Indoor grilltop?

Mark L. said:

I am installing a new kitchen in my house and really want to be able
to grill inside during inclement weather. I would like to find anyone
else who makes a gas powered grilltop with burners.

Why can't you use a gas grill outdoors during all types of weather...
don't you own a coat and umbrella?

Sheldon

Mark L. said:

I am installing a new kitchen in my house and really want to be able
to grill inside during inclement weather.

We love our Wolf RT364-C

http://www.universal-akb.com/wo36rawichrt.html

It has a 16000 BTU infrared grill but be warned you will have to
change your entire exaust system (10 inch ductwork) to 1200 cfm
with an external fan. This unit will put out more heat than you
can imagine but what a dream to cook and grill on.

Mark L. said:

Greetings All,
I am installing a new kitchen in my house and really want to be able
to grill inside during inclement weather. The only type I have seen is
the JennAir series. Although it looks good, I would like to find anyone
else who makes a gas powered grilltop with burners. Since I will have a
seperate oven, all I need is the cooktop. I realize the taste won't be
as flavorful as cooking over lump hardwood outside, it will be close
enough for me during the winter. Many thanks, Mark

I don't think you can buy a built-in electric cooktop grill anymore,
the only option is gas. It seems like all the major brands offer one
and you'll be surprised about the taste. It's good!

http://www.monogram.com/selectionguide/cooking/gascooktop.htm
http://www.universal-akb.com/therprofserc.html
http://www.ajmadison.com/cgi-bin/ajmadison/CS364GLSSN.html

Of course, you'll need to upgrade your ventilation system too - have
you considered that part yet? Calculate the cubic feet of air (cfm)
you need to move before you shop.

Sheldon said:

Mark L. said:

I am installing a new kitchen in my house and really want to be able
to grill inside during inclement weather. I would like to find anyone
else who makes a gas powered grilltop with burners.

Why can't you use a gas grill outdoors during all types of weather...
don't you own a coat and umbrella?

Sheldon

Sure I do, but it doesn't help much when the temp gets undef 0F during
the winter.......

X-No-archive: yes

Mark L. said:

Quoted message said:

Why can't you use a gas grill outdoors during all types of weather...
don't you own a coat and umbrella?

Quoted message said:

Quoted message said:

Sure I do, but it doesn't help much when the temp gets undef 0F during
the winter.......

Mark, we have a gas grill that we use year round but as you say those
cold temps are not a pleasant way to cook and it does take longer for
the grill to get to temp. We have an indoor grill which is the second
one we've had. The first looked sort of like a crock with a metal
liner, the burner, & the grill. It couldn't have been much more than
10" in diameter. It would have been ok for one or two people but not
much more. We now use a larger rectangle grill that has dual purpose
since it has a small griddle on one side. The whole grill & griddle are
non-stick & dishwasher safe. Honestly I don't use it much. It's ok if
I really don't want to use the outdoor grill. The main problem I have
with indoor grills is the smoke they create 🙁 For those living in
apartments where outdoor grills are prohibited, the indoor grills are
nice. They don't give quite as good of results as outdoor gas grills
but then the gas grills aren't as good as charcoal IMO.

~patches~ said:

The main problem I have
with indoor grills is the smoke they create 🙁 For those living in
apartments where outdoor grills are prohibited, the indoor grills are
nice. They don't give quite as good of results as outdoor gas grills
but then the gas grills aren't as good as charcoal IMO.

I have an electric grill. It's 6,000 watts and also has a rotisserie
attachment. It has a 26" x 18" cooking surface. It’s the greatest
appliance. When friends and family come over, they battle for the
spatulas and tongs. http://tinypic.com/eqtkyg.jpg

The exhaust has industrial strength dual fans which are mandatory as,
like you mention, the smoke is plentiful.

I agree about outdoor charcoal grills being the best for additional
flavor, you can use the good charcoal and wood chips, etc.

Andy

X-No-archive: yes

Andy said:

~patches~ said:

The main problem I have
with indoor grills is the smoke they create 🙁 For those living in
apartments where outdoor grills are prohibited, the indoor grills are
nice. They don't give quite as good of results as outdoor gas grills
but then the gas grills aren't as good as charcoal IMO.

I have an electric grill. It's 6,000 watts and also has a rotisserie
attachment. It has a 26" x 18" cooking surface. It’s the greatest
appliance. When friends and family come over, they battle for the
spatulas and tongs. http://tinypic.com/eqtkyg.jpg

Oh that's slick! Is it Jennair? I love the brickwork too. What's that
waiting to be grilled?

Quoted message said:

The exhaust has industrial strength dual fans which are mandatory as,
like you mention, the smoke is plentiful.

Mine just a portable one and likely doesn't get as hot as yours but
smoke is still a problem 🙁

Quoted message said:

I agree about outdoor charcoal grills being the best for additional
flavor, you can use the good charcoal and wood chips, etc.

I've had a negative experience using wood chips on a gas grill. That's
kind of put me off buying a smoker but I really want to be able to do
smoked meats. So far canned & cured meats are working out ok. One of
these days I'll get it right. There used to be this fishery that had
the best smoked fish around. I'd love to be able to make it that way.
Charcoal really is the best. I like grilling on wood too. We have a
firepit with grill & tripod. Chili is most excellent cooked on a wood
fire. I can get cherry wood that gives a real nice flavour to pork.

Quoted message said:

Andy

~patches~ said:

X-No-archive: yes

Andy said:

~patches~ said:

The main problem I have
with indoor grills is the smoke they create 🙁 For those living in
apartments where outdoor grills are prohibited, the indoor grills are
nice. They don't give quite as good of results as outdoor gas grills
but then the gas grills aren't as good as charcoal IMO.

I have an electric grill. It's 6,000 watts and also has a rotisserie
attachment. It has a 26" x 18" cooking surface. It’s the greatest
appliance. When friends and family come over, they battle for the
spatulas and tongs. http://tinypic.com/eqtkyg.jpg

Oh that's slick! Is it Jennair? I love the brickwork too. What's

that

Quoted message said:

waiting to be grilled?

~patches~,

Thanks.

It's a Magic Chef grill, dating back to 1969 when the original owners
remodeled the kitchen. That whole side of the kitchen is used firebrick,
out of the picture to the right is a fireplace.

The grill sits on a nice slab of slate.

The kitchen was an Architectural Digest kitchen a few decades ago,
remodeled by a Pennsylvania Dutch company "Stylecraft", out of business,
dammit!

The dish is Thai chicken satay with the coconut cream for basting. One
of my favorite chicken dishes.

Quoted message said:

Quoted message said:

The exhaust has industrial strength dual fans which are mandatory as,
like you mention, the smoke is plentiful.

Mine just a portable one and likely doesn't get as hot as yours but
smoke is still a problem 🙁

Quoted message said:

I agree about outdoor charcoal grills being the best for additional
flavor, you can use the good charcoal and wood chips, etc.

I've had a negative experience using wood chips on a gas grill.

That's

Quoted message said:

kind of put me off buying a smoker but I really want to be able to do
smoked meats. So far canned & cured meats are working out ok. One of
these days I'll get it right. There used to be this fishery that had
the best smoked fish around. I'd love to be able to make it that way.
Charcoal really is the best. I like grilling on wood too. We have a
firepit with grill & tripod. Chili is most excellent cooked on a wood
fire. I can get cherry wood that gives a real nice flavour to pork.

In San Francisco there was the Cannery in North Beach. You'd turn in
your catch (salmon for us) and they'd give you an equal measure of
smoked salmon in tins. Too convenient. A day or two later someone else
would get your salmon. A nice rotation. I think they're closed. Does
that sound similar?

I have a small smokebox that can rest above the coils but it only smokes
what's above it (no hood) and it does block a significant amount of
heat.

Andy

Andy said:

The dish is Thai chicken satay with the coconut cream for basting. One
of my favorite chicken dishes.

http://tinypic.com/eqtshy.jpg

🙂

X-No-archive: yes

Andy said:

Andy said:

The dish is Thai chicken satay with the coconut cream for basting. One
of my favorite chicken dishes.

http://tinypic.com/eqtshy.jpg

🙂

Your chicken dish looks good - would you mind sharing the recipe?

~patches~ said:

X-No-archive: yes

Andy said:

Andy said:

The dish is Thai chicken satay with the coconut cream for basting.

One

Quoted message said:

Quoted message said:

Quoted message said:

of my favorite chicken dishes.

http://tinypic.com/eqtshy.jpg

🙂

Your chicken dish looks good - would you mind sharing the recipe?

Of course!

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.

Some personal notes:

I use chicken tenders for simplicity's sake.
You can usually fit two tenders on each bamboo skewer.
I use Trader Joe's peanut sauce for the dipping sauce.

Enjoy,

Andy

In article said:

Andy said:

Andy said:

The dish is Thai chicken satay with the coconut cream for basting. One
of my favorite chicken dishes.

http://tinypic.com/eqtshy.jpg

Your chicken dish looks good - would you mind sharing the recipe?

Patches, how did you get to see it? I tried twice tonight, and
nothing came through. Well nothing I could see. I guess it might
have been trying (from a 300 baud modem 🙂, but I couldn't wait for
more than half an hour each time. [Actually, I suspect it just locked
up; but without the usual web error message of some sort. Maybe my
firewall was blocking the virus... Do you still feel well? :-) ]

Cheers, Phred.

--
[email hidden]

Mark L. said:

Sheldon said:

Mark L. said:

I am installing a new kitchen in my house and really want to be able
to grill inside during inclement weather. I would like to find anyone
else who makes a gas powered grilltop with burners.

Why can't you use a gas grill outdoors during all types of weather...
don't you own a coat and umbrella?

Sheldon

Sure I do, but it doesn't help much when the temp gets undef 0F during
the winter.......

Where I live 20 below during winter is typical but I still prefer to
grill outdoors... I just don't cook stuff during inclement weather that
requires hanging around very long... burgers, chops, and steaks are
fast, slap em on, go back indoors, come out a few minutes later to
flip, go back indoors, come out five minutes later to shut off the gas
and retrieve the grub... what's the big deal. In fact most times I
bring a tall drink with me and just stay outside the twenty mintes or
so and enjoy the solitude. Standing two feet from a hot grill is like
warm even in in -20ºF anyway. I'd much rather grill outdoors on a
crisp winter day than a sunny warm day in a rain storm... but I'll do
that too so long as it's not too windy and the rain is coming straight
down, then I have my umbrella and I wait below the house eaves where
it's dry. There's never been a time I wished I had an indoor grill.
Decent indoor grills are expensive, require super deluxe exhausts,
require substanial counter space, and are typically used only very
occasionally and just for a few minutes at a time, and then there's all
that clean up, and still unless one opts for for a very expensive
commercial grill none perform close to the least expensive Weber... I
don't think they're worth it, not unless one has more dollars than
brain cells and their entire existance is dictated by snobbishness
(Ooo, looky what I got). And I've never seen an indoor grill with a
lid, so they're very limited.

Anything you can do on an indoor grill can be done better with any
stove's broiler. A broiler and a grill are exactly the same appliance,
just 180º apart. And I don't use my stove's broiler for exactly the
same reason I wouldn't use an indoor grill, I hate the clean up... an
outdoor grill presents far, FAR less clean-up.

My stove is about 8 years old now, yet I don't even know if its broiler
works, I've never turned it on. Hehe, just now went to look to see
where my broiler is located, yup, it's inside the oven at the top...
somehow I forgot and thought it may be in that drawer at the bottom but
no, that's only storage. So I suppose if I really wanted to I could
use my broiler and clean it with the oven's self-clean feature... but
even that I've only used once in eight years, I cook clean because I
don't want to spend more time cleaning than cooking. I can't
understand why folks always seem to be discussing how to clean the
exterior of their cookware... don't fercockt it up yoose won't need to
clean it.

An indoor grill is 100% hype, that's why fancy steak houses use those
monster grills out in the open where everyone can see the fireworks
show... it's all for the visual effects only... steaks can be cooked
exactly as well indoors if not better with a broiler.

Sheldon

sf said:

Mark L. said:

I am installing a new kitchen in my house and really want to be able
to grill inside during inclement weather. The only type I have seen is
the JennAir series. Although it looks good, I would like to find anyone
else who makes a gas powered grilltop with burners. Since I will have a
seperate oven, all I need is the cooktop. I realize the taste won't be
as flavorful as cooking over lump hardwood outside, it will be close
enough for me during the winter.

I don't think you can buy a built-in electric cooktop grill anymore,
the only option is gas. It seems like all the major brands offer one
and you'll be surprised about the taste. It's good!

http://www.monogram.com/selectionguide/cooking/gascooktop.htm
http://www.universal-akb.com/therprofserc.html
http://www.ajmadison.com/cgi-bin/ajmadison/CS364GLSSN.html

Of course, you'll need to upgrade your ventilation system too - have
you considered that part yet? Calculate the cubic feet of air (cfm)
you need to move before you shop.

Hmmm, THREE THOUSAND BUCKS+ to do what any kitchen stove does *better*
for free with its broiler... and then all yer gonna grill anyways is
fercoctah stupidmarket mystery meat boogers and tube steak because
while paying off that $nob grill that's all you can afford.

Sheldon (thinking how much porterhouse three grand buys)

You haven't had chicken satay untill you try it hot off the grill on the
streets of Bangkok. My wife is Thai and I've spent a lot of time in BKK.
Awesome street food!!!!!!!!! And cheap to boot :-) Mark L.

~patches~ said:

X-No-archive: yes

Andy said:

Andy said:

The dish is Thai chicken satay with the coconut cream for basting.
One of my favorite chicken dishes.

http://tinypic.com/eqtshy.jpg

🙂

Your chicken dish looks good - would you mind sharing the recipe?

Sheldon said:

sf said:

Mark L. said:

I am installing a new kitchen in my house and really want to be able
to grill inside during inclement weather. The only type I have seen is
the JennAir series. Although it looks good, I would like to find anyone
else who makes a gas powered grilltop with burners. Since I will have a
seperate oven, all I need is the cooktop. I realize the taste won't be
as flavorful as cooking over lump hardwood outside, it will be close
enough for me during the winter.

I don't think you can buy a built-in electric cooktop grill anymore,
the only option is gas. It seems like all the major brands offer one
and you'll be surprised about the taste. It's good!

http://www.monogram.com/selectionguide/cooking/gascooktop.htm
http://www.universal-akb.com/therprofserc.html
http://www.ajmadison.com/cgi-bin/ajmadison/CS364GLSSN.html

Of course, you'll need to upgrade your ventilation system too - have
you considered that part yet? Calculate the cubic feet of air (cfm)
you need to move before you shop.

Hmmm, THREE THOUSAND BUCKS+ to do what any kitchen stove does *better*
for free with its broiler... and then all yer gonna grill anyways is
fercoctah stupidmarket mystery meat boogers and tube steak because
while paying off that $nob grill that's all you can afford.

Sheldon (thinking how much porterhouse three grand buys)

Psssh! That's a mere nothing. What did you spend on your outdoor
contraption which wasn't even the top of the line? These models not
only grill, they let you cook on at least 4 burners at the same time
*plus* you don't have to worry about a tank of gas running out, unlike
similarly priced outdoor grill models.

~patches~ said:

I've had a negative experience using wood chips on a gas grill.

I'm not surprised!

Mark L. said:

Greetings All,
I am installing a new kitchen in my house and really want to be able
to grill inside during inclement weather. The only type I have seen is
the JennAir series. Although it looks good, I would like to find anyone
else who makes a gas powered grilltop with burners. Since I will have a
seperate oven, all I need is the cooktop. I realize the taste won't be
as flavorful as cooking over lump hardwood outside, it will be close
enough for me during the winter. Many thanks, Mark

Wouldn't a George Foreman grill be a less complicated solution ?

<rj>