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Indoor grilling

post #1 of 5
Thread Starter 

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?  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 5
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
post #3 of 5


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

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 5
Quote:
Originally Posted by chefedb View Post


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


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
post #5 of 5

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.

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