Around our house we don’t put the grill away at the end of the summer and we don’t grill with gas. I grew up with my dad bbqing year-round on a Weber grill so it seems natural to me to grill on dark, cold, rainy nights in the northwest winter. I like the ritual of starting the bbq with charcoal, matches, and newspaper in the bbq chimney. Waiting half an hour for the coals to get hot gives us time to salt the meat and prepare the rest of the meal while we wait for the grill to be ready. Food tastes better when grilled with charcoal. At least that’s what my Weber grilling family has taught me 🙂 Bbqing may even be better in the winter than in the summer. The bbq warms you up as you place your meat on the grill and the smell of smoke and meat as it follows you inside is intoxicating.
This week we dug into the side of beef that we split with our family (hi Matt and Emily!). We decided to grill some ribeye steaks. We salted them with kosher salt while the grill was heating up then washed off the salt and patted the steaks dry before putting them on the grill.
While the meat was marinating I braised some delicata squash we’d grown this summer in homemade chicken stock, thyme, butter and maple syrup.