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First things first: Invest in a grill pan. They come in all sizes, but make sure you get one with the interior ridges. We love the All-Clad version but any grill pan at any size will work. Your food will have grill marks and will cook like it does on a grill, with the fat dripping away from the meat.
Next, make sure your smoke detector and oven fan are in working order. Things will (and should) get smoky. Tip: To keep smoke levels down, don’t overdo it with sauce and oil. And don’t press the foods so that fat drips out. It will burn off and dry your food out more quickly.
Add smoke flavor. If you’re grilling inside over a gas burner, there won’t be any smoke from charcoal or wood chips to flavor your food. So why not try some added smoke flavor? You can achieve this by using a smoky finishing salt on a steak, or a smoky rub as a marinade on chicken or pork.
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Photo Credit: iStock -
Photo Credit: iStock
If you don’t cook outside this summer, you’re not doing it right.
From where you can (and can’t) grill in the city to recipes that are sure to delight your friends and family, we’ve got you covered.
Happy grilling!
