Owly055
Well-Known Member
- Joined
- Feb 28, 2014
- Messages
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I did an extremely crude "proof of concept" test of the "steak toaster" this AM and it performed superbly........ considering the rather slapped together system.
The system consisted of a hot plate, and a cheap Walmart grilling basket, along with a few weights and props to make it all hang together during the grilling and a piece of steel plate for a base to protect the counter top. A cheap ($12 at BBBY) hot plate of the open coil type like the old electric stove elements was used. It was tipped up on edge, and propped in position. The meat, a piece of pork loin, was clamped in the grilling basket, which was also propped up vertically. The hot plate had to be moved from one side to the other during grilling.
The concept is to cook entirely with radiant heat rather than contact heat, and rather intense heat so the meat will brown on the surface rapidly as it would on an open flame, without excessive internal cooking....... Sear it and seal the juices in. The vertical orientation is to allow it to drip without dripping on the element, making clean up easier, and avoiding excessive smoking.
The result was great under the crude circumstances and will improve with refinement. With the element on high, the meat seared on the outside quickly. It was darkened much like it would be on a charcoal grill.
My intent is to refine this with two hot plates, stripped down a bit, and adjustable for spacing. I'll remove the control that cycles the hot plates on and off, so they go straight to high. The meat will go in the grilling basket, and the elements will be moved to give the ideal spacing for the desired cooking rate. If it's a thick piece, you will move them outward so the heat on the surface is not as intense.... or move them outward for a more done piece of meat, or inward for a char grill with a very dark exterior and very pink interior. It will be very much like a toaster, but pretty much wide open. The object is not to contain the heat like an oven, but to grill like you would over charcoal.
Howard
The system consisted of a hot plate, and a cheap Walmart grilling basket, along with a few weights and props to make it all hang together during the grilling and a piece of steel plate for a base to protect the counter top. A cheap ($12 at BBBY) hot plate of the open coil type like the old electric stove elements was used. It was tipped up on edge, and propped in position. The meat, a piece of pork loin, was clamped in the grilling basket, which was also propped up vertically. The hot plate had to be moved from one side to the other during grilling.
The concept is to cook entirely with radiant heat rather than contact heat, and rather intense heat so the meat will brown on the surface rapidly as it would on an open flame, without excessive internal cooking....... Sear it and seal the juices in. The vertical orientation is to allow it to drip without dripping on the element, making clean up easier, and avoiding excessive smoking.
The result was great under the crude circumstances and will improve with refinement. With the element on high, the meat seared on the outside quickly. It was darkened much like it would be on a charcoal grill.
My intent is to refine this with two hot plates, stripped down a bit, and adjustable for spacing. I'll remove the control that cycles the hot plates on and off, so they go straight to high. The meat will go in the grilling basket, and the elements will be moved to give the ideal spacing for the desired cooking rate. If it's a thick piece, you will move them outward so the heat on the surface is not as intense.... or move them outward for a more done piece of meat, or inward for a char grill with a very dark exterior and very pink interior. It will be very much like a toaster, but pretty much wide open. The object is not to contain the heat like an oven, but to grill like you would over charcoal.
Howard