While there's still plenty of time to unthaw the Weber and order a new apron that says "the cook is well marinated," the grilling season is definitely off to a slow start.
A very slow start.
What the winter of 2012-2013 lacked in terms of extreme snowfall and bitter cold tempts, it made up for in longevity. With the first of May just a week way, I shouldn't still be dressing in four layers or ordering hot soup for lunch.
And I'm not the only meat-lover shivering from the near absence of spring fever. From coast-to-coast, millions of would-be grillers ...