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Be the warriors of the winter barbecue

13 December 2020
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Soyez les guerriers du barbecue d'hiver - Cover

Be the warriors of the winter barbecue

The new trend of the hour: Winter barbecues! Some tips and tricks for the realization of your outdoor event. Be the warriors of the winter barbecue

With two feet in the snow, just enough to put on cold clothes, holding a meat thermometer in one hand and a hot drink in the other, you’ve become a barbecue warrior this winter!

When the love of cooking is more intense than the cold in winter, it’s time to barbecue under the snow. You don’t have to buy brand new equipment, but it’s best to continue with the spring buying plan to fully introduce barbecue cooking during the cold season.

 



Keep the heat

Whether gas, coal or particulate equipment, the insulation of the storage tank, the cover that covers the internal heat and the easy to maintain grill (ideally made of stainless steel) are some of the features. standards to be observed. The first thing to focus on is a high-quality barbecue, because in the worst of summer, faulty and unsatisfactory equipment will not perform better in the coldest weather.

Although all fuels are suitable for winter use, their consumption will increase this season. Storing charcoal and pellets in a dry place at the start of the season and filling the propane tank will enhance the winter experience.

If the chef has a habit of constantly opening the lid in the summer, it is important to correct it. According to Alex Turcotte of the blog projetbbq.com, “the biggest problem with barbecues in winter is the curiosity of chefs”, because the heat will dissipate at every glance. It is recommended to use an instant display thermometer or a wireless thermometer connected to a cell phone.

Perfect place to have your winter BBQ

“Snow on the barbecue is never bad,” explains Max Lavoie, barbecue expert at Quebec Grill . If not placed under the roof, removing snow frequently will prevent its build-up and weight gain. In addition, if a cover is used, Lavoie prefers to use a ventilated model so that moisture can escape.

The ideal place to grill is in a well ventilated area (avoid closed shelters to collect carbon monoxide), and avoid wind infiltration. If necessary, you can use lumber or tarp to make the windshield while maintaining a safe space around the grill.

Perfect place




 

Plan ahead

Lavoie said cleaning the grill after each use will help prevent dust, grease and food debris from adhering to the pans and then turning into a paste with ambient humidity, causing the grill to rust.

Also, as the grill can be an ideal hiding place for small animals, especially when used occasionally, it is very important to ensure that no intruders are hiding under the grill.

Avoid wearing loose clothing or scarves or you may catch fire. It is also a preventive measure, just like wearing gloves designed to resist flames.

Patrick Couturier of Pat BBQ also stressed the importance of using outdoor lighting or headlights, as the sun often sets in winter before the barbecue ignites.

Plan ahead

What do we taste?

Cooking for a long time is always more comfortable, especially in winter. Roast chicken, paddle roast, pork shoulder, beef, ribs. Lavoie said, “For long-term cooking, like the pork shoulder which can be cooked for 12 hours, the grill is very interesting,” Lavoie said, because it will maintain a constant temperature without worrying.

You can imagine the smell of spaghetti sauce on the barbecue, as a fortress was built in the backyard, or a snow sculpture competition brought the family together.

Turcotte said that because of “indirect cooking, broiling is like an oven,” in addition to the smoky, caramel and toasted flavors, you can cook anything in it. Even muffins, pies, cakes, puddings and so on.

In addition, Mr Kouteriye said that in winter the temperature required for cold smoking is “easier to control,” adding that smoking is also less likely to annoy neighbors who leave the house with the window open or the laundry on the line.

What do we taste?




 

Winter BBQ party, be the warriors of the winter barbecue

Even the holiday meal is bubbling on the barbecue! The menu includes juicy turkey, ham coated asparagus, delicious logs, S’mores dip, oysters with bacon and smoked cheese, French fudge, grilled vegetables. Why not choose thinly sliced ​​whole meat on the table?

Therefore, the celebration starts early, then get out! The kids were playing and playing in the snow, while the adults at the barbecue gave mouth-watering speeches over an aperitif.

During this time, the oven and stove are free to cook other dishes. Then at the end of the night there will be less food and more time to keep the party going.

Delicious and juicy turkey

Ingredient composition

  • 1 4.5 kg (10 lb) turkey
  • 3/4 cup Quebec BBQ California spices
  • 4 tablespoons of Quebec Ocean BBQ spices
  • 1 large yellow onion, diced
  • 2 celery leaves, chopped
  • 1/2 cup blackcurrant
  • Crumbs of two slices of white bread
  • 3 slices of bacon, cooked and chopped
  • 2 eggs, beaten

For the marinade:

  • 1 cup of Grand Marnier
  • 2 cups of melted butter

Preparation

  • Place the ingredients for the marinade in a bowl. Use a syringe to inject the marinade into the chicken thighs and turkey breast.
  • Combine Californian and marine spices in a bowl. Distribute evenly inside and outside the turkey.
  • In another bowl, put the onions, celery, raisins, breadcrumbs, bacon and eggs. Stuff the turkey with the ingredients and refrigerate for four hours.
  • Preheat the grill to 350 ° F. Place the turkey on the grill. Place a drip pan with water or apple juice on the bottom to keep the meat juicy while cooking. Cook for four hours with indirect heating.

Increase the temperature to 400 ° F and continue cooking for an hour. The internal temperature of the turkey should reach 180 ° F. Cook until the thighs fall easily and the skin is golden brown. During the last 30 minutes of cooking, season the turkey with the rest of the marinade.

Note: Other cooking techniques are provided in the Lavoie du BBQ book.

Barbecue evening

Be the warriors of the winter barbecue




 

 


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