Instead of Grilling......

jasdipJuly 25, 2012

How do you modify a recipe that calls for grilling the meat? A

Would you bake it in the oven at 375 or 400 for instance?

Or broil it, maybe?

I had a cast-iron grill/griddle that sat on the burners, but it made such a mess, and smoked, and was a bear to clean. Now that I have a smooth-top, I don't think I would use one of those on it anyway.

Thank you for reporting this comment. Undo
Georgysmom

I would broil.

    Bookmark   July 25, 2012 at 8:30PM
Thank you for reporting this comment. Undo
gazania_gw

I have a George Forman electric grill. It does a very good job of grilling with very little mess on my kitchen counter. And it isn't hard to clean. Not all that expensive either. Otherwise, I would broil in the oven.

    Bookmark   July 25, 2012 at 9:13PM
Thank you for reporting this comment. Undo
susanjf_gw

broiling gives that quick sear, like using the grill...

know what you mean about the cast iron grilling pan...it always looks so easy when they use it on tv...but no matter how hot i got it or used a oil wipe, it was a huge mess! i do agree about the glass top...

    Bookmark   July 25, 2012 at 9:52PM
Thank you for reporting this comment. Undo
azzalea

Susan--the oil was probably the problem. Oil leaves a sticky, hard-to-clean residue on cast iron. CI needs to be seasoned with solid shortening (like Crisco).

A forman-type grill will probably be the closest to grilling outdoors. It can be done completely mess-free, if you line your Forman Grill, top and bottom with parchment. It cooks just as well (you'll still get grill marks) BUT the food stays more moist, and you won't have any mess cooked onto the grill to clean off later.
If you don't have one of those, then I'd go with broiling

    Bookmark   July 25, 2012 at 10:08PM
Thank you for reporting this comment. Undo
Fun2BHere

I use a hard anodized aluminum grill pan on my stove top. I rub a bit of olive oil on it before I heat it up. After I remove my cooked protein, I pour water on the pan and use the
OXO Good Grips Grill Pan Brush to loosen all of the cooked on bits. Then, I turn off the gas burner. After our meal, I carry the cooled pan and wash it with dish soap and water. Usually, it cleans up easily.

Here is a link that might be useful: Brush on Amazon

    Bookmark   July 25, 2012 at 11:49PM
Thank you for reporting this comment. Undo
carla35

It depends on the cut and type of meat. What are you making? I wouldn't broil chicken breasts for example.

    Bookmark   July 25, 2012 at 11:56PM
Thank you for reporting this comment. Undo
wildchild

If you can grill it you can broil it. I grew up with the broiler being in use all the time. Breaded of dipped in egg mixture was pan fried (or "grilled"). Anything naked or marinated was broiled. It's a great way to get a nice seared outside without drying meats out.

Roasting is a different process. You will not get the same texture by roasting in lieu of grilling.

    Bookmark   July 26, 2012 at 1:07AM
Thank you for reporting this comment. Undo
jasdip

An example would a recipe that has grilled chicken (skin on pieces) then brushed with a glaze. I have a number of recipes like that and they all sound so good.

I do my thick chops on the stove top to sear them then finish in the oven. I was wondering if chicken could be done similarly.

    Bookmark   July 26, 2012 at 7:28AM
Sign Up to comment
More Discussions
Do you belive "It's better to have loved and lost..." ?
Reflecting on my past, I had a love back in my twenties,...
pickyshopper
Let's start a Chain Reaction Game! Get some activity going here.
We played this one before so it should be familiar...
ravencajun Zone 8b TX
Clean Sheets
One of my favorite things! It might be all I get done...
Amazing Aunt Audrey
A new Random Letters game
Remember this one? You post a string of 6-7 random...
ravencajun Zone 8b TX
Amazing Aunt Audrey
© 2015 Houzz Inc. Houzz® The new way to design your home™