We started off by loading the base of the chimney with shreds of paper, old phone books work great. The papers are clean and its a nice way to reuse phone books.
Next we loaded up a few handfuls of ordinary Kingston charcoal; they take a little longer to catch, but worth the wait. If possible, add a few biscuits and coal dust from your previous grilling to the top of the mix.
From here we placed the chimney on the lower grille and put the cooking grille off to the side. Jotimaz's chimney has small holes around the the bottom for easy lighting of the paper. The chimney is a real life saver, without it there's no way we'd be cooking in these temps. When the
flames died down and the chimney was nice and red we poured the charcoal into the lower grille and replaced the cooking grille.
Just look at those amazing coals!
The steaks we used were marinated in a mixture of red wine, olive oil, garlic salt and fresh ground black peppercorn. Something to note about cold weather grilling is how fast the coals loose heat. You might say well duh, its cold out. At -10F the coals went from red hot to nearly unusable in about 20-25 minutes. I'm really interested to see how fast it looses heat at colder climates.
The final product! We had these steaks with roasted red potatoes made by my awesome wife.
Thats all for now, I'll be sure to keep you posted the next time we grill, which shouldn't be too far away. Until then, have fun times and good eats!
Very awesome blog idea. I BBQ, but doing it on a gas grill in well above zero-degree weather is just not as exciting as this. However, we have a Cajun seasoning called "Slap Ya Mama" that makes it a little more fun.
ReplyDeleteAnyway, those steaks look really tasty! What kind are they? I really love meat, in case you didn't know. :)