Indoor Grilling for Dummies Book

	Introduction	1
	About This Book	1
	Conventions Used in This Book	1
	Foolish Assumptions	2
	How This Book Is Organized	3
	Appendix	4
	Icons Used in This Book	4
	Where to Go from Here	5
Part I	Mastering Indoor Grilling	7
Chapter 1	Why Grill Indoors?	9
	No Rainouts	10
	Lower Costs	10
	Less Space	10
	Safe Balcony or Patio Grilling	11
	Fast and Easy Cooking and Cleaning	11
	Light and Healthy Eating	11
Chapter 2	Choosing Indoor Grilling Equipment and Accessories	13
	Getting Grilled: Finding the Right Grill for You	13
	Open indoor grills	14
	Contact grills	15
	Out of the Fire and into the Pan	16
	Grill pans	17
	Cooktop inserts	18
	Accessorizing	18
	Tongs	19
	Spatulas	20
	Mitt	21
	Thermometer	21
	Timer	22
	Knife	22
	Brushes	23
	Skewers	23
Chapter 3	Understanding the Basic Techniques of Grilling Indoors	25
	Speaking a Griller's Language	25
	Marinating	26
	Warming Up	28
	Staying Safe	29
	Perfecting Your Timing	32
	Maintaining Your Grill	32
Part II	Accounting for Taste	35
Chapter 4	Making Marinades and Rubs	37
	Soaking Up Flavor with Marinades	37
	Rubbing Your Food the Right Way	43
Chapter 5	Serving Up Sauces	45
	Shh! Don't Tell: Using Bottled Sauces	45
	The Secret's in the Homemade Sauce	46
Part III	Getting Grilled	53
Chapter 6	Quick and Easy Favorites	55
	Burgers	55
	Selecting the best ground meat	56
	Taking your burger's temperature	57
	Varying the routine	57
	Sausage and Hot Dogs	61
	Grilled Cheese and Ham	64
Chapter 7	Beefing Up Your Repertoire	67
	Staying Safe with Beef	68
	Selecting Beef Cuts and Grades	69
	Grilling Beef for Dinner and Other Meals	71
Chapter 8	Pork-Barrel Projects	87
	Handling Pork Safely	88
	Shopping for Pork Cuts	88
	Grilling the Other White Meat	89
Chapter 9	Getting a Bird's-Eye View of Poultry	99
	Grilling Poultry Safely	100
	Counting On Chicken	101
	Talking Turkey	110
	Staying Ahead of the Game with Game Birds	113
	Getting Your Ducks in a Row	116
Chapter 10	Plenty of Fish in the Sea	119
	Buying, Storing, and Handling Seafood Safely	120
	Finfish without Fanfare	121
	Selecting fillets and steaks	121
	Grilling up finfish	123
	Don't Skimp on Shrimp	133
	Shopping for shrimp	133
	Grilling perfect shrimp	134
	Successful Scallops	137
	Choosing scallops	137
	Grilling succulent scallops	137
Chapter 11	Vegging Out	139
	Choosing Vegetables That Are Great for the Grill--and for You!	140
	Grilling Veggies in No Time Flat	142
Chapter 12	Great Wraps and Salads	151
	Wrapping Up Grilled Meals	151
	Lettuce Talk about Salads	157
Part IV	Dressing Up for Dinner	163
Chapter 13	Warming Up the Crowd with Appetizers	165
	Knowing How Much Is Enough	166
	Creating Traditional Appetizers on Your Indoor Grill	166
	Grilling Vegetarian Appetizers	171
Chapter 14	Making the Occasion Special	181
	Dressing Up Your Meal	181
	Two Shakes of a Lamb's Tail	185
	A Fine Kettle of Whole Fish	187
	The Merchant of Venison	189
	The Veal Deal	192
Chapter 15	Getting Your Just Desserts	195
	Selecting Fruits for the Grill	195
	Selecting ripened fruit at the store	196
	Ripening fruits after purchasing them	196
	Mastering the Subtleties of Grilling Desserts	197
Part V	The Part of Tens	207
Chapter 16	Ten Great Reasons to Grill Indoors	209
	Grilling Is a Healthy Form of Cooking	209
	Grilled Food Tastes Delicious!	209
	Those Char Marks Look Cool	210
	Indoor Grills Are Cheaper than Outdoor Grills	210
	You Can Grill Regardless of the Weather	210
	You Can Grill Every Day	211
	Indoor Grills Heat Up Faster than Outdoor Grills	211
	Indoor Grills Don't Take Up Much Space	211
	You Can Grill on a Balcony or in an Apartment	212
	Cleanup Is Fast and Easy	212
Chapter 17	Ten Ways to Make Grilling Healthy and Safe	213
	Buy Meats, Poultry, and Seafood Last	213
	Shop Carefully	213
	Thaw Foods in the Refrigerator	214
	Marinate Foods in the Refrigerator	214
	Don't Use Metal Pans to Marinate Food	214
	Throw Away Your Marinade after You Use It	214
	Always Grill to the Proper Temperature	215
	Don't Cross-Contaminate	215
	Wash Hands, Knives, Cutting Boards, and Sponges with Soapy Water	215
	Position Your Grill away from Cabinets	216
	Use Long-Handled Utensils	216
Chapter 18	Ten Ways to Stay Lean and Healthy	217
	Eat a Variety of Foods	217
	Consider Your Condiments	218
	Eat Seafood	218
	Go Vegetarian	218
	Don't Count Meat Out	219
	Look for Cuts of Beef That Have "Loin" or "Round" in the Name	219
	Buy Extra-Lean Ground Beef	219
	Look for Pork Tenderloin	220
	Trim All Fat from Meat	220
	Choose White Meat over Dark	220
	Remove the Skin from Poultry	220
Chapter 19	Ten Ways to Make Your Grilled Meals Memorable	221
	Make an All-Grilled Meal	221
	Create an Indoor Picnic	221
	Vary Your Food Routine	222
	Consider the Presentation	222
	Begin with Appetizers	222
	Dine by Candlelight	222
	Serve a Vintage Wine or Other Delicious Beverages	223
	Finish with a Scrumptious Dessert	223
	Invite Interesting People to Dinner	223
	Invite Kids and Pets to Your Dinner	223
Appendix	Resources	225
	Grill Manufacturers	225
	Grilling Web Sites	227
	Web Recipe Resources	228
	Mail-Order Foods	229
	Index	231
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