PrintHow do you grill when you don't have a grill?
In the summer, all the magazines, TV shows and cookbooks espouse the joys of grilling. But I live in a tiny Brooklyn apartment with no yard: what are my options? Should I get a grill pan? Buy a portable grill and bring it to a park? How do you grill when you don't have a grill?
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28 Comments:
George Foreman grills are perfect portable solutions! Food comes out with grill marks and it even drains the fat! I brought one to college, and now I still use it at home! I know they come in a whole bunch of sizes and they aren't too expensive. Highly recommended.
Hillary
Chew on That
Chew on That at 1:45PM on 08/06/07
I agree with Hillary...those electric, indoor grills are great! Grill pans work wonderful too...just be sure to use a high enough heat so you can get a good sear going...otherwise you'll just have boiled meat/veges/fish etc. and that pretty much ruins the whole concept.
cheffy at 1:48PM on 08/06/07
I will have to strongly disagree with Chew on That about the George Foreman grill. The fact that it drains that fat kills the flavor and juiciness of almost anything that goes inside of it.
In the winter, I bring the grilling outside using a cast iron grill, one of those big enough it covers 2 burners. It retains heat extremely well, and I can get it past 500 degrees by leaving it sitting over high flames for a bit, so it almost matches the amount of heat I get out of hot coals. You miss the fun of grilling outdoors, but if you can get an indoor grill hot enough, you can replicate most of what you cook on an outdoor grill.
josh! at 1:58PM on 08/06/07
For versatility, I would recommend a good Cast Iron Grill Pan. Personally I like any that are enameled & sealed for easier cleanup and maintenance, though a well seasoned Lodge (or similar) would work just as well.
The benefit of Cast Iron is that it will have a higher searing temp than an electric grill & can be used under the broiler. IIt can also be used on a grill. I smoke pork tenderloins, etc...on the grill pan so I can collect the juices to make a gravy or sauce.
There are many to choose from, in a complete range of prices. I have a couple of le creuset grill pans which I like. I gave a friend of mine the Mario Batali grill pan/panini press as a housewarming gift...he cannot have a grill in his condo....and he loves it in lieu of a real grill.
If weight is an issue...and you want a lighter grill pan...then I would recommend the Calphalon One which conducts heat efficiently and will give you good grill marks. Also, the hard anodized surface makes cleaning a lot easier. I have one which I use mostly for broiling, since my other grill pans don't have long handles.
2qrs at 2:10PM on 08/06/07
I agree with josh.. Don't go near the George Foreman; get the indoor grill pan that fits over your burners. I've been eyeing one at William Sonoma for around $50 (very reasonable!).
alynn at 2:12PM on 08/06/07
I agree with the grill pan alternative too. I have the aforementioned Calphalon One grill pan and it's perfect for preheating under the broiler and then putting it on a nice hot burner for the good sear marks and then you can just finish it in the oven to your desired doneness. I would suggest getting both a grill pan that has a handle and can be put in the oven and one that you can span 2 burners with and cook stovetop with for things like grilling breads or sausages that take little time.
kitchenlove at 2:20PM on 08/06/07
i'm not sure what number i fall in line with the disagree'ers... but I'll definately have to second the notion of opposing the Foreman grill. It just won't do the trick. I personally have had great success with an open electric grill i bought for $5 on ebay. it consists of a ceramic bowl, an aluminum drip pan and an electric heating element with a grill above it. it's been very successful at imitating a real grill but to be honest it still leaves alot to be desired. if you can find one that has adjustable heat i would recommend that. otherwise i'd stick with the cast iron grill pan that lays over your grill top... not to mention if you get a reversible one you can make some great breakfast on the flat side.
Tenbucc2 at 2:37PM on 08/06/07
No to the Foreman. Not hot enough. I use a cast iron grill pan that works great, but I don't have a vented kitchen (no window, recirculating hood), so it filled my apartment with smoke. Does anybody have any advice on avoiding this problem?
dlbracey at 2:48PM on 08/06/07
cast iron grill griddle I think mine is a lodge it sits on your burners has no handle. Make sure you got the window open and the fan going.
JerzeeTomato at 3:17PM on 08/06/07
Yes on the grill/griddle pan. Turn it over and make pancakes!
DaveFaris at 3:29PM on 08/06/07
We use the square skillet grill pan by Le Creuset, and it works very well. We actually have two of them -- one for meat and fish, and one for veggies/grilled sandwiches. The only draw back is that when my husband grills his meat in them, they really smoke up the house. However, we just open the windows, and the smoke disappears.
I see the merit of the Foreman grills, but I prefer the results and taste of the Le Creuset cast iron grill pan.
hereandthe at 4:41PM on 08/06/07
Josh!: What brand is your large grill pan and where did you get it? Do you have a link?
Adam Kuban at 7:20PM on 08/06/07
I have both the Calphalon grill pan and another nonstick grill pan. I've literally wasted hours of my life scrubbing the Calphalon clean. I also feel like it doesn't do the best job of distributing heat evenly--I've noticed this especially when grilling veggies in the pan.
The nonstick does an equally good job, and it'll save you a few bucks.
kmnola at 7:43PM on 08/06/07
Grill pans are great for meat, but if you want to replicate the effects of grilling on vegetables (seared skin, little caramelized corners and perfectly-done insides), toss them with oil, salt and pepper, and pop them under the broiler.
butterface at 9:01PM on 08/06/07
Adam: I picked up a no-name cast iron grill pan at Target in my more frugal days. I didn't know about seasoning cast iron when I first got, so the grill has actually been a bit of a headache because I treated it poorly from the start. I do plan on replacing it for this winter's grilling, mostly likely with this Lodge.
josh! at 9:41PM on 08/06/07
Butterface: thanks! I've gotten mediocre results with the stovetop grilling, so I will try that for sure.
kmnola at 11:03PM on 08/06/07
Japanese tabletop charcoal hibachi grills:
http://www.thegrillstoreandmore.com/portable-charcoal-grills.asp
Steamy Kitchen at 11:10PM on 08/06/07
@Josh!: Thanks! That's pretty much the item I thought you might be describing and one I've had my own eye on.
@everyone: Here's where I get all "dad" on you and remind anyone thinking of the Japanese tabletop charcoal hibatchi—these are for outdoor use only. Lighting charcoal indoors is not advisable because of carbon monoxide dangers. (I don't know how they handle the issue at restaurants that do indoor grilling, but I imagine they must have excellent ventilation systems.)
Adam Kuban at 12:18AM on 08/07/07
Here is what I do to help minimize the smoke and cleanup when using a cast iron grill pan indoors.
I add kosher salt between the ridges of the grill. The salt catches the grease and helps prevent smoke while still creating grill marks.
Another tip is to start the indoor grill on the stove top to get the grill marked and then finish it in the oven.
ebpizza at 12:45PM on 08/07/07
I really love my Cuisinart Griddler. I've had all kinds of electric indoor grills, and gave them all away once I got the Griddler. It doubles as a panini pan, griddle, and two-sided grill, rather like Foreman, but much, much better. There's a thermostat, and it will open flat or close like a book. I use it at least once a week, and have come up with dozens of recipes, including a killer recipe for grilled marinated vegetables, sausages, and haloumi cheese.
Tom Steele at 12:55PM on 08/07/07
Ditto on the Foreman not being hot enough -- I tried to do some steaks and they were terrible. Its great for brats, though.
ride&cook at 8:00PM on 08/07/07
Lodge cast iron does pretty good!
Veron at 7:56PM on 08/08/07
I just saw a pic of people cooking on a metal grocery shopping cart parked over a camp fire. Don't know if I'd recommend that, but it was fairly funny.
spanklin at 12:28PM on 08/09/07
love love the Delonghi indoor healthy grill... I bought the one with the glass cover though, to retain moisture (avoid the smoke alarm) and cook faster. I did a lot of research first... glad i bought it. Paid $79 Amazon or Macys.
monikka at 11:18AM on 07/02/08
So, essentially, if you're into the *flavor* of grilling, e.g., kiawe, mesquite, charcoal, versus form, you're SOL w/o an outdoor grill or hibachi. :(
Cassaendra at 11:54AM on 07/02/08
Go to a park where grills are available to all.
PerkyMac at 12:00PM on 07/02/08
I'll use my George Foreman for fajita chicken, but that's basically it. I wouldn't put red meat on it, definitely not hot enough and you miss that smoky flavor and charring! I'm in a similar situation, and have been grilled food-free so far this summer :( except for occasional visits to the parents'. Maybe I'll have to invest in one of those grill pans, except I have a stupid electric stove, will it work okay?
embolini9 at 12:29PM on 07/02/08
Add my "NO" to the George Foreman grill. It's okay for some hotdogs, but definitely no good for steaks. I don't even want to tell you about the grey, steamed NY sirloin that was ruined by the GF grill...it's just too painful.
Anywho, my experiences with the indoor, stove top, grill pans, like you see used on the FN, produce copious amounts of smoke. Good grill marks, good color and flavor, but lots of smoke. The advice above to finish cooking in the oven is smart, but handling a hot grill pan doesn't sound like fun. So if you have a poor vent/hood, I would skip it and go to the park with a little Smokey Joe or mini-Weber.
wookie at 12:42PM on 07/02/08