What do you when your outdoor grilling plans get washed away by summer showers? Take a ‘cue from the adaptable chefs competing on BBQ Brawl and get creative! There are many ways to salvage your feast without forgoing the great taste of the grill. While you might not replicate the full summer deck experience, here are some techniques for bringing some char-filled fun indoors.
Getting Grill Marks
If you’ve parboiled or pre-baked items such as ribs, it is a relatively simple task to add those signature charred lines using an indoor electric grill (or, if you’re really determined, a panini press could work, but might make for messier cleanup depending on whether the machine has removable plates). Remember, if you want that perfect diamond pattern, turn the meat 90 degrees about halfway through the cooking time on each side. Even a plain stovetop grill pan can achieve those diagonal stripes, but be sure to turn on the range hood or open some windows to avoid setting off the smoke alarm.
Searing Stovetop
The French method of searing steak on the stovetop is an easy way to get a beautifully crisp crust and meltingly tender interior on a variety of meats. This technique works well on pork chops, poultry and delicate fish that might fall apart on the BBQ. You can use a combination of butter and oil (butter alone can burn over high heat) to sear the meat. Remember not to fuss, as too much flipping can be the enemy of achieving the perfect sear. After searing, the meat can then be finished in the oven while you prep other sides. Pull out the cast iron pan if you’ve got one, or transfer the meat to an oven-safe pan after searing.
Related: The Top 5 Kitchen Utensils Every Home Cook Needs
Feeling the Flame
For those with a gas stove in the kitchen, using those burners to blacken peppers, eggplants, zucchini and other vegetables can be a great way to add some grill flavour without a BBQ. When choosing your produce, stick with non-juicy options to avoid a gooey mess on your stovetop. Use long tongs and gloves to protect yourself from the flame, and remember to keep children and pets safely clear.
Check out Two Ways to Roast Peppers Perfectly
Broiling Basics
Sweeter marinades, especially those containing honey, maple syrup, brown sugar or corn syrup, will fare well under the broiler as the sugars caramelize to blackened goodness. Be careful to keep an eye on the meat to prevent burning, and test out the pan height before turning on the oven – you want the broiler close enough to crisp without touching any food. If things get too toasty, strategically placed pieces of tinfoil can let you adjust where you apply heat.
Related: Perfect Ribeye Steak With 30 Cloves of Garlic Sauce
Torch It
Of course, if you’re just looking to add some decorative or targeted searing to smaller pieces of meat, fish or poultry after it’s cooked, you may already have the perfect tool in your kitchen drawers. Those small butane torches that are used to create the shattering crust of a creme brûlée can also be repurposed to add a touch of flame – just don’t count on it to actually cook the food as the flame isn’t strong enough to penetrate the outer layers.
Photos courtesy of Getty Images.
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