Grilling Indoors

OK. Those of you who visit here often know I grill all winter long. I’ve been outside in snow storms and temperatures hovering around 0 degrees. My grill sits about 15 feet from my sliding doors - on my deck.

Yes - you have to let the grill preheat for a longer period of time when it is real cold and grilling time increases. It’s worth it!

However, there are times the wind is blowing so hard there is no way the flames are going to keep burning. There are also other times I might be watching a ball game and just don’t want to go outside, but really want a grilled hamburger.

An indoor grid pan is the answer. I have a real nice indoor grill pan made by Calphalon. It is great. Teflon coated, but I still spray it with vegatable oil before cooking. I still like to preheat it so that when the burger, chicken, steaks or pork chops go on, they sizzle. The grids allow the grease to run off.

Obviously flame flareup is not a problem, but you are going to miss that flame taste you get from the grill. You’ll still get the grid marks and I’ll tell you, it makes good juicy meats.

It’s not my first choice as the grill is second to nothing, as far as I’m concerned. But it comes in handy when needed and I highly recommend it. I’m sure there are plenty of other brands that work just as well, and I’ve considered trying Emeril’s cast iron grill pan that sits on 2 burners. I’d be interested in comments from anyone who has tried this or any other similar cookware.