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Indoor Grilling

Indoor grilling has quickly become a popular and effective way to prepare meals. The flavor of the food isn't exactly the same as if it was prepared over wood or charcoal, but the grill markings, tenderness, convenience of cooking, reduced fat content, and expediency of clean-up, out weigh any slight decrease of outdoor grilling flavor.

First, a word of caution: insure that the grill you use inside is specifically made for indoor use. Never use a propane or charcoal grill indoors. Don't even use them in a screened-in porch or garage

Outdoor grills can create toxic fumes too quickly in any unventilated areas.

There are three general types of indoor grills.

Two-sided grills like the George Foreman grill have become extremely fashionable. This is the type of grill that looks like a waffle iron. They cook much faster then other grills because the heat source is applied to each side of the food simultaneously (this is called dual contact surfaces). Ridges assist to eliminate grease and fat from the cuisine, while the cover retains moisture to insure juiciness. The resulting product is moist without being greasy. Attractive grill markings make the foods look fantastic. These grills come in many sizes; I highly recommend buying the larger sizes unless you cook for two people or less and don't grill very often. Cleanup is fast and easy with the nonstick cooking surfaces.
Electric hibachi style grills are smaller and usually are only used to cook outdoors. These grills can be used indoors if the product labeling and instructions specifically indicate that they are deemed safe for indoor use. Sometimes these grills have a pan or basin underneath the cooking area which contains water and catches the fat as it drips off the steaks or fillets while cooking. This prevents flare-ups and smoke associated with fat coming in contact with the cooking surface.
Stovetop griddles or grills are hard flat surfaces that can either sit on top of your stove or take the place of stove-top heating coils. The most respected are griddle accessories sold specifically for use with a brand of stove or oven. Your best bet is to find a griddle with raised ridges. This enables you to obtain authentic grill marking and to drain away the fat during cooking.

When you are cooking meals indoors over intense heat, which is the definition of grilling, insure that you have sufficient air circulation in the kitchen. Turn on a fan, or open a window, or even turn on the exhaust fan on your stove or oven to its highest setting. It is always better to be safe than sorry. Nothing ruins a dinner faster than a smoke alarm.

A word of advice, always be sure to preheat these grills to the recommended temperature. The grilling areas must be hot for greatest results. All recipes that can be cooked on a gas or an outdoor charcoal grill can also be cooked on an indoor grill. If you decide to use a two-sided grill, be sure to reduce the cooking time in half. By following the instructions and recipe book that accompanies the grill, remember that the food cooks on both sides at once. Visit our recipes section to find ones that easily convert to your indoor grilling. You should only cook boneless meals on two sided grills for optimum results.

I receive good results by gently patting marinated meats with paper towels before cooking on the Forman grill. This process enables reduced cleanup and a smaller amount of smoking. To facilitate cleaning the grill, rotate it to the side and drain fat into a sink or cup.

I have made cleaning easier by using a paper towel that is wet but not dripping, and placing them inside the somewhat cooled grill. The heat and moisture will undo any baked on food, and the grill will wipe clean easily within a few minutes.