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White Plains Chef Sizzles Up Bacon, Advises On Indoor Grilling Tips

Chef Andy Schilling, Chef de Cuisine at BLT Steak (White Plains, NY) Photo Credit: Submitted
Grilled bacon from Chef Andy Schilling of BLT Steak in White Plains. Photo Credit: Submitted

WHITE PLAINS, N.Y. -- Grilling on Labor Day is still possible whether the weather cooperates or not.

So explains Chef Andy Schilling of BLT Steak in White Plains who below, offers a grilled bacon side dish, ideal for preparing inside.

"What I like about indoor grilling is you don't actually have the fuss of outdoor grilling, including bad weather," he told Daily Voice. "There is less smoke and a lower temperature, but is still very effective. Grilling indoors also catches all the grease and allows for a much quicker cleanup. You will, however, need a well ventilated space."

His tips:

  • Start the grill off hot and lower to medium or medium low heat to prevent excess smoke.
  • Put herbs between the grates of the grill pan, so your proteins or vegetables (and your house/apartment) get a nice aroma and flavor! I recommend brining your proteins the night before you start grilling. This way when you are ready to grill you just wipe the excess off, and you will have well-seasoned and tender meats.
  • Keeping your grill pescatarian? Try grilling fresh seasonal vegetables and some shrimp. Make a quick herbed aioli and throw it together as a salad. It takes about 20 minutes, including prep time.

Recipe: Grilled Bacon (courtesy of Chef Andy Schilling, Chef de Cuisine at BLT Steak (White Plains)

Dressing:

  • 1 cup Chopped Parsley
  • 1 Tbsp Chopped Garlic
  • 1 Tbsp chopped shallots
  • 1 cup Extra Virgin Olive Oil
  • Fine Sea Salt
  • Freshly cracked black pepper

Bacon:

  • 4 strips 1/8 inch thick slices Applewood Smoked Bacon
  • Sherry Vinegar to finish

Procedure:

  • Whisk together all dressing ingredients. Set aside.
  • Grill the four slices of bacon on both sides. Plate and top with two tablespoon of the dressing. Finish with a drizzle of sherry vinegar.

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