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Does tending a BBQ pit for hours, in high heat and high humidity conditions, count?
we rarely use the BBQ when it gets too hot: it isn't fair to spoiled brat to ask him to stand out in 90 plus degree temps, high humidity and watch the meat. We will use the smoker, it doesn't require the constant attending.
Yes, I cook most nights, but keep it very simple. Maybe a few times a year we will simply have a nice summer salad or I will throw a store purchased pizza in the oven.
Like OP, when daddy got home we had dinner within an hour and no A/C. Thank goodness those days are behind us.
I still make hot meals but I try not to use the oven much. No baking this time of year. I do like the easy ones though like hot dogs and beans or BLT's and fries, lol.
I also stock my freezer with homemade meals before it gets too hot. I almost always have homemade lasagna, sausage and peppers in sauce, pot roast with gravy, chicken and gravy, and salsa chicken. Heating up rather than cooking keeps the house much cooler in summer.
we rarely use the BBQ when it gets too hot: it isn't fair to spoiled brat to ask him to stand out in 90 plus degree temps, high humidity and watch the meat. We will use the smoker, it doesn't require the constant attending.
Yes, I cook most nights, but keep it very simple. Maybe a few times a year we will simply have a nice summer salad or I will throw a store purchased pizza in the oven.
Like OP, when daddy got home we had dinner within an hour and no A/C. Thank goodness those days are behind us.
A BBQ pit is not the same as a grill (either charcoal or gas). A BBQ pit is the fire that provides the smoke for barbecue (meat cooked with low temperature smoke). The fire in the pit requires constant attention because there is no regulator on that fire to control the temperature of the smoke. And, because of the long cooking time, new wood will need to be added to that fire.
Goulash, chili, pot roast, heavy stews are generally winter food. But we grill/smoke year round. SO passes on pasta salads, casseroles, most stews, creamy salad dressings - anything you cannot pinpoint ingredients in a jiffy.
How I cook doesn't change a lot in the summer. We eat a large salad made with a protein for dinner once a week throughout the year. I use my crock pot all year. What goes into it varies depending on time of year. I tend to not use the oven a lot for meals anyway--maybe once a week. I don't use a microwave to cook meals and don't own a toaster oven.
The exception is the use of the grill in the summer a night or two a week. When it's over 90 with humidity I'd rather not use it though. If I want a grilled taste and it's too hot, I cook in cast iron.
cooking style is very different for us during summers vs. fall through springs. Oven is definately used lot less from June-September without fail, and even with AC full blast in the house, the kitchen DO get warm whenever oven is running. Especially if it's long roast.
we grill alot, i use my instant pot pressure cooker ALOT, eat more seasonal vegs and fruits along with usual proteins like chicken wings, thighs, beef, pork and fish. Plus we're out at our club pool a lot and usually order either lunch or dinner depending time of day we're there as our big main meal and nibble rest of day on lighter fare like cut up vegs, fruits, watermelon, etc.
im actually looking forward to fall now a bit, as our family LOVE soup. All kinds of soups, so eat alot of variety soups, roasts, pasta with homemade sauce, braised cooking, and the like during cooler/colder months.
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