Everyone loves the grill. It’s a healthful, fast and tasty way to cook meats and vegetables. We adore weekends out of the city, when we get to grill out with friends or family. But we have suffered too many nights in our NYC apartment choking on the smoke that pour out of our unventilated kitchen as we yet another stab at indoor grilling. Next thing you know every window is open, along with the front door, but our couch cushions still smell like grilled chicken (heaven forbid salmon or lamb) for the next 3 days.
The trick is to let your oven do all of the hard work; forget your stove top- it’s just a smoke machine. Follow our tips and you’ll be ready to continue your mastery of the grill-rain or shine. For even more grill tips, check out Jamie’s how-to grilling videos for The Daily Meal (links below).
Matser the Indoor Grill:
- Before you do anything you’ll need a good grill pan. Heat retention is key, so cast iron is a must. We love our pan by Lodge– it’s inexpensive and indestructible. Take a look at their offerings here- cast iron grill pans.
- Move your oven rack to the oven floor and turn the temperature up as high as it can go (500˚F or higher). Place the your cast iron grill pan on the rack on the oven floor to preheat. Close the oven door and leave the pan to preheat for 10 minutes.
- Brush whatever items you are going to grill with oil and season with salt and pepper.
- Carefully remove the pan from the oven and add the items to cook. Return the pan immediately to oven and leave to cook. The food will cook nearly all the way without turning. Open the oven, turn the food without removing the pan and close the door to finish cooking through. For the chicken below, cook 4 minutes on first side and 2 minutes on the second.
- Remove the cooked items to a cooling rack to rest.
So there you have it the look and flavor of the grill without all the fuss and muss. The perfect solution for apartment life or your next rainy day cookout. But when the sun is shining bright…
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