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I agree - too hot to gut here in FL. Drag/carry it to where you can hang it. Skin down to the neck. Cut off the shoulders. Cut off the backstraps. Cut and reach in to pull out the tenderloins. Use your knife to pull off any little trim pieces you might have left behind on the carcass so far. Then, cut off the hams and let the carcass drop onto the ground. The meat goes strait to the cooler, the carcass goes off to the nearest cow pasture for the buzzards. If you are good, the whole process takes only about 20 minutes.
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