How to Get Good Grilled Flavor When You Don’t Have a Grill: The Indoor Grill Out Experiment

The secret’s in the smoke: The delicious results of my indoor grilling experiment.

Afternoons spent on the deck tending to the grill and imbuing meats and veggies with exuberant levels of char is one of the glories of summer. And scarfing down an array of fare with that smokey oomph is as voraciously welcomed as any first-of-the-season tomato or peach. Unfortunately for my smoke loving palate, my apartment is a bit–shall we say–deckless at the moment. And as a result, I find myself sans grill.

But I’ve never let a minor detail (like not having a grill for a grill out) get in the way of my culinary yens. So the other day, I set about trying to recreate all of the umami-laden joy of a grilled feast in my tiny apartment kitchen. Without burning it down or setting off the smoke detectors.

Tools of the trade:

Char is actually fairly easy. Char without creating a roomful of smoke? Less so. A grill pan is perfect, but what you put in there and how you use it are key here. Veggies smoke far less than meats, and finishing the cooking by moving it to the oven instead of smoking away on the stovetop is key. As far as actual smoky flavor goes, the simple solution is a smoked ingredient (like paprika here), but I want SMOKE. So I went out and got a PolyScience Smoking Gun which gives you actual wood smoke in controlled doses that you can use in a closed environment.

 

The menu:

A riff on Keith Schroeder’s rib recipe

For me, nothing screams cookout like ribs. Pork ribs. I adapted a recipe from Keith Schroeder’s James Beard Award-winning cookbook, Cooking Light Mad Delicious. Using his Peanut and Peppercorn Pork Back Ribs as a starting point, I substituted a slab of St. Louis-Style pork ribs and increased the cook time to 2 and a half hours. I also omitted the peanuts, substituted a tablespoon of ground coffee for extra bitter flavor, and finished them with a squeeze of a fresh orange and some smoked(!) paprika. Finishing them under the broiler gives them those nice charred edges.

 

And of course there’s got to be some nod to BBQ. For this, I used a recipe that had caught my eye recently: Marc Vetri’s BBQ Carrots with Homemade Ranch. I got my grill pan screaming hot on my stovetop, put the carrots on it (cut-side down) and threw them in the oven at 350°. This was for a couple of reasons: 1) vegetables give off a far less couch-penetrating smoke than meat when you grill them and 2) by throwing them in the oven, the smoke kind of disappears (or seems to). Anyway, it’s a great way to get nice grill marks. I used Dreamland BBQ sauce (my favorite store-bought sauce from the grand dame of Central Alabama BBQ spots. Lately, it gets poo-pooed by the same types of folks who also would poopoo the idea of going to a Stones concert because they are past their prime or some other nonsense. Like the Stones, it may not be what it used to be, but it still can rock) and made my own white BBQ sauce–it’s an Alabama thang–instead of ranch.

 

So as for actual smoke, the PolyScience Smoking Gun produces the real deal through a long rubber tube that you can pretty much direct where you want. It achieves better results with liquids (soups, dressings, sauces, etc.), so here I funneled it straight into the blender as I made aioli for a potato salad. Let it sit for 5-10 minutes with the lid on depending on how smoky you want it, and just substitute it for the mayo in your favorite potato salad recipe.

Read more:

Our Essential Grilling Guide

Superfast on the Grill

Grilling Surprises

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How to Help Your Produce Last Longer

 

This article originally appeared on All You.

By Julia Warren

We’ve all experienced it: You grab a recently-purchased container of strawberries out of the fridge and find it moldy. Or discover that the broccoli you want to use for dinner is now limp. Instead of getting caught off guard by ingredients that have gone bad, here are a few steps you can take to make your produce last longer:

1. Store cut carrots or celery in water.
Cut vegetables quickly lose moisture in the fridge. Storing them in an airtight container with water will keep them crisp for up to a week.

2. Keep scallions in the freezer.
Chop the scallions and keep them in an empty water bottle in the freezer. You can sprinkle some on a dish whenever you need them. Scallions stored this way in the freezer can keep for up to a year.

3. Wash berries in a vinegar solution.
Wash the berries in 3 cups of water mixed with 1 cup of white vinegar. Drain and dry them completely (in a salad spinner or air-dried on a cookie sheet) and store them in the original container. The berries will last 1 to 2 weeks, and the vinegar solution will prevent mold from growing.

4. Cover herbs with a plastic bag.
Store your herbs like flowers: upright in a glass with some water. Cover the top loosely with a plastic bag (to keep moisture in) and the herbs will keep much longer, for at least a week.

5. Store pineapples upside down.
Twist off the crown (the leaves) and store the pineapple on the counter upside down. The sugar in the fruit tends to flow to the bottom during shipping, and storing pineapple upside down helps redistribute the sugar throughout the entire fruit.

6. Put onions in pantyhose.
Hang your onions in an old pair of pantyhose with a knot in between each one. Put the onions in a cool, dry place. Separating the onions like this helps them aerate and last longer. Just cut off an onion each time you need one.

7. Wrap broccoli in aluminum foil to keep it crisp.
When you get home from the grocery store, wrap your broccoli in a sheet of aluminum foil before placing it in the fridge. It will retain more moisture this way.

8. Stop potatoes from sprouting with an apple.
Store an apple alongside your potatoes in the fridge to keep potatoes fresh for at least 8 weeks. Apples produce a gas called ethylene that will prevent sprouts from forming.

9. Use a cut onion to stop avocados from browning.
Keep that half-avocado in an airtight container with a cut piece of onion. You won’t get the usual sliminess you see from using lemon juice, and the avocado will remain green for a few days. This trick also works with guacamole.

10. Keep ginger in the freezer.
Not only will you always have ginger for your stir-fry whims, but keeping ginger in the freezer makes it easier to grate and helps it last longer (about 6 months). Store it in an airtight container.

11. Freeze peaches with orange juice.
Cut up summer peaches and freeze them in airtight plastic bags with some orange juice. They’ll stay sweet for winter and the juice will prevent browning.

12. Store mushrooms in a paper bag.
Keep your mushrooms in a paper bag in your fridge’s crisper drawer. The bag will cause better airflow that stops the mushrooms from getting too wet and slimy. They’ll stay slime-free for up to a week.

13. Place a damp paper towel on your lettuce.
Store your lettuce in an airtight container or a bowl covered with plastic wrap with a damp paper towel. The towel will help the lettuce stay crisp.

More from All You:
The 6 Cookbooks Our Editors ACTUALLY Use
Grill Once, Eat Three Times
8 Surprising Things You Can Cook on the Grill

Photo: Will Heap/Getty

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6 Things Millennials Really Want in a Grocery Store (We’re Serious This Time)

Credit: Rubberball/Mike Kemp

Whole Foods recently announced the launch of 365, a budget-friendly, organic, and fresh foods market targeted at millennials. In light of this news, we decided it was time to outline our wishes for the new grocery store chain.

Last week, one of our fellow millennials here at Cooking Light, Rachel Johnson, offered a satirical list of needs of young shoppers. (Some of you picked up on the humor; some of you, well, did not.) So putting all jokes aside, we would like to expand further with a more serious approach. Here are our top recommendations for 365–and how we think they will best achieve their goal of making millennials happy shoppers:

6. Recipe Cards
There’s always one item in the produce section you can’t identify—that’s where recipe cards come in handy! Little boxes hanging on the ledge of each station can highlight new ways of cooking with that unknown product (i.e. gai lan, ugli, cherimoya, romanesco), and a single scan with the smartphone saves it for future cooking. Since organic produce goes bad more quickly, we want to get the most for our organic dollar as quickly–and deliciously–as possible.

5. Bigger Bulk Section
Expand the bulk section to include as many options as possible. Grains? Yes, please. Nuts? Of course. Teas and coffees? Why not? Many of us are shopping for just one or two people, so buying bulk-sized items will be a waste of product and our dollars. We also don’t want to travel to multiple stores to complete a single grocery list. In a nutshell, bulk is cheaper, and we are looking to save as much money as we can.

4. Take-Out 
We’re pressed for time, so virtual shopping would be a big bonus. Using the Internet and a mobile phone app, we should be able to shop on the go by selecting the exact products we need and then picking them up at the store and time of our choosing.

3. Deals On Items We Actually Need
Buy 10-get-1-free deals are great if you have a big household with lots of mouths to feed, but we’d prefer something more reasonable. A few really great weekly buy-one-get-one deals wouldn’t hurt. Plus, how about a few deals on the items we really need and want, like bread, milk, paper products, and whole grains? We’ll be loyal to people who recognize our need to save and appreciate it.

2. Coupons
We’re obsessed with Target’s Cartwheel app, and we want all the coupons possible without having to clip any paper. Go green!

1. Low Prices, High Quality.
In short, we want high-quality food that doesn’t cost an arm and a leg. After all, we have student loans and Target sales to worry about.

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Which Wood Should I Use for Grilling?

Smoky flavor is barbecue’s signature, and wood is what brings that essence to the grill. The type of wood is mostly a matter of personal taste (we love the sweetness of applewood in our Applewood-Smoked Chicken with Dijon Rub), but choose based on the flavor and intensity the wood will impart. As a rule, avoid evergreen woods like pine. Use the chart below for guidance.

CHIPS OR CHUNKS? SOAK OR NOT? Small 1- to 2-inch wood chips are widely available. They burn quickly, so use them for short jobs (30 minutes or less). Soak beforehand to prolong their use. Chunks (4- to 5-inch blocks) will burn for about an hour. Soaking is optional.

Keep Reading:

• Smoke Cherry Bombs
• Rainbow Trout with Smoked Tomato Salsa
• When Should I Add Sauce to My Barbecue?
• What’s the Best Way to Handle Grill Flare-Ups?

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Dessert: Will It Grill?

Rum-Spiked Grilled Pineapple with Toasted Coconut

Of course it will! You just need to think outside the cake box.

Start by understanding the limits of the grill: it can be used as a stovetop or an oven, but flame heat is fickle and can be hard to regulate. So you can’t, for instance, bake a cake on a grill. But you can grill slices of pound cake, and top them with fresh berries or sliced stone fruit (which you can also grill; skewer the berries so they don’t drop through the grate). Serve it with smoked whipped cream–smoke heavy cream with smoldering apple- or cherrywood chips for 10 minutes over low, indirect heat; chill completely, then whip away.

You can bake a summer fruit crisp on a covered grill (assemble the crisp in a cast-iron skillet). Friend of Cooking Light and grill god Steven Raichlen even makes creme brûlée on the grill. It’s hardcore but less difficult than it sounds, and astoundingly impressive for guests.

Chocolate Pizza with Apricot Preserves and Bananas

Grilled desserts add a whole new dimension to your backyard cooking. They upend expectations and add a little razzle-dazzle (along with smoky, savory complexity) to conventional sweet treats. If you’re new to the concept, start simply, with Grilled Peaches with Honey Cream.

Keep Reading:

• Can you grill salsa?
• Unexpected Grilling Recipes
• Summer Desserts
• Our Top-Rated Grilling Recipes
• 25 Best Dessert Recipes

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What Is Corn Syrup? And Why Is It in My Popsicles?

We’ve noticed a lot of hesitation toward recipes that call for corn syrup, so we decided to clear up misconceptions about the common sweetener. The corn syrup carried in grocery stores is not the high-fructose corn syrup (HFCS) that is used in commercially prepared food products. Still, you may be reluctant to use corn syrup because of the negative health consequences associated with the highly-processed HFCS. Just remember: they’re very different products.

Many people don’t realize that corn syrup, like the one in the clear bottle on the grocery store shelves, is simply a sugar that has been extracted from corn and processed into a liquid form. Corn syrup off the shelf is pure glucose, whereas some of the glucose in HFCS has been converted to fructose through a chemical process. That makes it much sweeter than corn syrup or regular table sugar. (It’s also really cheap, which is why you see it in everything from sodas to breads.)

The corn syrup in these Red, White, and Blue Pops keeps the layers creamy and smooth, not icy and hard.

Adding corn syrup to homemade ice creams, sorbets, sugary syrups, and popsicles (like our Red, White, and Blue Pops) acts like a smoothing agent and prevents jagged hard crystals from forming. When granulated sugar is melted during the cooking process, adding corn syrup helps prevent it from recrystallizing and making the ice cream or sauce grainy or gritty. Corn syrup also makes ice cream and sorbets stay softer in the freezer and keeps sauces smoother in the fridge.

It may seem like overkill adding a second sweetener to specific desserts, but the benefits of adding just a touch of corn syrup are incredible. To prove it, try this yummy Cantaloupe Sherbet with a ripe just-picked melon from your local farmers’ market.

Keep in mind: Some manufacturers add HFCS to their corn syrup, so be sure to read the label. And as with all sweeteners, corn syrup is a sugar and should be consumed in moderation.

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Pack a Picnic Basket So You’re Always Ready to Dine Al Fresco

With summer in full swing I can’t be outside enough, soaking up the sun and warmth. But, with long weeks and busy weekends, it can be quite hard to find the time to plan outdoor adventures. One of my favorite tricks for fitting in the time for fresh air is to always have a ready-to-go picnic basket. Weather you have a free day or a free hour, here are a few tips to get you outside and enjoying the day.

1. The Picnic Basket
For the perfect picnic basket, you will need something light weight, easy to clean, and, most importantly, insulated. The baskets from your childhood were cute, but those wicker boxes were bulky and heavy. Switch to a newer model to lighten your load. Finding an insulated tote will allow you to save time and skip stopping by the store for ice that will just melt all over you and everything you’re eating. Keep reusable ice packs in the freezer to grab and go.

World Market Ethel Insulated Collapsible Tote Bag

2. The Picnic Blanket
Turkish bath towels make the best picnic blankets! They are the perfect size for two to lounge on but roll up for efficient storage. I also love that they are made of natural absorbent materials. They are great for picnics on the beach, by the lake, or at your favorite park. Simply throw them in the wash after a day in the sun, and they will be ready for your next adventure.

orientina Pure Cotton Peshtemal Turkish Towel

3. Easy to Transport Tray
One great way to save space and time during clean up is to pack finger foods on a tray. Find a tray that will lay flat in your picnic bag. Arrange non-messy fruits, veggies, or cheeses on the tray and skip the tupperware. Simple wrap tightly with plastic wrap or foil. Remember to put your fruit on top so that it does not get smashed by other containers.

Fog Linen Linen Tray

4. Reusable Dishes
Enamelware has really made a come back. This makes it easy to find. Choose reusable dishes that can be cleaned and thrown back in the bag. Cut down on waste and never worry about running out of the not-so-enivironmentally friendly paper plates.

West Elm Enamelware Dinnerware Set

5. Don’t Forget the Fun!
Keep some fun outdoor activities on hand to get moving and add some exercise to your relaxation.

Terrain Beach Paddle Ball

With these easy tips I hope it is easier to take advantage of breaks in your busy day. With a little preparation and the right shady tree, even an office lunch break can help you to relax and soak up some sun.

Keep Reading: 

• Top-Rated Picnic Recipes
• Picnics for Pairs
• Must-Have Gear for the Perfect Summer Picnic

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Your Burger Craves This Sauce

In the South, we have Comeback Sauce. Everyone’s Comeback Sauce is different. Each restaurant, mother, and cook guards their sauce with their lives, knowing it is what (as the name suggests) keeps people coming back again and again. Addictive, unique, and special–that’s Comeback Sauce.

Sir Kensington’s just might put all those Comeback Sauces to bed. Their new Special Sauce, which was just released, is what every Comeback Sauce connoisseur loves: a creamy, mystery sauce that hits all kinds of flavor points–sweet, savory, spicy, tangy.

The ingredient list won’t lend much understanding. It has all the right components (tomato paste, vinegar, mustard seed, lemon juice, sugar, dried cucumbers, paprika, garlic), but without knowing their recipe, you’d never, ever be able to replicate it.

We like the sauce on a hamburger, plain and simple. (Okay, maybe with a pickle for extra tangy perk.) Serve a tablespoon of it (with its 90 calories, 10g fat, 1 sat fat, 0g sugar, 95mg sodium) with some home fries, or as a secret dipping sauce for chicken nuggets.

Special Sauce is available as part of a 4-sauce variety pack at sirkensingtons.com. The Summer Quartet pack, which contains 2 10-ounce jars of Special Sauce and 2 10-ounce jars of Dijonnaise, is $25. The Mayonnaise Variety Quartet, which contains a jar of Special Sauce, Dijonnaise, Sriracha Mayonnaise, and traditional Mayonnaise, is also $25.

See More:

• 10 Easy Burger Sauces
• Better, Lighter Burgers
• Low-Sodium Condiment Recipes
• The Sauce of the Summer: Sir Kensington’s Dijonnaise

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Refreshing Infused Water with Orange, Lemon, and Basil

If you think water is boring, then this is for you!

We’ve heard it time and time again: Most Americans are chronically dehydrated without even noticing. Hydration is key for survival—and if you ask me, it’s more important than ever when facing the wrath of summer’s heat. So, you’re probably asking yourself, “How can I beat the season’s rising temps?” It’s simple, really.

Trade in the juice box and fizzy soda for the ultimate calorie-free thirst-quencher. With no added sugar and virtually no calories, infused waters are an easy way to kick off the summer with an increase in water intake.

Here at Cooking Light, we’ve soaked a pitcher or two (or three)—and now, it’s your turn to try. Jazz up your H20 flow by adding a variety of fruit, vegetables, herbs, and spices to your water. But first, let’s get a few things straight:

1. Let it sit. A general rule of thumb: the longer it soaks, the more flavor is released. For the best results, leave the water in the refrigerator overnight.

2. Make the cut. For a less bitter taste, remove the rinds of citrus fruits. But, before you hack it, consider all the antioxidants you gain from keeping the peel. If bitterness isn’t a flavor that bothers you, leave a few on the fruit.

3. Bartending 101. Many recipes call for muddling, the process of mashing ingredients to maximize flavor. Skip this step if you prefer subtle tastes. Also, remember to remove herbs from the stem before muddling—this will prevent adding bitterness.

4. Test the water. If you’re feeling for change, use sparkling or coconut water as the base instead of plain old H20.

5. Go bananas. There are absolutely no rules here except you must have an appetite for adventure! The greatest thing about adding mix-ins to your water? You can never go wrong, and there will always be a heavenly combo that suits your heart’s desires on any given day.

Orange, Lemon, and Basil

Ingredients:
• 3 orange slices
• 20 blueberries
• 6 basil leaves

Directions: 

1. Place the orange slices, basil leaves, and blueberries in a 32-ounce Mason jar, and fill with 22 oz. filtered water.

2. Stir, cover, and let it sit in the refrigerator for 1 hour, or overnight for more flavor.

3. Add ice, stick a straw in, and enjoy!

Keep Reading:

• How to Infuse Water
• Watermelon-Mint Spritzer
• Bubbly Iced Tea
• Triple Berry Fizz

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Sunday Strategist: A Week of Healthy Menus — June 29-July 3

Every Sunday, we publish a week of Cooking Light dinner plans filled with our favorite recipes—both from current issues and classics. Each meal is designed to be ready and on the table in 45 minutes or less so that you have more time to enjoy the food you’ve prepared and the company of those you’ve prepared it for.

If you like having a healthy meal plan but want something customized to your dietary or caloric needs, check out The Cooking Light Diet. It’s a calorie-driven weekly meal plan—breakfast, lunch, snacks, and dinner—based on your dieting goals and food preferences.

The Plan
Monday: Tomato-Asiago Frittata with Arugula-Blueberry Salad
Tuesday: Michael Symon’s Grilled Salmon and Zucchini Salad with farro
Wednesday: Quick Rotini with Sausage and Tomato Sauce with Grilled Zucchini with Sea Salt
Thursday: Gnocchi with Shrimp, Asparagus, and Pesto with Toasty Tomatoes
Friday: Grilled Lemon-Dijon Chicken Thighs with Arugula Salad and Goat Cheese Crostini
Dessert Bonus: Red, White, and Blue Pops

With the Fourth of July just around the corner, the last thing you want to worry about each night is “What am I going to cook for dinner tonight?”. This week’s menu features easy, summery 20-minute favorites that make use of cross-over ingredients to help eliminate food waste (and save money). Fresh arugula makes an appearance in three different meals this week, while in-season zucchini gets sliced into a salad one night, and pan-grilled another. Cherry or grape tomatoes (pick your fave) star in Monday night’s frittata and Friday’s simple dinner salad.

Monday: If you have any veggies or fresh herbs leftover from the weekend, toss them into this easy frittata—essentially a large, crispy-bottomed omelet. While the egg mixture cooks on the stove, throw together a simple Arugula-Blueberry Salad.

Tomato-Asiago Frittata and Arugula-Blueberry Salad

Tuesday: Simplicity at its best. This recipe, created by The Chew host Michael Symon, uses a few pantry staples (olive oil, salt, pepper) and 5 fresh ingredients to create an easy, restaurant-quality meal. Serve with Quick Farro Salad for an easy dose of whole grains.

Michael Symon’s Grilled Salmon and Zucchini Salad

Quick Farro Salad

Wednesday: There’s nothing fancy about it, but this is one of my favorite CL recipes recently. It’s easy, flavorful, and it satisfies every time. It’s become a weeknight staple in my home. When I make it, I usually toss in a little extra arugula, using up whatever I have left in the fridge. Throw the rest of your zucchini on a grill pan for a few minutes and serve on the side—or my favorite: chop up the grilled slices and toss right in with the pasta mixture.

Quick Rotini with Sausage and Tomato Sauce

Grilled Zucchini with Sea Salt

Thursday: Another family favorite, this is the recipe I turn to when my basil is out of control. It doesn’t get much better than homemade pesto, especially when combined with tender gnocchi, shrimp, and fresh asparagus. Serve with toasty, panko-topped broiled tomato halves.

Gnocchi with Shrimp, Asparagus, and Pesto

Toasty Tomatoes

Friday: End the week on the lighter side with a grilled chicken salad. Here’s where we use any cherry or grape tomatoes you have left from Monday’s frittata, as well as the rest of the arugula. If you have five extra minutes, grill some vegetables to toss into the salad; try asparagus or red onion. Round out the meal with garlicky goat cheese toast.

Grilled Lemon-Dijon Chicken Thighs with Arugula Salad

Goat Cheese Crostini

Dessert Bonus: If you aim to impress this year, make a batch of these gorgeous (delicious!) Red, White, and Blue Pops. I love the flavor combination of fresh blueberries, strawberries, and freshly-squeezed lemonade—no artificial colors needed!

Ready to start shopping? View this week’s menu, which includes every dinner recipe you see mentioned here. From there, you can add all the ingredients to your shopping list in one click when you sign into your MyRecipes account.

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When Should I Add Sauce to My Barbecue?

Adding sauce to barbecue is a matter of taste. It’s often added after the meat is cooked, says Rocky Stubblefield, of Stubbs Bar-B-Q in Austin, Texas. But if you want a sauce glaze added to your barbecue, he recommends this trick.

See more:

Our Essential Grilling Guide

10 Grilling Tools You Need

Cooking Class: Grilling

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