While having an outdoor grill is excellent, there are times when the weather isn’t ideal or you just don’t want to deal with heating the charcoal and starting a fire. Smokeless BBQ comes in. You don’t need to wait for a warm, bright day to do it; you can do it in the convenience of your own home, where appliances like a sink and a refrigerator are nearby.
You’ve come to the perfect place if you’re new to indoor grilling. We’re dispelling myths, offering advice, and defining exactly what a grill pan is (and if you need one).
Myths about indoor grilling
Myth 1: An indoor grill will produce the same results.
Although certain indoor barbecues can help you acquire attractive grill marks, you won’t be able to replicate the charred, flame-licked goodness of food cooked outdoors in terms of flavor. The only situation where this isn’t true is if you’re using a vented, gas-powered indoor grill, which is usually not an option for home cooks.
Myth #2: A separate appliance must be purchased.
Despite what might seem paradoxical, you can technically barbecue inside without an indoor grill. That is, if you expand your concept of what is meant by “grilled.” For instance, you may use your stovetop cast-iron pan and broiler to get the same crispy edges that a grill would produce (though neither delivers the same charred aroma or flavor).
Myth #3: Cooking indoors is healthier than grilling outdoors
This is simply untrue. Find out if indoor grilling is healthful by reading on.
Given that cooking indoors doesn’t entail burning coals, a lot of smoke, or flare-ups brought on by dripping fat, indoor grilling may be safer than outside grilling. However, this does not always imply that cooking inside is healthful. On an outdoor grill, fat also drops off of the meat in addition to liquids since many contact grills are slanted in a way that permits liquids to flow off. With the latter, you can’t see how much fat melts off, but it still does.
Additionally, even though you aren’t using a wood or charcoal fire to cook, indoor grills can still produce chemicals that cause cancer. Whether you cook inside or outside, whenever you burn fat on a high heat, carcinogens are produced.
What the heck are grill pans for?
Grill pans are flat skillets or pans with raised edges all the way around the cooking surface. These raised edges provide “Smokeless BBQ” marks that resemble the ones you get from outdoor grilling. Additionally, they make whatever you’re cooking healthier by allowing the fat to flow off rather than simply pan scorching.
Grilling experts like Matthew Eads, a cookbook author, gourmet griller, and the creator of the blog Grillseeker, hardly ever use grill pans despite their advantages. For indoor burger and steak cooking, Eads prefers to use a cast-iron skillet since he likes his meats to have a uniform sear. In a blog article about indoor grilling, he claims that since the sear imparts the majority of the taste, “I’ll forego grill marks for a better tasting meal any day.”
But if you’re set on using a grill pan, Eads advises investing in a nonstick model for simple cleanup. Choose cast iron for its superior heat retention, sharp grill marks, and robust construction. Try it out on grilled pork tenderloin, corn on the cob, or lobster tail (if you’re feeling fancy) once your grill pan has heated up.
You may use your stovetop cast-iron pan and broiler to get the same crispy edges that a grill would produce (though neither delivers the same charred aroma or flavor).
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