Indoor Grilling 101 – Do’s, Don’t & Freak-Like Advice

Sep 02 '03 Write an essay on this topic.

The Bottom Line Be an informed consumer, shop around and remember .. size really does matter!

It’s no secret that I try to maintain a low carbohydrate diet most of the time. This means lots of meat, fish and chicken. After a while the food choices seem limited and you start to get creative with how you prepare your food. I am a grill lover; to me there is nothing better than a big, fat juicy mouth-water steak that has just come off the grill. You can see the juices flowing off the top and sides – and the smell is enough to make even a seasoned vegetarian a little hungry. Since my brood are rather picky when it comes to food I have to take into consideration that they aren’t huge fans of meat. They’ll have some steak or a pork chop but I have the distinct feeling that if these little eggheads were hatched in caveman times – they wouldn’t have lasted very long. Thankfully, the indoor grills that I’ve purchased have all allowed me to whip up treats for them any time they want, without having to fire up the outdoor grill, turn on the oven or dirty several pots and pans.

So far I’ve gone through five [possibly more] indoor grills ranging in price from $10.00 [sale] to $45.00. They served their purpose – to cook food in a short amount of time, take up a minimal amount of counter space and eliminate the need for pots and pans when preparing a meal. When picking out an indoor grill, there are a lot of things to take into consideration. Size, price, manufacturer, warranty, cord length and overall quality are just a few of the factors that you should think about before buying an indoor grill. The one that I’ve always found to be a good pick is the Grill Mate. It can cook four large hamburgers, two nice sized steaks or two large chicken breasts. Clean up is not exactly carefree but in most cases it’s about ten minutes from start to finish. The downside is that there is no on and off switch – you have to pull the plug out of the socket and most of the time there is a small spark, something that still freaks me out. I usually get these at Wal-Mart when they are on clearance [in the $10.00 range] at the end of the summer or when they have an overstock sale. The past few times I purchased several of them because I wasn’t sure when they’d go on sale again – and they make great last minute gifts.

An Indoor Grill – What Is It?

For those of you that have never used an indoor grill, they are a great alternative to charcoal, gas and electric outdoor grills. In winter months, when it is raining or when you just want to make a small portion of food, using an indoor grill is a godsend. For the most part, they heat up quickly, provide a stable but non-controllable temperature and take up little storage space. There are some dangers to take into consideration – the grill heats up quickly and stays hot for about twenty minutes after you unplug it. If you have small kids in the house this can be a real danger, even after its been unplugged you still have to take into consideration that the oil in the drip pan can burn and the outside surface will still be hot. It’s best to explain to your child that it isn’t a toy and show them how hot the grill can get so they know not to play around with it. Even lifting the lid can result in a nasty steam burn.

So, is an indoor grill right for you? Ask yourself how often you normally grill, what foods you love to cook, if you have the extra counter space and if you can give up the barbeque flavor of a charcoal grill. There are a lot of different models on the market, some with extra features and some that are bare bones. Check out what is available, see if the size meets your needs and shop around for a good price. The beginning of summer you can usually find these on sale providing that you aren’t a brand specific shopper, you can pick up on some good deals. Sometimes the big names in indoor grilling aren’t exactly the best – but that’s just my opinion. I’m still trying to find one with removable plates – whether they are even made or not is still a mystery to me.

What Can You Cook?

Well, flat pieces of meat like steaks, pork chops and tenderized chicken breasts work best for indoor grills. I’ve found that seasoning them with a dry rub or just salt and pepper works better than any type of wet marinate – this leads to a lengthy clean up and sometimes a lingering smell. Since you have heat coming from the top and bottom part of the grill, things do cook evenly – but sometimes that isn’t a benefit. Sometimes you need things to cook slowly, and since most grills don’t have a temperature control, you are stuck with the super high heat. Flat vegetables like sliced zucchini and eggplant will cook evenly but need to be watched closely so they don’t burn or start to stick. In the past I used to have a squirt bottle handy so I could give them a little spritz but the resulting atomic bomb like could of steam was more than I could handle so I opt to flip them often and eat them al dente.

You can make small sandwiches like grilled cheese or ham and cheese – the same way you would in a skillet. The trick is to butter the bread lightly so you don’t end up scorching it, also, keep and eye out for running cheese, if this hits the grill you might just get a nasty, lasting smell. This is great for hot dogs, reheating pitas, toasting garlic bread and other small odd jobs. The boys really like the sandwiches that come off the indoor grill since they have a cool wavy design to them. Hey, if it gets them to eat it – I am all for it. You can’t make scrambled eggs and bacon – but you can take left overs, toss some cheese on them and make one hell of a tasty sandwich from it. I can say one thing – having an indoor grill makes quick work of getting rid of left overs.

What Can’t You Cook?

I learned the hard way that grilling vegetables is tricky, but trying to do this on an indoor grill is literally impossible unless you lather the veggies with oil – and that sort of defeats the whole purpose. My latest grill was killed off by broccoli, that’s right, broccoli killed it. I had a craving for steamed broccoli and since I already had the indoor grill fired up to make chicken breasts, I figured what’s the harm of tossing on some broccoli? Who would have ever though that some space aged, highly pimped, food resistant metal surface would fall under the weight of a handful of broccoli florettes? At first they looked like they were doing well but things took a tragic turn when the broccoli started to dry out and stick to the metal plates of the grill. Before I knew it, the whole house smelled like charred vegetables [not a great smell] and the plates of the grill were covered with a thick black tar like substance. Grill number three, in the trash after 30 minutes of soaking, 15 minutes of scrubbing and countless swear words uttered.

Other things I’ve had trouble with include and sugar based sauce like teriyaki and sweet and sour. This leads to the marinate getting stuck to the plates and a lot of clean up time, not to mention the smell. Hamburger meat that is too high or too low in fat will leave your house reeking – it’s best to go with a 15% fat content but if you insist on using some type of ground sirloin, try adding some ground pork into the meat for flavor and a little natural oil. Fish is a case-by-case call, some types of fish cool nicely – shrimp works the best. When in doubt, don’t risk it – bake it in the oven wrapped in aluminum foil with butter, garlic and a slice of lemon.

Clean Up

This is probably the worst things about an indoor grill, you can’t just take the plates and toss then in the sink, soak them and wipe them off. If you are consistent with cleaning the grill, you will have an item that will last you several years – but skip on cleaning the outside a few times and you’ll be left with stains and discoloration from the heat and steam that will make it look horrible. I’ve gone through several grills and pick them up when they are on sale or clearance – so if I have to toss them out every six or seven months it’s no big deal. Generally I wait until the grill has cooled off, but not completely cooled. Taking a semi-wet sponge I squeeze out some soapy water on the surface and let it soak for a little bit. Since the surface of the grill is on a slant to allow the fat and oil to roll off into the collection pan, this makes soaking it almost impossible. You can slide a thin book under the front of it so it will be flat but you have to be careful that you don’t overload the cooking section and flood it.

For tough stains you might need to really use some elbow grease to get the stains off – use a sponge with a scrubber side to it and go up and down the grooves of the grill until you loosen up the stuck on food items. Don’t use any type of metal utensil to try and loosen the food – this will ultimately leave the grooves gouged out and reduce the non-stick appeal of the grill. I learned that lesson the hard way and had small pieces of the non-stick surface flaking off – another indoor grill in the trash. It’s extremely important to check all the parts of the grill to make sure they are clean, the hinges, drip pan, sides, handle and cover. We have a bad problem with ants and if there is even one drop of oil or a speck of food on the grill – they show up in mass for a free buffet. Storing it in the original box will keep it dust and dirt free but who wants the additional clutter of a box? I slide mine onto a large shelf and tuck the cord into the back section.

To Grill or To Indoor Grill?

The issue of taste is probably one of the biggest things that keeps people from trying out an indoor grill. While it is true that you won’t have that unique charcoal taste to your food, it sure beats standing in the rain, waiting for the grill to heat up and trying to get an even temperature. You can still get a good taste from an indoor grill – but it won’t be anything as flavor packed as a charcoal or gas grill that has lava rocks. For big events, an indoor grill just won’t be able to keep up with your needs – and on the same token – when it’s just you an your significant other, unless you are food purists, using an indoor grill will allow you to get your meal cooked in record time and without having to wait 30 – 45 minutes to get things started.

The Bottom Line

For some people, even thinking about purchasing an indoor grill seems like sacrilege. Trust me, when it’s snowing or raining outside and you’ve got some nice steaks on the indoor grill, sipping a nice glass of chilled wine – you’ll be more than happy that you purchased one. Some people will be hesitant thinking that it’s impossible to get good taste, lets face it, you aren’t going to get the same robust and hearty taste – it’s just not going to happen, but that doesn’t mean you can’t tenderize and use some seasonings to enhance the cut of meat, piece of poultry or fillet of fish. Do some research before you commit to a purchase, talk to others who own indoor grills and pick up something that will work for you.

Happy grilling & thanks for the visit …

^V^ Freak ^V^

© 2003 Freak369

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This is part of the “Triple Threat” write off. Three reviews, linked by a common theme, posted within a 24 hours period. Think you can handle it? I’d like to see you try …

Today’s theme … grilling of course!

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