The bone-chilling month of January is upon us, and the thought of grilling outdoors tends to quietly tuck itself away into the dark corner of the garage for winter hibernation. Our goal at Bull Outdoor Products is to reawaken your enthusiasm for grilling this winter season. With the proper guidance, you will learn how to “Beat The Chill With Your Grill!” By utilizing our go-to wintertime tips and techniques, you will be on your way to comfortably grilling all four seasons of the year!!
Over the next few months, I will be sharing some of my all-time favorite winter recipes. In these recipes I will highlight important tips and techniques on how to “Beat The Chill With Your Grill.” Listed below is a sneak peek of some of the tips and techniques I will explore in more detail as the weeks pass, and I will soon have you on your way to comfortably grilling outdoors with success for the winters to come.
- Propane & Cold Temps 101
- How to properly preheat your Bull grill in winter
- Super powerful 15,000 BTU burners for wintertime grilling
- How to dress appropriately for grilling in the cold – Bull’s Heat Resistant Pit Mitts
- Highlighting Bull’s “Twin Lighting System” for darker winter months grilling
- Allocating more time to properly cook food in cold weather
- Grilling with cuts of meat that cook faster
- Prepping food in advance to minimize time outside
- Indirect grilling in winter, with cast iron or ceramic, minimize opening lid
- Winter time grill protection, accessory storage, and maintenance of grill (Bull’s heavy duty vinyl covers)
- How salt is not only your friend on the grill, but off the bbq when grilling in the snow
- Understanding the space and elements around you in winter and grilling safely
This week on the menu – Charcoal Broiled Rib Steak topped with Smoked Cheddar- Charred Scallion Butter. This cheesy-blended butter is not only mouth watering on grilled steaks, but also a great topper for fluffy baked potatoes! Prep time is minimal, and with only 8 to 12 minutes total cooking time, this recipe is a perfect combination for winter time grilling.
Chef’s Winter Tips:
- Keep you charcoal fresh and dry in the wintertime by storing it inside Bull’s Double Lined Doors-Drawer Combo. Made of 304 Grade, 16 Gage Stainless Steel, even winter’s heaviest snowfall is not getting through these fully enclosed drawer components.
- Always keep an extra bag of Bull’s Competition Blend Lump Charcoal on hand, especially in windy, cold winter weather. The wind can cause your fire to burn faster than normal.
- In cold weather, you will go through more charcoal. It is suggested to have additional charcoal lit, ready to go on the side in an extra grill or in a fire-safe vessel. This allows you to add the lit charcoal, when needed, to maintain the heat. Bull’s Black Chimney Starter allows for fast, easy igniting of the coals and eliminates a fuel taste and odor from your food.
- For the Smoked Cheddar-Charred Scallion Butter: Makes about 2 cups
- 1 stick butter, room temperature
- ¾ cup charred scallions, finely sliced
- 1 cup smoked Cheddar cheese, shredded
- Kosher salt and freshly cracked pepper, to taste
- For the Steaks:
- 4 Rib Steaks, bone-in (little over 1-inch thick)
- Kosher salt and freshly cracked pepper, to taste
- Olive oil
- Smoked Cheddar-Charred Scallion Butter
- For the Smoked Cheddar-Charred Scallion Butter: Using the paddle attachment, or mixing by hand, combine all the ingredients and blend until all ingredients are mixed together. Taste, season with salt and pepper, as needed. Set aside, at room temp, until the steaks are ready.
- For the Steaks: Review Know Your Temps Recipe on how to light the Bull Bison Charcoal Grill Cart using the Bull's black chimney starter and lump charcoal.
- Pull the steaks out 45 minutes prior to grilling allowing them to come to room temp. Season with salt and pepper and brush lightly with olive oil.
- Cook the steaks on an oiled grill, placing the grill about 5 inches directly over the charcoal. Cook the steaks for 4-6 minutes, allowing them to brown nicely before turning.
- Turn the steak over and finish cooking, another 4-6 minutes, in total 8 to 12 minutes for medium rare.
- To plate, place the steak on a small cutting board, top with a generous spoonful of the smoked cheddar-charred scallion butter, and serve with the Bull steak knives. Enjoy!
♥ Chef Amy
