"It's the dead of winter, but you're still craving food that's been cooked on the grill. That smoky flavor, the crispy, almost-burnt texture, and that signature sizzle just can't be recreated in the kitchen. But let's be honest: Grilling during the winter is a lot different than grilling during the summer. The cold temps mean that it's a lot less pleasant to be standing outside for extended periods of time,"
"Don't worry, though. We've consulted some grilling experts to give you the most essential tips for grilling during the winter. We've spoken to Josef Thorsen, executive chef at Katsubo in Charleston, South Carolina; Chef Gavin Pinto, recipe developer for the Certified Angus Beef brand; Chef John Asbaty, co-owner of Ox Bar & Hearth in Chicago's Lincoln Park neighborhood; Chef Christian J. Houston, executive chef of Rio Piedra Plantation in Camilla, Georgia;"
Cold winter conditions change outdoor grilling by making standing outside unpleasant and making it harder to bring food to proper temperatures. A smoky, crispy result still cannot be recreated in a kitchen. Grilling can be adapted for winter with essential techniques to maintain heat and flavor. Choosing live wood or charcoal over gas can provide richer smoky flavor and more radiant heat, which helps keep the cook warmer while the food cooks. Charcoal or wood may not be practical for everyone, but it delivers deeper flavor and helps combat the cold during longer cooks. Cold air can lengthen cook times and requires attention to internal temperatures and heat management.
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