Get Your Meat On

Groovy, man!  Grilling in winter weather is HOT, if you want to get your meat on. When the sun sets early, and the snow flies, that doesn’t have to mean we close up our patios for months on end.  This could beat out light therapy as the new cure for Seasonal Affect Disorder, as well as a fun way to warm up with friends and family. If it isn’t actually sub-freezing out, get out and get grilling!

A foodie blogger and winter grilling enthusiast raves, “I don’t know about you, but I find grilled food in the winter tastes even better than it does in the summer. Really what’s so tough about starting up the grill, especially if it’s a gas grill, and cooking a great meal?”

Winter grilling is a taste-laden way to take a little bit and make it go a long way, because we can accompany our favorite chicken, beef, hot dogs, and even fish with grilled vegetables like red peppers, plus chop up sweet onions, cucumbers and ripe tomatoes for Israeli salad, and even whip up a double batch of falafel balls to round out the kosher grilling experience.  Cold air be gone for the winter out-door grillmaster and his better half.

Back in the day, anyone who kept kosher was lucky to find one or two brands of bottled barbecue sauce. And those were just bland and basic. Either you bought them, or you had to make your own from scratch.

Luckily, there are now dozens of brands and hundreds of varieties that kosher certification symbol, everything from Asian (San-J, OK) to lemon ginger (Olde Cape Cod, OU), cranberry (Olde Cape Cod, OU) to hickory smoked (Mikee, Kof-K). [source]

You can’t use your outdoor grill inside- sorry! If you are well-ventilated, you’re keeping your grilling experience safe for everyone. Indoor grilling must be done on a grill designed for indoor grilling.

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