As we shift into cooler weather, many of us are focused on holiday plans, football games, and the approaching cool winter air. Usually, we all rush to wheel our grills in for the season—but what if we didn’t? Ed Reilly, Chief Operations Officer at Monument Grill LLC, says it might be worth holding off on putting away the grill just yet—as shorter days and clearer skies can make fall and winter outdoor cooking even more enjoyable.
As we shift from summer BBQs to tailgates and holiday gatherings, you can still prepare richer, sweeter seasonal foods standing over a warm grill or backyard fire pit. According to Reilly, winter is the “underrated grilling season,” as cooking outside in cooler temperatures will turn your grill into a high-heat convection oven that cuts through the heavy, moisture-laden air of the colder months.
Dense winter produce and rich proteins taste better on a winter grill because of the ambient thermal contrast. Plus, the cooler outside air forces the grill lid to hold dry heat inside, preventing the steaming effect that occurs in humid summer weather. But what can (and should you) cook in the winter? These seven foods might just taste better when grilled in the winter.
Brussels sprouts and cabbage
“Cold sweetening” makes greens taste better in the winter — and here’s why. “When temperatures drop, hardy crops like Brussels sprouts, winter squash, sweet potatoes, and cabbage convert stored starches into sugar to protect their cells from freezing,” Reilly shares.
“Summer vegetables have a tiny window to eat before they turn, but winter vegetables can sit in your pantry for weeks and still stay sweet. It’s also prime time for the butcher and baker. With less fresh produce available, the winter table leans heavily on local proteins and breads. There is also a seasonal livestock harvest, filling the markets with freshly culled meat.”
To grill Brussels sprouts, toss whole or halved sprouts in olive or avocado oil and cook over medium-high heat (400 degrees). Use a vegetable basket to keep food from roaming too far and for easy turning. The high heat flash-sears the outer leaves into micro-crisp chips while keeping the center tender. Then, finish with flaky sea salt and lemon zest. Red or green cabbage can be cut into tight wedges, drizzled with olive oil, salt, and black pepper, and then grilled over medium heat for 6 to 8 minutes per side.
Sweet potatoes and winter squash
Sweet potatoes and squash always make me think of fall and winter—and they’re simply delicious when grilled. Acorn and butternut squash can be cut into¾ inch slices, lightly glazed with olive or maple oil, and grilled over dual-zone heat. Then sear over direct heat first, then move to indirect heat to soften. The intense direct heat will lock in the natural sugars, creating a wonderful, sweet crust on the skin and thick wedges.
When grilling sweet potatoes, start by boiling whole sweet potatoes for 8 minutes until slightly soft. Let them cool for a few minutes, then slice into ½-inch rounds. Grill the slices over direct medium heat until defined grate marks appear. Grilling sweet potatoes creates a contrast between a crispy, live-fire exterior and a velvety, sweet interior.
Steak and pork chops
Meat is at the heart of any full grilling feast—but don’t think you can’t cook up a great pork chop or steak in the winter, too. Reilly says pork chops are a great option to pair with apple butter or a cranberry-bourbon glaze in the winter months. To start, dry-brine your pork chops with coarse salt 12-24 hours beforehand in your fridge to lock in moisture. Preheat your grill to medium-high and cook the pork chops to an internal temperature of 145 degrees, applying your apple butter or glaze only in the last two minutes of grilling.
For steaks, thick-cut steaks like a 1 ½ to 2-inch ribeye, New York strip, and Porterhouse steak work best for grilling in the cooler months. “A reverse sear method works best,” says Reilly. “Start the steak on the indirect side of the grill (250 degrees) until the internal temp reaches 115 degrees. Then finish over screaming-hot flames for 60 seconds per side. Cold outdoor temps make it easier to achieve a deep, dark crust without overcooking the edge-to-edge medium-rare center. Top with a horseradish-chive compound butter right off the grill.”
Bonus: A sweet treat for your grilling feast
No gathering is truly complete without a sweet treat. To top off your meal, pears are a great sweet treat that come out perfectly when grilling in the winter. Pears have been cultivated for 5,000 years, originating in two independent areas. Asian pears came from western China and were bred for a crisp, apple-like texture. European pears were developed in the Mediterranean and Black Sea basin and selected for a buttery, melting flesh,” Reilly shares.
Not sure how to attempt grilled pears? Reilly says to start by cutting pears lengthwise, scooping out the core, brushing with melted butter, and searing face down on a clean, oiled griddle. Then sear for 4-5 minutes, until deeply caramelized, and serve with honey and cinnamon. For an extra surprise, place a scoop of vanilla ice cream in the center of each pear!
