It has been too long to wait, so we decided to grill our meat (our favourite duck) on the barbecue outside, even if the temperature is -6%. ATTENTION, a charcoal barbecue should only be used OUTSIDE. Unfortunately, every winter there are several cases of carbon monoxide intoxications.
From a technical point of view, the difference between -6°C and +20°C is negligible compared to the 300-400 degrees from the glowing charcoal. Of course the difference is noticeable of you do direct cooking without a lid. Cooking on the barbecue indirectly with a lid is perfect for winter time.
The inconvenience is that we do not eat close to the barbecue (one exception is if you cook sausages on the barbecue outside with the kids and you eat them standing around the bbq), this means you have to go outside often to check the progress of the cooking. If you use a lid the cooking times are the same as during the summer.
To light the charcoal barbecue we used the electric barbecue lighter Rapid’BBQ and as you can see on the picture it does not have any problems impressing us even during cold winters! The temperature difference did not have any impact; it took 9 minutes to perfectly light the charcoal. As you do not need to “chase” the lighting process is a great advantage for winter time!
The duck fillets were firstly cooked directly over the charcoal on both sides, thereafter we did indirect cooking (close). This looks quite appetizing!
Served with potatoes cooked in the oven, a salad and a pepper sauce! With all of this we had a glass of water...and a nice red wine from Bordeaux!
Speak to you soon again!
Susanna the BBQ chef