Winter is nigh. For many of you, you’ve already noticed the temps dropping and may have even seen the evil white stuff make an appearance a time or two (or seven). When that happens, do you still fire up the grill or the smoker?
It takes more fuel to get to and keep temp on cooler days, which makes smoking more challenging. Additionally, said fuel is much more difficult to find in the winter months around here because grilling tends to be seasonal. Having said that, I know several people who still pull out their grills, regardless. Let’s assume you’re not one of those people, but still want barbecue? What are the options?
Going Out to Eat
This can be a reasonable option if you’ve really got a hanckerin’ for some brisket or pulled pork. The only challenge here is that it can be a little harder on your pocket book, so that’s something to keep in mind. You may also get an idea or two for something new to try on yours when the season starts again. I’m a big fan of a burger with some brisket on top of it, and usually only get those when I go out.
Indoor Smoking Options
You could always get some sort of an indoor smoker – either a dedicated unit or a smoke box that you include in your oven. With this option, you can get that smokey flavor without having to be in the cold. I think you get a better, deeper, more flavorful smoke using an outdoor smoker, personally.
George Foreman Grill
These are great if you’re looking for a grilling experience where you can actually achieve grill marks on your food. Again, you don’t get the smoke flavor that comes with using an outdoor grill, but in a pinch, this works pretty well. Plus, these use non-stick coated pans, which wear out quickly with use.
Cast Iron
Stove top griddles and grates are a wonderful option to give a closer “grilled” experience, in my opinion. When given the option, I prefer using Cast Iron to non-stick coated pans. They hold temp more consistently and produce a better product. That said, they can be heavy to store and depending on your stove, still may not get the temp you want.
Pressure Cooker
This is probably my favorite option when Im not grilling because you can get food that takes a long time to cook done in a shorter time. I’ve made some of the best ribs Ive ever eaten in a pressure cooker, in under an hour. In fact, the first time I tried this, I made a whole rack of baby back ribs. Cooked for 30-45 minutes, having only dry rubbed them first and putting a little water in the bottom of the pot to prevent the ribs from drying out. Once pressure cooked, I coated with sauce and cooked in the oven at 350 for another 10 minutes. They were tender, juicy, flavorful, and I never left the stove with them. I stood at the stove and ate the entire rack. YUM!
If you get an option with an air fryer, then you just expand on your options. For instance, my first cook in the DuoCrisp was a package of brats. The air fryer worked great and the brats were delicious.
Let’s be honest, there’s no way to replace the flavor created by a good grill or smoker. But when its cold, there is always an option for enjoying barbecue. We just have to improvise on the methods a bit.
During the next few months, since the weather here is already cooler, a lot more “improvising” will be happening. We’ll talk more about dry rubs and sauces and how they can and will be used in different foods. I use my dry rub/spice rub blend in nearly everything I make and thus far, hasn’t missed. We’ll see if we can satisfy the barbecue cravings until we can pull the grill out again. Maybe if we’re lucky, we’ll get some decent enough temps to pull it out before it gets colder.