http://tinyurl.com/24gpya

Mine has a lid with it sold as panini set. I have not used it since I
bought it 8 motnhs ago because it went out of sight and out of mind.
The one time I was going to use, I decided that it's too heavy to
handle. I guess I wasn't feelign well that day ..

I'd like to use this more often to grill meat (Chicken mostly) but
don't know what recipe, etc. would be best.

I have gas stove tops.

BTW, anyone familiar with this grill pan with circular holes that are
like with 1 centimeter radius at the bottom. It is used over the gas
tove top. It is like only $5-7 kind. I used to make hamburgers with it
but these days, I want to grill beef mostly tri-tip to be used with
salad. Would using that kind of pan be a problem?

I definitely do not want to mess with charcoal no do I own any such
grill. No outdoor gas grill either. I want to cook inside ..on stove
top. Is it possible to get half way decent grilling beef and chicken
using thos pans on the stove tops?

wrote in news:1184634600.646423.236130
@m37g2000prh.googlegroups.com:

> I want to cook inside ..on stove
> top. Is it possible to get half way decent grilling beef and chicken
> using thos pans on the stove tops?
>
>

No...those pans will make cutsy burn marks on your food but don't grill.
They just fry.

Grilling requires a outside BBQ type affair where the meat cooking is
subject to loads of heat and smoke...Smoking up your place isn't a good
idea as the smells will linger and the smoke will just stain the walls
and set off the fire alarms.

Perhaps broiling might be more to your liking.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

wrote:
> http://tinyurl.com/24gpya
>
> Mine has a lid with it sold as panini set. I have not used it since I
> bought it 8 motnhs ago because it went out of sight and out of mind.
> The one time I was going to use, I decided that it's too heavy to
> handle. I guess I wasn't feelign well that day ..
>
> I'd like to use this more often to grill meat (Chicken mostly) but
> don't know what recipe, etc. would be best.
>
> I have gas stove tops.
>
You can pan-fry steaks, chicken breast halves, pretty much any cut of meat
and it will give you "grill marks"; won't actually be grilled. Is it
pre-seasoned? The web site doesn't say. If it's not, you have to season
cast iron prior to using it to make it non-stick. And don't ever wash it
out with soap.

Jill
Jill

said...

> Mine has a lid with it sold as panini set. I have not used it since I
> bought it 8 motnhs ago because it went out of sight and out of mind.
> The one time I was going to use, I decided that it's too heavy to
> handle. I guess I wasn't feelign well that day ..
>
> I'd like to use this more often to grill meat (Chicken mostly) but
> don't know what recipe, etc. would be best.
>
> I have gas stove tops.


Amanda,

Alan mentioned the smoke problem and I totally agree! I see your pan came
with a lid. If it completely seals in the heat and smoke I think you'll get
OK results.

I'd probably only cook boneless chicken parts that lay flat on the "ribs."

I have a stainless steel version. Used it once. Now relegated to holding
fruits and vegetables. Another "I must've been on drugs!!!" purchase.

Good luck,

Andy

Andy said...

> I'd probably only cook boneless chicken parts that lay flat on the "ribs."


Amanda,

Since you asked AND I forgot, my suggestions are Thai chicken or pork or beef
tenderloins satays! I've enjoyed chicken and pork but haven't tried the beef.


------------
Title:* Thai Chicken Or Pork Satay *
Yield: 4 Servings

/*Ingredients*/

1 tb yellow curry paste; (Thai)
1 ts turmeric
1 tb palm sugar or brown sugar
2 tb Thai fish sauce; (nam pla)
2 tb lime juice
1 tb vegetable oil
1 lb boneless pork loin
cut into 3" x 1" x 1/4" strips
OR
1 lb boneless, skinless chicken breasts
cut into 3" x 1" x 1/4 strips
24 8 in bamboo skewers soaked in water for
1 cn unsweetened coconut milk

*/Instructions/*

Combine yellow curry paste, turmeric, palm sugar, fish sauce, lime juice and
oil. Toss meat strips with marinade and marinate for minimum of 2 hours in
refrigerator or better overnight.
Thread individual meat strips onto the skewers, weaving in-and-out, in a
ribbon fashion. Make meat strips lay flat on skewer.
Prepare grill. Medium hot coals. Brush strips with thick coconut cream
(see below). Place (brushed side down) over hot coals for 1 to 2 minutes.
Turn over, brush with coconut cream and grill until cooked. Do not overcook
the meat it will dry out.
Serve with Spicy Peanut Sauce.

TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into a
tall glass. Allow to sit for at least 1 hour so the thick cream rises to the
top. Skim off top (cream) and set aside. The rest is thin coconut milk.

Posted to the BBQ List by Bill Wight on Oct 8, 1998.
------------

NOTES: Definitely wear latex gloves when making this dish (turmeric STAINS
skin). When kabobing the meats, you can kabob two or more tenderloins on each
skewer for easy flipping over the flame.

As well, you can find good Thai peanut dipping sauces in some markets or make
it yourself. I can't vouch for the homemade versions as I'm a Thai Satay
Cheatin' BUM!!! where I can be.

Again, Good luck,

Andy

hahabogus wrote:
> wrote in news:1184634600.646423.236130
> @m37g2000prh.googlegroups.com:
>
>> I want to cook inside ..on stove
>> top. Is it possible to get half way decent grilling beef and chicken
>> using thos pans on the stove tops?
>>
>
> No...those pans will make cutsy burn marks on your food but don't
> grill. They just fry.
>
> Grilling requires a outside BBQ type affair where the meat cooking is
> subject to loads of heat and smoke...Smoking up your place isn't a
> good idea as the smells will linger and the smoke will just stain the
> walls and set off the fire alarms.
>
> Perhaps broiling might be more to your liking.

No need for the place to get smoked up if you have a vent-hood over your
stove. It's no different than pan-frying in a regular cast iron skillet. I
do it all the time. It's not "grilling" but it works. I wouldn't actually
spend money on one just to get grill marks on something, but that's just me.

Jill

On Jul 16, 8:29 pm, "jmcquown" > wrote:
> wrote:
> >http://tinyurl.com/24gpya
>
> > Mine has a lid with it sold as panini set. I have not used it since I
> > bought it 8 motnhs ago because it went out of sight and out of mind.
> > The one time I was going to use, I decided that it's too heavy to
> > handle. I guess I wasn't feelign well that day ..
>
> > I'd like to use this more often to grill meat (Chicken mostly) but
> > don't know what recipe, etc. would be best.
>
> > I have gas stove tops.
>
> You can pan-fry steaks, chicken breast halves, pretty much any cut of meat
> and it will give you "grill marks"; won't actually be grilled.

I found the instruction you gave me last time right after I posted
this.


> Is it
> pre-seasoned? The web site doesn't say.

Mine was bought from a differnt place. I still have the box somewhere;
I'll check whether it says it's pre-seasoned or not.

> If it's not, you have to season
> cast iron prior to using it to make it non-stick.

>And don't ever wash it out with soap.

Yup. Long time ago, I couldn't stand not washing and ...but I am older
now and wiser


>
> Jill
> Jill

On Jul 17, 2:46 am, Andy <q> wrote:
> said...
>
> > Mine has a lid with it sold as panini set. I have not used it since I
> > bought it 8 motnhs ago because it went out of sight and out of mind.
> > The one time I was going to use, I decided that it's too heavy to
> > handle. I guess I wasn't feelign well that day ..
>
> > I'd like to use this more often to grill meat (Chicken mostly) but
> > don't know what recipe, etc. would be best.
>
> > I have gas stove tops.
>
> Amanda,
>
> Alan mentioned the smoke problem and I totally agree! I see your pan came
> with a lid. If it completely seals in the heat and smoke I think you'll get
> OK results.

The lid is actually not the *lid*. I think it is for pressing because
it falls into the pan and has the circumference size is the size of
the bootom area of the pan.
>
> I'd probably only cook boneless chicken parts that lay flat on the "ribs."
>
> I have a stainless steel version. Used it once. Now relegated to holding
> fruits and vegetables. Another "I must've been on drugs!!!" purchase.

Well, I asked the employee lady at the store and she said "It's really
good. People have been buying like crazy." Of cosure, this was last
November. With my latest experience with the incompetence of the store
employees (at electrical supply places) , I wouldn't have bought it.
But I guess, I will use it for boneless chicken breast. I only use
that type of meat for chicken except when I make soup where I use cut
up whole chicken. I haven't made soup for a while.

>
> Good luck,
>
> Andy

On Jul 16, 8:29 pm, "jmcquown" > wrote:
> wrote:
> >http://tinyurl.com/24gpya
>
> > Mine has a lid with it sold as panini set. I have not used it since I
> > bought it 8 motnhs ago because it went out of sight and out of mind.
> > The one time I was going to use, I decided that it's too heavy to
> > handle. I guess I wasn't feelign well that day ..
>
> > I'd like to use this more often to grill meat (Chicken mostly) but
> > don't know what recipe, etc. would be best.
>
> > I have gas stove tops.
>
> You can pan-fry steaks, chicken breast halves, pretty much any cut of meat
> and it will give you "grill marks"; won't actually be grilled.
Very disappointed because I bought it because the box shows grilled
panini Chicken sandwach picture.

I already has an electric grill thing, the one like George foreman
which I hardly used. i foudn that it tastes better than that thing to
just cook steak in a flat pan on a stove top.



> Is it
> pre-seasoned? The web site doesn't say. If it's not, you have to season
> cast iron prior to using it to make it non-stick. And don't ever wash it
> out with soap.
>
> Jill
> Jill