We’re big proponents of grilled sausage, as you know. But sometimes outdoor grilling just isn’t in the cards…maybe it’s raining cats and dogs or maybe you live in an apartment that doesn’t allow grills. Whatever the case, a stovetop grill pan can give you almost exactly the same results as an outdoor grill if you know how to use it correctly!
Here are some tips from your friends at Papa Cantella’s on how to get the best results from your stovetop grill pan.
- Preheat the Pan
Just like when using an outdoor grill, you’ll want to preheat a stovetop grill pan. If your grill pan is long in shape, don’t be afraid to stretch it across two eyes of the stove and use both heat dials. No matter what you’re cooking, it’s smart to start with medium heat – you’ll get the best char that way. From here, you’ll adjust the temperature according to what you’re cooking to ensure nothing dries out.
- Oil the Pan
Grates are grates, and food will stick to them. It’s important to pre-oil your grill pan with an oil that has a high burning temperature to avoid too much smoke and that acrid, burned taste; good options include vegetable oil, canola oil, or safflower oil. Regardless, be sure to turn on the vent fan and open any windows in the area…there will be some smoke! We recommend using a rubber brush to coat the grill grates evenly before preheating.
- Get a Cover
Most great grilled food relies on a closed lid. A grill’s lid traps heat (and smoky flavors) so you can cook low and slow without burning your food. This is especially important for meat such as premium sausage links or kabobs with vegetables that require a while to cook through. Grilling without a lid only makes sense for very quick-cook foods like asparagus or bread! But how do you create a “lid” on a stovetop grill pan? Our secret is to use one or more metal mixing bowls turned upside down to mimic the environment of an outdoor grill with the lid closed. The heat and flavor stay in while our sausages simmer over low heat, all while retaining that great grilled char. Just be careful when you remove the bowls! They will be hot and sometimes steam and/or hot condensation can accumulate during the cooking process.
Indoor grilling is great for inclement weather or when you just don’t want to deal with the hassle of cleaning, fueling, and manning an outdoor grill. Weeknight cooking is especially well-suited for indoor grilling.
Do you have any great stovetop grill tips or tricks you’d like to share with us? We’d love to hear all about your favorite grill pan recipes and ideas over on the Papa Cantella’s Facebook page!