You Go, Grill!

Here in Mississippi, where the temp has been reaching 100 degrees, people are saying it is too hot to use the grill.  We say, "It's too hot to cook in the kitchen!" instead.  We may even save energy by grilling.

We invested in a small, inexpensive gas grill, and found it is very fast, efficient and inexpensive to use.  It usually takes about 10-15 minutes on the lowest setting to cook our meals.

We use a grill wok (stainless steel square with holes everywhere) to create great stir fries with veggies that would fall through the grate.

You can grill a cheese sandwich or panini if you lightly brush oil on the exposed bread, cover with a small plate and weight it with something heavy--a flat rock or ?

We marinate meats, chicken and fish to greatly reduce HCA's and other carcinogens caused by grilling. (Veggies don't produce HCAs.)  Be sure to use anti-oxident rich ingredients, such as rosemary, turmeric, ginger, garlic, onions, red wine, balsamic vinegar and marinate in the fridge for a few hours or overnight.  Or... brief pre-cooking in a micro wave (one minute) brings HCAs out with the 'juice' which should be discarded before grilling.  Grilled chicken has the highest HCAs, and fish also develops them.

Here is a link to an article in the New York Times that may expand your idea of what is grill-able.
101 Fast Recipes for Grilling by "The Minimalist", Mark Bittman.
Note: This link may not work for long.  After a few days you may have to do a search for the article.