Peerless, Impressive Holland Grill Petite
Written: May 24 '03 (Updated Jan 03 '05)
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Pros: Sleek, solid stainless and the most flavorful chicken or fish you ever grilled!
Cons: Expensive, manual lighting
The Bottom Line: After tasting the BBQ chicken, the Cub Scout approached me and asked: "Wow, are you a gourmet chef, or something?"
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| silverstreak9's Full Review: Holland Grills - The Companion Tabletop |
2005 Update
It's worth noting that this grill has done numerous camping trips and has been used as a "main grill" for my wife and I during the past two years and still continues to work flawlessly. Durability is a part of value.
---Original Review---
Let's begin by noting that there are two types of BBQ aficionados -- those who like to sear their meat over an open flame, and those who prefer it roasted.
I won't argue with either, but the Holland Grill technique is definitely the latter. I own a full-sized Holland Grill and can tell you it will cook chicken thoroughly and effortlessly unlike any other grill you'll ever own. This product is the newest in the Holland line-up and stands the test of style and solid substance that has made Holland's reputation.
Sturdy, Stainless Construction
The Holland Companion is made entirely of strong, stainless steel. I'm not sure of the gauge, but it's plenty tough. The smokestacks (unlike the larger models) can be turned so they drop into the lid, making this model easy to carry. Only the cast-iron burner and gas regulator are non-stainless.
Yes, you're going to be the envy of everyone at the campground!
There's a small handle built on the lid that is used to carry the grill. The lid locks onto the body of the grill with a "trunk-like" latch. There's another steel "coil" handle used to lift the lid up to open the grill.
Plenty solid all around, and I've taken this on numerous camping trips.
The Mechanics of Holland -- No Flare Ups!
If you are unfamiliar with the Holland Grill style, it's important to note that the cast iron burner is located beneath a stainless steel pan. The burner heats the pan, the heat is transmitted upward to a stainless steel lattice grilling platform where your meat, fish or vegetables are neatly held.
The grilling platform is completely flat, making it very easy to slide a spatula under food. It also makes it easy to brush on some oil before cooking vegetables. The openings are smaller than other grill surfaces, so small bits of food are less likely to fall through.
All grease or drippings from your food drop down to the pan and slide down to a small hole that then drops them to a slide-out tray beneath the grill. The tray is a very small bread pan and there are aluminum foil inserts available at any supermarket that you can use to dispose of grease.
Because the drippings never see an open flame, there is no possibility of a flare-up. You can leave chicken cooking for 25 minutes on a side without ever opening the grill. It will not burn. The only way I've ever had a flare-up on a Holland was when the hole was not properly cleaned (this was on a larger model) and grease backed up into the pan. Not the fault of the design engineers!
Performance
The Holland Companion uses a 1-lb propane gas cylinder you can purchase at any hardware store. It will run for about 4 hours on that on high, longer at lower settings.
If there is anything missing, it's got to be an ignition system. Instead, there is a large hole in the bottom with a circular stainless flap that slides open. You insert a match. Other Holland Grills have ignitors, at $300 list, this one should as well.
The regulator allows you to do something with the "Companion" you can't do with other Holland Grills: Choose 'High, Medium, or Low' temperature.
Medium is the normal Holland 400 degree cooking. High gets burgers or hot dogs done more quickly to feed the hungry masses.
The grilling area is 212 square inches. I think you can figure on being able to do 6 hamburgers and more than a dozen hot dogs at the same time.
But let's be honest...this is a grill that you can use to prepare some really special meals. Fish and chicken dishes you would never attempt on a direct-flame grill come out with perfection. Sausages you could never get right on another grill? Shut the lid and forgetaboutit! It won't flare up. Whole chickens, even Turkeys (well, it would have to be a small one on this version...) are possible.
I suggest a visit to Holland Grill's website at http://www.hollandgrill.com where you'll find all kinds of rave reviews and recipes, tips and techniques.
While I use mine on camping trips and in the backyard, my brother-in-law takes his to football games every weekend for tail-gating.
Because of its design, the Holland takes some time to warm up and probably takes 30% longer to cook most foods compared to a flame-belching propane grill. But the drippings striking the pan before wafting out of the stainless steel smokestacks give the food a unique "Holland Grill" flavor that many people love.
On my last camping trip with this grill at Cloudland Canyon in North Georgia, I tried putting bacon on the grill for breakfast. I added just a little BBQ sauce. What a hit! And all the grease just dripped away.
"If you're LOOKIN' -- You're not COOKIN'!"
That's Holland's motto...sort of. BBQ types who have never owned one of these will complain of the cooking time. This after opening the lid once a minute just to see what's going on!
Heat up your grill for 10 minutes. Add the food you want to cook. Close the grill and keep it closed for another 10 minutes, at least. And that's for hot dogs, hamburgers or steaks. If it's chicken, just go ahead and leave it on the grill on Medium for 25-30 minutes.
Then, test and turn the food and close the lid again to finish. If you want to add sauce, do that in a final 10 minute cooking session.
It's uncanny. You don't actually spend all your time standing over the grill worrying about overcooking or flare-ups ruining your food. It takes some time, but you'll get used to it.
Clean Up and Transport
The grease will already be in the drip pan when you finish cooking (obviously it will be HOT!) The lid and grill should be allowed to cool down before you attempt to transport this but I find that it is usually cool to the touch before everyone is done with lunch or dinner.
The stainless steel lattice grid easily lifts out for cleaning. Warm water and soap are all you'll need at this point...perhaps a sponge backed with a scrubbing pad. I never "scrub" the outside of the grill. Obviously, an abrasive pad could scratch the stainless.
While the grill is still warm, it's a good idea to wipe away any excess grease from the smokestacks with paper towels. You can even wipe the interior of the lid at this point. There's something about the gleaming stainless steel that makes you more inclined to tidy up your grill after each use!
I sometimes store my drip pan inside the grill for transport. I usually just wrap a couple of paper towels around it to keep it from clanging around.
Here is where there is one problem I've noted: If you didn't clean the interior grill pan, you could get a few drips of grease onto the carpeting in your trunk. It's a good idea to replace the pan, stuffed with a couple paper towels into the slide rack that holds it in place. It really depends on what you've been cooking...and how much.
While I find no problem carrying the grill (It's a little more than 20 pounds,) it is a bit bulky. I would think smaller-framed people might find it uncomfortable if they had to carry it very far for that reason. Your arm has to be held out an unnatural distance or the grill will have to brush against your side.
Final Thoughts
At around $250 in most catalogues, this grill isn't cheap. But it's worth it. It's guaranteed for 5 years and with the kind of construction and materials put into it, should last many years longer than that.
Recommended:
Yes
Amount Paid (US$): 250
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Epinions.com ID:
silverstreak9
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Location: Atlanta, GA
Reviews written: 38
Trusted by: 10 members
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