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" home.net> wrote in message
news:b64bc$47c7690c$48103e03$5380@ALLTEL.NET...

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 ALLTEL.NET>,
"Bebe" home.net> wrote:

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 <28022$47c86085$48103e03$721@ALLTEL.NET>,
"Bebe" home.net> wrote:

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.

"Bebe" home.net> wrote in message
news:28022$47c86085$48103e03$721@ALLTEL.NET...

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" home.net> wrote:

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.

In article <9ddbb$47c9a3d1$48103e03$1378@ALLTEL.NET>,
"Bebe" home.net> wrote:

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