January 22nd, 2010 | Simcha Weinstein | Comments Off on Grillin’ While Chillin’
So many of us forget about grilling in the winter time, and I provide no argument that there is something to be said about a warm summer evening, a beverage of your choice, and dreamily tending the backyard grill. But lets face it, in the long run it all tastes the same whether it’s Summer or Winter, and everyone enjoys food fresh off the grill. So, some winter grilling tips? Frankly, the best tip I have for winter grilling is “find an appropriate coat or jacket and stay warm”. There is one other tip for off-season grilling. Often the steaks that we love to grill are lower in price in the Winter than they are in the Summer. I know here at Albert’s we have offered several better-than-average discounts on grilling steaks. So there ya’ go – Wintertime grilling gets you a better price on steaks.
It is also a good time to do some low and slow things on the grill; something that you might be able to put on there and go back inside and sip your glass of wine for a bit. With that thought, Beef brisket comes to mind. This cut indeed requires very low and slow cooking. Most BBQ Competitors cook it for up to 14 hours. It can easily be done though in about half that time with great results. So here’s how you can approach doing brisket on your grill this Winter:
The meat – Season the brisket on all sides with a Rub of your choice. There is no such thing as a bad rub and most stores now have a pretty good selection. Here is a BBQ Competition tip – mix a bit of water with some mustard (of any kind) and rub it on the brisket before applying the rub. It will hardly be noticed from a flavor profile, but it makes the rub stick much better.
Gas grill – Put the grill on low as you will likely light one side of the grill and put the meat on the side that is not lit Your target heat should be 275 degrees F. Add some wood chips smoke to your hearts content with the wood of your choice. You should smoke the meat for a minimum of two hours; after that, the meat will accept very little smoke. Now you can foil wrap your roast and continue cooking for several hours until it is tender. If you grow weary of watching the grill, it is actually OK to bring it inside and finish it up in the oven. When the brisket reaches 180 degrees internal temperature, it is ready. The brisket should be unwrapped at this time and cooked for a bit longer to set up the rub on the outside and create a bit of bark on the brisket.
Charcoal grill – Same as above but you may get tired of stoking the fire, so after the two hours of smoking bring the brisket inside and finish it up in the oven.
Whether you like burnin’ or low and slow, don’t let your taste for BBQ get set aside just because it’s a little chilly.