Indoor grilling

Discussion in 'Food & Cooking' started by koukouvagia, Jan 27, 2015.

  1. koukouvagia

    koukouvagia

    Messages:
    7,379
    Likes Received:
    612
    Exp:
    Home Cook
    What tips and equipment do you use for indoor grilling?  I'm particularly interested in grill marks, not sure how to get those on chicken for example without firing up the outdoor grill.  Do you grill indoors?  
     
  2. flipflopgirl

    flipflopgirl

    Messages:
    4,470
    Likes Received:
    416
    Exp:
    Retired Hospitality
    If you don't have a grill pan try turning the plates on your (dare I mention it?) waffle iron.
    Mine has a grill type plate on the reverse side.

    mimi
     
  3. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    177
    Exp:
    Retired Chef
    I have a cast iron skillet that I grill in. It has slats in the bottom so it makes grill marks. You can buy them at many places but they are not cheap but consider that they last a lifetime
     
    Last edited: Jan 27, 2015
  4. flipflopgirl

    flipflopgirl

    Messages:
    4,470
    Likes Received:
    416
    Exp:
    Retired Hospitality

    I agree with Ed re cast iron.
    Makes the best marks.
    The non stick coating types will get you there but the marks tend to be lighter in color and you may miss out on any pan sauce ( non stick means non stick lol).
    If you want fond transfer to a different (preheated) pan and stick in the oven to finish off.
    Whatever yummy that developed on the super heat of the cast iron will taste scorched more often than not.

    mimi
     
  5. jake t buds

    jake t buds

    Messages:
    857
    Likes Received:
    77
    Exp:
    Other
    I live in an apt so that's all I use. A grill pan, but many today aren't like mine. The edges or "slats" of my grill pan are raised higher and are sharper than what I've seen in stores lately, so it creates better grill marks than the flatter ones. Probably a quarter of an inch tall by a sixteenth inch at the top. I believe it's a 15 year old Lodge. That's the first thing I would look for. 

    I also treat it just like any other cast iron pan and don't use soap - only hot water and a scraper - and only roughly remove carbon buildup with paper towel and flame drying (setting it on the stove). Although you clean actual grill grates, I don't remove all the carbon on my grill pan. It's what seasons the pan and adds a charcoalish flavor. Fat also runs along the inside the scallops of the pan and smokes the meats. (I turn off the smoke detector and open a window). Getting it blistering hot is key for grill marks. 

    I put it on the stove and forget it until it smokes. Then I add the meat. But not if I'm grilling fish (lower temp and oil) or chicken. Its a matter of regulating heat the same way you would on any other outdoor grill. Same with moving the protein before it's had a chance to get a "skin." 

    I also use a cover that came with another pan and use it as a lid - like in the outdoor charcoal ones - if I have to finish larger pieces of meat or use as a warmer. Really big things like a rack of ribs or a shoulder I do in the oven.
     
    Last edited: Jan 27, 2015