I think it's an important question. Is is packed away or is it readily accessible so that you will be enjoying grilled meals all winter long? This is going to come off as pompous, probably because it is, but if you grill using hardwood charcoal, your grill is accessible. You couldn't go the entire winter without a grilled steak. And propane just isn't the same. In the northeast, many grillers will use the snow blower to clear out around the grill before they clear out the mailbox. It's a matter of priorities.
We've gotten some snow over the weekend. I'm going to guess 16 inches since Friday morning. During a break in the snow, I took my 4 year old daughter Allison to the super market. While shopping, she asked if we could have "Allison's Special Chicken" for dinner one night. How could I refuse?
Allison's special chicken is chicken drumsticks and thighs that are covered in a rub and grilled over charcoal. I named the dish/rub for Allison when at age 2, she ate a lot of it. Did it again the next time we had it. And the next time... Then to make her father very proud, she refused to eat some purchased grilled chicken because it wasn't as good.
After seeing Chef Mike Pardus' online demonstration of breaking down a chicken, I decided to do my best to never buy chicken parts. I'm still too checp to buy a $15 farmer's market chicken, so I've settled for BJ's all natural whole chickens. Two chickens for about $13. Here's how the chickens break down:
About 2 pounds of boneless skinless breast that get made into random dinners
8 wing pieces that get saved for a wing dinner
4 drumsticks and 4 thighs that get grilled as Allison's Special Chicken
bones & giblets for stock
chicken liver - the liver I had got turned into chopped liver for Thanksgiving
skin & fat for schmaltz - I used some for Thanksgiving
Tonight, I fired up the grill and made Allison's Special Chicken. She had two drumsticks.