Grilling: Bringing It Indoors
Although I take to the flames all year round, I'm an admitted wuss to the cold, and once January rears its ugly head, I find myself opting for the warm comforts of the indoors rather then manning the grill in the arctic ice land that lays outside. Staying in is no excuse to stop grilling though, and I've found many grilling recipes can easily be adapted for indoor cooking, given the proper equipment.
While not quite as passionate of a debate as charcoal preferences, I've found people will defend their Foremans, panini presses, and electric grills to no end. Having tried all of the former options and beyond, I've concluded that a cast iron grill (I'm rather fond of this Lodge model) is the ultimate way to replicate real grilling without having to withstand the bitterness of winter.
Even though it's no substitute for cooking over a live fire, a cast iron grill does have many similar features that makes it attractive.
Heat. One of the keys to cooking with charcoal is the immense heat you can get when the coals are first ready for cooking. While my handy infrared thermometer can't register high enough to measure a charcoal fire (over 600 degrees), it does pick up that my cast iron grill can reach up to 550 degrees after being left to heat up for 5-10 minutes, not too shabby.
Smoke. A source of pride for myself, and frustration for the fiancee, the cast iron grill does produce a fair amount of smoke, which tends to linger around my house for a good 15 minutes post-grilling. A well ventilated kitchen is definitely recommended, but smoke is a good thing because it flavors food, and reproducing smoke to some extent indoors helps impart that classic grilled taste.
Surface area. Sometimes my 22" kettle isn't big enough, so going indoors to a smaller grill can prove challenging. The cast iron grill I use covers two burners on the stove, providing a decent surface area to work with. I actually have two indoor grills, and when used at the same time, side-by-side, I get a comparable cooking area, making it possible to still grill for a crowd.
Armed with my cast iron grills, I've successfully pulled off most direct grilling recipes I've come across. So if you're like me, and weeks of 20 degree days keeps you holed up indoors, remember that doesn't mean there needs to be any break grilling.
About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.
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11 Comments:
Yeah, I've wimped out too. Once it hits 30 again, I'll fire up the grill, but right now it would just take to dang long to get the grill up to temp. I've been using my grill pan lately and satisfied the boys' burger cravings using the grill pan the other night.
Being a grilling dude, did you ever see the King of the Hill episode where Peggy and Bobby secretly hide their charcoal preferences from Hank who lives and dies propane? Loved that episode.
dhorst at 7:00PM on 01/16/09
I was contemplating getting this just yesterday!
http://www.walmart.com/catalog/product.do?product_id=10660490
lysine at 7:11PM on 01/16/09
@dhorst: I'm hoping for 30s next weekend ;), but right now it was hard being outside for the 2 block walk to the grocery, so indoor grilling it is.
I'm a King of the Hill fan as well, and know exactly the episode you're talking about, one of my faves. That and when Hank realizes how good the grass fed Co-op meat is. Haha.
josh! at 8:13PM on 01/16/09
@lysine: You obviously know my grill preference, so it should be no surprise that I think you'd be better off with the Lodge grill. For a little less money, they also make a single burner version.
I've seen electric grills that do a nice job too though, but I don't know about that particular model.
josh! at 8:20PM on 01/16/09
to minimize the smoke, place kosher salt between the raised grills.
the salt will absorb the drippings
ebpizza at 10:06PM on 01/16/09
@josh~such a great show, and I know the one you mean about the grass fed Co-op meat. Lots of fun. What are you throwing on the outdoor grill when it finally warms up a bit? And what is your winter grilling apparel? I get scolded by my husband because I generally just slip on my oldest son's sneakers (step in and out no tying required), and grab the nearest hoodie, despite the fact that there happens to be a foot and a half of snow and some pretty serious wind. My neighbor on the other hand has a full mask, parka and gloves on. I'm worried his gloves may catch on fire--he loves that liquid starter stuff.
dhorst at 11:07PM on 01/16/09
@ebpizza: Thanks for the tip. I'll have to try it next time...sometimes the smoke can get out of hand in my small apartment.
@dhorst: Cold or not, I plan on grilling for the big game...wings and stuffed jalapeños for sure.
I usually try not to bundle up too much in front of the grilling during the winter, it just makes it harder. I like to choose recipes that let me either grill something fast, or something I can set on and leave for a while, so my time grill side is minimized, and there's no to be standing outside for long periods of time.
Tell your neighbor to stay away from lighter fluid, that stuff is pure evil. You need to get him a chimney starter as a MLK Day gift. :)
josh! at 12:22AM on 01/17/09
@josh--ooh, those wings sound good and not so hot that my husband would enjoy them without his mandatory blue cheese dressing. And as far as that lighter fluid goes, I agree it's pure evil and has actually ruined an hour outside gardening from the obnoxious fumes many times. I do happen to have two chimneys on hand; maybe I'll lend him one with a friendly "check this out, what do ya think?" Why two? I find that sometimes when we hike at state parks we need two chimneys of charcoal to get the fun going. If you're ever in the Finger Lakes/Ithaca area check out Taughannock Falls and Buttermilk Falls. We drive an hour + to hike there because it is so "gorges."
dhorst at 12:41AM on 01/17/09
I have a similar cast iron that happens to fit perfectly on my large Big Green Egg. It is perfect for getting exact grid marks on filet mignon and works great on scallops too. I've never actually used it inside.....yet:)
swibirun at 9:55AM on 01/17/09
I'd be grilling right now in a Hawaiian shirt and shorts if it was 20 degrees outside.
4 in SE MI right now. Last night it was 20 below.
Is that stuffed celery being grilled in the pic? Stock photo? I need details.
daemon at 12:38PM on 01/17/09
@daemon: Leeks and a couple steaks are being grilled in the photo. More details on those to come in the following weeks, so keep watching ;)
josh! at 12:51PM on 01/17/09