BBQ article in the middle of winter?
I know most of you love firing up your backyard grill on those warm summer days, but I even use my BBQ year-round up here in Northern Canada, where temperatures dip below -30 degrees Celsius (that’s -22 degrees Fahrenheit).
I just keep the snow cleared from my deck with my snowblower and it’s grillin and chillin time. When your beer begins to form ice crystals you’re ready to go!
Nothing beats food on the grill. It’s tasty, and if you use lean cuts of beef, chicken, pork or fish, you will give your body the muscle building fuel you need to shovel the driveway or haul the kids up their favorite sliding hill.
Here are some tips to becoming the king of the grill:
1. Crank up the heat. Make sure you let your grill reach its maximum temperature. It might take a little longer in January, so light it up, close the lid and wait until the thermometer hits its max, usually
around 500 degrees.
2. Grease your grill. To prevent sticking, oil your grill with some canola oil dabbed on a paper towel or spray your grill with Pam BEFORE you light up. You don’t want a mushroom cloud of flames coming from
3. To grill the perfect steak to medium rare and get those awesome grill marks: Place your steak on a hot oiled grill pointing in a 2 o’clock direction for 2 minutes, then lift and turn to opposite angle
of 10 o clock for another 2 minutes. Then FLIP the steak and repeat the same, 2 minutes, rotate, 2 more minutes. Make sure to keep the lid closed when not flipping the meat.
4. Don’t cut into the steak to see if its done, this will let out the juices and dry out the meat.
5. Let the steak sit for five minutes after removing it from the grill. This will allow the meat to absorb its own juices.
Follow these 5 simple steps and your steak will cook perfectly every time.
Make sure to take advantage of the large cooking surface and fill it up with chicken breasts, kabobs and lean burgers so you have awesome meals for the next few days for you and your family.
For an extra juicy steak here is a simple marinade that you can whip up:
- 1 cup olive oil
- 1/2 cup soy sauce
- 1/3 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 3 tablespoons Worcestershire sauce
- 1 tablespoon freshly ground black pepper
- 2 tablespoons Dijon-style prepared mustard
- 1 onion, sliced
- 2 cloves garlic, minced
In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite meat.
Now get grilling!
Article image by: Robbie Owen-Wahl, SXC
Sean Barker is a busy dad who finds time for family, fitness and fun. He likes pumping iron as well as producing it, as a heavy equipment
operator in the iron ore mines. He is ALSO a nationally certified personal trainer who writes for Fit Parent and Inside Fitness magazines and is the author of The Dad Fitness System at www.DadFitness.com. Sean also has a Dad Fitness Blog with tips, thoughts, and humor on being a fit dad at DadFitnessBlog.com.