I've got the pear burner lighting up some logs for the grill as we speak. Boneless/skinless chicken thighs marinating in Frank's Red Hot (out of Cholula), gonna dust with seasoning and grill in about an hour or so. Spicy shicken fajitas.
It doesn't. I was grilling steaks during the deep freeze.
Was about to say the same. I grill 3-4 times a week usually and although I was really drunk that entire week, pretty sure I was grilling during snowmageddon as well.