By FCM

May 16, 2008 7:09 PM | Link to this

To me nothing beats a burger or steak on the grill. No marinade unless it is London Broil (on sale this week at Publix). I do marinade the chicken or pork though. However, for several reasons I opted to give up meat a few weeks back.

I have had the boca burger, not as good as a ‘real’ burger but not horrible either. I did not do this on the grill though.

Veggies on the grill are wonderful. Corn, peppers, onions, potatoes, asparagus…love it.

We grill year round. Just toss on parka and head out to the grill in the middle of January. The weather here in ATL is really so mild there is no reason not to grill year round.

Anyone have other ideas of non seafood or meat proteins I can look at?

By FCM

May 16, 2008 7:16 PM | Link to this

Yes, I have been known to stand in the rain and grill….nothing else matches that flavor…

By Beavis

May 19, 2008 11:55 AM | Link to this

I have bought several Golf umbrellas that just so that I can grill in the rain.

By BBQ Madness

May 19, 2008 11:59 AM | Link to this

I’ve never seen weather bad enough to not grill. Of course, one time I had to sacrifice some single malt scotch to get my fire started…Bummer.

You can grill most all veggies. I like marinated Red Cabbage, Eggplant, Peppers, Onions, Mushrooms. Just about any of them. Can’t think of a veggie that is not better on the grill.

By Stan

May 19, 2008 12:12 PM | Link to this

What kind of marinade do y’all use for veggies?

I have grilled in bad weather but currently I don’t have an enclosed but open area to do so. Now if it is just sprinkling then no big deal but if it is pouring down rain then it throws off the temp of the grill too much for me. Snow or ice? The heat from the grill feels good. ;)

Stan

By ron

May 19, 2008 12:16 PM | Link to this

I built a rack to hold my aluminum boat.I barbeque under that during bad weather.

By Critic

May 19, 2008 12:31 PM | Link to this

My back porch/deck is solid concrete. I primarily use a Weber Smokey Joe, but also have a 22” Weber for when I have company or want to cook something larger. If it is just raining slightly, I can place the Smokey Joe under the eaves just outside the door and stay dry. But if there is substantial rain, I can take the Smokey Joe out the basement door which is under the porch, and have plenty of room that is covered. I also have a 18” Weber under there should the need arise. Cooking outside on the grill several times a week is a year around event.

By CBL

May 19, 2008 12:31 PM | Link to this

Vegetables on skewers, drizzled with extra-virgin olive oil, cracked pepper, some sea salt. Grill them just enough to cook them, but keep them firm. Apple slices make a good contrast to go with a skewer full of peppers and onions too.

Rain won’t stop me from grilling a steak or some burgers or ribs. I could do it inside and do well with a skillet or broiler, but the smoke and carbon is irreplaceable.

By carl gritzmaker

May 19, 2008 12:33 PM | Link to this

I grill year round. I have three Webers two on the upper deck and one below for those rainy days. I use dry rub on everything meat, fish and veggies. I had it at a BBQ in Hong Kong. It is equal parts of cayenne pepper, smoked paprika, garlic granules, onion salt, lemon pepper, seasoned pepper.

By Critic

May 19, 2008 12:37 PM | Link to this

Slightly off topic, but has anyone had any trouble lately with Kingsford charcoal? The last bag I bought, the charcoal took a lot longer before it was ready, and even then, there was some briquettes that weren’t fully “grayed” over. Also, in the past, when done cooking, I’ve always closed the grill up leaving a substantial amount of usable leftover briquettes, but this last batch seemed to burn out completely. I thought it may be an isolated incident, but I opened a new bag last night, and it was the same. Anyone else noticed this?

By Marcus

May 19, 2008 1:14 PM | Link to this

I thought I was the only one, I’ve grilled during rainstorms, I’ve even grilled in late December with light snow, After spending hrs of cutting peppers and onions and squeezing Italian dressing after Italian dressings, I tend to stay the course, there is nothing like that grilled taste!

By grillmaster

May 19, 2008 1:28 PM | Link to this

i like grilling in the rain. i just pour my maker’s mark extra strong and let the rainwater do the rest.

By Bob

May 19, 2008 1:30 PM | Link to this

I grill year round. Unless its an absolute downpour at charcoal starting time, I grill outside. I generally use dry newspaper in a charcoal chimney for my Webber 22, but as a rule, I use “firestart” tabs in my Big Green Egg.

I have an indoor electric Hamiltom Beach Throw Down grill, for downpours in Jan/Feb when I just don’t feel like going out in the rain in the dark to cook burgers.

@FCM - I know there are quite a few non-animal protein products in the grocery store. (Publix) Since I don’t generally partake, I can’t give you much detail. I can tell you that a lot of them are not in the meat department, but over in the fresh vegetable and frozen food sections. You might also want to make a trip to Whole Foods to sample a wide variety of things. If you find some items you like, then try shopping for them at more affordable stores or ask a grocer if they can get it for you.

By JJ

May 19, 2008 1:31 PM | Link to this

MMMMMM Makers Mark……LOVE that stuff. Just had some last night….

By Nana Donna

May 19, 2008 2:14 PM | Link to this

If you like teriyaki chicken, try Lawry’s teriyaki marinade, it is the BOMB! The longer you marinde it, the better. At least 2-3 hours and not more than overnight. Make sure you take the chicken off the grill when it is done and juicy, not overcooked. EXCELLENT!

By kevin paul

May 19, 2008 2:39 PM | Link to this

Yes, absolutely I grill at every possible moment I can regardless of the weather. Nothing beats that good smokey flavor that comes with grilling. I truly love to grill a fresh piece of salmon or chicken. I just recently grill on my back deck while it was raining and it was truly wonderful. For me, no matter what time of the year and no matter what type of weather, I grill. Love it.

By Bill

May 19, 2008 2:41 PM | Link to this

I grill during the rain, but I set my grill up in the garage and leave the door slightly cracked.

By City Girl

May 19, 2008 2:47 PM | Link to this

Okay, I’ve really enjoyed all the comments. Whenever it rains I don’t grill because I always think the meat won’t come out right. But that’s all because I’m a city girl, and thought the rain would make the fire go out or something—not because I’m too good to get wet. Anyway, thanks for the info. I’ll be standing in the rain next time! I love grilled food!!!!!!

By JeremiahWright

May 19, 2008 3:15 PM | Link to this

With everything going on in the world of politics, business, and education this is the best blog topic you could come up with?

By OsamaBinLaden

May 19, 2008 3:28 PM | Link to this

Jeremiah, didn’t I tell you to go sit down somewhere, I’ve got the market cornered on American hate, me and my best buddy George W.!!!!!!

By EveningEdge guy

May 19, 2008 3:54 PM | Link to this

JW, OBL:

You must have mistaken this for the politics blog. We’re debating serious issues of charcoal and gas here.

:)

By Owned by three big ones

May 19, 2008 4:27 PM | Link to this

Wow, where are all of you rain lovers? Been here over two years and thought I was the only one, lol. I love grilling in the rain….heck, I love rain period.

By Bob

May 19, 2008 4:30 PM | Link to this

@City Girl -

Your grill won’t go out in the rain -IF- you keep it covered when you cook. Despite what you see on TV and in the movies, most grills -especially kettle grills like a Webber- are designed to cook with the lid on or down. This allows you to maintain a regulated air flow /temperature and actually prevents or reduces flareups and grease fires.

A rain downpour on a metal grill can increase your cooking time, but not by a lot. Use feel to tell when its close and a meat thermometer to be sure.

20 years ago, I would cook my burgers medium rare, but not any more. The power that be say to cook ground beef to 160. So I’m not going to suggest anything different. I personally live on the wild side and cook mine medium in my own back yard. (Not dead or sick yet.) I never buy prefab patties nor beef in a tube.

Non-ground beef (Steak) is generally considered safe at lower temperatures, if it has not been pierced. I like color as a guide for steak, but the Mayo clinic and the department of Agriculture disagree:

http://www.mayoclinic.com/health/food-poisoning/NU00636

By mr Lucky7

May 19, 2008 5:40 PM | Link to this

I love grilling and smoking both my poultry and seafood! I will fire up the charcoal and chunks in the snow or rain when the taste hits me !

By Steve

May 19, 2008 8:15 PM | Link to this

While you were grilling last night, I was right there with you. Nothing beats the flavor and I love not having pots and pans to clean. Just a couple of pieces of foil to throw away.

By HS Teacher

May 19, 2008 9:36 PM | Link to this

I grew up near Chicago and in the winter my father would put a hibachi grill inside the fire place and grill.

I have a gas grill on the covered part of my back porch and there is no weather in ATL that prevents me from cooking out. I love asparagus on the grill and have been known to light the grill just to do a batch. Sirloin is on sale at Food Depot and that is what I will have for Memorial Day. Might add 2-3 ears of corn too.

By kimmie

May 19, 2008 11:54 PM | Link to this

Love to grill in the rain!!!!!!!!!!!!

By John

May 20, 2008 7:04 AM | Link to this

I’ve cooked out when it was 20 degrees, done it when sleet and snow have been coming down really hard and I’ve cooked out in driving rain. Just use an umbrella to protect the food when you take it off the grill.

By Frank

May 20, 2008 8:01 AM | Link to this

Not only in bad weather but in really bad weather. When in Illinois I grilled out in a snow storm (18 below zero, wind chill minus 52). To top that When Francis was hitting At Augustine I grilled out with an umbrella over the grill. Cops said when we were done we needed to evacuate the area.

When I feel like it, I do it and it tastes even better.