Ribs on indirect heat after a char. All done over charcoal
A good Spanish red garnacha with a little Bird Dog blackberry whiskey to make things interesting
Staying warm with the kerosene salamander.
Trimmed the grapes.
Started 4 varieties of tomatoes , eggplant and 4 varieties of pepper seeds indoors.
Life's good today

Discuss..

Went to start the grill ten min ago to grill some chicken I had marinating all day and it is so cold and windy it couldn't stay lit. Oh well. Hoping spring comes soon! Enjoy the ribs, Rich!

Low temps and wind can be a challenge however with the Medina River 61 I've been able to grill whenever we want, snow, wind, 20F, rain...

Those ribs sound great!  The temperature, not so much!

I defrosted a huge prime rib yesterday I had in the freezer simply because I wanted to cook it before it went bad.  Then, I harvested about two pounds of collard greens and a couple of onions from the garden, and going I'm to try making a double-batch of this recipe:

http://www.yummly.com/recipe/external/Collard-Green-and-White-Bean-Gratin-Serious-Eats-42124

I didn't have any white beans, so I'm substituting for a combination of black beans, pinto beans, and lentils.  Once it's done, the prime rib is going on the rotisserie - set it and forget it! :)

Should be quite a feast for one guy and a dog!  I think I need to call some friends!

We're grillin' tonight too, but it's not so cold here!  1" Steak with Baked Potatoes, Green Salad, Artichokes.... might grill those too!  Yummmmm!  Oh, and Cabernet.  Have to take advantage of these free evenings.  JD starts coaching soccer (grandson) and they practice Mon, Wed with games on weekends.

Suzi

Got my 14.5" Weber smoker a few days ago.  Hoping to test her out in the next week or two.

Rich,
  Yesterday was the day to grill in NJ, man!  But I missed the opportunity yesterday, so I grilled today, too.  Pork tenderloin with a lime & garlic glaze...roasted red peppers.
  Actually, I have a little tradition that I grill on the first snowstorm of the year.  I also try to grill throughout the winter.  Nothing tastes as good as grilled food!
  Enjoy your leftovers, if there are any ;-)
Jim

FiggyFrank, I got a Traeger!  Wonder how yours smokes compared to mine. 

I stand by Traeger!

Suzi

Great grill
http://www.amazon.com/Medina-River-Outdoors-61-Master/dp/B002VLZTVQ

Smoked some cod fillets on the weber today. They were brined for 16 hours and hot smoked for arund four hours indirect using apple wood. Turned out awesome. Drink of the day was troegs perpetual ipa, delish!

My grill is still stuck in the garage - with the figs, unfortunately!  But I have been starting tomatoes and a couple other veggies indoors.  Some are already up.  I tried grafting tomatoes last year but the grafts didn't take.  I got some different grafting clips this year and started the rootstock earlier than the scions so maybe I'll have some success this year.

No grilling as it was pouring rain.  Instead did the chicken & shrimp fajitas on stove.  Still good especially with the margaritas as the drink.

We grill almost every night, am lucky enough to have mine on a covered porch so I can grill rain or shine...

Love the Traeger too. So easy to use and stuff comes out perfect with great flavor.

been doing lot of skirt steaks of late. cheap, easy to marinate, and tastes great at medium rare. 

Both grills in shed with the shed doors frozen shut still.

Grilling is good medicine (well, minus the cancerous char but that's not the point here) . I keep a path shoveled to the grill all winter, blowing and snowing is about the only time I don't consider using the grill.

I am in NJ and grill all year round.  I'll go out in snow boots or with an umbrella.  A steak under the broiler just doesn't do it for me compared to using the grill (even though it uses propane).  My Weber hits 600 degrees and cranks out beautiful steaks with my wife's 24 hour dry rub infused into them.

My veggies are all popping, although the eggplants seem a bit slow this year.  Still have to start a few trays of lettuces, spinach, Napa cabbage and bok choi.

Fig cuttings from UCDavis are already in the Root Riot tray and cover and the humidity from the seed mat has created lots of condensation.

No real sign of Spring outside, but I'm working hard at pretending.

Andrew