What’s your favorite indoor grill?


Steven got to use his in a Civil War period home in Dayton. We lit the fire using “fat wood” (an incredibly flammable resin soaked kindling from the South), and cooked over smoky glowing coals of seasoned oak. The menu included chili-rubbed shrimp, Pittsburgh rare T-bones (a recipe from Steven’s mother), grilled corn with soy butter (pictured here), and cinnamon grilled plums for dessert. (All recipes from Indoor Griling.) Fireplace grilling most closely echos grilling on a charcoal grill outdoors, but it’s even better, because you get to cook over wood. The secret is to burn your logs down to a pile of glowing embers, then shovel or rake these under the gridiron.