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Long and Slow Winter Barbecue

winter barbecue, Free Cooking and BBQ Magazine

Now that the winter season is upon us, it’s worth taking a closer look at long and slow Winter Barbecue Cooking. Summer is great for hot and fast charred steaks and hamburgers. All of these cook fast on the grill. However, it’s a different set of rules for slow grilling.

winter barbecue, Free Cooking and BBQ Magazine

The winter BBQ Experience

Its time to think of long slow cooking that’s perfect for winter. It’s all about fall-apart tender meat that’s full of smokey flavors. Keep thinking of that slow cooked barbecued brisket!!

winter barbecue, Free Cooking and BBQ Magazine

It’s a different way of cooking. It means learning to control the barbecue and not the barbecue controlling you.

There will be a few mistakes along the way, but it’s easy to learn from these and develop a sense of how long and how hot slow-cooked meats should grill.

A few tips:

For Gas Barbecues, its all about shutting off some of the burners, lowering the heat, and closing down the hood.

If you are using a charcoal grill, it’s about loading up the coals on the sides and reducing airflow to lower the heat.

winter barbecue, Free Cooking and BBQ Magazine

Photo credit : grillspot.com

A good thermometer will help in establishing the suggested temperature before you add your meat to the grill.

 

Cuts that work well for long slow tender cooking:

In summer, we usually use faster cooking cuts like steak and pre-cooked sausages. Make a switch to these types:

Beef – Ribs, cheeks, flank, brisket

Pork – ribs, shanks, shoulders

Chickens – whole chickens, butterflied chickens, thighs

The long slow cooking will require you to spend a little more time on the preparation of the meat.I can assure you it will be worth it. Patience is the key.

winter barbecue, Free Cooking and BBQ Magazine

Brining, Rubs, Marinades:

It is essential to prepare your meat before cooking.

You should make use of rubs and marinades that will not only tenderize your meat but impart flavor.

  • Brining:

winter barbecue, Free Cooking and BBQ Magazine

Brining is a great way to make chicken cuts moist and tender. It doesn’t sound straightforward, but it is simple.

Follow this simple chicken brine recipe for delicious slow-cooked chicken:

Ingredients

¾ Salt ( Kosher)

2/3 cup of sugar

¾ cup of soy sauce

¼ cup of olive oil

Method

  • Decant the warm water into a large container. Mix in all the ingredients. Make sure that the salt and the sugar completely dissolve. Allow the brine mixture to cool to room temperature.
  • Skinless Chicken breast – cover and refrigerate for two hours for skinless breast, and 4 hours if the bone is in. A whole chicken should be allowed to soak overnight.
  • Drain and pat dry the chicken before grilling.
  • A gallon of the brine will cover 6 lbs of bone-in, whole chicken, or 10 lbs of the skinless chicken breast.

    Chicken Brine Recipe

    Follow this simple chicken brine recipe for delicious slow-cooked chicken:-

    Ingredients

    • ¾ Salt Kosher
    • 2/3 cup of sugar
    • ¾ cup of soy sauce
    • ¼ cup of olive oil

    Instructions

    • Decant the warm water into a large container. Mix in all the ingredients. Make sure that the salt and the sugar completely dissolve. Allow the brine mixture to cool to room temperature.
    • Skinless Chicken breast – cover and refrigerate for two hours for skinless breast, and 4 hours if the bone is in. A whole chicken should be allowed to soak overnight.
    • Drain and pat dry the chicken before grilling.

    Notes

    A gallon of the brine will cover 6 lbs of bone-in, whole chicken, or 10 lbs of the skinless chicken breast.

winter barbecue, Free Cooking and BBQ Magazine

  • Rubs and Marinades:

There are many ready bought rubs and marinades available in the supermarket.

Consider using a dry rub on your brisket before smoking or grilling.

Recipe for Brown Sugar Rub

winter barbecue, Free Cooking and BBQ Magazine

Ingredients

½ cup of light Brown sugar

1/3 cup salt

1/3 cup paprika

1/3 cup mild chili powder. (option to adjust this to your chili taste)

Method

Mix the ingredients in a small bowl.

Rub onto the brisket about 45 minutes before smoking. Let the brisket sit covered at room temperature.

Brown Sugar Rub

Ideal for Brisket
Prep Time50 mins
Course: Main Course
Cuisine: American

Ingredients

  • ½ cup of light Brown sugar
  • 1/3 cup salt
  • 1/3 cup paprika
  • 1/3 cup mild chili powder. option to adjust this to your chili taste

Instructions

  • Mix the ingredients in a small bowl.
  • Rub onto the brisket about 45 minutes before smoking. Let the brisket sit covered at room temperature.

If you need any further help on smoking and barbecuing, click on the link below

https://pitmasterandthecook.com/brisket-a-barbecue-classic/.

 

Smokey Flavouring

Long slow cooking cuts often benefit from adding chips of wood, soaked in water to the charcoal. Alternatively, add a smoke box to your gas grill and fill with woodchips. 

Click on the link below to reach a previous article with wood smoking tips.

https://pitmasterandthecook.com/how-to-select-the-right-wood-for-smoking-your-protein/

winter barbecue, Free Cooking and BBQ Magazine

Resting the meat

Remember, after you have taken the time and effort to “nurse” your meat slowly through the cooking process, don’t forget to allow it to rest before serving. The resting helps to ensure that the collagen in the flesh has broken down into gelatin, which results in that particular pull-apart texture.

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In winter, everything slows down a bit. Cooking long and slow lets you focus on the whole experience.

 

 

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About the Author:

Hi, I am a writer based outside Cape Town in South Africa. I come from a Barbecue obsessed family. With the great weather we have in Cape Town ( most of the year) we enjoy Cooking Outside in our Backyard as often as possible. South African's love to "Braai" anything! The trick to continuing to enjoy Barbecuing is loving the old favorites but experimenting with new foods and methods often.

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