Originally Posted by dcSaute
some part of the "open flamed grilled" taste - and the percentage is debated - comes from the drippings burning off the coals / baffle plates. that is very difficult to replicate on a stove top.
high heat, ridged pan - and an exhaust fan. some of the juices will run into the ridge grooves and "smoke off" / char / burn / pick a description.
This is absolutely correct. Much of that grilled flavor is smoke particle deposition from the burning fat. You can replicate that on a stove top, but it takes a bit of ingenuity, and a pan purpose built for the task. You can use good wok to do this. Place a round rack into the pan and place the meat onto the rack. Cover tightly with a tight fitting lid, or aluminum foil and place over high heat. The pan has to get hot enough for the radiant heat to cook the meat. The dripping juices will hit the hot pan bottom and burn, releasing smoke that will flavor the meat. Even with a tight fitting lid, I would suggest smoking only for a short time, not until the meat is completely cooked as the inside of the wok won't get as hot as would the heat from charcoal. Also, open windows and get the range-hood fan going, if you have one. There will be some smoke in the house. After cooking for about ten minutes, remove the pan outside and remove the lid. Remove the food and complete in a heavy pan until it's done to your liking.
Seeeeeya; Goodweed of the North