I'm really getting confused on all these indoor grills. I was wondering who
has one and do you like it?

There are so many and so many different prices. I would appreciate any
advise or help on choosing one.

thanks....bebe

"Bebe" > wrote in message
...
> I'm really getting confused on all these indoor grills. I was wondering
> who has one and do you like it?
>
> There are so many and so many different prices. I would appreciate any
> advise or help on choosing one.
>
> thanks....bebe

They pretty much suck. Nothing indoors with electric power can come close to
the heat of an even cheapo grill. Getting 5000 Btu in a grill on 120V is
max, but a cheap gas grill is 20,000 or more. Good gas grills can be
50,000.

In article >,
"Bebe" > wrote:

> I'm really getting confused on all these indoor grills. I was wondering who
> has one and do you like it?
>
> There are so many and so many different prices. I would appreciate any
> advise or help on choosing one.

I'm not sure what types you are looking for, but I have an electric
grill which is the type that has an electric element similar to an
electric stove element suspended below the grill. I use it to cook
bacon and sausage, as it allows the grease to drip away. I wouldn't try
to cook a dinner entree on it (it could only hold one or two pork chops
at a time on it), the temperature is too low. But for how I use it, it
was worth the $3.43 I paid at the thrift store for it.

jt

Thanks to those who replied. I guess I wasn't clear enough. I'm talking
about indoor grills such as George Foreman.

bebe

In article >,
"Bebe" > wrote:

> Thanks to those who replied. I guess I wasn't clear enough. I'm talking
> about indoor grills such as George Foreman.

Oh, well, that is a whole different can of beans. I have two of them.
I usually only need one, and I favor the one with the temperature
adjustment. I can't say I use mine for everything, but I use it quite
frequently. Among things cooked on it:

Asparagus - briefly marinaded in lemon juice with black pepper, pretty
good results.

Steaks - on a weeknight after work, before the WifeBeast(tm) gets home,
this makes for easy work. Temperature adjustment very valuable for
steaks, especially if you like them rare like I do.

Pork - boneless only, dry seasoning works best.

Chicken - boneless breasts and thighs only. Have done numerous
variations, generally happy with the results.

Fish - be very careful. It is too easy to overcook fish, but get the
temp and timing right, and wonderful.


Clean them as soon as you finish cooking and they clean very easily.
Wait til after dinner and you will have to use lots of water as in dip
the wash rag frequently, and then towel dry right away. Do yourself a
flavor and wash them as soon as you finish cooking, before you eat.

Doesn't top the back yard charcoal or gas grill, but once you get a feel
for them, they are nice for that which they do well, and the options are
surprising.

jt

"Bebe" > wrote in message
...
> Thanks to those who replied. I guess I wasn't clear enough. I'm talking
> about indoor grills such as George Foreman.
>
> bebe

That narrows it down to about 25 types. Flat with a domed lid or a hinged
lid heated on both sides sort of like a waffle iron?

J.T. wrote:
"Bebe" > wrote:

> Thanks to those who replied. I guess I wasn't clear enough. I'm talking
> about indoor grills such as George Foreman.

Oh, well, that is a whole different can of beans. I have two of them.
I usually only need one, and I favor the one with the temperature
adjustment. I can't say I use mine for everything, but I use it quite
frequently. Among things cooked on it:

Asparagus - briefly marinaded in lemon juice with black pepper, pretty
good results.

Steaks - on a weeknight after work, before the WifeBeast(tm) gets home,
this makes for easy work. Temperature adjustment very valuable for
steaks, especially if you like them rare like I do.

Pork - boneless only, dry seasoning works best.

Chicken - boneless breasts and thighs only. Have done numerous
variations, generally happy with the results.

Fish - be very careful. It is too easy to overcook fish, but get the
temp and timing right, and wonderful.


Clean them as soon as you finish cooking and they clean very easily.
Wait til after dinner and you will have to use lots of water as in dip
the wash rag frequently, and then towel dry right away. Do yourself a
flavor and wash them as soon as you finish cooking, before you eat.

Doesn't top the back yard charcoal or gas grill, but once you get a feel
for them, they are nice for that which they do well, and the options are
surprising.

jt

Thank you for a lot of good information. I'm saving this for good reference
to the recipes so to speak.

I finally went ahead and bought the GF G5 with the 5 interchangable plates
and variable temp which I too think would be best. I can take the plates out
and put in dishwasher so that would be good.

I did read where some said if you put some wet paper towels on the plates,
that helps if you can't get to them to clean right away. Sometimes, it's
hard to clean before eating.

Thanks again & I appreciate your help....bebe

In article >,
"Bebe" > wrote:

> Sometimes, it's
> hard to clean before eating.

That is true. But if you can pull it off, cleaning the GF as soon as
the food comes out does make it easier.

jt