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Heat up the Foreman. Plug in your rotisserie! Make meals in your fireplace and start using that fancy range-top grill. In a marriage made in BBQ heaven, Steven Raichlen, America's grilling guru, brings his mastery of live-fire cooking to the world of indoor grilling. Now, neither snow nor rain nor gloom of apartment regulations will stay the cook from achieving spectacular grilled flavors.
In a contact grill (over 25% of American households own one, with 40 million Foremans alone sold since 1995), make Calgary Hot Wings; Pepper Jack Cheeseburgers with Slow-Burn Jalapeño; Moroccan Grilled Salmon; two dozen panini, cubanos, croque-monsieurs, and muffulettas; and Victory Chicken, the recipe that powered Steven Raichlen to his Iron Chef win. Expand the countertop rotisserie repertoire with Chinese Barbecued Spare Ribs, Leg of Lamb with Garlic Mint Wet Rub, Thai Thighs, and Maple and Cinnamon Spit-Roasted Sweet Potatoes. There are recipes for grill pans, indoor smokers, built-ins on upscale home ranges, and the most basic tool of all--the fireplace.
Sidebars show how to cook most recipes on alternative devices, and tips and techniques abound--how to turn a wok into an indoor smoker, brush bread with olive oil for true crisp-crusted panini, and pick the perfect "grilling" banana--to cook perfectly on a contact grill.
Indoors--it's the new outdoors.
|Publisher:||Workman Publishing Company, Inc.|
|Product dimensions:||8.26(w) x 9.38(h) x 1.25(d)|
About the Author
Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winner of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the PBS series Steven Raichlen’s Project Smoke (currently in its 3rd season); Primal Grill; and Barbecue University, and the French language series Les Incontournables du BBQ and Le Maitre du Grill. Raichlen has written for the New York Times, Esquire, and all the food magazines; he teaches sold-out Barbecue University classes at the Broadmoor in Colorado Springs. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.
Table of Contents
Indoor Grills (1)
The machines and the mechanics: How to make the most of contact grills, grill pans, built-in grills, freestanding grills, the fireplace, the countertop routisserie, and the stove-top smoker.
Heat up the grill and start the meal off right: Serve Artichocke "Sunflowers," Ginger and Sesame Stuffed Mushrooms, Prosciutto Grilled Figs, three different kinds of chicken wings, or a Smoked Shrimp Cocktail.
What's more natural than beef on the grill? Sizzle steak au poivre or Filipino-Style London Broil in the grill pan or on a built-in grill. Spit-roast prime ribs and beef ribs in the rotisserie and smoke pastrami on top of the stove. Indoor grilling gives beef an invigorating new spin.
Outdoor favorites come indoors with flavorful results: Cases in point are the Garlicky Spit-Roasted Pork, Kansas City Barbecue Ribs, and Chinatown Barbecued Pork Tenderloins. And for something really different, a Cyprus Souvlaki, redolent of cinnamon and fresh mint.
Beef and pork move over and make room on the grill for lamb. Shish kebabs and more: Lamb Steaks with Mint Chimichurri, lamb with a Berber spice paste, Espresso-Crusted Lamb Shanks, and Lamb Chops with Lavender and Cardamom. Exotic and delicious.
A burger on any indoor grill is a hit, and wait till you taste these: Spice up your repertory with hamburgers stuffed with bacom and cheese; new Mexican Green Chile Burges; Barbecue Pork Burgers with Honey Mustard Sauce; Oaxacan-Spiced Turkey Burgers; and Thai Tuna Burgers.
The Perfect Roast Chicken—crisp-skinned and succulent. Chicken breasts, cumin-crusted or pounded thin and grilled Central American-style. Rum-Brined Turkey Breast, Spit-Roasted Duck, Piri-Piri Game Hens. Plus beer-can chicken in a stovetop smoker. Birds have never been better.
Fire up the Foreman for Moroccan Salmon, Grilled Tuna with Green Peppercorn Sauce, and Ginger Lime Halibut. Barbecue shrimp in a stove-top smoker. Blacken tuna on the built-in and grill swordfish in the fireplace. Seafood grilled indoors is seafood at its best.
Breads and Sandwiches (279)
The Real Bruschetta. Parmesan and Rosemary Lavash. A New Panini Caprese. Plus a Cuban Roast Pork Sandwich, Lobster Reubens, five variations on the croque monsieur, and more. Step aside, toaster—sandwiches demand an indoor grill.
Vegetables and Sides (325)
Potatoes and onions and bell peppers roasted in the fireplace. Tomatoes flavored with sage and garlic prepared in a Foreman, a built-in grill, or a grill pan. Artichoke quarters singed crips and waferlike in the rotisserie. Plus Portobello "Bool Kogi," Grilled Squash with Herbes de Provence, and Grilled Corn with Soy Butter and Sesame.
Rubs, compound butters, and sauces—whether you're grilling indoors or out, these essential seasonings add character, even soul, to your food.
The Ultimate S'mores.Grilled Pound Cake. Banana "Tostones" with Cinnamon Rum Whipped Cream, Grilled Peaches with Bourbon Caramel Sauce, and Pears Belle Hélène on the Grill—now these are desserts.
What People are Saying About This
"Full of fresh ideas that bring the glory of outdoor barbecuing indoors. Jump in and start cooking now!"
Q So why did a guy who's spent nearly a decade celebrating the glory of smoke and fire that is barbecue decide to write a book on indoor grilling?
A The short answer is easy. Because my editor, Suzanne Rafer, asked me to. Suzanne is an apartment dweller in Manhattan. Like millions of Americans, she lives in a major metropolitan area, where condominium regulations, municipal fire codes, or a simple lack of space make grilling outdoors illegal or impossible.
But apartment living isn't the only reason a book on grilling indoors makes sense.
Elsewhere in the country, arcic winter temperatures or grill-burying snowfall render wintertime grilling unfeasible, or at least unpleasant—although many diehard 'que heads don't let a little rain, snow, sleet, hail, or ice deter them from their appointed rounds at the grill.
Yet steaks still need to be grilled, salmon requires smoking, and chickens beg to be spit-roasted—even if you can't cook outdoors. Almost from the dawn of civilization, human ingenuity has contrived to bring the techniques of out-door live-fire cooking indoors.
Which brings me to the third reason I wrote this book: because indoor grilling belongs to a barbecue tradition that began with our earliest cave-dwelling ancestors. If it's likely that the first barbecue was accidental (a forest fire cooked a bison on the hoof and some prehistoric man or woman tasted and liked it), it's equally likely that the first deliberate act of grilling probably took place indoors. After all, archeologists have discovered Paleolithic cave sites containing the remains of flame-charred animal bones and cooking pits.
The ancient Greeks and Romans certainly grilled indoors. The hearth was literally and spiritually the focal point of the home. Indeed, our word focus comes from the Latin word for hearth. For that matter, so does the word for a popular Italian bread once cooked on the hearth—foccacia.
In medieval Europe, the fireplace served as the cooking center for the household. Capons and pullets were roasted on rotisseries in front of the fire. Some of these rotisseries were hand-cranked by scullions; others were powered by clockworks; and one particularly ingenious model—illustrated in an illuminated manuscript—used a small dog on a treadmill to turn the spit.
You may think of indoor grilling as being the province of newfangled gadgets, like the George Foreman contact grill, VillaWare panini machine, Showtime rotisserie, or Camerons stove-top smoker. These are, in fact, the latest manifestations of a spirit of indoor grill ingenuity that began the moment the first hominid roasted a haunch of meat in a fire pit in a cave.
Which brings me to the final reason I wrote this book—because it affords indoor and outdoor grillers alike an opportunity to expand our grilling horizons. There are some dishes you can make on an indoor grill that are difficult, if not impossible, outdoors. The short list would include panini and Cuban sandwiches, spit-roasted onions and artichokes, saganaki (Greek grilled cheese made in a grill pan), shad roe, and sugar-and-cinnamon-crusted banana "tostones" for dessert.
Surveys have shown that most people tend to grill the same three or four dishes over and over. If you're strictly an indoor griller, I hope this book wil help you expand your repertory and give you some bold new ideas for using your contact grill, grill pan, built-in grill, freestanding grill, fireplace, countertop rotisserie, and stove-top smoker. If you grill both indoors and outdoors—or even solely outdoors, I hope the book will still give you some fresh ideas.
As with all my books, I learned a lot, had fun, and ate well while writing it. I hope it will make you a better griller—whether you cook indoors, outdoors, or both.