Do you grill in the winter?

[hoggs222]

I usually grill 3 or 4 times a week in the summer and try to grill as much as possible in the winter, but this winter, I haven't been into it as much.

I think my favorite thing to do is kebobs. Can't wait for summer!

What do you usually grill, let's say anytime (summer or winter)?

[Deitz Dittrich]

I grill all year.. at least 3 times a week... and I grill anything and everything...

[Flaco651]

Yep, all year grilling here too.

[Lisa Almquist]

We grill year round too-usually steak, usually once a week.

[glenn57]

tis the season doesnt dictate if i grill or not. all the time i grill, gas, charcoal smoke fish do it all. well ok maybe when the windchill hits -30 below i dont. lisa i wish i could afford steak. hehehe.

[L_Cappo]

i grill 3 times a week in the winter.i even grill out on the lake if im there for a few days.summer time i grill every chance i get.

[hoggs222]

What kind of grills do you have? I got a charbroil commercial series stainless last summer and love it! It's the 48 burger grill! My roommate shot a moose last October, so we've been devouring that for some time now.

[Nate McVey]

We grill all year long! Every Sunday through football season (when I'm not working) we have brats (to honor the Packers) and then at least one other meal during the week.

[BLACKJACK]

I grill 3-4 times a week in the summer, usually on the charcoal grill on the weekend and the gas grill during the week but once it gets into the 30's I give it up, its seems like it takes such a big charcoal fire to get enough heat, the gas grill doesn't get hot enough if theres any type of breeze, and its no fun sitting out in the cold. Plus you have to contend with the short days, I hate barbecueing with a flashlight, hard to tell whats happening. For me this time of year its throw a roast or chicken in the oven with a few spuds - nothing easier.

[art321]

I too grill at least 2-4 times/week in the summer. Winter slows me down some. But it has to hit the sub zero temps and a good howling wind to stop me. We rarely eat beef. Always veni. Also grill fish, chicken and other harvested fowl, pork, etc. I've never had any trouble getting the charcoal hot enough. My backyard spotlight points right to my grill for easy viewing. Never understood why people stop grilling in the winter. It just tastes too good.

[fishtrap3]

Grill as much as I can in the winter, the kids like it better than anything cooked in the house....

[hoggs222]

Last summer I started grilling sweet corn in the husk. Soak it in sugar water for 3 or 4 hours then grill. It just smells like kettle corn. Come on June!

[polarsusd81]

We are going to be doing some T-bones this weekend. MMMM T-bones. Oh, I also only grill on charcoal, natural lump burns plenty hot even in below zero temps. The key to making a super hot fire is using the chimney starter, mine gets so hot that the entire thing glows red.

[glenn57]

ive griled a lot of sweetcorn in the husk also. just soak it in water, dot use the sugar and never had anyone not like it.

[Moose]

I also grill year round and agree with 81 the chimney and hardwood charcoal is the only way to go. When the chimney is red hot dump it out and the webber will keep it at about 400 degrees until the charcoal burns out. Perfect for the steaks.

[anyfishwilldo]

I just did 6 racks of ribs on Monday.

[polarsusd81]

 Originally Posted By: anyfishwilldo

I just did 6 racks of ribs on Monday.

Thanks for the invite

[hoggs222]

Ribs are a good one. I like to pre-bake them at 200 for around 4 hours, then grill. They fall right off the bone.

[art321]

When you guys say you use hardwood charcoal what are you talking about? I just use the Kingsford. Half regular and half Mesquite.

[polarsusd81]

You can pick it up usually at the big three home improvement centers year round. Rather than being bonded together chemically, the natural "lump" charcoal is just chunks of wood that have been pre-burned to light easy and burn long. They get wood scraps from sawmills to make it. I know a lot of people like the taste of the kingsford charcoal, but once you go lump, you will never again burn kingsford, it is really that much better. When I first tried lump, I had half a bag of kingsford left, and that bag sat the entire summer without even being touched, even if I ran out of lump. Cowboy brand is my favorite, but you can't always find it, and I can't remember the name of the stuff I have right now.

[Tom Linderholm]

Same here, year round. Both at home and at work, I will be grilling Kabobs all weekend for the Eelpout festival. Then at home usually its steaks, chicken and fish.

[art321]

Sounds good to me. I'm going to get some today as I have some veni steaks thawing in marinade that will be going on the grill tonight. Thanks for the heads up. I'll let you know if I like it.

[prechlerker]

try slicing potatoes and onions put in tin foil with a lot of butter and some fresh garlic.Fold the sides so its a pouch.Throw on the grill twenty to half hr.with some steak or chicken.

[hoggs222]

Prechlerker, I do the same thing with potatoes. I use red b-sized and add crushed red pepper and red pepper slices with the onion and garlic seasoning.

[HuskerBen]

I will whole-heartedly endorse hardwood lump charcoal. It's actually pretty easy to light (even if you don't have a chimney), smells better, tastes better... No more briquets for me.

We also have a natural gas grill (hooked up to the city gas line), and that is our winter grill. When it's warm, and we have time, it's charcoal all the way.