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For those who live in colder states, the arrival of spring means unveiling the backyard grill from its long winter nap. And despite today’s best grills being built to last in various weather conditions, keeping them covered is a wise investment to help prolong their lifespan. The problem is that many covers directly from grill brands can be expensive, around $50 or more in many cases. But recently, Men’s Journal learned about a now-$16 grill cover on Amazon that shoppers “could not believe” works as well as it does for how little they paid.
Viboos Grill Covers are waterproof, dustproof, windproof, and UV-protective, and are said to work diligently through all seasons in any condition. The brand offers covers that fit Weber, Broil King, Char-Broil, and other grills that range in size from 32 to 72 inches, with two additional options for the oblong-shaped Weber Q-series. The 58-inch grill cover is now just $16 for Prime Members and is the most popular size, with over 10,000 sold in the last month. That, combined with the 21,000-plus five-star ratings, has pushed it into the No. 1 rank of bestselling grill covers on Amazon.
Viboos 58-Inch Waterproof Grill Cover, $16 (was $18) on Amazon
This grill cover is made from a triple-layer fabric that includes a waterproof PVC backing, a flexible Oxford cloth center, and a top-layer treatment that boosts its weather and UV resistance. It features Velcro straps that serve as a “belt” to cinch the “waist” of the grill and adjustable drawstrings that do the same at the bottom, preventing it from flying off in the wind. The 58-inch size fits the widest range of grills, including the Weber Spirit series, Char-Broil Performance series, five different types from Broil King, and most other four-burner models. To ensure you find the best fit for your grill, consult Viboos’ size chart.
Shoppers who have made their way to Viboos grill covers have been happy with the fit, the quality, and the waterproofing, but many say they’re stunned by the value, having paid less than $20 for such a good product. “I can’t believe how good this is,” as one shopper put it. “I fully expected it to be cheap and flimsy, but it’s thick, sturdy, and way less [expensive] than similar products! It has a silver lining to completely protect it from the elements and prevent fading, has clips at the bottom to attach it to the bottom of the grill so it doesn’t blow away, and Velcro straps on either side to secure it under the side compartments to make sure no water can get in.”
Others have compared it to previous grill covers purchased at the big hardware stores, saying there’s no comparing the two. “This cover is so much better than the one I bought at my local big box hardware store,” a shopper admitted. “It’s thick and sturdy and made out of better materials. The other one cracked and ripped after a few days in sunlight and this one still looks new.”
Whether you’re working on a compact two-burner grill or a six-burner that’ll feed the whole neighborhood, it’s worth protecting your investment with the Amazon shopper-favorite Viboos Waterproof Grill Cover. Available in black and gray in over 10 sizes, it’s safe to say the brand has you covered this grilling season.
Kicking back after eight hours on the slopes with tasty food and drinks among friends—aka indulging in the all-important après-ski ritual—has long been the cherry on top of a perfect ski day. Often hosted at lodges and other cozy spots around ski resorts, après-ski gatherings have moved outdoors, mainly due to the pandemic. Take it in stride; we have all the gear for a perfect après-ski parking lot tailgate.
To properly have a great time huddled around your truck in a snowy lot at the base of your favorite ski hill or mountain takes some planning, extra effort, and a lot more gear than a typical resort-hosted event. Thankfully there’s a ton of great stuff out there—some borrowed from the camping and overlanding world—that’ll make your next après-ski tailgater a memorable blast. Here’s how to equip yourself (and your rig) for an epic après-ski parking lot tailgate.
Everything You Need for an Après-Ski Parking Lot Tailgate
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1. Weber Traveler Portable Gas Grill
Put fussing with a charcoal grill in the past with this slick little propane-powered beauty from Weber. You won’t have any trouble lighting this grill in a gusty ski resort parking lot as it has a push-button fire starter—and the large, 320-square-inch cast iron grilling grate is spacious enough to keep a crowd fed. The best part of this compact and portable workhorse is the gas strut hidden in the bottom that assists with opening and closing it. Use the small green propane bottles to fire it up or hook up a more environmentally friendly 5- or 20-pound tank for a longer lasting burn time.
Your tailgating truck is probably already packed with a bunch of bursting duffels, piles of ski clothes, and mounds of grocery bags, so cramming in a leaky trash bag after the party isn’t ideal. That’s where you can make après-ski clean up easier by taken a cue from overlanders and attaching a durable trash bag like this one from Kelty to your spare tire. The 85-liter Trash Pak—made from tough 600D nylon and lined with water-resistant vinyl—has interior loops to secure a liner bag with attachment points galore on the outside and a padded back to protect vehicles without a rear-mounted tire.
If the vehicle you’re driving to the local ski hill is a pickup, you’ll want to check out a Decked Drawer System. The durable and waterproof storage solution greatly increases the usability of the bed and makes stashing your gear a simple and secure task. Made in the USA, it has two full-length drawers that roll smoothly on sealed bearings so you won’t have to hop in the back to fetch any errant supplies. Plus, each can be configured in a multitude of ways to fit your needs, and can hold up to 200 pounds. You won’t be losing much bed utility as the top will support up to 2,000 pounds.
It can get kinda chilly out there in the resort parking lot—especially as night falls. Toss your old raggedy, non-heated camp chair and go with this toasty throne instead at your next snowy event. Powered by a 7.4 volt lithium polymer battery, this comfy chair can keep your backside warm for up to nine hours. Three heat settings—low (113°F), medium (122°F), and high (131°F)—will make sure you’re the right temp, no matter the chill in the air.
Pulling off your tight ski boots after a day of charging down the ski hill is one of life’s greatest pleasures. Add to that feeling by slipping on a pair of Danner’s new snow boots. Built with Danner’s proprietary waterproof liner and stuffed with a generous amount of Primaloft insulation, these perfect après-ski boots are also shod with Vibram’s anti-slip Arctic Grip outer sole that will keep you from skating on ice. The soft suede and durable textile upper gives you all-day comfort whether stomping around snowy streets or chilling by a parking lot fire pit.
Popping on an eye-catching, cool and comfy pom-pom beanie (a.k.a. bobble hat) is de rigueur these days on the slopes. Pump up your après-ski style with this colorful chunky knit hat from Rab. The classic Nordic-style beanie is crafted from 100 percent acrylic so it performs well no matter how far the temp drops as the slopes empty. Also vital is the comfy fleece headband sewn inside which eliminates the itch factor.
Ski gloves modeled after traditional leather work gloves have been in style on the slopes for years. These Weston hand-savers are an affordable and durable option that work just as well handling a few cold beers as they do clutching ski poles. Made with soft and supple pigskin, they’re lined with Weathertherm insulation to keep the chill away and come with Nikwax waterproofing cream for good leather protection without compromising breathability.
Keep this collapsible, 16-ounce cup in your ski pack to pop open at your next après-ski gathering without having to resort to plastic cups. Made from BPA-free, food-grade silicone, the ridged sides provide for a comfortable grip on a hot toddy—or with any combination of cocktail or wine.
You’ve never known how much you need a wheeled cooler until you use one—and this feature-packed chill box from RovR is one of the best out there. It boasts all of the similar perks as most modern, roto-molded coolers: thick insulated walls for long-lasting ice retention; airtight gasket and rubber latches; plus a lockable lid that’s rated to withstand a grizzly attack. The pneumatic, all-terrain tires coupled with a dual-grip handle makes pulling this cooler down bumpy stairs or challenging surfaces a back-saving breeze. Extra bonus is the removable, foldable storage bin that attaches to the top for carrying snacks and supplies.
Nothing says parking lot après-ski party like a cooler full of beers—and this new brew from 10 Barrel is made for all after-slopes celebrations. Touted as the breweries “most awarded beer ever,” this 7 percent ABV winter warmer offers notes of chocolate, coffee, citrus, and berries. Proceeds from this American stout go to Protect Our Winters, which helps outdoor adventurers protect the places where they play from climate change.
11. High West High Country American Single Malt Whiskey
No outdoor winter event would be the same without at a least a little bit of whiskey to pass around. This unique American single malt distilled in the Wasatch Mountains of Utah is one you’ll want to introduce to your flask. Aged a minimum of two years in both charred and second-use oak barrels, this Scotch-inspired whiskey brings a weighted mouthfeel and nutty malt character to your chapped lips. It’s absolutely essential for a top-notch après-ski parking lot tailgate.
Heat 2 Tbsp. olive oil in paella pan on medium-heat grill. Add chicken and cook about 5 minutes, turning to brown on all sides. Add chorizo and brown, another few minutes.
Add 3 Tbsp. olive oil. Add onion, scallions, bell pepper, and garlic. Season with salt and pepper. Cook until vegetables soften, about 5 minutes.
Deglaze pan with sherry, scraping pan to loosen any burned bits.
Add rice, red pepper flakes, and tomatoes. Mix well and cook for 2 minutes.
Add stock, saffron, and paprika. Mix well and cook for 15 minutes, but do not stir again until serving. (Seriously, even if you hear crackling noises from pan bottom. You want that noise.)
Tuck clams and mussels, hinges down, into the cooking rice. Add shrimp. Continue cooking about another 15 minutes, rotating pan every few minutes. If heat doesn’t seem to be distributing evenly, you can close grill or cover pan with foil.
Once rice is tender and shellfish open, remove pan from grill. Drizzle with olive oil and sprinkle with chopped parsley.
Serve with lemon wedges, and make sure to dig up some of the prized socarrat—the caramelized crust on the bottom—for each serving.
Not in the mood to man the grill during your next cookout? (Though grilled oysters with nduja butter are always worth it.) If you want your main course to put on a show while you mingle and imbibe, go for this gourmet, easier-than-it-looks showstopper: herb-marinated hanging leg of lamb.
Here’s what you’ll need: A campfire cooking tripod, preferably one that’s cast iron, which are available at outdoors stores and online; butcher’s hook; meat thermometer.
The herb marinade is deceptively simple but insanely flavorful, imparting tanginess from the outside crust down to the bone. Now, as for the cooking method, don’t be intimidated. The key is a consistent flame. You’re letting your equipment do all the work. Just skewer the butcher’s hook through the leg of lamb and position roughly two to three feet over the fire, while keeping the rig and lamb close to the ground for even cooking.
The cast iron under the lamb will catch all those beautiful drippings; add root vegetables, like we suggest in the recipe below, or merely use it to baste the lamb as it cooks.
Recipe: How to Make Herb-Marinated Hanging Leg of Lamb
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Makes 10 servings
Ingredients
1 whole leg of lamb (bone-in)
1 cup white wine
1 small white onion, cubed
2 Tbsp. sea salt
1 Tbsp. black pepper
10 garlic cloves
2 tsp. red pepper flakes
2 tsp. oregano
2 tsp. thyme
2 tsp. rosemary
2 lemons, juiced
2 Tbsp. oil
How to make it
Use sharp knife to score about a dozen slits all over outer fat layer of leg of lamb.
In blender, mix all other ingredients until smooth. Place lamb into foodsafe container and pour marinade over. Place in refrigerator at least 4 hours, ideally overnight. Rotate leg every few hours to marinate evenly.
Use an existing fire ring or construct a camping-style ring with large rocks. Start fire and let settle to medium-high blaze, about 325°F. Position tripod and attach chain and hook to exposed bone so that leg hangs about 2 feet from fire. Place cast-iron skillet underneath filled with carrots and potatoes to cook in fat drippings.
Let lamb roast 1 hour until browned, adding wood as needed to maintain temperature. Rotate leg and roast 1 more hour. Once fully browned, baste with drippings and rotate every 30 minutes for about 2 hours more, until internal temperature reads 145°F on thermometer.
Once done, pull off fire and let rest 15 minutes. Slice leg about ½-inch thick and serve with carrots, potatoes, and, if desired, tortillas.
