Photo by Kirsty TG on Unsplash
GRILLING UNDER THE BROILER
Set your oven to broil and voila!… you’ve got yourself an indoor “grill.”
Like a gas or charcoal grill, the broiler provides a direct heat source. The only difference is the direction of the heat, which comes from the top-down rather than from the bottom-up. You won’t get those picture-perfect grill marks, but you’ll achieve that familiar flavor—and that’s all that really matters.
The broiler method works well for tender vegetables, par-cooked root or tuber veggies, and quick-cooking cuts of meat like chicken breast or pork tenderloin.
GRILLING WITH A CAST IRON GRILL PAN
These heavy pans hold the heat, allowing for a super hot surface to cook on, but crack a window or turn a vent on because it’s about to get smoky!
One of the benefits of a grill pan is that you are cooking on an indirect heat source. This gives you more control over the temperature of the pan, all the while producing those iconic grill marks and great flavor.
GRILLING DIRECTLY ON THE BURNER
This method is best for charring whole vegetables like bell peppers, plum tomatoes, tomatillos, jalapeños, and even eggplant. It creates a delicious smokiness and just enough char, making it perfect for a “grilled” salsa, Baba ghanoush, or red pepper dip. The only catch? You have to watch closely, turn frequently, and of course, handle carefully!
Here are four of our favorite grilling recipes that work well on the grill, under the broiler, and in a grill pan or heavy skillet.
