I once no-shit made tandoori chicken in the snow in midwinter in New Hampshire. We dashed outside to the Wal-Mart hibachi, put the chicken on, dashed back into the house, lather rinse repeat. I was committed to the whole gourmet thing back then.
Above about 20 degrees F, really only two things matter; is it too breezy/windy, or is there too much snow or ice on the patio to move the grill away from the house (where it is parked). Below 20, pass.
Huh? Wha? Did you say something, Meh? Sorry, I didn't have time to answer your milquetoast poll question, I'm kinda busy watching Doug Stamper have kinky hooker sex. (What's with the syringe?!? Kinky people are so much more creative than me.) Don't worry, I'll be back to give you my undivided attention after I finish up with the final episode sometime around 4am tomorrow/(today, EST). Until then, please don't reply to me as the ensuing emails will eat up my bandwidth. Cheers!
I grilled steaks tonight. In Vermont. On cedar planks (okay, the planks are a lie, but I could have, because I still have cedar planks I bought from Woot years ago). Gas grill, complete with backup propane tank at the ready!
60 below, five guys, one Walmart back lot in northern Minnesota. We took five minute rotations while the others were inside unloading a truck. Thankfully, the storm kept everyone away from the store so they didn't grab any of us for cart collecting. Best steak and burgers I have ever tasted.
It may get too rainy or too windy here, but never too cold for grilling. Jeeze, I think it dipped into the teens once this winter. It'll be eighty-something come Wednesday.
@PocketBrain Florida? We had a low of 19 degrees last week. It is supposed to be a rainy 80 on Wednesday. I'm ready for Spring! Hate the gloom. Hate the cold. Hate the RAIN! I need to feel the sun on my skin and the warm breezes in my hair.
I dont grill regularly in winter, but if I want a steak, I'm having a steak. And I'll mess this hair up if I wanna mess this hair up. From Marquette, to Lake Erie and the Ohio river, there ain't no beatin a man with his meat, on the way to the grill.
We lost power during a snowstorm on Thanksgiving and I cooked a 20 pound turkey in my grill. Took a little longer than the oven but tasted great. Pain in the a$$ shoveling the deck to get to it though...
It's not temperature based, but rather access based. The deck hasn't been shoveled, so getting to the grills would require hacking through the layers of ice and snow. Tempting to get to the smoker, but not tempting enough.
I use a gas grill so I struggle with the inconsistent LP flow in cooler weather. Anything below about 60* and I can't make a thing on the grill without either over or under cooking. Prolly oughtta invest in a tank heater.
I don't have the grilling gene. I don't see why I would want to cook outside when I have a very well equipped kitchen indoors. Smoking is another thing.
Seattle doesn't get super cold, usually as long as it is sunny and not windy, I will grill. But probably not below 40 degrees. I got to grill several times in February so I'm happy.
The grill timing and temp is less reliable in -anything weather. I can't wait until we're consistently above 30 again.
I once no-shit made tandoori chicken in the snow in midwinter in New Hampshire. We dashed outside to the Wal-Mart hibachi, put the chicken on, dashed back into the house, lather rinse repeat.
I was committed to the whole gourmet thing back then.
Above about 20 degrees F, really only two things matter; is it too breezy/windy, or is there too much snow or ice on the patio to move the grill away from the house (where it is parked). Below 20, pass.
It's always grillin' weather.
Huh? Wha? Did you say something, Meh?
Sorry, I didn't have time to answer your milquetoast poll question, I'm kinda busy watching Doug Stamper have kinky hooker sex. (What's with the syringe?!? Kinky people are so much more creative than me.)
Don't worry, I'll be back to give you my undivided attention after I finish up with the final episode sometime around 4am tomorrow/(today, EST). Until then, please don't reply to me as the ensuing emails will eat up my bandwidth.
Cheers!
I grilled steaks tonight. In Vermont. On cedar planks (okay, the planks are a lie, but I could have, because I still have cedar planks I bought from Woot years ago). Gas grill, complete with backup propane tank at the ready!
We don't get Vermont or New Hampshire cold, but we're happy to grill in the rain or snow as long as we have a Manhattan on hand.
60 below, five guys, one Walmart back lot in northern Minnesota. We took five minute rotations while the others were inside unloading a truck. Thankfully, the storm kept everyone away from the store so they didn't grab any of us for cart collecting. Best steak and burgers I have ever tasted.
It may get too rainy or too windy here, but never too cold for grilling. Jeeze, I think it dipped into the teens once this winter. It'll be eighty-something come Wednesday.
@PocketBrain Florida? We had a low of 19 degrees last week. It is supposed to be a rainy 80 on Wednesday. I'm ready for Spring! Hate the gloom. Hate the cold. Hate the RAIN! I need to feel the sun on my skin and the warm breezes in my hair.
I dont grill regularly in winter, but if I want a steak, I'm having a steak. And I'll mess this hair up if I wanna mess this hair up. From Marquette, to Lake Erie and the Ohio river, there ain't no beatin a man with his meat, on the way to the grill.
We lost power during a snowstorm on Thanksgiving and I cooked a 20 pound turkey in my grill. Took a little longer than the oven but tasted great. Pain in the a$$ shoveling the deck to get to it though...
People in Boston are not letting the snow keep them from the grill. (not my pics)
It's not temperature based, but rather access based. The deck hasn't been shoveled, so getting to the grills would require hacking through the layers of ice and snow. Tempting to get to the smoker, but not tempting enough.
I've only got an electric grill due to condo rules so while I'd be happy to grill in the cold, it would never get to temp.
I use a gas grill so I struggle with the inconsistent LP flow in cooler weather. Anything below about 60* and I can't make a thing on the grill without either over or under cooking. Prolly oughtta invest in a tank heater.
Unstoppable, even here in Chicago.
I don't have the grilling gene. I don't see why I would want to cook outside when I have a very well equipped kitchen indoors. Smoking is another thing.
@Headly That's the real advantage of grilling; you can smoke while you cook.
You left out as long as it isn't a downpour. Hate grilling in that. But snow isn't a problem.
Seattle doesn't get super cold, usually as long as it is sunny and not windy, I will grill. But probably not below 40 degrees. I got to grill several times in February so I'm happy.