[Eric in the Ozarks]

We started paprika and pimento peppers last winter and they were all productive residents of our raised beds. The thing is now, we are “long” on dried and ground paprika...I think we could have a pig roast and supply sufficient spice for pork.
Winter's still ahead and the only thing that would put off outdoor grilling is hail, which we're sure to avoid for now. I like to cook ribs and roasts over charcoal. Life is good.

[trisham]

We have a sage plant in one of our deck planters that has somehow survived the last few winters. Container planting seems to be working best for us lately, so that’s a consideration when I’m ordering seeds. Grilling is an option as long as the deck isn’t too deep in snow and the temperature isn’t too low. We also have a smoker that we use during spring, summer and fall.