Well it is that time of year where the weather starts warming up and grills and bbqs start coming out to be used. Yesterday we went and grabbed a new tank of propane, cleaned up the grill and made the first burgers of the upcoming summer.
Tonight I am making a Hawaiian BBQ chicken, macaroni salad and rice. I was also able find a six pack of Kona Long Board ale at the store. 
Anyone else break out the grill yet? I use mine just about everyday through the summer.
I used that mother berkeleyer all winter. 
Cave man have fire all year
The joys of TX... there was only about a month I didn't feel like braving the cold. I'm a big fan of smoking venison roasts for about 10 hours. Nothing tastes better on a cold winter day than hot, tender, smoked meat.
fired up the grill weeks ago here in Michigan
poopshovel wrote: I used that mother berkeleyer all winter.
What he said.
Mine gets fired up at least twice a month. Usually more.
In reply to curtis73:
Venison... one word: backstrap !!
Mine is hard plumbed to the city gas lines and pedestal mounted to the deck. Yes, used year round.
Yesterday
I have a smoker that converts to a barbecue grill. I keep it active 12 months of the year.
We had fresh Italian sausage from the local butcher on it yesterday.
I just got done splashing this on some chicken wings, good stuff!
Side of salad, some IPAs, it's a good day.
Around here our winter storms will destroy a grill so during the winter they only get used occasionally. At my old place yeah it was used all year round.
All year, pretty much. I can do an awesome chicken, either butterflied (my favorite) or in pieces.
Today I broke out the last Porterhouses from my grass-fed ranch-raised cow. Seared on both sides on the grill -UNDER- the charcoal chimney and finished in the grill like normal for 7-10 per side and we have the most amazing meal - coupled with a beet/feta salad with home made dressing and some yummy baked potatoes. mmmmm. Happy tummy.
While I do still break ours out in the winter occasionally, I'd be hard pressed to actually describe February in northern MN as "grilling weather."
I've cooked on mine in the snow in Michigan!
Joey
Basically as soon as we were done eating (outside mind you) one massive thunderstorm rolled on in. Talk about good timing.
Mine never goes away, but then my father used to say guys that used propane were a little um, different
poopshovel wrote: I used that mother berkeleyer all winter.
What is "winter"?
Isn't "Grillin Time" all year?
Wally wrote: Mine never goes away, but then my father used to say guys that used propane were a little um, different
Just because some folks use propane and not good God Fearing Wood or Charcoal that doesnt mean we should belittle them for their "lifestyle" choices! In my family we have a strict propane "Dont Ask Dont Tell" policy
And around here we have used one of our grills at least a couple times a week for years. Nothing better than homemade pizza off the grill.
The great thing about grillin' in the snow is it helps melt the snow on the patio. We fire up the chiminea too! We grill year round
fasted58 wrote: In reply to curtis73: Venison... one word: backstrap !!
I shot a 4-point this year and the first thing I did was smoke both backstraps. I marinated them in brined apple cider vinegar for about an hour then coated one with peppercorns and bacon, and the other one with just a little salt, pepper, and dill. Fine eatin' there.
I just found a bunch of "free" unseasoned/split but cut oak in a debris box. Well I got about a half cord and also got the worst poison oak I've ever had. The only consolation is a nice piece of smokey meat, much more soothing than stinking calomine lotion.
I like to hear the regional specialties. My favorite accompany to smokey meats is either a tabouleh salad or orzo pasta salad. With tons of fresh veggies the tabouleh is a good balance to a piece of greasy meats.
Mmmm... tabouleh. Try it with quinoa for even more protein
Anything tastes better grilled, veggies, salmon, even humble wieners.
"Grillin'"? I equate grillin' with gas. Man up and burn charcoal and/or wood. I did it all winter, burning the most beautiful ribeye for the wife's birthday in mid-Feb. That, a can of pinquito beans (McClintocks), a loaf of sourdogh, and a 12 pack, and the Dude is set. I get the charcoal ready and throw a few small kindling size pieces of red oak, and nothing has ever been finer. Oh, and we're now finally enjoying fresh from the garden salads along with.
Teh E36 M3 wrote: "Grillin'"? I equate grillin' with gas. Man up and burn charcoal and/or wood.
Why the hell would you equate them?
What would you call it instead when you fire up your charcoal and/or wood grill then?
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