My family has been known once or twice to stand outside at the barbeque with an umbrella to have our weekly summer grill-outs, but sometimes, even with the best umbrella and down coat, the weather can keep us indoors. <\/p>\n\n\n\n
Indoor grilling is a little different\u00a0from outdoors – you need to be prepared for the possibility of the smoke alarm going off\u2014but it can be just as delicious. There are a few must-haves for indoor grilling;\u00a0some you may already have, and some not.\u00a0 I am going to share some of my\u00a0favourites,\u00a0along with\u00a0some tips for the best easy indoor\u00a0barbeque\u00a0without fuss or muss.\u00a0<\/p>\n\n\n\n
First and foremost is a grill pan, because caramelized stripes on meat or veg is much too iconic to give up. There are a few styles and materials to choose from, starting with single-burner vs. double-burner pans. The decision really depends on how many people you would serve on a regular basis. An eleven- or twelve-inch pan can comfortably fit three to four chicken cutlets or two, maybe three, rib steaks at a time, if they are small. A double burner can fit six to eight chicken cutlets or three to four rib steaks. <\/p>\n\n\n\n
Round vs.\u00a0square is just a style preference to me, but you want to look at how high the sides of the pan come up. For grilling fish or vegetables,\u00a0you may not mind if the sides are not high,\u00a0because there isn\u2019t as much splatter, but for meat and chicken,\u00a0you\u00a0would\u00a0probably\u00a0like a pan with a little height (one to three\u00a0inches) on the sides to minimize stove splatter. The one I use (and love) is All-Clad\u2019s\u00a0hard,\u00a0anodized\u00a0eleven-inch grill pan<\/a>. Cuisinart, Le\u00a0Crueset, and\u00a0Staub\u00a0all make great enameled cast-iron grill pans in each of the styles I mentioned. Which one you choose is just a matter of your price point and color choice. Each of these pans heats very evenly and does not have an issue with hot spots, which can be quite frustrating when you are cooking like this.\u00a0<\/p>\n\n\n\n Cast\u00a0iron is also a great material for indoor grilling. Usually from the American classic brand,\u00a0Lodge,<\/a> you can get\u00a0pans that have a flat bottom or ribbed, in a variety of sizes and styles. Cast iron,\u00a0if cared for properly,\u00a0becomes naturally non-stick and creates a fantastic crust and sear on proteins, or a crunchy toast on breads.\u00a0\u00a0<\/p>\n\n\n\n To get the best grill marks in a pan, it needs to be sufficiently heated. Preheat the dry (no oil) pan on medium heat for a few minutes. You will know it is ready for oil and\/or food when you sprinkle a drop of water and it sizzles and evaporates immediately. If it does not, wait a couple more minutes and try again. When you go to put food onto the pan, make sure any excess marinade is not clinging; if the food is too wet, it will steam, and the grill marks will not be there. <\/p>\n\n\n\n A good set of tongs is invaluable when you want to flip things, turn foods in a marinade without getting your hands in there, or put\u00a0food\u00a0on or take\u00a0it off the heat. I like to use\u00a0the\u00a0stainless steel\u00a0ones<\/a>,\u00a0and just take care that I do not rub it on my pan;\u00a0but if you are using a pan with a regular non-stick coating, go for the silicone-edged ones<\/a>.\u00a0<\/p>\n\n\n\n