On 2/28/2018 at 9:09 AM, Kim Shook said:I have never understood folks who do all of their cooking outside in hot weather. The last thing that I want to do when it it 90+ degrees is step one foot outdoors, much less stand over a grill. I just crank the AC and try to do things that won't require long oven cooking - stovetop, slow cooker and large toaster oven food.
We have homes in FL and Mexico (and a previous home in AZ).
I disagree about grilling in hot weather (or any inclement weather).
I use a gas grill. It is so well-seasoned that I get a good flavor off it. And by 'seasoned' I basically mean I never clean it.
I rarely stand over the grill. My grill is 5 steps from my kitchen. I walk out, preheat it and come back inside until it's hot enough (usually 5 minutes on this grill). For salmon, I take a fillet with skin (I use my own dry rub on flesh side), throw it skin-side down and go back in the house. 8 minutes later I go out, shut off gas and come back inside to ready the plates, etc. 3 minutes later I bring the salmon indoors. It is always perfect.
For pork tenderloin and lamb racks I grill 6 to 8 minutes on each side, let rest another 6 to 8 minutes, lid up. I do not monitor these grill items...I could do them blindfolded.
The only items I do watch are veggies....but the cooking time is so much less for grilled eggplant, zucchini, etc. that I am rarely outside for more than a few minutes.
I also use the grill to reheat pizza. Preheat, then all burners to low, slices on grill for exactly 5 minutes. EZ PZ and the grill flavor improves the original flavor x10.
Though our temperatures in Ajijic are mild (under 80F) for 10 months, we can hit 90 in May until the rains start in mid June. We don't have much humidity even in the rainy season. Now FL...that's another story, but still I prefer grilling there...for the flavor and general lack of mess. All my splatters go onto nearby bushes that seem to thrive on grease!
