Flambé on the Grill (Like a Pro) | Arteflame

The Quick Guide to Flambéing on an Arteflame

Flambéing on an Arteflame grill involves igniting high-proof alcohol (80-proof or higher) on the hot, flat carbon steel cooktop to create a burst of flame that caramelizes sugars and deepens flavors. To do this safely and effectively, always pour the liquor into a separate cup before adding it to the grill surface—never pour directly from the bottle. This technique instantly creates a rich glaze ideal for finishing steaks or caramelizing fruits like bananas and pineapples.

Which Alcohols Create the Best Flambé Results?

Choosing the right fuel is critical for both the flame height and the final flavor profile. Below is a comparison of the best spirits to use when cooking on a flat-top grill.

Note: Beer and wine do not have enough alcohol content to ignite properly, while 151-proof liquors are often too volatile and dangerous for recreational outdoor cooking.

How Do I Flambé Safely on an Outdoor Grill?

Safety is the primary concern when introducing open flames to an already hot surface. The Arteflame's design allows you to push food to the outer flat ring, which is the safest place to perform this technique.

Step 1: Preparation is Key

Ensure your grill is up to temperature. The carbon steel cooktop should be hot enough to sizzle immediately. Measure out your liquor into a wide-mouthed glass or steel cup. Do not use plastic cups, as the radiant heat near the fire bowl can melt them.

Step 2: The Pouring Technique

Move the food you intend to flambé to a flat area of the cooktop, slightly away from the center fire opening. Pour the liquid over the food quickly but carefully. Do not lean over the grill while pouring.

Pro Tip: If the alcohol does not ignite immediately from the heat of the grill, use a long-handled grill lighter. Never reach in with a standard pocket lighter, as the vapors can ignite suddenly.

What Are the Steps for the Perfect Flambé Glaze?

Once the flame is lit, the alcohol burns off rapidly, leaving behind the concentrated flavors of the spirit. This process usually lasts 30 to 60 seconds.

Managing the Flame

Let the flame burn out naturally. Agitating the food while it is flaming can cause oil spatters. Once the fire subsides, the remaining sauce will have thickened. Slide the food around in this reduction to coat it evenly.

Serving Immediately

Flambé dishes are best served the moment the flame dies down. The sugar crust on fruits or the glaze on meats is most potent right after the burn.

Pro Tip: Add a tablespoon of butter to the cooktop right as the flame dies. The butter will emulsify with the reduced alcohol sugars to create a velvety, restaurant-quality pan sauce directly on the grill.

Frequently Asked Questions

Can I use vodka for flambéing?

Yes, you can use vodka as long as it is 80-proof or higher. However, vodka adds a neutral heat rather than flavor, so it is less popular than brandy or rum for culinary purposes.

Does all the alcohol burn off during flambé?

Not entirely. While the intense burst of fire removes a significant portion of the alcohol content, roughly 25% of the alcohol may remain depending on the duration of the burn.

Why didn't my food catch fire?

If your flambé failed to light, your grill surface may not have been hot enough to vaporize the alcohol, or the spirit used was below 80 proof (40% ABV). Move the food closer to the center fire to increase heat.