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Don’t let the cold temperatures stop you from turning up the heat on your grill. Diva Q has some tips on great winter BBQ. 
 
Safety First
  • Never BBQ in your garage. 
  • Keep fire extinguisher near by in case of grease fire. If grease fires occur, do not throw snow on it. Instead use baking soda. 
  • Clear area of snow and ice so you have a clean walkway to and from BBQ
  • Wear clothing that is fitted and close to your body. Scarves, hats with tassles can catch fire.
  • Keep grilling area well lit if grilling at night.
Be prepared
  • Prepare all food ahead of time so you don’t have to constantly go in and out of cold
  • Be sure to have extra charcoal as you’ll burn about 25 per cent more as wind slows down temperature recovery time. 
  • Mind your time as the cold temperatures double warm up time 
  • Keep sauces warm … 
On the grill
  • Low maintenance recipes that don’t require a lot of basting are best as you opening the grill’s lid causes cold air to enter and the heat to escape.
  • Avoid bully gloves as they make it difficult to grab things
  • Be sure to use the whole grill. You’re out in the cold so make the most of your grilling time
  • Have a hot plate nearby to keep food warm

Products



Recipe: Bacon apple chestnut stuffed pork loin 
 
Ingredients:
  • 3lb pork loin 
  • 10 slices bacon
For the stuffing:
  • 3 c large seasoned croutons 
  • 2 ½ c diced apple
  • 1 c reduced sodium chicken stock
  • 1/3 c chopped parsley
  • ¾ c chopped roasted chestnuts
  • 6 slices bacon chopped 
  • 2 onions diced
  • 1 tsp minced garlic
  • 1 tsp dried thyme 
  • ¼ tsp kosher salt 
  • ¼ tsp black pepper
  1. In a medium sized pan on medium level heat fry 6 bacon strips until crisp. Using a slotted spoon or bamboo strainer remove the bacon and set aside. 
  2. Add chopped onion, thyme, salt, pepper and garlic to the residual bacon fat.  Stir often scraping any bacon residue from the bottom of the pan. Sauté until the onion has softened. Add the diced apples and reduced sodium chicken stock. Bring to a simmer and add the croutons. Mix thoroughly cover and remove from heat. 
  3. Butterfly the pork loin using 3 cuts to open like a book. Cover the pork loin with plastic wrap. Pound the pork with a mallet to make it a uniform thickness. Remove cover from the stuffing and fluff with fork. Add parsley to the stuffing mixture. 
  4. Spoon the stuffing mixture onto the pork loin leaving a 1 inch frame around all of the edges. Starting at one end - roll the pork and stuffing together to make a tight roll. 
  5. Wrap pork with bacon lightly overlapping each layer. Secure with butchers twine. 
  6. Grill indirect until a digital thermometer reads 155F. Rest for 10 minutes then slice. 

Tuesday, January 8, 2013

Cooking

Winter BBQ 101