Posted by Omelet on December 6, 2009, 7:32 am
gheston@hiwaay.net (Gary Heston) wrote:
> >Or if anybody had adapted anything to make a miniature barbeque that one
> >could use indoors in the kitchen placed on the gas hob?
>
> Sounds similar to a hibachi; to avoid the carbon monoxide issue, there
> are electric versions for tabletom use:
>
> http://www.bbq.com/
>
> http://www.grillpower.com/article3.html
>
> http://www.lumaoutdoorentertaining.com/barbecues/hibachi.aspx
>
> Lots more are just a search away...
>
>
> Gary
This works well for me. I don't have this exact one, but I do have
something similar:
<http://about.pricegrabber.com/search_getprod.php?masterid 13194&search
=Hamilton%20Beach%20%2025285&mode=about_bbq&>
Or:
<http://tinyurl.com/ybcsnc9>
I've been using an indoor electric grill regularly now for years. I LOVE
the thing. One of my favorite appliances for cooking meat and some
veggies. Neater and less messy than frying and gives satisfactory
results. Many pics I've taken of food with grill marks comes from one
of these. <g>
--
Peace! Om
"Human nature seems to be to control other people until they put their foot
down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/OMPOmelet>
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Posted by Arri London on December 5, 2009, 8:45 pm
sam coleridge wrote:
>
> In the far east recently I saw tiny barbeques about ten inches square, the
> base being made from what i think was some kind of clay and had a stainless
> steel rack to sit on the top.
>
> They could easily be placed on a kitchen hob, so that you could have an
> indoor barbi.
>
> They were too heavy to bring one home. I'm wondering if anyone has seen
> them for sale in the u.k.?
>
> Or if anybody had adapted anything to make a miniature barbeque that one
> could use indoors in the kitchen placed on the gas hob?
If you go to a Turkish/Middle Eastern supermarket in London (or
elsewhere), there will be metal contraptions meant for grilling kebabs
over charcoal.
Just make certain to have good ventilation if using coals. No idea if
they will work over a hob though.
Posted by ranck on December 7, 2009, 1:08 pm
> In the far east recently I saw tiny barbeques about ten inches square, the
> base being made from what i think was some kind of clay and had a stainless
> steel rack to sit on the top.
> They could easily be placed on a kitchen hob, so that you could have an
> indoor barbi.
> Or if anybody had adapted anything to make a miniature barbeque that one
> could use indoors in the kitchen placed on the gas hob?
Note that the OP *did* *not* mention charcoal. For all you folks
suggesting that carbon monoxide is a concern, you have a point *if*
the contraption uses charcoal, but what I *think* the OP may have
meant is some type of ceramic heat sink material that absorbs heat
from the regular stove top burner and then acts like the volcanic
rock in traditional outdoor gas grills. The heated surface catches
dripping fats and juices which then vaporaize and that flavors the
meat. So, maybe not as dangerous as everyone seems to be assuming.
On the other hand, since the OP has not clarified what he's talking
about, it may have just been a drive-by trolling.
Bill Ranck
Blacksburg, Va.
Posted by sam coleridge on December 8, 2009, 11:39 am
> wrote:
>> In the far east recently I saw tiny barbeques about ten inches square,
>> the
>> base being made from what i think was some kind of clay and had a
>> stainless
>> steel rack to sit on the top.
>> They could easily be placed on a kitchen hob, so that you could have an
>> indoor barbi.
>> Or if anybody had adapted anything to make a miniature barbeque that one
>> could use indoors in the kitchen placed on the gas hob?
> Note that the OP *did* *not* mention charcoal. For all you folks
> suggesting that carbon monoxide is a concern, you have a point *if*
> the contraption uses charcoal, but what I *think* the OP may have
> meant is some type of ceramic heat sink material that absorbs heat
> from the regular stove top burner and then acts like the volcanic
> rock in traditional outdoor gas grills. The heated surface catches
> dripping fats and juices which then vaporaize and that flavors the
> meat. So, maybe not as dangerous as everyone seems to be assuming.
> On the other hand, since the OP has not clarified what he's talking
> about, it may have just been a drive-by trolling.
> Bill Ranck
> Blacksburg, Va.
because the topic might seem unsual or 'off the wall' to you Bill, its still
not very nice to be so readily accused of trolling
Posted by Dave Bugg on December 8, 2009, 2:02 pm
sam coleridge wrote:
>> On the other hand, since the OP has not clarified what he's talking
>> about, it may have just been a drive-by trolling.
> because the topic might seem unsual or 'off the wall' to you Bill,
> its still not very nice to be so readily accused of trolling
Sam, you weren't either 'readily' or 'accused' of doing a troll. It was
mentioned as being among a list of possibilities for a post to which you
would not further clarify when concerns about carbon monoxide was raised.
It IS one method of operation for a troll to drop a controversial topic into
usenet and leave it there for the masses to wrestle with.
--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan
XML site map
> >could use indoors in the kitchen placed on the gas hob?
>
> Sounds similar to a hibachi; to avoid the carbon monoxide issue, there
> are electric versions for tabletom use:
>
> http://www.bbq.com/
>
> http://www.grillpower.com/article3.html
>
> http://www.lumaoutdoorentertaining.com/barbecues/hibachi.aspx
>
> Lots more are just a search away...
>
>
> Gary