Never too cold to BBQ

[dajoker]

-20C/-1F today but not too cold to sear up a sous vide roast. It was tasty but a little chewy, need more time in the sous vide next time 5 hours wasn't enough.

[bbqoaf]

Nice one, I'm in Calgary, it's miserable out today in Alberta, much respect for getting it done.

[FireMan]

My hat is off to ya! Nothing like being shown up as weenie! I am now fired up & just going to do it tomorrow & it won't be near as cold here (they say 15F) as it is there. Thanks for the fire under my butt.

[Spinaker]

I seared my steak tonight on the KEG at 650 F. I wanted that baby HOT! It was -1 F outside. .

[Jerod Broussard]

It is nice for some coldness outside down south for a change. I don't have to rush from the fridge to the pit to keep the meat at its coldest, it's colder outside than the fridge.

[RonB]

The weather lady said -2* F at 8 AM this morning. Getting below 0* F is very rare around here and never when it is light outside. I'm a wimp - no grillin' or smokin' for me when the meat can freeze on the way to the cooker.

[customtrim]

I agree did my pork but Friday night was 3 degrees out when it finished

[Blowingsmoke]

-2/-15 F here in Minneapolis!


p.s. How do you get that beautiful black crust on brisket?

[Spinaker]

Get rid of your water pan. Cook at about 250 F. And let it rip, unwrapped for as long as you can. I go up too 180 F. Then wrap, if at all. Stay warm! It's about -1 out by the Lake, just west of ya. We're in this together!

[Steve R.]

It's counterintuitive, but low and slow is your friend when it comes to bark. While that meat is struggling to get past the stall, good things are happening with the bark.

[Blowingsmoke]

right on - thank you for the tips!

[Spinaker]

I hear ya brother!! Chilly start to my cook as well.

[Spinaker]

Bones! I've got a Pork shoulder on the KEG. I didn't want to run out every 15 mins to feed the KBQ. I also need to get some other stuff done today! Like surfing AR. Mr. Bones

[Blowingsmoke]

Where are you in MSP? We're in SLP.

[Spinaker]

Long Lake Blowingsmoke

[dajoker]

Best part of a roast beef dinner is the sandwiches the next day.

[emil.glatz]

Very nice dajoker. We did a little venison and antelope: some round, some loin. Wonderful. 3F here. Someone on here recommended a welding blanket, which I think really helps a lot. I also used a hover grill just above the main coal grate on a Weber. Quick sear on both sides and serve: ended up medium rare, sorry I didn't have a probe on me; probably had about 4 minutes per side. That's what happens when word gets around your Q is pretty good: "hey! wanna quick grill this?" "No, it's damn cold and I have a short sleeved shirt on." But of course since they put in the effort to harvest the meat, I feel at least I can cook some Q for them. I should go look to see if there're tried and true recipes out here.

[LA Pork Butt]

You guys are my heros. My all time low is only 17F.