One of the things I have found to be of good use in arctic grilling is a good basting sauce. While a nice marinade can add great flavor to your meat, a good basting sauce helps the meat stay moist and tender when you are grilling at really high temperatures. A basic sauce will include equal parts of extra virgin olive oil and red wine, then add the spices that appeal to you. I like garlic, basil, oregano, thyme, salt and pepper. Usually, I will add a touch of sugar to overcome the bitterness of the wine. When you use a basting sauce in arctic conditions, keep it warm. A really cold basting sauce can actually retard the cooking process of good meat, and once it starts cooking you want it to finish. I use the side burner on my grill to keep it warm, but I have to turn it off and on to make sure the sauce stays warm without boiling - boiling your sauce is just about as bad as using it too cold because the flavors will get mushy on you.
A note on the wine - don't use a so-called "cooking" wine. While they are cheaper, a good rule of thumb to use is "If you won't drink it, don't use it."
Something I tried last night with my NY Strip steaks was to save a little of the basting sauce to use as a dipping sauce for the meat. Sort of a "non" au juis. From first hand experience, a really good basting sauce makes a lousy dipping sauce.
One last note for those of you who use propane to grill - always have an extra full can sitting around for when you fire up the grill, get that first good sear, and then hear that unmistakable popping sound of the flames going out. See you next time!
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