I have to grill on a small Weber on my balcony because grills aren't allowed in my building (!) so I have to keep it low-key. If it were up to me I'd grill every day, but it turns out to be every other weekend.
So you can imagine how reluctant I am to fire up the (charcoal) grill just to make four hamburgers.
My question is, what if when I grilled, I'd buy, say, a whole bunch of chicken parts, marinate them as if I was going to eat them that night, and just partially grill them -- maybe get a char on all sides but leave the insides rare -- and then freeze them all?
Then when it came time to have them for dinner, wouldn't it make sense to let them come to room temperature, then finish them off in the oven, say on 350• for thirty minutes? Then I'd still have the smoky grill flavor and woodsmoke taste without firing up the grill.
Do you think that would work? By extension, would it work for hamburgers, steaks, roasts etc.?
It's just that it seems a waste of time and energy to fire up the grill just for food for one meal.
Has anyone ever done something like this?
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