Any techniques for getting grilled flavor and texture without a grill? I live in an apartment and they aren't allowed. Any ingredients that mimic some of the flavor you get with grilling?

DleeD:

You can still marinade anything you want. And try some liquid smoke (but go easy!). Heck, you can even get a special grill pan, so you can get the proper grill marks on the meat.

And also, I hate the title of this article. "You go, grill"? Man, that's terrible.

I'd second the liquid smoke recommendation (I think it's in the spice aisle of the grocery store). You could also try broiling on the top rack in your oven. If there's not a broiling pan with the oven (usually an inch-deep pan with a cover that's got slots in it on which you place the meat), you might want to get one. Another option is one of those little George Forman grills, though there's no smoke or flame involved.

I had forgotten there was a liquid smoke product. Thanks for the reminder. You mention a grill pan, does it give a better result than say broiling? I can experiement, but others' experience is appreciated to save some trial and error especially with expensive cuts of meat.

What a great read right before the fourth. It reminded me of a bumper sticker I saw in Jackson Hole a few weeks ago that said, "If we aren't supposed to eat animals, why are they made of meat?"

That said, the grilled veggies are fantastic and it is never a bad idea to throw a few shrimp on the side with your steaks. They cook fast and when they're pink they're done. If you're really quiet and don't make a big scene while you tend the grill you can have them all eaten before anyone else even knows you cooked them.

To the apartment dweller: You can get a small portable grill (Sportsman's Warehouse, Cabela's) and take it just about anywhere you want to. I doubt anyone would complain if you set it up in a corner of the parking lot, but then again, people never cease to amaze me.

Yeah, I'm a renter too, so we bought a little Coleman grill for $25 from Home Depot. I've probably cooked on it 15 times in the last 4 weeks. We just use it on our porch or at a park.

It's not the greatest grill in the world, but I've done some more advanced recipes in it and it has done well (other than cooking times being slightly longer than expected).

When it comes to getting "grilled flavor," there really is no substitute. Don't waste your money on a George Forman grill either. We had one for a while and found that it was really only good for making panini. Meats ALWAYS ended up dried out. The only resemblance I could see to a real grill is the cute little burn lines it makes on your food. (Yay, burn lines!)

The Coleman grill is the best $25 I ever spent.

Keep in mind that they do get very hot, so if you set up in a public place and someone gets burnt, they may sue the crap out of you...

FYI: Liquid smoke is in the condiment aisle of the store, not where the spices are.

Liquid smoke is very very strong. If you get a chipotle marinade or just a smokey bottled marinade you should be okay for smokey flavor. I use liquid smoke in my BBQ beans.

I have a grill pan. Its just a frying pan with raised ridges. Its okay. I think broiling would be better.

Farberware makes a rotisserie also advertised as an indoor grill. Wonderful rotisserie, cooked many a chunk of beef and leg of lamb. Never used it as a grill but bet it would be the best indoor product.

FYI-Most great steakhouses broil their meat.

I don't know if the Des News will post this:

But the bottled steak sauce of Jim Beam or Jack Daniels is very good. No booze but great flavor.

We grill year 'round. Mostly in the winter...Why? Meat is the highest heat producing food we can eat. Why do we barbeque in the summer when we're already hotter than Hades? Not good.

Hey I like they title of the article. Speak for yourself 8:57 am.

Loved all the comments and suggestions. I'm going to have to check out that Coleman grill. Just got an annual pass for Millcreek Canyon and it would be sweet to go up there and make dinner. I suppose I could haul all the stuff to use their pits/grills, but the Coleman sounds like a more convenient solution.

I just may try the parking lot thing and see what happens - maybe if a have a few extras to share or something with any potential complainers. :o)

Thanks for the different sauce suggestions, too. You all are great!