we both prefer to cook this dish in a cast iron skillet on the grill side burner, The smell of fried liver and onions (or fish) fried inside the house seems to hang around too long for either of us.
Same here,,,, I have a big Camp Chef two burner that lives out on the deck for just that reason.
Needless to say, I don't eat much liver or fish in the winter.
The smell of Chicken livers does't bother me though so I make Dirty Rice pretty often regardless of the season.
