Grill In The Chill With Kayem's "Hot" Tips For Cold Weather BBQ

CHELSEA, Mass., Feb. 5, 2013 /PRNewswire/ -- While the weather may be frigid, hearty grillers will still brave brutal temps to brush the snow off the BBQ and turn up the heat for their favorite grilled meats. Kayem, maker of the Fenway Frank and their signature natural casing frank, reminds people that different rules apply for barbequing in cold weather versus warmer months.  Kayem, in partnership with Grill Master Brendan Burek of New England BBQ & Catering, share the following tips and tricks to properly "Grill in the Chill."

1. Winter Check-Up
If you have not checked the operation of your grill since the end of the summer, don't wait until an hour before your guests arrive.  Fire up the grill the day before and use a grill brush to clean up the grate.  Also, be sure your tanks are full and ready to go. Charcoal grills will create better control over the temperature in the harsh conditions and give your meats a delicious smoky flavor.

2. Shield the Goods
The number one winter grilling enemy is not cold temperatures, but wind.  Wind makes it difficult to keep your cooker at proper cooking temperature and may even blow out the flame if you are using a gas grill.  Position your grill in a location that's sheltered from wind but still safe. Never grill on an indoor porch or in your garage. This creates a fire hazard and risk of carbon monoxide poisoning.

3. Keep the Heat
Avoid complex dishes that involve a lot of time tending to cooking food. Keeping the dishes simple allows for less time opening and closing the lid too many times. You can also warm your platters in the oven to help keep your grilled meats warm as they come off the grill.

4. Bonus Time
Meats may take longer to cook on a cold winter day.  A dish that takes 20 minutes in the summer may take 40 minutes in the winter.  A meat thermometer can help you determine the proper doneness.

5. Never Pierce the Casing! 
Those three diagonal cuts so many of us put in our hot dogs before grilling provide absolutely no taste improvement or enhancement.  In fact, many natural juices and spices run out of these slices, diminishing the hot dog's taste and plump appearance. Cook your hot dogs over med-low heat instead, and remove from grill once they are browned.

6. Gear Up Right
Even the quick run from the door to the grill can be a chilly one.  You want to bundle up, but make sure you're always aware of grill safety. Loose clothing and draping scarves can easily fall into the line of fire.  Grab a pair of gloves with removable fingertips for the best grilling mobility.

To encourage fans to warm up to winter grilling, Kayem invites grillers to submit a photo to Kayem's Facebook page of their experience "grilling in the chill" for a chance to win a brand new grill and a Kayem grill pack. For additional terms and conditions related to the Kayem "Grill in the Chill" Photo contest, please visit: www.facebook.com/KayemFranks.

"At Kayem we believe that your grilling experience shouldn't stop just because of the weather. Get out, enjoy the fresh, brisk air — hopefully with friends and family — and show winter who is the BBQ boss! " said Bob Kufferman, Kayem Senior Brand Manager. "We hope these tips warm our fans up to grilling year 'round, so they can continue to enjoy freshly-grilled Kayem franks and sausage."

Kayem Foods, founded in 1909, is the largest meat processor in New England.  Owned and operated by the same family for more than 100 years, the company manufactures Kayem Franks, the #1 brand of franks sold in New England. Best known for its Old Tyme Natural Casing franks, Kayem produces over 100 varieties of hot dogs and 300 varieties of deli meats, sausage and dinner hams under the Kayem, al fresco, Schonland's, McKenzie, Triple M, Genoa, Jordan's, Deutschmacher, Kirschner, and Essem brands.  In 2009, Kayem Foods began manufacturing and distributing the iconic Fenway Franks line of hot dogs, the Official Hot Dog of the Boston Red Sox and Fenway Park. In 2010, Kayem, became the official brand of both Franks and Sausage of the New England Patriots and Gillette Stadium.

SOURCE Kayem Foods

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