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Post Info TOPIC: Indoor Grill


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Indoor Grill


I'm thinking about getting an indoor grill.  There are a lot of choices, & a wide variety of prices.  Even the George Foreman grill has several different styles with different features.  I'd like to cook burgers, steaks, panini, grilled veggies.  I'd really appreciate comments on what indoor grill you have, what you like/don't like about it, & what features I should look for.  Thanks very much for your help! 



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I had a George Forman and didn't care for the way it seemed to dry out any thing I tried to cook on it. Had 2 other indoor grills that were basically an electric heat element with a grate over it. Worked good but smoke off it was sometimes an issue with the smoke alarms.

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I had a Cuisenart multi unit for a while.....it did everything...it had interchangeable grills so it would make waffles ,paninis.you name it, but I didnt use it..nice unit tho

I just bought a stovetop cast iron one with a bacon press and replaced it....takes up less space.

have a small George sandwich unit in here also ....good in a hurry

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Because of the placement of our smoke detector, we don't do much indoor grilling. What we have found though, is that if your outdoor grill is handy to get to and easy to set up and use, it takes no longer to use it than it does to use an indoor electric grill.

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We're not on the road yet, but in the process of getting ready to....so we have set out to consolidate appliances. During this process, wanted to get a multi-functioning indoor grill that would take the place of the panini machine and our current (small,original) george foreman. Did a lot of research and there's a lot of mixed reviews out there on almost everything, but ended up with the George Foreman G5. It had great reviews, but they don't make any more, so found a new one on ebay. Been using it for a couple of weeks and have grilled, made paninis, waffles and just used the griddle plate for making eggs. So far I like it and love the flexibility of it. And the one machine replaces two appliances for us--and two appliances we didn't even have (griddle and waffle maker!!)!!

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Not fulltiming yet but have the George Foreman with interchangeable plates at home. Very versatile, can do many things. There's a learning curve to find out what's the best temperature and time for different foods, it does not come with a good cookbook. It's also quite heavy and takes up some room but I will definitely take it with us because it's fast cooking and better for reheating some foods than a microwave. I don't know how much "juice" it will need or if it will trip breakers in an RV, some of our tech gurus may be able to tell us. Since a well- done steak can go from freezer to table in 6 minutes it's winner in my DHs book, mine I just use the left-over heat after I grill his - I'm a rare and bloody taste lady!

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Dyana L. Smiley


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I typically use my indoor grill outdoors. That keeps the cooking moisture issues inside the rig to a minimum. Also suggest that you get a bottle of Liquid Smoke to enhance the electric grill flavor. After all this is the 21st century. No need to be a caveman when it is not necessary.  smile



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We have a small cheapo George Foreman for indoor grilling on yucky days and an electric grill/griddle we use outdoors to do bacon and other things to keep odors out of our rig. A tip my brother taught me years ago on the Forman grills is to as you remove the food, immediately take two wet paper towels and lay double across the grill and close the lid (with the heat off of course). Clean up is simple, reside just wipes off.

Sherry

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WestWardHo wrote:

…keep odors out of our rig. 


 Pro tip. Never, I mean Never Ever…roast your garlic inside the rig. I did 3 full heads in our Breville 800 inside and the house smelled like roasted garlic for 2 weeks. Always take the oven outside to roast your garlic. Trust me on this one…



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Neil and Connie.....I'm still laughing! Sounds like something I'd do!

Sherry



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Same thing with fish, you don't have to wait three days for fish (or long term visitors) to stink, just cook a fragrant fish inside your RV! The outside plug on the rig to the rescue...either the George grill or the electric skillet are pressed into service. I don't even like to bring them inside for washing, the cooked fish smell lingers.

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Dyana L. Smiley


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We have a small George Forman grill that we have carried with us for years. It worked okay but the larger one would have been better. However we just didn't have room. One drawback was that the plates are not removable for cleaning.

Now that we are snowbirds we just ordered a Cuisinart 5 in one. It should be waiting for us at my sister in law's house when we get back to CO in a week or so.
We think this will be our first and last snowbird season and that we will be spending winters (and summers) in CO from now on and we think the 5 in one will be good to have when it is too cold to grill outside.



-- Edited by Clay L on Thursday 27th of March 2014 12:01:46 PM

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We have a variety both in the RV and in or S&B house.

Here's what I think about each one:

Sunbeam Rocket Grill- uses parchment paper bags inside the grill. Works great and no cleanup to worry about. It's perfect for an RV. Only drawback you don't always get that true grilled taste. Works for sandwiches, burger, hotdogs, small steaks, chicken breast, veggies and more....frozen or thawed.

Wolfgang Puck's Bistro Pannini and more grill- comes with lots of attachments. Works well but clean up can be difficult depending on how messy the food cooked is. Steaks and sandwiches come out great.

George Foreman Grills- We have several of them from small to outdoor. For some reason not our first to go to when grilling.

When I cook I prefer to grill just using a cast iron pan or even a non-stick type pan. You get the best flavor. I use a splatter screen or lid to keep the grease under control.

If it was up to me I would get rid of all of the small appliances and just use a couple of pots, pans and skillets to cook with. It's not up to me but I can dream, can't I !!!!



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My DH has discovered the GForeman grill that has sat on our kitchen counter for almost a year and that I constantly use. Now he's the indoor grill wizard. I only have one question, why does a man have to use every single dish he can find in order to cook two steaks, baked potatoes and a salad? I enjoyed the feast but had to wash everything in sight afterwards. Now I'm having second thoughts about taking the GF in the RV, I don't think I'll have enough dishes for him to cook with...

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Dyana L. Smiley


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Boy, that's a loaded question! Good timing fireworks just in time for the 4th😁



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Don't have that problem around our place....

....I can't cook.

Terry



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Tip for bacon cooking.......bake it in the oven
375 degrees
Lay it in single layer on cookie sheet with sides (I use a medium stoneware bar pan from Pampered Chef)
Bake for 15-30 minutes based on how crisp you like.

Very little mess as it does not pop, splatter, or shrink much.

Pour grease in a jar for discarding.

The best way to make bacon in my humble opinion.

Ps.......I do all my sausage and burgers like that too if I am cooking inside. No splatter messes.

Kim

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Jack & Kim Perseghetti



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JackKim wrote:

Tip for bacon cooking.......bake it in the oven
375 degrees
Lay it in single layer on cookie sheet with sides (I use a medium stoneware bar pan from Pampered Chef)
Bake for 15-30 minutes based on how crisp you like.

Very little mess as it does not pop, splatter, or shrink much.

Pour grease in a jar for discarding.

The best way to make bacon in my humble opinion.

Ps.......I do all my sausage and burgers like that too if I am cooking inside. No splatter messes.

Kim


 I actually do my bacon on the GF grill! 



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JackKim wrote:

Pour grease in a jar for discarding.

The best way to make bacon in my humble opinion.

Kim


 Why would you discard your bacon grease? 

That's the tastiest thing on the planet! What do you fry your eggs in then?

Here are 28 recipes that doesn't include some of my favorite uses, such as making refried beans, Jambalaya and sautéing your pickled pork, smoked sausage, ham hock, andouille, tasso, etc. when you make red beans and rice. Then there's pouring it over your greens...

http://www.buzzfeed.com/christinebyrne/cooking-with-bacon-fat#1gwu0d

Here's some more common uses: http://www.southernplate.com/2012/08/bacon-grease-uses-and-photo-gallery-of-your-bacon-grease-jars.html

As Emerill would say "Pork fat rules."

OH BTW, back on subject. I like the George Forman grills for certain things, (like quesadillas, cheese and jalapeño stuffed burgers, pork chops, etc.) they just don't last long enough. I have gone through 4 and am currently without one, needing a fifth.

Chip

 

  



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I thought the same thing Chip. Throw out the bacon grease? What a travesty! Best stuff ever to fry eggs in. Adds great taste to almost anything.
But I always fry my bacon in a skillet. It tastes better and has better texture than baking it. I can always tell when eating out if the bacon has been cooked "right" or not.
Maybe it's a southern (Louisiana) thing....

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I do keep bacon grease. When I said "pour it off", I am talking in my bacon grease jar. Although I can't use all the bacon grease I accumulate so some must be discarded. Lol

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Jack & Kim Perseghetti



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Absolutely right about cooking bacon in the oven. That's how all restaurants get that nice, straight, crisp bacon. Yum! I would just add that I don't really have a lot of use for the bacon grease (I love my arteries too much) so I cook the bacon on a large cooking sheet covered in cooking parchment paper. After the bacon is done, I let the grease congeal on the paper and roll it up and toss it (either into the trash or into the campfire).



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We buy precooked bacon, which is not much more money at Costco. Much faster to cook and easier cleanup. We don't use the bacon grease anyway.

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folivier wrote:

I thought the same thing Chip. Throw out the bacon grease? What a travesty! Best stuff ever to fry eggs in. Adds great taste to almost anything.
But I always fry my bacon in a skillet. It tastes better and has better texture than baking it. I can always tell when eating out if the bacon has been cooked "right" or not.
Maybe it's a southern (Louisiana) thing....


 Not if you have a touchy gall bladder.   Not a southern thing, my grandmother (Norwegian born in Minnesota) had a cast iron skillet on the back of the stove that always had 3" or more of bacon grease in it that she used all of the time.  Ugh cry

Barb

 



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We just got rid of our propane outdoor grill, gave it to a neighbor! The 'griller' didn't like it at all, he prefers charcoal but we couldn't find a small one we liked. We got a GF indoor/outdoor electric one from Costco, it's the biggest one they do and has a bigger cooking space. We love it, just plug it in outside and it stores great in the basement. $80. Never noticed a lack of juices in the meat, but I marinate most of it anyway

Huggs Kim x

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