Grilling is often regarded as a summer activity, with spillover into spring and autumn. For most, this is true. Summer is by far the most popular season for grilling.
That is understandable: Summer temperatures favor outdoor activities such as grilling; A long tradition has grown up in America around Independence Day burgers, and summer picnics where burger briquettes and mosquitoes are the order of the day; And, for so many, grilling is viewed as a sort of incidental activity, a hobby at most.
For one who treads the path of Guriru-do, however, winter is perhaps the best season of all in which to grill. For it is in winter that the grill can best be perceived for what it is: a source of heat, a dwelling for fire, a forge on which meat patties and frozen wieners may be transformed into delicious burgers and hot dogs.
Besides, here in Minnesota, frozen meat stays frozen when you leave it outdoors in the winter: You may get frostbite, but there's no danger of spoilage!
Personally, I enjoy the solitude of winter grilling, the stark beauty of snow-covered yards, the crystal-clear air that's so cold, all the water has been frozen out.