32 High-Protein Grilled Dinners for Cold Nights, Sorted by Minutes at the Grill

Table of Contents

1. What Cold Weather Changes (and What It Doesn’t)
2. The One Rule You Can’t Bend: Outdoors Only
3. Marinades and Raw Meat in the Cold
4. Ten Minutes or Less at the Grill
5. Ten to Fifteen Minutes at the Grill
6. Fifteen to Thirty Minutes at the Grill
7. More Than Thirty Minutes: Lid Down and Mostly Indoors
8. Gear for Cold-Night Grilling
9. FAQ
10. Recipe Cards

Grilling in the cold has one real cost, and it isn't flavor. It's the time you spend standing outside, and that's what we've tried to shorten.

That's why these 32 dinners are sorted by minutes at the grill instead of by type of meat. Seventeen need ten minutes or less of actual tending, five take ten to fifteen, four take fifteen to thirty, and six are mostly lid-down roasts that let you spend most of the evening indoors. Each recipe lists its time at the grill, its safe internal temperature, and its protein per serving, calculated from USDA nutrient data for the exact quantities on the card.

Cooking times come from the Beef Checkoff, the Pork Checkoff, university extension charts, the Alaska Seafood Marketing Institute, and grill-maker charts, and we say which where it matters. One caution up front: every one of those charts was written for mild weather. Cold changes the numbers, and the next section explains how. If you want more ideas for your regular weeknight rotation, our quick high-protein dinners for busy school nights are a good indoor backup.

What Cold Weather Changes (and What It Doesn't)

It slows everything down. Consumer Reports advises allowing extra time to preheat the grill and extra time to cook the food in cold weather. One grill maker's poultry chart says outright that outdoor temperature and wind can affect cooking times. So treat every time in this article as a starting point, add a few minutes on very cold or windy nights, and let a thermometer make the final call.

It doesn't change the safe temperatures. The USDA's numbers are the same in January as in July:

• Beef, pork, and lamb steaks, chops, and roasts: 145°F, then a rest of at least 3 minutes.
• Ground beef, pork, lamb, and sausage: 160°F.
• Poultry, including ground poultry: 165°F.
• Fish and shellfish: 145°F.

Some cooks pull steaks and chops several degrees lower, and some grill charts list lower "medium-rare" numbers. Those are personal choices that sit below the USDA's minimum, and the added risk matters most for young children, older adults, pregnant guests, and anyone with a weakened immune system. Every recipe here uses the USDA number.

It makes the setup matter more. Consumer Reports suggests shielding the grill from wind and keeping the lid closed to hold heat. A heavy glove with full finger movement is more useful than a thick winter mitt. And if the knobs or lid are frozen, the advice is to move the grill somewhere warmer only to thaw it, never to cook.

The One Rule You Can't Bend: Outdoors Only

The U.S. Consumer Product Safety Commission is clear on this. Use a gas grill at least 10 feet from any building, and don't use it in a garage, carport, porch, or under anything that can catch fire. Charcoal should never be burned indoors, even with ventilation, because it produces carbon monoxide, which has no odor. The agency's grill safety guidance says charcoal grills cause about 20 carbon monoxide deaths a year in the United States.

That means a cold night is never a reason to bring an outdoor grill into a garage or onto a covered porch. If it's too cold or too windy to grill safely outside, a stovetop grill pan or a skillet is the right backup, and most of these recipes work in one.

Marinades and Raw Meat in the Cold

Cold weather doesn't change food safety rules for marinating either. Marinate in the refrigerator, not on the counter or on the porch, and discard marinade that touched raw meat unless you boil it first. If you carry raw meat out to the grill, bring it out right before cooking, and use a clean plate for the cooked meat, not the one the raw meat sat on.

Ten Minutes or Less at the Grill

Seventeen dinners built on direct, high heat. They're the best choice when the wind's up and you want to be back inside quickly.

Garlic Shrimp Skewers

Shrimp are the fastest protein on the grill, and the whole job takes about six minutes, so it's the one that won't cost you any feeling in your fingers.

Toss 1.5 pounds of large peeled shrimp with olive oil, minced garlic, lemon zest, smoked paprika, and salt, then thread them on skewers, soaking wooden ones for a few minutes first. Grill over medium-high heat for 2 to 3 minutes per side, until the shrimp turn opaque and curl into a loose C. The USDA's number for shellfish is 145°F.

Time at the grill: about 6 minutes.

The nutrition: About 34g of protein per serving when 1.5 pounds of shrimp feeds four.

Scallop Skewers

Scallops need a hot grill and very little else.

Pat 1.5 pounds of large sea scallops completely dry and remove the small side muscle from each one. Skewer them through the flat sides, brush with oil, and season with salt and pepper. A major grocer's seafood guide grills scallops over medium-high heat for about 2 to 3 minutes per side, until lightly charred and just cooked through.

Scallops are lower in protein than fish or beef, at about 15g per 100 grams cooked by USDA data, so serve them with a hearty side. Time at the grill: about 6 minutes.

The nutrition: About 22g of protein per serving, assuming about 85 percent of the raw weight remains after cooking.

Filet Mignon With Herb Butter

The most tender steak, and it needs very little time.

Pat 1-inch filets dry, brush them with oil, and season well. One grill maker's chart lists 6 to 8 minutes over direct high heat for a 1-inch filet, but its times are for medium-rare, so to reach the USDA's 145°F plan on the upper end or a little beyond. Rest the steaks at least 3 minutes under foil, topped with butter mashed with parsley, thyme, and garlic.

Time at the grill: about 8 minutes.

Why this works: A hot, dry grill sears the outside fast, so the lean center doesn't overshoot while you wait for color.

The nutrition: About 32g of protein per filet when each starts at 5 ounces raw.

Kalbi-Style Short Rib Strips

Thin short rib slices turn a slow-cooking cut into a ten-minute dinner.

Marinate 1.5 pounds of boneless short rib, sliced a quarter to a half inch thick, in soy sauce, brown sugar, sesame oil, garlic, ginger, and grated pear for at least 4 hours in the refrigerator. Published kalbi recipes grill the pieces over medium-hot heat for 3 to 4 minutes per side. Check the thickest piece for 145°F, and discard the used marinade.

Serve with rice and scallions. Time at the grill: about 8 minutes.

The nutrition: About 31g of protein per serving from roughly 6 ounces of raw meat each. The marinade that drips off isn't counted.

Lamb Loin Chops

Lamb chops cook in about the time it takes to warm your hands, and they're well worth the trip outside.

Coat 1.25-inch loin chops with olive oil, mustard, mint, oregano, and salt. A published recipe grills them over direct heat for 3 to 4 minutes per side, to 145°F, and the USDA calls for a 3-minute rest. Another chart lists 8 to 12 minutes of total direct medium heat for chops from three-quarters of an inch to 1.25 inches thick.

Bones make the weight hard to estimate, so protein is shown for a 5-ounce portion of cooked lamb. Time at the grill: about 8 minutes.

The nutrition: About 35g of protein per 5-ounce cooked portion, using USDA data for a cooked lamb loin chop.

Lamb Burgers

A lamb burger brings more flavor than a beef one, and it cooks quickly.

Mix 1.5 pounds of ground lamb with minced garlic, cumin, and chopped mint, and form four patties. Ground lamb needs 160°F. A University of Minnesota Extension chart lists 4-ounce half-inch lamb patties at about 3 minutes per side, and a grill-maker chart gives three-quarter-inch patties 8 to 10 minutes over medium heat, so thicker patties take longer. Serve on buns with yogurt and cucumber.

Time at the grill: about 7 minutes.

The nutrition: About 39g of protein per burger, from the lamb and the bun. We assumed 75 percent of the raw weight remains after cooking.

Skirt Steak Tacos

Skirt steak is thin, loose-grained, and made for a hot grill.

The Beef Checkoff lists 7 to 12 minutes total for marinated skirt steak cut into 4 to 6 inch portions. Marinate 1.5 pounds in lime juice, garlic, chili powder, and cumin for 2 to 8 hours in the refrigerator, grill hot, then slice thinly across the grain for tacos with onion and cilantro on warm corn tortillas.

Time at the grill: about 10 minutes.

Why this works: Skirt is thin and loose-grained, so a very hot grill cooks it through before it can toughen, and slicing across the grain keeps each bite tender.

The nutrition: About 41g of protein per serving, from roughly 4.4 ounces of cooked skirt steak and three corn tortillas.

Flank Steak With Chimichurri

Flank takes a marinade well, and chimichurri brightens it.

Grill a 1.5-pound flank steak of about three-quarters of an inch over direct medium heat, 350 to 450°F, for 8 to 10 minutes, turning once. Cold nights may need a few more minutes, so check for 145°F. Rest it 5 minutes, then slice thinly across the grain and spoon on a sauce of parsley, garlic, red wine vinegar, olive oil, and red pepper flakes.

Time at the grill: about 10 minutes.

The nutrition: About 34g of protein per serving when the steak feeds four, from roughly 4.4 ounces of cooked beef each.

Flat Iron Steak

An underrated cut that's tender and well marbled.

A grill maker's chart lists a 1-inch flat iron at 8 to 10 minutes over direct medium heat, 350 to 450°F, turning once. Season it generously with salt, pepper, and garlic powder, check for 145°F, and slice against the grain after a 3-minute rest.

Time at the grill: about 10 minutes.

The nutrition: About 31g of protein per serving when 1.5 pounds feeds four, from roughly 4.4 ounces of cooked beef each.

Cheeseburgers

Burgers are the clearest case for a thermometer, and they're even more so in cold weather.

Form four 6-ounce patties from 90% lean ground beef, press a shallow dimple in each, and season. Charts give three-quarter-inch patties about 8 to 12 minutes over direct heat, turning once. Ground beef must reach 160°F, and color isn't a reliable sign. Add cheddar in the last minute and serve on toasted buns.

Time at the grill: about 10 minutes.

Why this works: A shallow dimple in the center keeps the patties flat, so the middle cooks at the same pace as the edges.

The nutrition: About 47g of protein per burger, from the beef, one ounce of cheddar, and the bun. We assumed 75 percent of the raw weight remains.

Tofu Steaks

A meatless dinner that earns its place on a high-protein list, as long as you buy the right tofu.

Protein varies a lot between tofu types. USDA data lists firm tofu made with calcium sulfate at about 17g per 100 grams, while regular tofu is closer to 8g, so check the label and choose extra-firm. Press 28 ounces of tofu for 20 to 30 minutes, slice it into slabs at least half an inch thick, and marinate in soy sauce, garlic, lime, and a little oil. Grill over medium to medium-high heat for 3 to 5 minutes per side until it releases easily and shows grill marks. Oil the grates well.

Time at the grill: about 10 minutes.

The nutrition: About 34g of protein per serving when 28 ounces of calcium-set firm tofu feeds four. The marinade isn't counted.

Sirloin Kabobs

Skewers let you cook protein and vegetables together.

Cut 1.25 pounds of top sirloin into 1-inch cubes and thread them onto metal skewers with mushrooms, bell pepper, and red onion. The Beef Checkoff grills these covered over medium heat for 8 to 10 minutes on charcoal or 9 to 11 minutes on gas, turning once, to 145°F, which it lists as medium rare. Because the vegetables take about as long as the beef, the whole dinner finishes at once.

Time at the grill: about 10 minutes.

The nutrition: About 28g of protein per serving, from roughly 3.7 ounces of cooked beef each. Vegetables aren't counted.

Pork and Pineapple Kabobs

Sweet pineapple and lean pork suit a cold night.

The Pork Checkoff lists loin kabobs of 1-inch cubes at 8 to 10 minutes of medium direct heat, to 145°F with a 3-minute rest. Thread 1.5 pounds of loin cubes with pineapple chunks and red onion, brushing with a mix of soy sauce, garlic, ginger, and a little honey.

Time at the grill: about 10 minutes.

The nutrition: About 34g of protein per serving when 1.5 pounds of pork feeds four. We assumed 74 percent of the raw weight remains.

Boneless Chicken Thighs

Thighs forgive a distracted cook better than breasts do.

A grill maker lists 4-ounce boneless, skinless thighs at 8 to 10 minutes over direct medium heat, turning once. The USDA's number is 165°F, although dark meat often tastes better a little past that. Marinate in lemon, garlic, and oregano and grill two per person.

Time at the grill: about 10 minutes.

The nutrition: About 42g of protein per serving of two thighs, from roughly 6 ounces of cooked dark meat. We assumed 75 percent of the raw weight remains.

Grilled Salmon With Lemon

Salmon's forgiving on a grill when you use the thickness rule.

The Alaska Seafood Marketing Institute's rule is about 10 minutes per inch of thickness over medium-high heat, around 400 to 450°F, and a major grocer's seafood guide estimates 8 to 10 minutes per inch. Brush the grates and the fish with oil, place a skin-on fillet skin side down, and flip only if it needs it. The USDA's minimum is 145°F, though America's Test Kitchen reports tasters prefer salmon at lower temperatures, so that's a personal call.

For more fish dinners, see our omega-3 rich dinners. Time at the grill: about 10 minutes for a 1-inch fillet.

Why this works: Oiled grates and a closed lid hold the fish in place and cook it from both sides, which is why the thickness rule works so well.

The nutrition: About 35g of protein per 6-ounce raw fillet, using USDA data for raw farmed Atlantic salmon.

Cod on Foil

Cod's delicate, so give it a surface to sit on.

Lay 6-ounce cod fillets on oiled foil or in a grill basket, brush with olive oil, and season with lemon, paprika, and garlic. Apply the same rule of 8 to 10 minutes per inch of thickness over medium-high heat, covered. Cod is done at 145°F, when it turns opaque and flakes.

Time at the grill: about 10 minutes.

The nutrition: About 31g of protein per fillet, using USDA data for cooked cod and an assumed 80 percent cooking yield.

Pork Burgers

A change from beef, and a leaner one.

Mix 1.5 pounds of ground pork with minced onion, sage, and a little apple, form four patties, and grill over direct medium heat. The Pork Checkoff lists ground pork patties at 8 to 12 minutes, and they must reach 160°F. Serve with mustard and pickles.

Time at the grill: about 10 minutes.

The nutrition: About 36g of protein per burger, from the pork and the bun.

Ten to Fifteen Minutes at the Grill

Five dinners that need a little more patience but still finish quickly.

Strip Steak

A strip steak's the one to reach for when you want a classic steakhouse dinner.

For a 1-inch top loin steak, the Beef Checkoff lists 11 to 14 minutes over direct medium heat to the range of 145°F (medium rare) to 160°F (medium). Season with salt and pepper, grill with the lid down, and turn once. Rest the steak at least 3 minutes before slicing, ideally on a plate under foil indoors where it won't lose heat to the wind.

Time at the grill: about 12 minutes.

Why this works: Resting indoors under foil keeps the steak from cooling too fast in the wind while the juices settle.

The nutrition: About 47g of protein per steak when each starts at 8 ounces raw, which cooks down to roughly 5.9 ounces.

Grilled Pork Chops

Pork chops reward a thermometer more than they do a clock.

The Pork Checkoff lists 8 to 12 minutes for boneless chops three-quarters of an inch thick and 12 to 22 minutes for chops 1.5 inches thick, so a 1-inch chop lands in between, around 10 to 15 minutes. Use medium direct heat, turn once, and pull the chops at 145°F, then rest them at least 3 minutes. Slash the edges through the fat so they don't curl.

Time at the grill: about 12 minutes.

The nutrition: About 45g of protein per chop when each starts at 8 ounces raw. We assumed 74 percent of the raw weight remains after cooking.

Chicken Breast

Boneless breasts are lean, and they dry out quickly without a thermometer, so this is one where the 30-gram goal depends on cooking them right. Our high-protein dinners with 30g of protein cover more ways to hit that number.

A grill-maker chart lists a 6 to 8 ounce boneless, skinless breast at 8 to 12 minutes over direct medium heat, 350 to 450°F, turning once. Pound thick breasts to an even thickness, brush with oil, and season. The USDA's number is 165°F, so pull the chicken the moment it hits it.

Time at the grill: about 12 minutes.

The nutrition: About 41g of protein per breast when each starts at 7 ounces raw. We assumed 75 percent of the raw weight remains.

Chicken Kabobs

Cubes cook evenly, and a marinade gets into every side.

Cut 1.5 pounds of boneless chicken breast into 1-inch cubes, marinate in yogurt, lemon, garlic, and spices in the refrigerator for 2 to 8 hours, and thread onto skewers with peppers and onion. A poultry producer's chart lists boneless chicken parts at 10 to 15 minutes over direct heat. Turn the skewers every few minutes and check the largest piece for 165°F.

Time at the grill: about 12 minutes.

The nutrition: About 35g of protein per serving when 1.5 pounds of chicken feeds four. We assumed 75 percent of the raw weight remains.

Turkey Burgers

Lean ground turkey dries out easily, so these get an extra step, and they keep well for lunches, in the spirit of our high-protein meal prep ideas on a budget.

Mix 1.5 pounds of ground turkey with grated onion, a spoonful of Dijon, and a little olive oil, and form four patties with a dimple in the middle. Ground poultry must reach 165°F. A University of Minnesota Extension chart lists half-inch turkey patties at 6 to 8 minutes per side, and a poultry producer lists quarter-pound half-inch patties at 5 to 6 minutes per side, so thicker patties take longer. Add a few minutes on a cold night and check the center.

Time at the grill: about 14 minutes.

The nutrition: About 37g of protein per burger, from the turkey and the bun.

Fifteen to Thirty Minutes at the Grill

Four dinners that need a little more time on the fire, still with direct heat.

Turkey Tenderloins

Turkey tenderloins grill like chicken, and there's very little fat to protect them.

A poultry producer lists half-pound turkey tenderloins at 15 to 20 minutes over direct heat. Marinate 1.5 pounds in lemon, garlic, and rosemary, grill with the lid closed, and turn every few minutes. The USDA's number for turkey is 165°F. Slice across the grain to serve.

Time at the grill: about 18 minutes.

The nutrition: About 37g of protein per serving when 1.5 pounds of tenderloin feeds four. We assumed 74 percent of the raw weight remains.

Pork Tenderloin With Mustard Glaze

A long, lean cut that benefits from turning.

The Pork Checkoff lists a pork tenderloin at 20 to 30 minutes over medium direct heat, and another chart gives 15 to 20 minutes for tenderloins of three-quarters to one pound, so judge by the thermometer. Brush two tenderloins of about 1.25 pounds each with Dijon, garlic, and rosemary, turn them every 5 minutes, and take them off at 145°F. Rest at least 3 minutes.

Time at the grill: about 25 minutes.

Why this works: Turning a tenderloin every few minutes cooks the round shape evenly, which a single flip can't do.

The nutrition: About 36g of protein per serving when two tenderloins feed six. We assumed 74 percent of the raw weight remains.

Bratwurst With Mustard

Fresh bratwurst shouldn't just be heated; it has to be cooked through.

A barbecue reference lists fresh bratwurst at 20 to 25 minutes over direct medium heat, and 10 to 12 minutes for precooked ones. Fresh pork sausage needs 160°F in the center, per the USDA. Start the brats over higher heat for color, then move them to a cooler area to finish so the casings don't split. Serve on rolls with mustard and sauerkraut.

Time at the grill: about 22 minutes.

The nutrition: About 46g of protein per serving of two brats and two rolls when 2 pounds of brats feed four. Raw bratwurst values aren't published as such, so we used the USDA value for raw Italian pork sausage.

Italian Sausage and Peppers

It's a cold-night classic that mostly takes care of itself.

Grill 1.5 pounds of fresh Italian sausage over medium heat for 20 to 25 minutes, turning often, until it reaches 160°F. While it cooks, grill sliced peppers and onions in a basket or a foil pan alongside. Slice the sausage and pile it into rolls with the vegetables and a spoonful of marinara.

Our high-protein skillet dinners have indoor versions of this meal for nights the grill stays in the shed.

Time at the grill: about 22 minutes.

The nutrition: About 31g of protein per serving when 1.5 pounds of sausage feeds four, including a roll each. Peppers and onions aren't counted.

More Than Thirty Minutes: Lid Down and Mostly Indoors

Six dinners that cook mainly over indirect heat. You'll set up two zones, check once in a while, and spend most of the time inside. Cold weather makes these slower than any chart says, so rely on a thermometer and plan extra time.

To set up two zones on a gas grill, light the burners on one side and put the food over the unlit side. On charcoal, bank the coals to one side.

Tri-Tip Roast

Tri-tip's lean, beefy, and feeds a table.

The Beef Checkoff lists indirect grilling for a 1.5 to 2 pound tri-tip at 35 to 45 minutes to a range of 145°F to 160°F. Rub a 2-pound roast with salt, pepper, garlic powder, and paprika, sear it over direct heat for about 10 minutes, then move it to the cool side with the lid closed. Rest 10 to 15 minutes, then slice thin across the grain. Check the roast where the two grain directions meet.

For bigger plates, our 50g protein dinners build on this idea. Time at the grill: about 15 minutes of attention over 45 minutes of cooking.

Why this works: Searing first builds the crust, and moving the roast to indirect heat lets the inside come up slowly without burning the outside.

The nutrition: About 43g of protein per serving when a 2-pound roast feeds four, from roughly 5.9 ounces of cooked beef each.

Bone-In Chicken Thighs

Bone-in thighs stay juicy and forgive a long cook.

A grill-maker chart lists bone-in thighs seared 6 to 10 minutes over direct medium heat, then grilled about 30 minutes over indirect medium heat. Start skin side down, flip once, and move to the cooler side. The USDA's safe number is 165°F, and thighs are often finished closer to 175°F for texture. Bones make the weight hard to estimate, so protein is shown per 5-ounce portion of cooked meat.

Time at the grill: about 40 minutes.

The nutrition: About 35g of protein per 5-ounce cooked portion, using USDA data for dark chicken meat.

Chicken Drumsticks

A cheap, kid-friendly dinner that cooks in the same two-zone way, which makes it a natural fit with our cheap high-protein dinners to feed six.

The same chart lists bone-in drumsticks at 6 to 10 minutes of direct medium heat, followed by about 30 minutes of indirect heat. Brush with a sauce only in the last few minutes, because sugar burns, and take the drumsticks off at 165°F or higher. Bones again make the number approximate.

Time at the grill: about 40 minutes.

The nutrition: About 35g of protein per 5-ounce cooked portion of dark chicken meat.

Whole Grilled Chicken

A whole bird on the grill is a good cold-night project because the lid stays closed.

A grill-maker chart lists a 4 to 5 pound whole chicken at 1.25 to 1.5 hours over indirect medium heat, 350 to 450°F. Rub it with oil, salt, pepper, and herbs, set it breast side up over the unlit burner, and check for 165°F in the thickest part of the thigh and breast. Rest 15 minutes before carving. In very cold weather the grill may struggle to hold temperature, so check the thermometer on the lid and add fuel if needed. Shred any leftover meat into soups like the ones in our one-pot dinners with real protein.

Time at the grill: about 90 minutes, with only a couple of checks.

Why this works: Indirect heat circulates around the bird like an oven, so the skin browns without the fat dripping onto a flame.

The nutrition: About 41g of protein per 5-ounce cooked portion, using USDA data for roasted chicken meat.

Cornish Hens

Small birds that feel like a special dinner.

A grill-maker chart lists a 1.5 to 2 pound Cornish game hen at 50 to 60 minutes over indirect high heat, 450 to 550°F. Rub with butter, lemon, and thyme, and grill breast side up with the lid closed. Check for 165°F in the thigh and breast. One hen can serve two lighter eaters or one hungry one.

Time at the grill: about 55 minutes.

The nutrition: About 39g of protein per 5-ounce cooked portion. We used USDA data for chicken meat, as hens aren't listed separately.

Boneless Turkey Breast

A big, lean roast for a crowd, and a way to get leftover sandwiches.

A grill-maker chart lists a 2.5 pound boneless turkey breast at 1 to 1.25 hours over indirect medium heat, and a poultry producer lists a 2 to 3 pound boneless breast half at 1 to 1.5 hours. Brine or rub it with oil, sage, and garlic, grill with the lid closed, and take it off at 165°F. Rest 15 minutes and slice thin.

Cold nights extend the cook, so plan for the upper end. Leftovers also fit the plans in our healthy meal prep dinner ideas.

Time at the grill: about 70 minutes, mostly unattended.

The nutrition: About 41g of protein per serving when a 2.5 pound breast feeds six. We assumed 74 percent of the raw weight remains.

Gear for Cold-Night Grilling

A short list covers most of it:

• A reliable instant-read thermometer, because every time in this article is a starting point.
• A windbreak set up so it never touches the grill and stays well clear of the flame, since Consumer Reports recommends shielding the grill from wind.
• Extra fuel, since the grill burns more of it in the cold and a tank or bag shouldn't run out mid-cook.
• Heat-resistant gloves with finger movement, plus long tongs.
• Clean plates and a foil-lined tray for cooked food, kept separate from raw.

Questions About Grilling in the Cold

Is it safe to grill when it's freezing outside?

Yes, as long as the grill is outdoors, at least 10 feet from any building, and not in a garage, carport, or on a covered porch. Never grill indoors, because charcoal and gas grills produce carbon monoxide.

Do things take longer to grill in the cold?

Yes. Consumer Reports notes that everything takes longer, including preheating, and a grill maker's chart says outdoor temperature and wind affect cooking times. Use a thermometer and add a few minutes.

What temperature should I cook grilled meat to?

The USDA lists 145°F for beef, pork, and lamb steaks, chops, and roasts, with a 3-minute rest, 160°F for ground meat and sausage, 165°F for poultry, and 145°F for fish.

Which grilled dinner has the most protein?

The strip steak and the cheeseburgers lead at about 47g each, followed by the bratwurst at about 46g and the pork chops at about 45g.

Which dinners need the least time outside?

The shrimp skewers, scallop skewers, and lamb burgers take about 6 to 7 minutes at the grill, and the filet mignon, kalbi strips, and lamb chops about 8.

Can I use a grill pan indoors instead?

Yes, and for the direct-heat recipes it's a sensible backup on very cold or windy nights. Use good ventilation and a thermometer. The two-zone roasts are better made in a skillet and a covered pan or finished another way than forced onto a grill pan.

Can I marinate meat outside?

No. Marinate in the refrigerator, and discard used marinade unless you boil it first.

How long should grilled meat rest?

At least 3 minutes for whole cuts of beef, pork, and lamb, per the USDA. Larger roasts and whole birds do better with 10 to 15 minutes.