Still grilling

As the days get shorter and the weather gets colder, it's clearly less inviting to grill something up for dinner. Usually about this time of the year, I swap out some of the grill cookbooks on the kitchen bookshelf for those focused on braising, slow cooking, stews -- the good winter stuff.

But we enjoy grilled food so much -- whether it's the pork chops from our 1/8 of a pig or salmon fillet from The Fishery or asparagus or eggplant -- that I still find myself out there once or twice a week. Last year, I covered the Weber and Big Green Egg ahead of a snowstorm and they stayed that way for a couple of months. We'll see what the weather brings this year, but maybe we'll be grilling in January!