incorporate a wood stove somehow, thought maybe someone had some insights to this endeavor. I know a lot of DIY kits are out there, but even those can get pricey.

tonyb

Oh...and any of you dudes in the Chicago area that have a Mariano's grocery store close by....go get a wood fired pizza made to order on the spot and eat it right away. 6 bucks....and fantastic. Don't wait until you get home, they cool quick and it won't be the same.

pitdogg2

tonyb wrote: »

Wood beats both imho. Ever have a steak cooked over burning hot cherry wood ?

yes I have a large stack of split Cherry I use in the summer for brisket, ribs and chicken. But Tony I'm not using it in the winter time as 1. I won't keep it in the garage and 2. kind of deep in the snow right now. I also use mesquite also especially this time of year burns very hot and last a long time. I mix it in with the charcoal. yes I've used a lot of different woods. Oak, Maple, Apple and walnut.

I buy a big bag of mesquite at Sams club with my charcoal.

hochpt21

Our new house has a fairly large overhang on the deck, so there is a nice spot that doesn't collect snow where we will grill out year round. I'll be honest, however, this winter has been **** cold, so not as much so far. But spring is right around the corner

tonyb

Good man, you got your BBQ on. I'm also very intrigued by the Hawaiian way of cooking in a pit, completely buried in the ground. Never could understand that as no air means no fire. Just the ground to hold the heat once covered.

Back to wood, caveman style...I dig it. Apple and Cherry are my favs to cook with. Nobody doing outdoor wood stoves here ? C'mon you southern Polkies, you guys burn everything....cook anything.....eat anything....year round.

mhardy6647

In MA, I used to shovel my way out to the Weber on our deck.


012111 by mhardy6647, on Flickr

-- photo above from 1/21/2011 :-)

At the new house, I am cheatin' and keepin' it in the garage - I just wheel it out onto the apron outside the garage for grilling. It works for me.

megasat16

mhardy6647 wrote: »

In MA, I used to shovel my way out to the Weber on our deck.


012111 by mhardy6647, on Flickr

-- photo above from 1/21/2011 :-)

At the new house, I am cheatin' and keepin' it in the garage - I just wheel it out onto the apron outside the garage for grilling. It works for me.

Ice Pudding and BBQ Ice Cone

mhardy6647

That was the special Conehead Edition.

JerryR1vers

I'm in Iowa and I have a weber natural gas grill on my screened in porch and usually BBQ until it gets down to zero degrees. Below zero is where I draw the line.

madmax

You may not be able to walk on my sidewalk or get into my driveway due to the snow, but rest assured there is a clear path from the door to the grill.

WilliamM2

We keep ours in the garage, so we can roll it out and use it anytime of the year. But this winter has been too cold. -6 f when I got up this morning, and we haven't had a high above the teens since mid December. Usually have a day in the 30's at least every couple of weeks.

If I want BBQ I'll go out to eat.

gudnoyez

Growing up in northern Minnesota we used to go out to the fish house on Friday nights after school and stay out on the lake until Sunday evening we would load up the snowmobile trailer with our gear a charcoal grill we brought a cast iron pan for eggs and bacon in the morning on the grill, venison steaks on the grill, and tombstone pizzas.

I can tell you nothing tastes better than a tombstone pizza cooked on a grill, heck we were in our late teens we would wash all the food down with Schlitz Malt Liquors, Special Exports, or Rihnelanders or even the occasional Blatz Creme Ales. Grilling out in the winter at the Ice House nothing better.

Hofy

I live in Wisconsin and have never let the weather stop me from enjoying my grilling and BBQ cooking.

February


July

toucanet

I agree with you Hofy,

Nothing can stop me from grilling.

I just wrapped up some nice 2" rib-eye steaks.

toucanet

One more shot.

WLDock

I fired up the grill this past Thanksgiving, it was about 28 degrees.


I forgot to move it and old man winder turned it into a conehead when the big storm came through. It was frozen to the ground when I tried to move it. I had to shovel it out. LOL! Who knows, I might fire it up again soon. Maybe it will help deal with cabin fever from all of this DAMN show and cold air!

Dabutcher

I wheel my BGE out into the driveway from garage and grill every weekend at least once. Love my grill! Peace

seabeerob213

and her i sit in 65 degree weather, lol the coldest its been here is around 30, and people still grill, but too many people here are thin skinned pansies, and are bundled up for an ice age if it drops below 55

Sweets10v8

BBQ all year round! Never a bad time for it

Erik Tracy

San Diego is blessed with good weather (but don't feel like it is Paradise, we have fires, earthquakes, and are in a bad drought)....so I've got a brisket going on today.

Got it cut and trimmed by my specialty butcher, its been rubbed and injected - ready for some low and slow smoke!

Before:


After - in about 9 hours!

EndersShadow

Damn you all... now I want to grill out today...


bastages

cfrizz

erik tracy wrote: »

san diego is blessed with good weather (but don't feel like it is paradise, we have fires, earthquakes, and are in a bad drought)....so i've got a brisket going on today.

Got it cut and trimmed by my specialty butcher, its been rubbed and injected - ready for some low and slow smoke!

Before:


after - in about 9 hours!

well????

Erik Tracy

cfrizz wrote: »

well????

15 more minutes!!!

I'll snap a pic...and take a taste!

It smells.....heavenly....:cheesygrin:

Erik Tracy

Brisket...after....8 hours of tender loving monitoring of temp at 225....more smoke.



I always have the family harshly judge my bbq....

I thought it had awesome flavor - just the right amount of smoke - juicy, but could have been a bit more 'rare' - not tough at all, but it could have been a bit more 'melt in your mouth tender'.

In my book - a solid "8".

The other scores varied from a "7.5" to an "9.0".

The rest is sliced and swimming in the juices for sandwiches tomorrow.