Home Indoor Grilling:How To Becoming A Grill Master

Indoor Grilling:How To Becoming A Grill Master

For most Americans, Independence Day on 4th of July is synonymic to fireworks, shopping, and of course outdoor barbecue. Fortunately, living in New York City means the access to the famous Macy’s 4th of July fireworks show every bargain hunting in many shops around the city during the 4th of July sale. However, an apartment an outdoor barbecue is almost impossible for many New Yorkers like me who live in unless you live in one of those luxurious BBQ terrace apartments or you live near a park that has the BBQ grills.

So indoor grilling becomes the only solution.

Indoor grill is fit for those people who unwilling to drive for a long time to have a barbeque or don’t have a house with a huge yard and friendly neighbor. Nowadays there a so many of popular way to achieve a indoor grilling. This article will give you some guidance and introduction to avoid some common questions and problems. To ensure you have a satisfying experience instead of getting smoke in all of you rooms you’d better read it devotionally. Actually, the indoor grilling has no limitation like bad weather or traffic restrictions.

Indoor grilling flavors

You don’t need to fire up the outdoor grill to get that great barbecued flavor we all love. Grilling in the kitchen gives you another option for great steaks, burgers and more.

Whether there’s a nip in the air, it’s raining, you’re out of charcoal or just feeling too lazy to deal with the grill, you can still have a barbecued meal with the same flavor as you would grilling outdoors. Practically anything that you can cook on your grill can be made in the comfort of your kitchen..

Explore the different forms of indoor grilling

First of all, you should have simple understanding about the forms of indoor grilling and it’s demanded grill accessories to offer some information when you choose your own way.  If you neither don’t have desire or requirements to have a outdoor campfire grilling. Here comes some effective ways of indoor grilling.

  1. Gridding

This word is generated from griddle. One simple way is to put a ridged pan on fire or electric grill to supply heat to cook food. The advantages of it are faster speed and less oil compared with frying that mean healthier. What you should pay attentions to is the thickness of steaks or seafood or something you want to roast. The griddle is work better with thin ingredients. So one problem is the griddle can’t deal with thick food. Cut them before hand make better result. Place a heavy, cast iron grill press on meats to help with grill marks and cooking. A set of clean bricks, well wrapped in foil will work just as well to press down on food. A trick to use griddle is make sure it is totally hot when you put meat on it, you can drop several water on it and observe the time of water becoming vapor. If it less than 3 seconds, you can start to heat your food. The reason we do it is to prevent cold ingredient be trapped by surface of griddle. Get a griddle pan that has deep ridges and grooves to give your food nice crosshatches or grill marks. The high ridges will raise your food so that it does not sit in dripping fat. If you get a cast iron griddle, you will have better heat conduction, distribution and retention. You can buy a non-stick griddle if you don’t want to meet that situation. After enjoying the feast, you should remember some suggestions when you clean it. The non-stick material needs good care. Wash it at the very first when you open the bubble warps and then pour some oil on it and place it on heat. When it totally cools down, wipe the rest of oil up and store properly. The surface of non-stick griddle is delicate, so avoid cleaning it with tough cookware.  Always have patience to wait the griddle to cool before cleaning it with high-temperature liquor. Because the hot water will make it twisted and can’t be used evenly.

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  1. Spit roasting

The spit roasting is good for slowly roasted meat like roasted whole chicken or huge piece brisket beef. The benefit you use a rotisserie is the non-smoke flavor. And family rotisserie is fit for some occasion like reunion of all family member because it can deal with some food need long time and huge space to be roasted. If you want handle some enormous ingredient like lamb leg or turkey, you may need a oven-built rotisserie. This type of rotisserie is built inside high-end ovens for indoor grilling. They are well-built with silent motors, interior light and a glass section of the door, ideal for viewing your cooking food.

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  1. Contact grill

The contact grill is the most popular way of indoor grilling. It is also called dual contact griddler. The size is various for it’s different type. And for the dual heating, the speed of cooking food is faster than normal grills. But there a lethal disadvantage is it can’t handle ingredients which are too thick. So slice your ingredients before you put it on the surface. You will always eat healthy with a contact grill as it removes fat from your food as it cooks. Start by seasoning your new contact grill with cooking oil. Do this by wiping it clean first, then dubbing the cooking surface with a clean moist cloth dipped in cooking oil.

Make a habit of doing this every time the surfaces dry after cleaning, just before storing.

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Why use an electric grill?

  1. Smoke

These are electric ovens with an electric heat source. So while it has good temperature control and even cooking, it doesn’t have the smoke flavors that you can add on a barbecue rotisserie or fire pit rotisserie.

  1. Fuel

A propane grill can also eliminate the smoke from the cooking equation. It also provides a distinct flavouring to food because the food is cooked over an open flame. While not smoky, exactly, the grilled flavor is savoury. An electric grill simply cannot provide that particular zest. Propane for grills comes in tanks, though, and those tanks tend to run out of fuel just before the steaks are ready to be put on the grill. With an electric grill, the fuel is at the ready. No hauling the tank to the nearest propane dealer for a costly refill. Simply plug in the grill and grill up those steaks.

  1. Indoor grills

The indoor electric grills also have their advantages and disadvantages. Indoor electric grills provide a visual appeal to food because they leave grill marks, just as an outdoor grill would. The indoor grills, however, are limited in cooking area. They would be impractical if cooking for a crowd. If cooking for one or two, however, these small grills are a good option. They also provide a healthy option; much of the grease from cooked meats is directed away from the cooking area, so the food is leaner when served.

  1. Flavors

An electric grill functions just as its counterparts do: The griller puts food on the heated surface to cook the food. Unlike charcoal grills, however, food cooked on an electric grill will not have that smoky, earthy flavour derived from charcoal. For many, this disadvantage is enough to dismiss the electric grill. If the purpose of cooking outdoors is to get that specific flavor, an electric grill will not suffice.

  1. Effects

Charcoal, though, can be cumbersome to store and produces a lot of smoke, hence the infusion of smoky flavor. And if you use a charcoal as combustibles you need an electric charcoal starter too as a burden. But if sitting outdoors while grilling is the aim of the outing, and smoke disrupts the party, then an electric grill can eliminate that atmospheric invasion.

Effective ways of indoor grilling

The ways to use indoor grill is only depend on your imagination. Almost every ingredients you may find in kitchen can be throw on a grill. And here I will introduce you some simple and delicious recipes of indoor grills.

  1. Japanese wagyu beef

Japanese wagyu beef has always been on my wish-list but its high price tag has kept me away from time to time. Finally on a trip to Mitsuwa, the Japanese supermarket, I scored some sliced waygu for this special occasion. Not sure if the beef was from the cattles raised receive massage and beer feed, but the slices I got have crazy amount of evenly distributed marbling. This beef is perfect for my indoor door grilling as the quality of the meat makes it hard to mess up.

Besides the sliced steak (1/2 inch thick) I also got some thinly sliced waygu for sukiyaki. I thought it would be good for bulgogi.

First, I lightly marinate the beef in my homemade barbeque sauce which consists of soy sauce, apple puree, crushed garlic, mirin, honey, sesame oil, and sesame seeds. Let the meat marinate for half an hour.

One of the reasons I like to barbecue myself is that I can be in total control of how well my meat is cooked. For steak of this size, I want the meat to have crispy surface with some burn to it while the middle is still juicy and tender. And this can only be done using a heavy cast iron grill.

The trick is grilling the meat on a really hot surface. I heat up the cast iron grill until the light smoke arises. I brush the grill with a light layer of oil to make it nonstick. The veggies are cooked before the meat since they take slightly longer to grill.

I gently lay the steak on the grill. As I watch the meat sizzles and smell that impressible smoky favor I am also watching my time very carefully to not overcook!

After 20 seconds of grilling on each side I have my perfectly grilled wagyu and bulgogi ready to go!

This is some seriously delicious steak I’ve had. Don’t bother to use your steak knife as it will be proven unnecessary. All you have to do is to take a big bite on this melt-in-your-mouth baby and let the juice explode in your mouth….and of course wash it down with some cold beer.

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Indoor grilling tips

  1. Liquid smoke

One of the things you’ll miss most of all when you move your grilled meal indoors is that great smoky flavor you get from an open flame. You can’t completely replace that taste, but using liquid smoke is a great way to trick your senses into thinking that your steak was cooked over natural wood coals. You can find liquid smoke alongside the other marinades and barbecue sauces in the grocery store. The great thing about liquid smoke is that it’s actually manufactured from the burning of popular barbecuing woods like mesquite and apple wood. Add just a small amount of liquid smoke to any marinade to provide the outdoor barbecue flavor you love.

  1. Avoid using metal

Most indoor grills have nonstick surfaces just like your stovetop pots and pans. And just as with your stovetop cookware, the surface of your indoor grill should be protected and treated the same way. Proper care of a nonstick surface usually includes not using harsh abrasive scrub sponges to clean it or soaking it in water for any extended period of time. It’s also not a good idea to put your nonstick grill surface in a dishwasher. While these things will help protect the surface, it can all be undone if you use metal utensils when cooking. Using a metal spatula, even to simply turn a piece of chicken, will chip away your nonstick surface quickly. The same goes for tongs or grilling forks. Use only nonmetal utensils, ideally wood, although there are all kinds of high-heat plastic utensils available for use on your indoor grill.

  1. One of the tricks to learning how to get the most out of your indoor grill is to expand your menu. You can always cook steaks, chicken and other grilled meats, but your indoor grill has the advantage of being able to cook hot pressed sandwiches as well. A hot Italian cheese panini is really just a fancy grilled cheese sandwich. A skilled chef may attempt to cook one over the open flame of an outdoor barbecue, but chances are, you’d end up with a big cheesy mess. The indoor grill is perfect for making these popular restaurant sandwiches for a fraction of the cost. Using thick flatbreads, some light olive oil spray and lean meats is a good option for making a healthy grilled panini.
  2. Grill the vegis

Grilling vegetables on your indoor unit is a great way to up the health factor of your grilled dishes. Grilled veggies on outdoor grills are common, but the high heats of the open flame can make it difficult to control your temperature, and tender vegetables like asparagus can char and overcook easily. The advantage of an indoor grill when cooking vegetables is that the heat is much easier to control, so you don’t have variables like hot spots or tall flames that can ruin your dish. The end result is a nice, even cooking job, complete with the grill marks that prove it wasn’t steame. You can even use some liquid smoke (see number 1) to get the most flavor out of your indoor grilled veggies.

  1. Lose fat

Indoor grilling provides the home chef with an opportunity to drain off a great deal of the fat that you’d get by pan frying your meats. Most indoor grills have a surface that’s set at an angle. This design allows the fats from your grilled beef and chicken to run off and away from the meat into a drip pan. Make sure that during cleanup you always empty and wash the drip pan. And if you want to waste not, save the flavorful fat drippings to add to a homemade soup stocks for an extra punch of taste.

  1. Fully prepared

The first thing to do before you grill indoors is to pre-season your grill pan if it’s not already pre-seasoned. Preheat the oven to 375 degrees, rub some canola or vegetable oil liberally over the pan using a clean cloth or paper towel, then place it in the oven for 30 minutes. Turn the heat off and let the pan sit in the oven until completely cool. Whenever you use your indoor grill, oil only your food, not the grill pan. Simply heat the pan over high heat until it begins to smoke; brush your meats, fish, or vegetables with oil and seasonings and then grill according to the recipe.

Writing at last

The information of indoor grilling is fully taught. We hope you can benefit from the article and prepare you own indoor grill to prove our things are helpful. And if you like this article, you can subscribe us and leave a mark. We will bring you some trick and knowledge of lives continually.