Best Way to Grill in the Kitchen

I love our Cuisinart Griddler.

I like the large surface area including the ability to flip it open into "two" grills - the bottom and the top - so that I can grill meats and veggies at the same time. I like the floating hinges that accomidate larger cuts of meat, especially steaks. This allows both sides to cook at the same time (if this is the only thing I am grilling). My older model comes with two sets of plates - one with grill slots and one flat. The other day, in Bed, Bath and Beyond, I saw another set of plates for making waffles!! I like that the plates are removable which makes them so much easier to clean too.

Just my thoughts...
~C.

I love our George Foreman. I use it several times a week. Cooks fast, gives the grilled flavor, and is easy to clean. It is easily stored away also.
I use it for meats only though, not veggies. I've seen some great looking stovetop grills at Wal-Mart that would probably be great for veggies though.

I have a small cast iron grill pan with ridges for the top of my gas stove. I'm not sure if that is the same as the "topper" you mention. I really like how this works, except my kitchen does not have a stove vent and I have set the smoke alarm off because it does get smokey. But the meat and veggies come out great. I also have a small George Foreman grill and that is less smokey, and I use it, but I don't like the results quite as much as the castiron pan.

I think Cuisinart needs to hire Cathy T. to represent their product :)

Foreman and most other are actually just griddles with raised parts. It's the same as panfrying. (We have one, I use it to make chicken jerky out of thighs).

Personally, I use my broiler in place of grilling. About a centimeter from the element is the closest I've found to grilling (yes, there's sometimes smoke... I throw open the kitchen door). Time are approximately the same for broiling as well as grilling, as are methods. You're essentially just grilling upside down. DO make sure you leave your oven door open when broiling, or the element turns off and you're just baking at 550. Wonky times, textures, etc. GREAT for in the winter, because the extra heat really helps the house.

You can also add a drop or two of liquid smoke if you're marinaiding ahead of time, and it's *virtually* identical.