....lol, obviously, just bustin' balls.....but the bride bought one of those (NuMark?) deals ya see advertised on tv, and we both concluded a Lodge ribbed cast iron skillet worked way better. Of course with a vent hood. Good luck!!
The elements in them are more like a proper meat rotisserie.
Theyre awesome and quick.
Read the reviews.
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We have had one of the Smokeless Grilles brand units for a few years, use it nearly everyday. It's a bit slow for larger chunks of meat. The one flaw I've found with it is the heating element in a bit "off-center" lengthwise so the heat is not real uniform. The end closest to the knobs never gets as hot as the other end...which isn't quite as hot as the middle. HaHa. I've just got used to it. I move the items around a little or place something that doesn't need as much heat at that end.
It is perfect for a 6 egg omelette...I just lift the tray & do a 180 half way through cooking. Kinda a pain, but no real smoke (it has a fan). I'd get another one if/when it craps out. Lorne
Since my wife has been in the hosptial and I don't feel much like cooking my neighbor brought me some food, check out this slow smoked ribeye steak, taters, black eyed peas and Ripley tomatoes.
I was appreciative and it was good but I'd much rather have a flash grilled steak or pan seared.
I really haven't. Writers block? Usually when I get back from one of these trips, go through the notes I write on the plane and the first thing I do is try and recreate things that I really liked. Seem to be stuck in the mud as I haven't even tried. Need some ideas, got any? This is what I have...
Anybody ever seen or cooked one of these bad boys?
This was a first for me, the meat was given to me for free and I didn't know it at the time, but turns out it's a wild black boar from Arkansas.
I smoked it like I would normally do a boston butt, shoulder or a rack of spare ribs.