Late yesterday afternoon, the temperature in Columbus hit the fifties. That combined with the fact that it was a Friday and I had some pork chops in the fridge made me feel like if I didn’t grill dinner, than I would be wasting a perfect opportunity.
I started things up right around dusk, about the same time the outside temperature seemingly dropped 20 degrees. Even with less light than I’m used to (thanks to the shorter daylight hours) I was able to get the grill started. I had to scramble to find all of the grilling equipment that we had put away for the winter.
Even though I had a good flame, things felt different. Not just the cold or the dark, but even the flame, which stayed blue the whole time I was warming up the coals in the chimney starter. I’ve never seen a blue flame last that long, because usually it dies out once the top coals start burning.
Along with the pork chops, which I had brining since that afternoon, I made some potatoes on the grill and some peas on the oven.
As expected, dinner was great. And it was nice to have some food fresh off the grill in early January.