No grill? No problem. Here are five ways to “grill” indoors that won’t (er, shouldn’t) require a visit from the fire marshal, according to experts from https://www.australianonlinecasinosites.com/online-pokies/.
- Rediscover your broiler: Think of your broiler as an upside-down grill. Instead of heat coming from the bottom, it comes from the top. While you won’t get those pretty grill marks (or the smoky flavour you’d get from charcoal), you can usually achieve a decent char. Most quick-cooking grilled recipes will work well with the broiler (low and slow recipes with indirect heat won’t work with the broiler’s intense heat, though).
Some ovens only have a broiler drawer, but if your broiler is actually in your oven cavity, set your rack anywhere from 4 to 8 inches from the heat, depending on how quickly you want the food to cook (4 inches away is like high to moderately high heat on the grill).
Regardless of the type of broiler you use, arrange the food on the broiler pan that comes with the oven (it has ridges so excess fat drips down into a lower cavity) or on a sturdy rimmed baking sheet. If you’re not a big fan of scrubbing, line the pans with foil first.
- Score a grill pan: A cast-iron grill pan has ridges, so the fat drips off and away from the food and, if it’s hot enough, gives you great-looking grill marks. Grill pans are heavy and take up space so they might not be ideal for the tiniest kitchens.
- Use smoky ingredients: Adding smoky ingredients to food is, perhaps, the easiest way to fake a grilled flavor and you can use them with the two methods above. Sprinkle smoked salt or smoked paprika on meat or fish, drizzle vegetables with smoked olive oil or add chipotle chiles (whole, in powder form or canned) to sauces and marinades. And, of course, there’s always the old faithful, liquid smoke. Just use it sparingly to keep food from tasting like it came out of an ashtray.
- Rig an indoor smoker: Ok, so smoking isn’t grilling. There, we said it. But if you’re craving the haunting, pervasive smoky flavor—and not the char-of a charcoal grill or smoker, you can achieve that indoors, within reason. To do so, take a cue from chefs, who are smoking everything from butter to uni, thanks to a little device called The Smoking Gun (They’re also fans of the Camerons indoor stovetop smoker) and many users of casino online real money use them.
But you don’t even have to invest in special equipment. Just use this DIY method: First, open a window or turn on a fan. Next, line a wok or disposable aluminum pan with heavy-duty foil, the spread out small dry hardwood chips (such as applewood) on top. Top the chips with another sheet of foil and then a rack. Cover your rack with foil and poke holes in the top.
- Choose meats that work well on a grill pan: Sausages or any meat in casing works perfectly fine on a pan because the smoke of a grill wouldn’t have penetrated the meat, anyway—plus, you can easily achieve grill marks. His favorite thing to cook on a cast-iron pan, however, is burgers.