First of all, you need the right equipment. As anyone who has conducted a Google search on the subject will confirm, there are many ways to barbecue indoor. Of course, the real thing not to do is to bring your classic barbecue, whether charcoal or gas (never, ever, that!) Back into the living room.
There is nonetheless a wide choice of equipment to grill without suffocating his family or reducing his building to ashes: there are the grills popularized by George Foreman, quite similar to sandwich makers, special devices called “open” to put on the worktop, very chic models inserted directly into your kitchen and futuristic gadgets supposed to reproduce the principle of a rotisserie or a smoking room.
You can even use your oven grill – it’s the same principle, but upside down.
The easiest (and best) way to grill indoors, however, is still the good old, hard-wearing cast iron pan or grill board, whose grooves reproduce the characteristic marking of the outdoor barbecue, taking up only one or two gas stove burners.
Grill pans are also relatively inexpensive (count between 40 and 80 dollars for a correct model), easy to store in the kitchen of a small apartment, simple to clean, and capable of grilling well.
And, damn it, we’re not asking for anything else: grilling – a technique far more extreme than the pan or oven cooking we regularly inflict on our chicken fillets.
Cooking scientists define grilling as cooking food fairly quickly using intense direct heat (usually from below, hence the need to turn the food halfway) and with very little additional fat (whether oil or butter).
This is where the importance of preparation lies. Feel free to marinate your meat, but be sure to wipe it dry with a paper towel before you grill it.
Take special care not to leave a piece of minced garlic, onion, or ginger on the surface of the meat, as they may fall between the grooves and burn, giving the meat a bitter taste.
Likewise, avoid recipes that require rubbing the meat with a preparation based on seeds, such as mustard, cumin, or coriander: they will only line the furrows of your pan with a black and foul-smelling paste.
Dry powders, on the other hand, work well and adhere firmly to meat when rubbed first with a few drops of oil.
Besides the smoke, the main disadvantage of grilling indoors is the risk of splashing. On a traditional barbecue, the fat and water contained in the meat pass through the grill and gradually fall onto the embers, where they evaporate, diffusing appetizing scents.
On a grill pan, they explode without warning, splashing all over your gas stove, your worktop, your cookbooks, your pants … in fact, anything within a radius of 50 cm.
It is an impossible problem to avoid without making further sacrifices. You can always, for example, put a sheet of aluminum foil on your meat while it is cooking, but leaving it too long can cause the dreaded steam to appear.
You can also jeopardize your reputation as a grilling pro by finishing cooking in the oven after the initial grilling. But if you choose the proper grilling, better prepare a damp cloth to wipe things down as you go.