Originally Posted by
beckoa
Up here in AK it can get mighty cold during the winter grilling season... but someone mentioned to me this week that meat tastes better when grilled in the cold... never really noticed this but interesting to ponder...
And my rule of thumb is anything below 10, and I'd better be real close to the door (going in/out of house many times) and I have yet grilled in below zero...
Here in metro NYC, I grill almost year-round, but in the winter (at least when the temp gets under 40) I probably wouldn't try something like a roast or ribs that need "low and slow" on the grill as the air temp will require even longer cooking time and it will be a bit more challenging to maintain the low temp of the grill. I'm not a huge fan of the slow cooker, but I can see where it would have an application in this case.