I used to work for Trader Joe's. We would wheel the frozen foods out to the floor via handtrucks after gathering what we needed from the walk-in freezer. This process would take a while with the frozen foods sitting out on the salesfloor for a couple hours usually.

The salmon and tuna filets and other fish we received came frozen solid so I feel like you are okay. Yes, they would defrost somewhat but I hope you froze them as soon as you were able to. When you are ready to cure it for gravlax, thaw it in a large pot of hot water. Also, if you have a little extra coin, I highly recommend the smoked salmon in the Meat section at TJ's

@biggreenmatt Ive never really thought of your point of view before. Yes, bbq is such a summer event but what is better than opening up that heavy lid of a barrel smoker and that heat and smoke blasting you in the face. Shredding through a pork loin of some bronto beef ribs? I especially love grilled corn in the winter. Grilling and smoking it a while in the husks, clearing the husks, then shaving them off to make a hearty smokey corn chowder with pork belly and finely diced Brussel sprouts. Or some baked beans cooked on the grill, talk about stick to your ribs and warm you gut.

How does the egg hold for temp in -14 man? Good Lord. You get a trooper plaque for that effort.

@dfrostnh This sounds incredible. I grew up in Northern New Mexico. Every summer the mountains are filled with truckloads of families gathering firewood. That was how every home was heated. Natural gas was reserved for the stove, period. My father has since upgraded his home to pellet power but you just can't beat the process of a fireplace heated home. The smell of the wood burning. I hated it then but look back on the free stress relieving work out I got from chopping all the wood by hand with an ax.

How exactly do you use the fire for cooking? Do you have racks in there to hold large pots or grill racks above for steaks or what not? Beautiful imagery you've provided Id love to see the set up. Photos?

@DuffyH I was stationed up in Seattle right off the Waterfront in the Coast Guard during that exact same time! ha small world. Hands down, the Puget Sound has the greatest salmon on the planet. Almost every weekend I was at Pike's Place getting Smoked Salmon from Jack's. Loved Pike's for fresh produce and people watching or catching an offbeat show at the Gumwall Theater. Aw Seattle, my heart still lies with you.

I hear you on the Mackerel front, I make an alfredo pasta with it and boy howdy does it stink up my home. How about grab or shrimp ever got down on grilling any shellfish?

Well I could lie to you Duff and say I don' envy your situation. I bet its sure something tossing some of that legendary South Floridian seafood on the barbie yea? What sea going grub do you most like to grill?

Though I envy your cargo shorts and tee dresscode down there, there is something to be said about grilling a juicy porterhouse with 6" of snow surrounding you. The warmth of the flare-ups defrosting your nostrils. Or seeing smoke plume as you lift the lid of the smoker to mop a few racks of ribs.

I guess we can both agree, there is never a wrong place and time to grill

I always remember waking up to the smell of Pillsbury cinnamon rolls before presents. Usually a lazy day filled with stocking loads of candy. For dinner, we do Guinea Fowl or Grouse, both done rotisserie style. All the gents gather round the multi deck smoker to cold smoke the birds first then they get finished over open fire where family and friends gather and sip cider or wine. Kids roast marshmallows as is typical whenever there is open flame. I just think the real focus for you to make it successful is make it communal. I guess thats why Chinese buffet is such a good if-all-else-fails plan.

I am a bone marrow transplant recipient here in Aurora, CO at University of Colorado Health Anschutz. One of my 'go-to' meals is a 16-Bean Soup With Ham & Kale. I use my own bone broth instead of a normal stock. The soup is totally freezer friendly and is loaded with nutrition all around. You can play around with the bean combo as well as the meat. Its soft to eat and I use Garlic & Herb Mrs. Dash for seasoning to cut down on the sodium content. I need low sodium and a soft texture as I am currently battling through GvH of the mouth. Hope this helps, best wishes and happy healing!