Through the summer and into the early fall, I look for any excuse not to turn on my oven. My old colonial-revival style home lacks central air, and the idea of turning on my oven on a steamy, 90-degree summer day is unappealing. I’d much rather be outside, seeking shade, poking around my garden, and catching a summer breeze before the oh-so-long, bleak, gray, and very snowy New England winter settles in. In these cherished summer and fall months, my outdoor grill becomes an extension of my indoor kitchen. You can find me outside in the early evenings on most workdays, throwing a simple dinner on the grill while my kids fight over the hose. On weekends, I leisurely grill elaborate meals for entertaining, where everything comes off the grill, even dessert. Serious Eats / Lorena Masso It is in these moments that I have grown to love baking on my grill. Grill-baking is the term I use to refer to this style of cooking.…