Electric Grill

[RonJ]

I don't know much about grilling so I hope you don't mind helping me out.
I would like an electric grill to set out on my deck just to grill an occasional steak or burgers. Just enough for me and Mary, no big family gatherings etc.
Up to $150.00 will be OK. Easy to clean would be a big plus.
Y'all have any suggestions? Please don't tell me to dump the idea and go with charcoal.

Any tips on preparing steaks for grilling would be appreciated.

 

[jeffsmith]

I have used an electric Char Broil for years
and have done just about everything on it

You do need to close the lid for proper heat
but thats a minor consideration it cooks things Fine

The only modification needed
is the Tiny "Fat Drip Cup" is easily overwhelmed
and upgrading it to a bigger pan solved this issue

 

[ralph7]

If you are set on electric, then I won't try and talk you out of that.
Take the steaks out of the fridge and salt and pepper them WELL.
The salt and pepper acts as a slight crust that aids the grilled taste.
They need to be near room temperature before grilling and let the steaks "rest" about 15-20 minutes after cooking.
This lets the internal juices re distribute inside the meat instead of pouring out when you cut.

 

[GKC]

I won't tell you to go with charcoal, since I don't care for charcoal grills myself. I much prefer gas grills, and for about the same money, you can get a small gas grill. Since you mentioned putting it on your deck, you wouldn't have to worry about ventilation, and I would worry about moisture (rain, condensation) with an electric grill (unless you plan to store it indoors.)

I've used a small, tabletop electric grill on our patio during the winter, and it does a decent job...the biggest factor is buying the better cuts of beef (I like rib eyes and T-bones) and preparing them properly. You can find lots of recipes on the internet for marinades. I prefer to use garlic salt instead of regular salt, and a pepper mixture that is made for grilling steaks (it's available at any grocery store, in various brands.) The cheaper the meat, the harder it will be to make it turn out tender and juicy on a grill, IMO.

 

[4barrel]

I grill every week. A 5 gallon propane refill is $15 and will last a year. I can taste the charcoal in steaks when I eat it. Gas is the way to go for me.

 

[bhayles]

The cheaper the meat, the harder it will be to make it turn out tender and juicy on a grill, IMO.

Cheaper cuts are tough but also have the most flavor...and they can be cooked so they are tender.

The secret to cooking a tough cut so it comes out tender is to use either of two extremes...low and slow or high and fast, nothing in between.

Low and slow would be like in a crock pot, say like a cheap roast cut for pot roast.

For cheaper cuts of steak, go high and fast. Get your grill as hot as possible...lid closed as it heats to keep as much heat in as possible...then open, throw the steaks on and close fast to lose as little heat as possible.

Depending on thickness, 3-5 minutes, flip 'em fast and close it up again. Another 3-5 will give you a nice med-rare to medium.

 

[GKC]

Cheaper cuts are tough but also have the most flavor...and they can be cooked so they are tender.

Personally, while a lot of people like a sirloin, I've never found it to be as good as a well-marbled rib eye or a T-bone. It may just be my tastes, but I've tried many times in various ways to make a sirloin come out good, and I've never been able to do it.

Flank steak makes great fajitas, and round steak (properly tenderized with a meat mallet) is wonderful for chicken fried steak. Stew meat goes in the crock pot, and man I am getting hungry...my keyboard is getting slimy with drool!

 

[cowart]

I use a Cuisinart "Griddler" which I got at Costco for about $80. Its a good size for 2 people. Since it applies heat both on the top and the bottom, it cooks very fast - I use a timer with it. The cooking surfaces are removable and have a non-stick coating, and can be cleaned in a dish washer. It comes with a special tool for scraping the grooves in the cooking surfaces.

 

[joeintexas]

Although it's a bit out of the price you named, Weber makes an excellent line of gas grills. We have had this one for 10 years now or so and no sign of wear. I grill probably 3 or 4 nights a week so it gets a lot of use. Steaks, burgers, fish, chicken, turkey, quail and pheasant not to mention veggies and an occasional venison or elk steak when available. Pork chops and ribs do really well too. Anything I can cook outdoors I do, it just tastes better to me. Good luck!

 

[RonJ]

Thanks Joe, but I'm looking for a turnkey system. Plug her in and turn her on. No storing canisters etc etc. I've set my mind on electric. I can unplug it and store it in the bottom shelf of the pantry when not in use.

The one pictured in Cowarts post looks pretty good.

 

[walkin jack]

An electric grill and likewise a gas grill will both cook your food. And it will be good. It will be very good. But I'm a stubborn old fart and my dear departed pappy taught me the art of grilling and smoking with WOOD.

I know, I know. It's messy and a lot of work and even very expensive here lately. But I've been cooking with wood for over a half a century and I'm not ever gonna change. And none of my friends or family WANT me to change. I have a fairly long list of menu items I can do and every one seems to like them just fine.

To tell the truth I'm the only one in my family that still cooks like this. By cousins and BIL all cook outside with gas or electric. The stuff they cook always comes out good and I enjoy it. But I guess I'm just an old grump and refuse to change. I've burnt the bottom out of a number of smokers in my time and I plan on burnin' up a few more 'fore I hang up my apron.

 

[bhayles]

Faast vs slow, easy vs a bit of work, good vs so-so...trying to grill meat fast, easy, and good reminds me of a sign in a mechanic's shop:

"We can do work good, fast, and cheap. You get to pick two."

 

[coltle6920]

I don't know much about grilling so I hope you don't mind helping me out.
I would like an electric grill to set out on my deck just to grill an occasional steak or burgers. Just enough for me and Mary, no big family gatherings etc.
Up to $150.00 will be OK. Easy to clean would be a big plus.
Y'all have any suggestions? Please don't tell me to dump the idea and go with charcoal.

Any tips on preparing steaks for grilling would be appreciated.

You'll have to do a Google search to see what I'm talking about but it's the OptiGrill by T-Fal.It costs a little more than you want but I think it's great.It has preprogrammed settings to cook steaks,pork,poultry,fish or burgers. Use it indoors or out.No more dried out burgers,chix or steaks.

I bought mine at Bed Bath and Beyond locally.It's super easy to clean.I've been feasting on thick fish fillets and juicy burgers.Ribeyes just went on sale here so I'm stocking up.

Youtube videos explain it better than I can!

 

[bearfoot]

never cared for a charcoal grill. used a charcoal smoker for years though. now have a electric smoker. the meat as you'll find out depends on your time, cut of meat, grill type. have a suggestion for steaks, 1st. using 2 big forkes, stab the meat, rotateing hand to hand. it can be tiresome, but the meat will almost melt in your mouth. next your perferred taste of maranate. put the meat in zip lock bags w/ maranate. rotate bags for a day. the grill hot as possible, cook to your taste. the maranate, which contains your mix, blood from the meat. if you like mushrooms, cut, fry w/ maranate. reduce to a almost sticky finish. add nothing else. water from the mushrooms has to cook off. the mushrooms are work. but you'll see your friends w/ bread cleaning the fry pan for the last taste.

 

[Onomea]

....I can taste the charcoal in steaks when I eat it. Gas is the way to go for me.

Actually, I like the taste imparted by charcoal. While I have both gas and charcoal grills, and use the gas for convenience, if I am willing to put in the time, I prefer the charcoal.

Last Christmas I cooked a big roast beef in the charcoal grill. Everybody loved it. Said it was better than from the oven.

I am intrigued by the two little electric grills posted here. Might get one for my cottage in Hawaii...

 

[RonJ]

Coltle6921, I believe you have make a nice suggestion. It's a tiny bit bigger than I wanted, but everyone says buy bigger so I will. This has all the bells and whistles and our local Bed, Bath and Beyond has one in stock for $179.00.
I'll try to pick it up tomorrow. Jiminy, I ain't been this excited since I bought my Model 60!

 

[anoblefox]

We bought a George foreman ELECTRIC grill at a local yard sale for $5. It has a stand and a 1/2 round lid. I thought what the heck, all it needs is a little cleaning, what do we have to lose. We have always had propane grills (weber) before but now are in an apartment for a few years. Now this grill is all we use and I am "shocked" how well it performs!

 

[RonJ]

Well guys I bought the T-Fal. We got it at Bed, Bath and Beyond. Their price was $179.00. My SIL gave us a 20% off coupon so we ended up paying $144.00. A really good deal.
Thanks for all your help.

 

[coltle6920]

Well guys I bought the T-Fal. We got it at Bed, Bath and Beyond. Their price was $179.00. My SIL gave us a 20% off coupon so we ended up paying $144.00. A really good deal.
Thanks for all your help.

Good luck and enjoy it.If you have a great recipe for burgers I expect you to share it.I've never made a bad one but the ones that were great I forgot what I did.I need to start writing things down.

 

[RonJ]

Haven't tried this with the grill yet but for my skillet burgers I like to mix a couple of tablespoons of Sweet Baby Rays BBQ sauce in with the raw meat of each burger. The burgers are moist and flavorful with out tasting like a BBQ burger. I never put onions in with the raw meat, tastes too much like meatloaf.
Edit: Besides the normal condiments what can you add to a burger without it becoming something else? I like my burgers to taste like burgers. I wouldn't mind a few suggestions myself.