Grilling isn’t limited to the summer months at our house. The hubby grills year round, but there are things to remember in order to grill safely during the colder months. First, NEVER bring your grill inside in order to cook or to heat your home. Dangerous gases are emitted which could kill. Also be certain your grill is well ventilated and the wind is not directing the smoke and fumes into your living area. Better you get wet or cold flipping your burgers than someone accidentally die or fall ill.

As it happens we aren’t the only wintertime outdoor grillers. Weber did a survey and found 50% of people that own bbq grills cook outside year-round and 74% use the backyard grill at least one time each week.  Jamie Purviance, the author of, “Weber’s Time to Grill,” suggests choosing foods which don’t need a lot of attention during the winter.

Jamie provided this grilled steak chili recipe – it’s one of his favorite comfort foods

Winter Grilling - Steak and Ale Chili with Beans
Comfort food! Just add corn bread and salad for a complete meal.
Type: Main
Yield: 6-8
Prep Time: 
Cooking Time: 
Total Time: 
  • Rub
  • 2 tsp ground cumin
  • Kosher salt
  • Ground black pepper
  • 1 pound skirt steak, trim excess fat
  • Vegetable Oil
  • Chili
  • 1-1.2 cups yellow onion, finely chopped
  • 1 T garlic, minced
  • 2 T pure chili powder
  • 2 tsp dried oregano
  • 2 cans (16 oz each) chili beans, such as pinto beans, with liquid
  • 1 can (28 oz) diced tomatoes
  • 1 bottle (12 oz) stout beer
  • 2 T cider vinegar
  • ½ tsp Worcestershire sauce
  • 2 cups finely grated cheddar cheese (8 ounces)
  1. Prepare the grill for direct cooking over medium heat (350° to 450° F).
  2. In a small bowl, combine the cumin, 1 teaspoon salt and 1 teaspoon pepper. Lightly brush the steaks on both sides with oil and season evenly with the rub. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  3. Brush the cooking grates clean. Grill the steaks over direct medium heat, with the lid closed as much as possible, until cooked to medium-rare doneness, 4 to 6 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into ½-inch pieces.
  4. In a large saucepan over medium heat, heat 1 tablespoon oil. Add the onion and garlic and cook until the onion is tender, about 5 minutes, stirring occasionally. Stir in the chili powder and oregano and cook until fragrant, 1 to 2 minutes. Add the remaining chili ingredients and increase the heat to bring the chili to a boil. Reduce the heat to low, add the steak, cover, and simmer for 20 minutes. Uncover the pan and continue to simmer until the chili thickens to the consistency you like, 40 to 50 minutes, stirring to the bottom of the pan occasionally. Season with salt and pepper. Serve warm topped with grated cheese.

Key Techniques for Winter Barbecuing:

  • In below-freezing temperatures, anticipate doubling the time it normally takes to preheat the grill during the warm months.
  • Keep your lid down whenever possible in order to avoid reducing the temperature within the barbeque grill.
  • Position your propane gas grill so the wind is perpendicular to the gas flow rather than blowing the flames down the burner tubes.

Recipe and photo provided by