The other Weekender got this indoor Cuisinart grill thing, like the George Foreman, but hey, it’s Cuisinarty. Our culinary life is gonna change, goes the promise, or threat, or whatever.
I thawed out some cubed steaks and am soakin’ 'em in a marinade for the day..
Anybody ever tried cooking a cubed stake on one of those?? Will it toughen back up? It’s butcher cubed, not just the old mallet treatment.
Dinner at 7. Tried the Net but couldn’t find any results. Let me know.
PS. No, this is not one of those wacky, post-Rubber Room existential threads.
A word of caution. When my mother-in-law passed a few years ago, we got her George Foreman grill. It’s a very efficient device. One setting - high. For an 8 oz burger the window of opportunity between medium rare and very, very well done is about 15 seconds.
Constant vigilence is required.
Well, the outside will sear a good bit. I would suggest that you wipe
off most of the marinade, or it will become a crust on the outside,
and can become quite tough, especially where it meets the top plate.
I have a George Foreman indoor/outdoor grill. It’s a big standup thing, not the countertop kind.
A dial which lets you choose a range of heat settings, and teflon surfaces were nice. However, cleanup is a pain, as the big grilling surface doesn’t really fit in the sink, and the teflon has started to come off in the most-used regions of the grill. (I know it’s not my cleaning habits, as my teflon skillet is still intact, and I’ve had it a lot longer)
I used it quite a bit for a while, but these days I’m using a Emerilware iron skillet, which I like a lot better, even if you can’t grill as much at once. I got it and an iron dutch oven for xmas, and I really like skillet. I haven’t used the oven yet.
Let us know how the dinner goes..i’ve always shied away from the countertop cookery.
Thanks for tips. Yeah, I usually cook outdoors meself, or crock pot for tough cuts. I have found that the cubed steaks disintegrate quickly in the crock pot, though, so I am hoping it will work out. My folks give me a lot of those cuts, along with various pot-roasts (rump, sirloin tip, chuck). More work, but free!
My moved-out neighbor gifted me with a Brinkmann’s smoker and I am just learning to use that as well. My first outing were beef short ribs. I couldn’t get fire hot enough because of existing ash I guess (I had just “seasoned” it that day and couldn’t clean out the ash. So I added too much wood and it came out too smoky. But I’m learning…I ordered a cover, a chicken stand-up rack and an extra grate that keeps the briquets up and off of the bowl floor so maybe that will help.
I am glad to try new stuff. We were bored to tears with our menus. Last night I made candied walnuts to put on salads and that worked out pretty good. That, dried cranberries and crumbly cheese, not a bad way to go.