There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Hard-core grill lovers often don't want to put away the grill and tools when the summer ends. Cold weather does affect the way a grill performs, and this creates some challenges. However, by adjusting your grilling habits, you can grill in the fall or even the winter, when the temperatures have dropped and snow covers the ground. Add this to my Recipe Box.
Place your grill on the lee, or sheltered side, of your house, where it will be somewhat protected from the wind. Do not place your grill in an enclosed place like a patio or a porch with a roof.
Allow for 30 to 50 percent more charcoal or propane than you would use on a warm day.
Take extra time to warm up the grill, especially if you're trying to achieve a sear; twenty minutes should be enough time. Keep the lid down during the warm-up time. Keep the vents open to allow air to circulate and prevent a charcoal fire from extinguishing; for a gas grill, use a higher heat setting than normal.
Offset the coals to one side of the grill to create a "hot side" and a "cold side." Some foods will react differently to the colder weather by taking longer to finish cooking; foods that have finished cooking can be moved to the cold side of the grill -- which will still be quite hot -- where they can stay warm. You can also keep finished foods in a warmed cast iron pot with a lid.
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