Okay, I've had it! My crummy oven is the new kind that only goes
to 500F when broiling, and which cycles on and off because the
door must be closed. I am reminded that I have never had good
results when broiling meat in it--it kind of sits there, stewing,
when the element is off. You can bet my next oven will not do
that, even if I have to get an old oven to accomplish this. I am
not in the market for one now, because, at least in theory, I will
be moving within the foreseeable future, so my question is this.
Is there a countertop broiler that actually works well for
broiling meat? One that does no top out at 500F, one that does
not cycle on and off, one that functions with the door ajar if
necessary to accomplish that? HELP!!!!
--
Jean B.

Jean B. wrote:
>
> Okay, I've had it! My crummy oven is the new kind that only goes
> to 500F when broiling, and which cycles on and off because the
> door must be closed. I am reminded that I have never had good
> results when broiling meat in it--it kind of sits there, stewing,
> when the element is off. You can bet my next oven will not do
> that, even if I have to get an old oven to accomplish this. I am
> not in the market for one now, because, at least in theory, I will
> be moving within the foreseeable future, so my question is this.
> Is there a countertop broiler that actually works well for
> broiling meat? One that does no top out at 500F, one that does
> not cycle on and off, one that functions with the door ajar if
> necessary to accomplish that? HELP!!!!
> --
> Jean B.

Alas, I can be of little help here. I have rarely ever broiled meat,
and the most recent attempt ended with very poor results. If it helps
any, my natural gas oven has a broiler at the top of the main
compartment.

Maybe one of those larger dedicated pizza cookers might work to broil
steaks and such? But, I doubt it would have the clearance for roasts.
Just an idea.

Sky, who hasn't a clue, sowwy

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Sky wrote:
> Jean B. wrote:
>> Okay, I've had it! My crummy oven is the new kind that only goes
>> to 500F when broiling, and which cycles on and off because the
>> door must be closed. I am reminded that I have never had good
>> results when broiling meat in it--it kind of sits there, stewing,
>> when the element is off. You can bet my next oven will not do
>> that, even if I have to get an old oven to accomplish this. I am
>> not in the market for one now, because, at least in theory, I will
>> be moving within the foreseeable future, so my question is this.
>> Is there a countertop broiler that actually works well for
>> broiling meat? One that does no top out at 500F, one that does
>> not cycle on and off, one that functions with the door ajar if
>> necessary to accomplish that? HELP!!!!
>> --
>> Jean B.
>
> Alas, I can be of little help here. I have rarely ever broiled meat,
> and the most recent attempt ended with very poor results. If it helps
> any, my natural gas oven has a broiler at the top of the main
> compartment.
>
> Maybe one of those larger dedicated pizza cookers might work to broil
> steaks and such? But, I doubt it would have the clearance for roasts.
> Just an idea.
>
> Sky, who hasn't a clue, sowwy
>
Thanks for the reply. I was just looking at your toaster oven
thread and saw Janet's comments re broiling. I wonder if that
would be adequate--or just more of what I am experiencing.

--
Jean B.

Jean B. wrote:
>
> Sky wrote:
> > Jean B. wrote:
> >> Okay, I've had it! My crummy oven is the new kind that only goes
> >> to 500F when broiling, and which cycles on and off because the
> >> door must be closed. I am reminded that I have never had good
> >> results when broiling meat in it--it kind of sits there, stewing,
> >> when the element is off. You can bet my next oven will not do
> >> that, even if I have to get an old oven to accomplish this. I am
> >> not in the market for one now, because, at least in theory, I will
> >> be moving within the foreseeable future, so my question is this.
> >> Is there a countertop broiler that actually works well for
> >> broiling meat? One that does no top out at 500F, one that does
> >> not cycle on and off, one that functions with the door ajar if
> >> necessary to accomplish that? HELP!!!!
> >> --
> >> Jean B.
> >
> > Alas, I can be of little help here. I have rarely ever broiled meat,
> > and the most recent attempt ended with very poor results. If it helps
> > any, my natural gas oven has a broiler at the top of the main
> > compartment.
> >
> > Maybe one of those larger dedicated pizza cookers might work to broil
> > steaks and such? But, I doubt it would have the clearance for roasts.
> > Just an idea.
> >
> > Sky, who hasn't a clue, sowwy
> >
> Thanks for the reply. I was just looking at your toaster oven
> thread and saw Janet's comments re broiling. I wonder if that
> would be adequate--or just more of what I am experiencing.
>
> --
> Jean B.

My experience broiling with TOs has been relatively good. It's just
that I seldom broil anything. I mean, my TO broils a heck of a lot
better than the large range oven. Perhaps the only thing I might broil
would be an english muffin with cheese on top, and then the TO does very
well at that

Sky, who needs a new TO soon!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Jean B. wrote:
> Okay, I've had it! My crummy oven is the new kind that only goes to
> 500F when broiling, and which cycles on and off because the door must be
> closed. I am reminded that I have never had good results when broiling
> meat in it--it kind of sits there, stewing, when the element is off.
> You can bet my next oven will not do that, even if I have to get an old
> oven to accomplish this. I am not in the market for one now, because,
> at least in theory, I will be moving within the foreseeable future, so
> my question is this. Is there a countertop broiler that actually works
> well for broiling meat? One that does no top out at 500F, one that does
> not cycle on and off, one that functions with the door ajar if necessary
> to accomplish that? HELP!!!!

I prefer to use a counter top grill press (think panini) when I can. It
is very fast, but limited to meats without bone and pieces that are very
similar in thickness. My wall ovens also are limited to 500F but they
don't require the door be closed so the element stays active throughout
the cooking process. When I'm doing steaks, I prefer to grill over
charcoal at ~650-750F.

Matthew

--
"All you need to start an asylum is an empty room and the right kind of
people". Alexander Bullock ("My Man Godfrey" 1936):

In article >,
"Jean B." > wrote:

> Sky wrote:
> > Jean B. wrote:
> >> Okay, I've had it! My crummy oven is the new kind that only goes
> >> to 500F when broiling, and which cycles on and off because the
> >> door must be closed. I am reminded that I have never had good
> >> results when broiling meat in it--it kind of sits there, stewing,
> >> when the element is off. You can bet my next oven will not do
> >> that, even if I have to get an old oven to accomplish this. I am
> >> not in the market for one now, because, at least in theory, I will
> >> be moving within the foreseeable future, so my question is this.
> >> Is there a countertop broiler that actually works well for
> >> broiling meat? One that does no top out at 500F, one that does
> >> not cycle on and off, one that functions with the door ajar if
> >> necessary to accomplish that? HELP!!!!
> >> --
> >> Jean B.
> >
> > Alas, I can be of little help here. I have rarely ever broiled meat,
> > and the most recent attempt ended with very poor results. If it helps
> > any, my natural gas oven has a broiler at the top of the main
> > compartment.
> >
> > Maybe one of those larger dedicated pizza cookers might work to broil
> > steaks and such? But, I doubt it would have the clearance for roasts.
> > Just an idea.
> >
> > Sky, who hasn't a clue, sowwy
> >
> Thanks for the reply. I was just looking at your toaster oven
> thread and saw Janet's comments re broiling. I wonder if that
> would be adequate--or just more of what I am experiencing.

Again, referring to my vintage Toastmaster, I have used the broiler once
on an extended finish to an oven roasting, and was quite pleased with
the results. Then there was the time the WifeBeast(tm) tried to broil
some brownies. She thought she set it to bake and it was on broil
instead. Fascinating if less than edible results, as the top was
tangibly overdone and the bottom was still batter, but the oven did
exactly what it was told to do.

The only thing on this is that it tops out at 475 degrees F, which may
not be hot enough for you.

That said, I have to think that there may be a good toaster oven out
there that might do the trick for you. My own Roper kicks off when the
oven hits temp, but I do leave it cracked open when I need any duration
of broiling.

And then, there is a small, table top broiler fron the 60's or 70's I
found at a garage sale. It does Or D'oeuvre size loads very quickly,
very hot, and again it is something that is not on the market currently.
And it is too small for roasts. Couldn't find any info on it online and
the broiler has no branding info on it, but the closest I could find was
the Manning-Bowman Smokeless, vintage 1940's.

jt

Jean B. wrote:
> Sky wrote:
>> Jean B. wrote:
>>> Okay, I've had it! My crummy oven is the new kind that only goes
>>> to 500F when broiling, and which cycles on and off because the
>>> door must be closed. I am reminded that I have never had good
>>> results when broiling meat in it--it kind of sits there, stewing,
>>> when the element is off. You can bet my next oven will not do
>>> that, even if I have to get an old oven to accomplish this. I am
>>> not in the market for one now, because, at least in theory, I will
>>> be moving within the foreseeable future, so my question is this.
>>> Is there a countertop broiler that actually works well for
>>> broiling meat? One that does no top out at 500F, one that does
>>> not cycle on and off, one that functions with the door ajar if
>>> necessary to accomplish that? HELP!!!!
>>> --
>>> Jean B.
>>
>> Alas, I can be of little help here. I have rarely ever broiled meat,
>> and the most recent attempt ended with very poor results. If it helps
>> any, my natural gas oven has a broiler at the top of the main
>> compartment.
>>
>> Maybe one of those larger dedicated pizza cookers might work to broil
>> steaks and such? But, I doubt it would have the clearance for roasts.
>> Just an idea.
>>
>> Sky, who hasn't a clue, sowwy
>>
> Thanks for the reply. I was just looking at your toaster oven thread
> and saw Janet's comments re broiling. I wonder if that would be
> adequate--or just more of what I am experiencing.
>

We have only broiled hamburgers and hot dogs in ours for a quick lunch.
If I'm making other meat, I'm grilling it on the gas grill. We have
all-season grilling here in the land of two seasons: hot and warm.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Sun, 04 Jan 2009 16:48:37 -0600, Janet Wilder
> wrote:

>If I'm making other meat, I'm grilling it on the gas grill. We have
>all-season grilling here in the land of two seasons: hot and warm.

Ew regarding the two seasons. I grill year round, even in the snow
(we just got 46" worth in December), and I *HATE* temps above 70F or
so. Give me a solid four seasons each year and the associated
recipes/produce!

KLS wrote:
> On Sun, 04 Jan 2009 16:48:37 -0600, Janet Wilder
> > wrote:
>
>> If I'm making other meat, I'm grilling it on the gas grill. We have
>> all-season grilling here in the land of two seasons: hot and warm.
>
> Ew regarding the two seasons. I grill year round, even in the snow
> (we just got 46" worth in December), and I *HATE* temps above 70F or
> so. Give me a solid four seasons each year and the associated
> recipes/produce!

I've run my charcoal cooker when it has been below 0F. When it hits 100F
or more, I just drink Gin. I can't stand Gin if the temperature is below
100F.

Matthew

--
"All you need to start an asylum is an empty room and the right kind of
people". Alexander Bullock ("My Man Godfrey" 1936):

On Sun, 04 Jan 2009 18:33:28 -0500, "Matthew L. Martin"
> wrote:

>I've run my charcoal cooker when it has been below 0F. When it hits 100F
>or more, I just drink Gin. I can't stand Gin if the temperature is below
>100F.

You must live in the upper midwest to get these temp swings. I very
rarely endure 100F temps, so I don't drink gin, just beer. And wine.
But I do like gin! Cheers!

"Jean B." > wrote in message
...
> Okay, I've had it! My crummy oven is the new kind that only goes to 500F
> when broiling, and which cycles on and off because the door must be
> closed. I am reminded that I have never had good results when broiling
> meat in it--it kind of sits there, stewing, when the element is off. You
> can bet my next oven will not do that, even if I have to get an old oven
> to accomplish this. I am not in the market for one now, because, at least
> in theory, I will be moving within the foreseeable future, so my question
> is this. Is there a countertop broiler that actually works well for
> broiling meat? One that does no top out at 500F, one that does not cycle
> on and off, one that functions with the door ajar if necessary to
> accomplish that? HELP!!!!
> --
> Jean B.


Think: Salamander broiler
Here is a page regarding them, although not too, too informative.
There'll be information regarding them if you google.

I'm sure there are all sorts of pros and cons regarding this, depending on
your home, life style and economies.
But it's a thought and an answer for some.

Good luck,
Dee Dee

"Jean B." > wrote in message
...
> Okay, I've had it! My crummy oven is the new kind that only goes to 500F
> when broiling, and which cycles on and off because the door must be
> closed. I am reminded that I have never had good results when broiling
> meat in it--it kind of sits there, stewing, when the element is off. You
> can bet my next oven will not do that, even if I have to get an old oven
> to accomplish this. I am not in the market for one now, because, at least
> in theory, I will be moving within the foreseeable future, so my question
> is this. Is there a countertop broiler that actually works well for
> broiling meat? One that does no top out at 500F, one that does not cycle
> on and off, one that functions with the door ajar if necessary to
> accomplish that? HELP!!!!
> --
> Jean B.


Forgot to add the link:
http://ths.gardenweb.com/forums/load...103307561.html

Dee Dee

Matthew L. Martin wrote:
> Jean B. wrote:
>> Okay, I've had it! My crummy oven is the new kind that only goes to
>> 500F when broiling, and which cycles on and off because the door must
>> be closed. I am reminded that I have never had good results when
>> broiling meat in it--it kind of sits there, stewing, when the element
>> is off. You can bet my next oven will not do that, even if I have to
>> get an old oven to accomplish this. I am not in the market for one
>> now, because, at least in theory, I will be moving within the
>> foreseeable future, so my question is this. Is there a countertop
>> broiler that actually works well for broiling meat? One that does no
>> top out at 500F, one that does not cycle on and off, one that
>> functions with the door ajar if necessary to accomplish that? HELP!!!!
>
> I prefer to use a counter top grill press (think panini) when I can. It
> is very fast, but limited to meats without bone and pieces that are very
> similar in thickness. My wall ovens also are limited to 500F but they
> don't require the door be closed so the element stays active throughout
> the cooking process. When I'm doing steaks, I prefer to grill over
> charcoal at ~650-750F.
>
> Matthew
>

I am thinking I may have to learn to do the last-mentioned. Yeah,
learn. That's embarrassing.

--
Jean B.

jt august wrote:
> In article >,
> "Jean B." > wrote:
>
>> Sky wrote:
>>> Jean B. wrote:
>>>> Okay, I've had it! My crummy oven is the new kind that only goes
>>>> to 500F when broiling, and which cycles on and off because the
>>>> door must be closed. I am reminded that I have never had good
>>>> results when broiling meat in it--it kind of sits there, stewing,
>>>> when the element is off. You can bet my next oven will not do
>>>> that, even if I have to get an old oven to accomplish this. I am
>>>> not in the market for one now, because, at least in theory, I will
>>>> be moving within the foreseeable future, so my question is this.
>>>> Is there a countertop broiler that actually works well for
>>>> broiling meat? One that does no top out at 500F, one that does
>>>> not cycle on and off, one that functions with the door ajar if
>>>> necessary to accomplish that? HELP!!!!
>>>> --
>>>> Jean B.
>>> Alas, I can be of little help here. I have rarely ever broiled meat,
>>> and the most recent attempt ended with very poor results. If it helps
>>> any, my natural gas oven has a broiler at the top of the main
>>> compartment.
>>>
>>> Maybe one of those larger dedicated pizza cookers might work to broil
>>> steaks and such? But, I doubt it would have the clearance for roasts.
>>> Just an idea.
>>>
>>> Sky, who hasn't a clue, sowwy
>>>
>> Thanks for the reply. I was just looking at your toaster oven
>> thread and saw Janet's comments re broiling. I wonder if that
>> would be adequate--or just more of what I am experiencing.
>
> Again, referring to my vintage Toastmaster, I have used the broiler once
> on an extended finish to an oven roasting, and was quite pleased with
> the results. Then there was the time the WifeBeast(tm) tried to broil
> some brownies. She thought she set it to bake and it was on broil
> instead. Fascinating if less than edible results, as the top was
> tangibly overdone and the bottom was still batter, but the oven did
> exactly what it was told to do.
>
> The only thing on this is that it tops out at 475 degrees F, which may
> not be hot enough for you.
>
> That said, I have to think that there may be a good toaster oven out
> there that might do the trick for you. My own Roper kicks off when the
> oven hits temp, but I do leave it cracked open when I need any duration
> of broiling.
>
> And then, there is a small, table top broiler fron the 60's or 70's I
> found at a garage sale. It does Or D'oeuvre size loads very quickly,
> very hot, and again it is something that is not on the market currently.
> And it is too small for roasts. Couldn't find any info on it online and
> the broiler has no branding info on it, but the closest I could find was
> the Manning-Bowman Smokeless, vintage 1940's.
>
> jt

Hmmm. Retro stuff might work. Good thought.

--
Jean B.

Janet Wilder wrote:
> Jean B. wrote:
>> Sky wrote:
>>> Jean B. wrote:
>>>> Okay, I've had it! My crummy oven is the new kind that only goes
>>>> to 500F when broiling, and which cycles on and off because the
>>>> door must be closed. I am reminded that I have never had good
>>>> results when broiling meat in it--it kind of sits there, stewing,
>>>> when the element is off. You can bet my next oven will not do
>>>> that, even if I have to get an old oven to accomplish this. I am
>>>> not in the market for one now, because, at least in theory, I will
>>>> be moving within the foreseeable future, so my question is this.
>>>> Is there a countertop broiler that actually works well for
>>>> broiling meat? One that does no top out at 500F, one that does
>>>> not cycle on and off, one that functions with the door ajar if
>>>> necessary to accomplish that? HELP!!!!
>>>> --
>>>> Jean B.
>>>
>>> Alas, I can be of little help here. I have rarely ever broiled meat,
>>> and the most recent attempt ended with very poor results. If it helps
>>> any, my natural gas oven has a broiler at the top of the main
>>> compartment.
>>>
>>> Maybe one of those larger dedicated pizza cookers might work to broil
>>> steaks and such? But, I doubt it would have the clearance for
>>> roasts. Just an idea.
>>>
>>> Sky, who hasn't a clue, sowwy
>>>
>> Thanks for the reply. I was just looking at your toaster oven thread
>> and saw Janet's comments re broiling. I wonder if that would be
>> adequate--or just more of what I am experiencing.
>>
>
> We have only broiled hamburgers and hot dogs in ours for a quick lunch.
> If I'm making other meat, I'm grilling it on the gas grill. We have
> all-season grilling here in the land of two seasons: hot and warm.
>
Heh! People do grill even where there are four seasons, or so I
hear. I am just... I have NEVER grilled!

--
Jean B.

Dee Randall wrote:
> "Jean B." > wrote in message
> ...
>> Okay, I've had it! My crummy oven is the new kind that only goes to 500F
>> when broiling, and which cycles on and off because the door must be
>> closed. I am reminded that I have never had good results when broiling
>> meat in it--it kind of sits there, stewing, when the element is off. You
>> can bet my next oven will not do that, even if I have to get an old oven
>> to accomplish this. I am not in the market for one now, because, at least
>> in theory, I will be moving within the foreseeable future, so my question
>> is this. Is there a countertop broiler that actually works well for
>> broiling meat? One that does no top out at 500F, one that does not cycle
>> on and off, one that functions with the door ajar if necessary to
>> accomplish that? HELP!!!!
>> --
>> Jean B.
>
>
> Think: Salamander broiler
> Here is a page regarding them, although not too, too informative.
> There'll be information regarding them if you google.
>
> I'm sure there are all sorts of pros and cons regarding this, depending on
> your home, life style and economies.
> But it's a thought and an answer for some.
>
> Good luck,
> Dee Dee
>
>
Thanks, I'll look into those. It is an area I am totally
unfamiliar with.

--
Jean B.

Dee Randall wrote:
> "Jean B." > wrote in message
> ...
>> Okay, I've had it! My crummy oven is the new kind that only goes to 500F
>> when broiling, and which cycles on and off because the door must be
>> closed. I am reminded that I have never had good results when broiling
>> meat in it--it kind of sits there, stewing, when the element is off. You
>> can bet my next oven will not do that, even if I have to get an old oven
>> to accomplish this. I am not in the market for one now, because, at least
>> in theory, I will be moving within the foreseeable future, so my question
>> is this. Is there a countertop broiler that actually works well for
>> broiling meat? One that does no top out at 500F, one that does not cycle
>> on and off, one that functions with the door ajar if necessary to
>> accomplish that? HELP!!!!
>> --
>> Jean B.
>
>
> Forgot to add the link:
> http://ths.gardenweb.com/forums/load...103307561.html
>
> Dee Dee
>
>
Now, having looked at that and started looking at search
results... Those sound interesting, but most are pretty pricy!
The cheap one has that totally missing door.... Food for thought
though. Thanks!

--
Jean B.

KLS wrote:
> On Sun, 04 Jan 2009 18:33:28 -0500, "Matthew L. Martin"
> > wrote:
>
>> I've run my charcoal cooker when it has been below 0F. When it hits 100F
>> or more, I just drink Gin. I can't stand Gin if the temperature is below
>> 100F.
>
> You must live in the upper midwest to get these temp swings. I very
> rarely endure 100F temps, so I don't drink gin, just beer. And wine.
> But I do like gin! Cheers!

No. Central Massachusetts. Lows of -20F, highs of 105F with ~100%
humidity. Our mosquitoes are smaller than those in Minnesota. Ours are
limited to carrying away small dogs, cats and infants. In Minnesota,
they can carry away toddlers and beagles.

Matthew

--
"All you need to start an asylum is an empty room and the right kind of
people". Alexander Bullock ("My Man Godfrey" 1936):

Jean B. wrote:
> Matthew L. Martin wrote:
>> Jean B. wrote:
>>> Okay, I've had it! My crummy oven is the new kind that only goes to
>>> 500F when broiling, and which cycles on and off because the door must
>>> be closed. I am reminded that I have never had good results when
>>> broiling meat in it--it kind of sits there, stewing, when the element
>>> is off. You can bet my next oven will not do that, even if I have to
>>> get an old oven to accomplish this. I am not in the market for one
>>> now, because, at least in theory, I will be moving within the
>>> foreseeable future, so my question is this. Is there a countertop
>>> broiler that actually works well for broiling meat? One that does no
>>> top out at 500F, one that does not cycle on and off, one that
>>> functions with the door ajar if necessary to accomplish that? HELP!!!!
>>
>> I prefer to use a counter top grill press (think panini) when I can.
>> It is very fast, but limited to meats without bone and pieces that are
>> very similar in thickness. My wall ovens also are limited to 500F but
>> they don't require the door be closed so the element stays active
>> throughout the cooking process. When I'm doing steaks, I prefer to
>> grill over charcoal at ~650-750F.
>>
>> Matthew
>>
>
> I am thinking I may have to learn to do the last-mentioned. Yeah,
> learn. That's embarrassing.
>

If you do, you will like the results. At least I do. High temps to sear,
some smoke for flavor. MMMMmmmm...

Matthew

--
"All you need to start an asylum is an empty room and the right kind of
people". Alexander Bullock ("My Man Godfrey" 1936):

In article >,
"Jean B." > wrote:

> Heh! People do grill even where there are four seasons, or so I
> hear. I am just... I have NEVER grilled!

Oh, the wondrous treats you keep yourself from. I don't know where you
are, Jean, but if you get an opportunity to try grilling, I would
encourage you to explore the potentials.

To get you started, I would recommend one of those dinky little picnic
table grills. Get a pound of ground beef, season it with some
worcestershire sauce, some minced onions, a little cumin and black
pepper. Then build the fire (the grill will have simple directions to
follow on this). If you can get a little bit of hickory or mesquite
wood, soak it in water for a few minutes and put it on the coals about
2-3 minutes before putting the burgers on the grill. Make four patties
from the seasoned meat, and poke your pinky through the center of them.
This hole will both help with heat flow and fat dripping out, and the
two factors will improve the flavor. Cook the burgers to just done.
Overcook them and they will be tough and rubbery. Undercook them and
they can taste fatty. Get them off the grill just as they are done
through and they will be flavorful and juicy.

If these burgers excite the palette as I anticipate they will, report
back here and we can start a thread on people favorite grills, and the
difference between different grill designs and types.

jt

Matthew L. Martin wrote:
> Jean B. wrote:
>> Matthew L. Martin wrote:
>>> Jean B. wrote:
>>>> Okay, I've had it! My crummy oven is the new kind that only goes to
>>>> 500F when broiling, and which cycles on and off because the door
>>>> must be closed. I am reminded that I have never had good results
>>>> when broiling meat in it--it kind of sits there, stewing, when the
>>>> element is off. You can bet my next oven will not do that, even if
>>>> I have to get an old oven to accomplish this. I am not in the
>>>> market for one now, because, at least in theory, I will be moving
>>>> within the foreseeable future, so my question is this. Is there a
>>>> countertop broiler that actually works well for broiling meat? One
>>>> that does no top out at 500F, one that does not cycle on and off,
>>>> one that functions with the door ajar if necessary to accomplish
>>>> that? HELP!!!!
>>>
>>> I prefer to use a counter top grill press (think panini) when I can.
>>> It is very fast, but limited to meats without bone and pieces that
>>> are very similar in thickness. My wall ovens also are limited to 500F
>>> but they don't require the door be closed so the element stays active
>>> throughout the cooking process. When I'm doing steaks, I prefer to
>>> grill over charcoal at ~650-750F.
>>>
>>> Matthew
>>>
>>
>> I am thinking I may have to learn to do the last-mentioned. Yeah,
>> learn. That's embarrassing.
>>
>
> If you do, you will like the results. At least I do. High temps to sear,
> some smoke for flavor. MMMMmmmm...
>
> Matthew
>
That may be the most-affordable and best solution. I already have
a Weber kettle and probably everything I need. Well, maybe not
the weather. (I am in Mass. too.)

--
Jean B.

jt august wrote:
> In article >,
> "Jean B." > wrote:
>
>> Heh! People do grill even where there are four seasons, or so I
>> hear. I am just... I have NEVER grilled!
>
> Oh, the wondrous treats you keep yourself from. I don't know where you
> are, Jean, but if you get an opportunity to try grilling, I would
> encourage you to explore the potentials.
>
> To get you started, I would recommend one of those dinky little picnic
> table grills. Get a pound of ground beef, season it with some
> worcestershire sauce, some minced onions, a little cumin and black
> pepper. Then build the fire (the grill will have simple directions to
> follow on this). If you can get a little bit of hickory or mesquite
> wood, soak it in water for a few minutes and put it on the coals about
> 2-3 minutes before putting the burgers on the grill. Make four patties
> from the seasoned meat, and poke your pinky through the center of them.
> This hole will both help with heat flow and fat dripping out, and the
> two factors will improve the flavor. Cook the burgers to just done.
> Overcook them and they will be tough and rubbery. Undercook them and
> they can taste fatty. Get them off the grill just as they are done
> through and they will be flavorful and juicy.
>
> If these burgers excite the palette as I anticipate they will, report
> back here and we can start a thread on people favorite grills, and the
> difference between different grill designs and types.
>
> jt

Okay. I am 59, female, and ret-----. Well, not really. Just old
enough so I remember the guys grilling and the gals doing the
rest. My subsequent development was blighted as far as grilling
goes. I have a Weber. I don't know whether I have directions,
because it is second-hand (unused) and languishing on the porch,
but I assume I can find directions online. Starting with burgers
sounds like a good idea. Now, just get me some decent weather. :-)

BTW, I may forgo the cumin. Worcestershire sauce is fine, and I'd
ponder the rest. If I progress, I recall that marinating meat is
wise.

Thanks.

--
Jean B.

Jean B. wrote:

> That may be the most-affordable and best solution. I already have a
> Weber kettle and probably everything I need. Well, maybe not the
> weather. (I am in Mass. too.)
>

Weber kettles are so nice. Do give it a try.

Are you expecting another storm? My daughter who lives near Worcester
called earlier and said they were in for a really bad one.

"Matthew L. Martin" > wrote in message
...
> Jean B. wrote:
>> Okay, I've had it! My crummy oven is the new kind that only goes to 500F
>> when broiling, and which cycles on and off because the door must be
>> closed. I am reminded that I have never had good results when broiling
>> meat in it--it kind of sits there, stewing, when the element is off. You
>> can bet my next oven will not do that, even if I have to get an old oven
>> to accomplish this. I am not in the market for one now, because, at
>> least in theory, I will be moving within the foreseeable future, so my
>> question is this. Is there a countertop broiler that actually works well
>> for broiling meat? One that does no top out at 500F, one that does not
>> cycle on and off, one that functions with the door ajar if necessary to
>> accomplish that? HELP!!!!
>
> I prefer to use a counter top grill press (think panini) when I can. It is
> very fast, but limited to meats without bone and pieces that are very
> similar in thickness. My wall ovens also are limited to 500F but they
> don't require the door be closed so the element stays active throughout
> the cooking process. When I'm doing steaks, I prefer to grill over
> charcoal at ~650-750F.
>
> Matthew
>


I love my panini, but the ridges are deep. Cleaning up the cheese running
through them is a day-job.
Meat? Phew!!! Forget it.
Love,
Dee Dee

Dee Randall wrote:
> "Matthew L. Martin" > wrote in message
> ...
>> Jean B. wrote:
>>> Okay, I've had it! My crummy oven is the new kind that only goes to 500F
>>> when broiling, and which cycles on and off because the door must be
>>> closed. I am reminded that I have never had good results when broiling
>>> meat in it--it kind of sits there, stewing, when the element is off. You
>>> can bet my next oven will not do that, even if I have to get an old oven
>>> to accomplish this. I am not in the market for one now, because, at
>>> least in theory, I will be moving within the foreseeable future, so my
>>> question is this. Is there a countertop broiler that actually works well
>>> for broiling meat? One that does no top out at 500F, one that does not
>>> cycle on and off, one that functions with the door ajar if necessary to
>>> accomplish that? HELP!!!!
>> I prefer to use a counter top grill press (think panini) when I can. It is
>> very fast, but limited to meats without bone and pieces that are very
>> similar in thickness. My wall ovens also are limited to 500F but they
>> don't require the door be closed so the element stays active throughout
>> the cooking process. When I'm doing steaks, I prefer to grill over
>> charcoal at ~650-750F.
>>
>> Matthew
>>
>
>
> I love my panini, but the ridges are deep. Cleaning up the cheese running
> through them is a day-job.
> Meat? Phew!!! Forget it.

I soak a few layers of paper towels in water, place them on the grill,
covering the entire cooking area while the grill is very hot. Two or
three minutes later I turn the grill off. It cleans easily once it cools.

Matthew

--
"All you need to start an asylum is an empty room and the right kind of
people". Alexander Bullock ("My Man Godfrey" 1936):

Janet Wilder wrote:
> Weber kettles are so nice. Do give it a try.
>
> Are you expecting another storm? My daughter who lives near Worcester
> called earlier and said they were in for a really bad one.

Snow earlier, followed by hail and either sleet or freezing rain.
Right now, it sounds like it is rain. Not good weather for my
debut at the grill!

--
Jean B.

In article >,
"Jean B." > wrote:

> BTW, I may forgo the cumin. Worcestershire sauce is fine, and I'd
> ponder the rest. If I progress, I recall that marinating meat is
> wise.

That is - of course - a matter of palette, which I have no problem with.
I do promote the concept of seasoned burgers over plain, as aromatics
help complete the flavor.

jt

jt august wrote:
> In article >,
> "Jean B." > wrote:
>
>> BTW, I may forgo the cumin. Worcestershire sauce is fine, and I'd
>> ponder the rest. If I progress, I recall that marinating meat is
>> wise.
>
> That is - of course - a matter of palette, which I have no problem with.
> I do promote the concept of seasoned burgers over plain, as aromatics
> help complete the flavor.
>
> jt

I was alluding to carcinogens.

--
Jean B.