SAFETY TIPS
• Be careful where you place your grill. “Safety experts advise that you position the grill shielded from the wind and 10 feet away from anything that’s combustible,” says Melanie Hart, director of the Greene County Extension Office of the Ohio State University. “Never grill under an overhang or in a garage or enclosed patio.”
• After a period of storage or disuse, your gas grill should be checked for gas leaks, deterioration and burner obstructions before using.
• When suiting up for the great outdoors, leave your scarf or any other dangling fabrics inside.
• Clear a path to the grill. Remove all snow and ice before lighting.
• No matter what the weather, using a meat thermometer ensures you’re cooking to safe levels of doneness.
• It’s easy to forget about the grill when you’re back in the cozy indoors, enjoying the ribeye steak or grilled salmon. But remember to shut down the grill in a safe manner.
“If I’m paying $20 a pound for filet mignon, you better believe I’m going to grill the meat outside — no matter what the weather,” says Centerville resident Mary Novak. “Nothing beats the flavor of outdoor grilling, so I do it year-round.”
Novak isn’t alone. According to the latest survey by the Weber Grill people, more than half of American grill owners use their grills in all seasons. In fact, 37 percent keep on grilling even when the temperature dips below freezing.
And it’s not just for expensive cuts of meat. Budget-friendly entrees, like burgers and brats, taste better when the family chef dons ear muffs.
Outdoor cooking in the winter is often perceived mainly a guy thing, a chance to show how hearty and brave Mr. Griller is, as he stashes a beer in the snow. But there are plenty of barbecue-loving women like Novak who refuse to be subject to the whim of the weather.
For some, winter grilling means being able to justify the expensive of a deluxe grill. Pony up the bucks for a Green Egg and you’d better believe you’ll be hightailing it outdoors no matter what the thermometer says.
“I shovel snow to make a path to the grill, and many of my customers do, too,” says Brian Buscher of McMahan’s Bottle Gas, in Dayton. “If you like the taste of grilled food, why let the temperature stop you? You’ll only be cold for a few minutes, but then can enjoy wonderful grilled food.”
Delicious food for the grill includes seafood. Since seafood usually takes a shorter time to cook, it’s the ideal winter outdoor cooking fare. “Of course, people grill seafood outdoors for the excellent flavor, but sometimes it’s because someone in the house doesn’t like the smell of cooking seafood,” says Pam Patterson, co-owner of Foremost Seafood Limited in Kettering.
Remember that in cold weather, pre-heating can take up to twice as long so patience pays. Charcoal grillers will find their grill may need a few extra briquettes in the cold weather.
Even more so in winter, grill with the lid closed. In February, every peek is going to cost you more cooking time than the same looks would in August.
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