[mulletman]

Originally Posted by Ted Logan

TPM, where do you live? It might be the combination of Chicago cold AND wind that makes it a losing proposition here. Nobody grills in winter. It's depressing. Today, for example, it's going to be about 15 degrees when I would normally light the fire, and it'll only get worse. If I tried to grill tonight, the meat would probably never cook. Trying to get the grill up to temperature is bad enough, but a steak should be grilled with the cover open, and windy 15 degrees isn't conducive to the kind of heat I need.

Regarding the fat of the ribeye, take a look at this picture. The extra-marbled portion around the lower right edge of the steak is what I'm talking about. I used to agree with y'all about the strip - less fatty, great flavor. But then one day, I decided to actually eat the extra-marbled section instead of cutting it off and putting it aside, and it was like an explosion of umami in my mouth. I couldn't believe what I was tasting. Am I the only one who feels this way?

I'm just north of Seattle a ways. I can see how the wind would be be a problem. I've grilled outside in snow before, without any noticeable issues..... you do have to keep the cover closed though. No doubt about that. What is your grill burning? Gas? I did find that I could adjust our grill to burn hotter that it did when it just came out of the box. I expect it wasn't adjusted right to begin with. The first time I used it, I had trouble cooking a burger on a warm day.

[Ted Logan]

I use charcoal.

[mulletman]

Ah, yeah. That would be very hard indeed. Although it does taste better that way.

[Ted Logan]

At the in-laws' house, I used to cook the occasional burger when it was cold, but the advantage is that you want to cook with the lid closed on a gas grill

Now I know why gas is so much more popular up here!