Beat BBQ FOMO: How to Live Your Life Like You Own a Grill This Summer

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The smells of seared, juicy meats wafting through the air from someone else’s backyard aren’t quite as good as they would be if they were coming from your own grill. Instead, they’re a total tease — a reminder of what you’re missing out on.

If you live in a city and your fire escape is your only promise of “outdoor space,” or if your outdoor-grilling plans have been squashed by rain, that doesn’t mean all hope is lost. Instead, beat BBQ FOMO (a condition we just came up with) by bringing your favorites indoors. Go on, buy those juicy steaks, ground beef for burger patties and wooden skewers for kebabs. With your trusty grill pan, cast-iron skillet or griddle (and sometimes your oven), you can churn out char-marked, meaty favorites, even if the magic happens in the great indoors.

When it comes to cooking up serious barbecue at home, you might find a surprising ally in your oven, of all things, if you don’t have a smoker (and who really does?). Take ribs, for example. To make Tyler Florence’s recipe for The Ultimate Barbecued Ribs, simply bake seasoned ribs low and slow, baste them with homemade bacon-infused barbecue sauce and then broil them for that charred finish that rivals the smokehouse. Follow our step-by-step guide to cranking them out here.

While burgers fired up on the grill are emblematic of summer, they come with their share of pitfalls: flare-ups, dryness and even cases of too much char (yes, there is such a thing as too much char). Surprisingly or not, your burgers might be better off cooked in a cast-iron skillet, where the environment is more controlled and you can really crank up the heat, resulting in a flavorful crust and a totally juicy burger. Give it a try with Jeff Mauro’s Griddle Burger with 18,000 Island Dressing and Quick Pickles.

Even indoors, you can still achieve gorgeously seared steak for Tyler Florence’s Fajitas, with the help of your grill pan. Once the mojo-marinated flank or strip steak sizzles with peppers and onions, swaddle it and all the fixings in toasted tortillas for the ultimate south-of-the-border spread.

Placing just-threaded kebabs right on a hot grill might be your knee-jerk reaction, but that isn’t the only place that these skewered sensations can cook to tender perfection. Take Michael Symon’s Pork Souvlaki with Honeyed Apricots from Food Network Magazine (pictured above), for instance. Sure, it can be cooked on a grill, but it also reaches juicy, charred-on-the-outside heights when your grill pan takes the job over.

Cooked on a piping-hot grill pan, Giada De Laurentiis’ top-rated grilled chicken leaves the pan nice and juicy, while an herbaceous, lemony dressing gives it a touch of summery brightness that’ll wash away any grill gripe you might have.

Get more of our best indoor grilling ideas to cure your BBQ FOMO this summer.