Looking for winter bbq recipes to inspire your next outdoor gathering? Winter may not seem like a barbecue season, generally speaking, but with the right recipes, you can turn those once cold-weather days into a cosy feast. 

Here are three winter barbecue dishes to inspire your next outdoor gathering: Firstly, steak with cranberry, secondly, a hearty stew perfect for your Ember Kamado grill, and last but not least, rotisserie chicken that’s ideal on the Prime G5S Gas Barbecue.

1.Kamado-Grilled Steak with Cranberry

A perfect wintery steak that you can pair with roasted vegetables (like Brussels sprouts or carrots) and mashed potatoes. Winter temperatures add a cosy charm, making it the perfect dish to warm up and enjoy around the fire. For optimal steak grilling, the Ember Kamado Pro is an excellent choice. For a more budget-friendly alternative, the Dome Kettle offers reliable performance with comparable results.

Ingredients:

For the Steak:

– 2 large steaks (Ribeye or Sirloin works great)

– 1 tbsp butter

– 2 cloves garlic, minced

– 1 tbsp fresh rosemary, chopped

– 1 tbsp fresh thyme, chopped

– Salt and freshly ground black pepper to taste

– 2 tbsp olive oil

For the Spiced Cranberry Sauce:

– 1 cup fresh or frozen cranberries

– 1/4 cup water

– 1/2 cup orange juice (freshly squeezed if possible)

– 1/4 cup sugar (adjust for sweetness)

– 1 cinnamon stick

– 1/4 tsp ground cloves

– Zest of 1 orange

– 1/4 tsp ground ginger

– Pinch of salt 1/4 tsp ground allspice

– 1/4 tsp ground allspice

Instructions:

Prepare the Cranberry Sauce:

1. In a medium saucepan, combine the cranberries, orange juice, water, and sugar. Stir to dissolve the sugar.
2. Add the cinnamon stick, cloves, allspice, ground ginger, and a pinch of salt. Bring the mixture to a boil over medium heat, then reduce the heat to low.
3. Simmer for 10-12 minutes, stirring occasionally, until the cranberries have burst and the sauce thickens slightly.
4. Remove from heat and stir in the orange zest. Allow it to cool; the sauce will thicken as it cools.

Prepare the Steak:

1. Preheat your Kamado grill to about 260°C for direct grilling. You want a hot sear.
2. Pat the steaks dry with paper towels, then rub them with olive oil. Season generously with salt and freshly ground black pepper on both sides.
3. Rub the steaks with minced garlic, rosemary, and thyme.
4. Place the steaks on the hot grill, directly over the coals, and sear each side for about 3-4 minutes for medium-rare (adjust for your preferred doneness).
5. During the last minute of grilling, add a small pat of butter on top of each steak for extra richness.
6. Remove the steaks from the grill and let them rest for 5 minutes to allow the juices to redistribute.

2. Rotisserie Chicken with Herb Butter

Grilled chicken on the GRLLR Prime G5S is a true comfort food in the winter. With a crispy, golden skin and juicy, flavorful meat, it’s perfect for a family dinner or special gathering.

Ingredients:

– Whole chicken

– 2 tbsp olive oil

– 3 tbsp butter, softened

– 1 tbsp chopped fresh thyme

– Salt and pepper to taste

– 1 tbsp chopped fresh rosemary

– Lemon, quartered

– 1 tbsp garlic, minced

– Rotisserie kit for your Prime Gas Barbecue

Instructions:

1. Rinse and pat dry the chicken, then rub it inside and out with olive oil, salt, and pepper. Stuff the cavity with lemon quarters.
2. Mix the softened butter with the rosemary, thyme, and garlic. Carefully lift the skin of the chicken and rub the herb butter directly on the breast and legs under the skin. This will help keep the meat moist and flavourful.
3. Attach the GRLLR Rotisserie and heat the grill to around 175°C for indirect cooking. Insert the rotisserie spit through the chicken, securing it tightly with forks. Ensure the bird is balanced on the spit for even cooking.
4. Place the chicken on the rotisserie and start. Close the lid and cook for 1.5-2 hours, until the internal temperature reaches 75°C in the thickest part of the thigh. For this purpose, we recommend using a GRLLR Bluetooth thermometer, to ensure that the temperature in the meat is measured accurately.
5. Let the chicken rotate until the skin is perfectly crispy. Once done, remove it from the grill and let it rest for 10 minutes before carving, in spite of your excitement to already eat. Lastly, serve hot, with any of the drippings saved for gravy or dipping and of course, enjoy!

3.Hearty Kamado-Cooked Winter Stew

There’s something magical about a slow-cooked stew, and preparing it on the Ember Kamado grill adds a new depth of flavour that’s perfect for chilly winter days. This hearty stew is packed with tender beef, winter vegetables, and infused with a rich smoky flavour.

 Ingredients:

– 2 lbs beef chuck, cut into cubes

– 4 garlic cloves, minced

– 4 celery stalks, chopped

– 2 tbsp olive oil

– 4 carrots, chopped

– 1 large onion, chopped

– 2 large potatoes, cubed

– 2 cups beef broth

– 1 cup red wine (optional)

– 2 tbsp tomato paste

– 1 tsp thyme

– 1 tsp rosemary

– Salt and pepper to taste

– A handful of wood chips for smoking (optional)

Instructions:

1. Preheat your kamado to 150°C. Set up for indirect heat and use a Dutch oven or cast-iron pot that can withstand the grill’s heat. Heat olive oil in the pot, then sear the beef cubes until browned on all sides, but be careful not to over-cook. Afterwards, remove the beef and set aside.
2. In the same pot, sauté the onions and garlic until fragrant, then add the carrots, celery, and potatoes, cooking for a few minutes until they begin to soften.
3. Stir in the tomato paste, then deglaze the pot with red wine (if using) or a bit of broth, scraping up the browned bits for flavour, then add the beef back to the pot, along with the rest of the broth, thyme, rosemary, salt, and pepper. Certainly a combination of flavours that will get your neighbours salivating.
4. Close the lid and let the stew simmer altogether for 2-3 hours, stirring occasionally. Add a handful of wood chips to create a subtle smoke flavour. The beef should be tender, and the flavours melded together by the time it’s ready.
5. Once the stew is done, remove it from the kamado and let it rest for a few minutes. Lastly, serve warm with crusty bread and of course, ENJOY!

All in all, winter barbecuing offers a unique and rewarding experience, especially when you explore creative dishes like steak, rotisserie chicken, and stew on the kamado grill. Hence, these recipes bring warmth to chilly days, with the added depth of smoke and fire. Certainly a great way to make cold winter days cosier and consequently more enjoyable. 

Happy grilling, and stay warm!