IT’S BEEN almost too hot to think lately. So we’ve got to have simple without fuss so we can sit back and hope the breeze comes.

Some of these suggestions are from the NY Times, some from other sources, but they might give you some ideas. A lot of the ingredient amounts are left to your judgment, the combination is the focus.

Note (1): the newest things in the super market are “spice rubs”, for example from “taste of Inspirations” the Sweet Southern BBQ Rub. It gives the ingredients of brown Sugar, Ancho and Coriander, garlic, onion, allspice and cloves. The directions for the rub read: “Rub into both sides of any meat and cook as desired a few hours before cooking” the option for more flavor suggests that it may be refrigerated for a longer time after being rubbed into the meat. Notice it says “before cooking” so that it could be cooked in the oven as well.

Note (2) as well, that “rubs” have no liquid, neither oil, mustard or yogurt, for example. Your option might be to mix the purchased rubs with any of the above.

The following ideas are from the New York Times with comments.

Mideast lamb chops

Shoulder cuts are the best and the cheapest. Just don’t burn them. Marinate them briefly in yogurt, lemon, cardamom and mint. Serve with lemon and parsley

Mideast pork chops

Again, shoulder, again, don’t burn. Marinate briefly in spicy mustard, chopped garlic and apple cider.

Six-minute steak,

plus a little

marinating time

Soak skirt steak in a mixture of soy, lime juice, garlic, ginger and sugar before grilling. (the time it takes to heat the grill is long enough.)

Smear chicken leg quarters (or thighs) with a paste of garlic, chopped rosemary (thyme too if you like) olive oil and the juice of grilled lemon. Grill away from heat, covered; crisp briefly over high heat

More on chicken: a chef I talked to in Texas would parboil his chicken, then marinate it in tomato barbeque sauce, then finish it on the grill. Pgg

Brush chicken thighs, boned or not-with basil, parsley or cilantro pesto, Boneless and skinless thighs can be grilled over direct heat; thighs with skin should be started away from heat.

Chicken breasts can be left as they are, or pounded thin, then marinated. Since they do not have a fat content, be sure that the grill surface has been brushed with olive oil. Don’t overcook, as in all meats, the breasts will continue cooking when taken off the fire, especially if they are kept warm. I frankly think that the dark meat of the chicken is much more successful on the grill. The white meat can turn to “leather” with too much time. Pgg.

Fast Lamb leg: use steaks cut from the leg, and rub them with a mix of warm spices, cumin coriander, cinnamon and turmeric. Grill quickly, serve hot.

Spread flank steak or butterflied lamb leg with garlic, parsley and lemon zest. Boll and tie, or fold, (or grill without further fuss, adding more paste occasionally)

Note (3): in the last few years, restaurants and cookbooks have adjusted the cooking of leg of lamb or other cuts for the preference of the public tastes to serve lamb medium rare (as in loin chops), so you might have to increase the cooking time to your taste

Grilled Chicken Parm: pound breast thin, top one side with sliced tomato, mozzarella and Parmesan, fold in half, seal with a toothpick or skewer and grill for a few minutes on each side

Bacon-wrapped hot dog. You know you want one. (they said that!) pgg