The smoky flavors of grilling can kinda sorta be obtained indoors, and this sauce works wonders.
. At their highest setting, broilers can deliver something like the intense, dry, radiant heat of a grill, so they’re a good way to get some char on your food. They work especially well on vegetables. Just be careful that your sheet pan isn’tclose to the heating element, lest you invite a grease fire to the party.
In the end, neither of these techniques really capture the true flavor magic of grilling, which largely comes from fat dripping down onto the coals and vaporizing back up onto your food infusing it with meaty, smoky tastiness. As food science expert J. Kenji López-Alt concludes a: “No indoor method that I know of is a replacement for the combination of super high radiation and conduction levels you can get from an outdoor grill.
So, like I said: expectations. Indoor “grilling” will never be the same thing as open coals in the great outdoors, but it can scratch the BBQ itch sufficiently well to be worth a try. If you do, consider also that there are elements in your meal where you can sneak in grilling vibes apart from the meat itself.
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