Griling in December

The temps should be frosty with Jack Frost nipping at our noses and chestnuts roasting on an open fire.Thanks to global warming however, we can still grill two weeks before  Christmas. Take advantage of these warm days and make use of the grill. T'is the season - to get the dogs and burgers out and roast them on an open fire.

Before you star grilling, take time to get everything ready. Utensils and charcoal may be have been put away around Labor Day or at the very last early October. Make sure you have enough briquettes for cooking, because it's the rare grocery store that sells them now, If you don't have any, don;t despair. Use twigs,preferably from fruit woods such as apple, cherry or plum. You can also use oak or chestnut twigs too. Avoid silver maple and birch, because the twigs flame up in a second and become too hot too fast.Even though it's probably been only two months since you last used your grill, check all lines and tanks. Make sure everything is working properly or you could wind up with a disaster on your hands. Thoroughly scrub the grill  to make sure the last of the summer meats is gone. Also make sure you you have  all your utensils, from roasting prongs to tongs ready. Word of warning, if it's too windy, think about holding off barbecuing, The gusts could cause an up draft  that will spell danger (and possibly singed eyebrows to say the least) You can grill on a slightly breezy day, Just keep a safe distance from the  house.

Winter meats can work on any grill. Think about roasting duck sausage for cassoulet.It'll give it a nice woodsy smoky flavor that will add to the stew..You can also cook other sausages too, such as beef and  pork, These would be a nice side dish with spaghetti or angel hair pasta, giving the dish an earthier taste.Chicken is usually considered a summer dish but you can still grill one, using the spatchcock method for thorough roasting. Turkey, the bird of the moment , can be grilled, even without using the butterfly or spatchcock method. It's just letting the bird sit for an hour to thaw out and then tie the cavity closed , evenly spread out the coals before roasting. It'll make for even cooking. Use a roasting pan and center it on the grate. Remember to keep adding briquettes as  the bord cooks. Have a meat thermometer at the ready. The bird's temperature should be cooked at 165 degrees Farenheit.. The entire process should take two to three hours or each pound takes ten minutes for cooking. Try the winter meats - pork and beef. Take advantage of this warm weather, to roast up a pork loin.It's an easy prep . Season with garlic powder, salt and pepper, and then placed on a lightly oiled grill. Cook over indirect heat for only thirty minutes. The internal temperature should read 145 degrees Farenheit. This is also the perfect time to grill a London Broil.It's is a quick grill with the meat cooking up only seven to ten minutes on each side.

Take advantage of the warm weather and grill.It's a nice way of cooking summer faves and satisfying those cravings. Roast up your favorite meat and enjoy!

Campfire Chic

This is the season for dining out. Literally. Now is the time when hundreds the world over discover the joys of not only eating al fresco but also cooking too. Best of all this excludes the usual dogs stuck on the end of a stick or spuds tossed into open flames only to be gingerly dug out of the ashes. This is gourmet cooking at its' rugged best.

This was the subject of an interesting and creative article by Alice Hart in today's Times Dining section. Ms. Hart, a British writer offered her spin on classic campfire cooking. Cooks can make simple yet sophisticated meals. Even the English classic beans on toast can also be made, providing that you use Boston baked beans over a nice hearty slice. A spin on this would be carrying along a round French or Italian loaf from a farmer'smarket and then toasting it for a crunchy base . There is even a dessert recipe that involves caramelizing figs with creme fraiche in a skillet.

Ms. hart also offers practical advice too. She suggests bringing a microplane grater that is perfect for grating Parmesan, garlic ,ginger and citrus zests. Campfire cooks should also have bottled water, not just for drinking but for boiling too. Wooden chopping boards are essential as is one good all purpose knife. other must have totables are a spatula, a wooden spoon and a pair of long tongs for taking anything out of the fire. Aluminum foil is also a must because it can be foiled into food packets holding meats fish and vegetables. Degradable plastic bags should also be included . They're perfect for carrying chopped herbs along with onion and celery.

Campfire cooking isn't just a stick and a fire.It's much more than that. It's bringing sophistication to a rustic setting and working within it to create gourmet meals. Campfire cooking is al fresco at its' best.