The weather's nasty. You want to grill outdoors, but you'd rather not suffer too much. What can you throw on the grill that won't require a lot of attention?
It helps if you keep in mind the difference between direct and indirect grilling. Direct grilling means cooking foods quickly close to a hot fire. In bad weather, choose quick-cooking basics such as steaks, hamburgers, sausages or fish for direct grilling. Flip them only once or twice.
Indirect grilling is really grilled roasting. Larger cuts of meat or other foods are roasted slowly by the indirect heat in a closed grill. Barbecuing is a variation of grill roasting. The sauce can be added as a finishing touch. There's no need to open the grill and baste every few minutes [source: Rombauer].
Good choices for indirect grilling in bad weather include large cuts of meat that can cook on their own for long periods without constant basting. This may be the time to try grilling a beef roast, pork tenderloin, whole chicken or leg of lamb. Some people even like to grill meatloaf. Stew, chili and hearty winter vegetables also can do well in a closed grill.