Syndicate Sales Corporation



Grill-It Indoor Smokeless Grill

Your Guide to Delicious, Heart-Healthy, grilled Foods. Please click on one of the links below to get on your way to great outdoor grilling flavor indoors. Enjoy and Happy Grilling!



Grill It Indoor Smokeless Grill


 READ PRIOR TO FIRST USE!

General Information prior to using the Grill for the first time

!!WARNING!!

*READ OPERATING INSTRUCTIONS BEFORE USE*

*See your Stove's "Manufacturer's Use and Care Booklet" regarding the use of specialty cookware items prior to using the Grill it Indoor Smokeless Grill

*NEVER, NEVER, NEVER use the Indoor Smokeless Grill on HIGH heat setting with any GLASS TOP or CERAMIC TOP stoves.

*BEFORE GRILLING: Always pour one half cup of water or one of the suggested alternate liquids in the stainless steel, moat shaped flavor ring. NEVER use the grill without liquids.




 Using the Grill on different stove types

The Grills can be used on virtually any type of stove. Below are is some valuable information about using the grill on various stove types.

 Use on Gas Stoves - Information for use on Gas Stoves

HOW TO PLACE THE 'GRILL-IT!' ON YOUR STOVE: Place the Grill on the of your burner grate with the flame positioned in the center of the grill If your grill is not stable on your grate, Remove the grate and replace it with a cake cooling rack and them place the Grill in the center as instructed above.

*PRE-HEAT and COOKING SETTING: Pre-heat on Medium-Low to Medium and cook everything on Medium Low. Except Steaks, Pre-heat and Cook on Medium

*FOR PERFECT RESULTS: ALWAYS, ALWAYS, ALWAYS, Pre-Heat the Grill plate before cooking. The Grill is hot and ready when a drop of water dances on the surface and then disappears.

* FINDING YOUR STOVE'S "SIZZLE POINT": Temperatures can vary from one stove to another stove. If you food is not cooking fast enough, adjust your stove up one or two setting until you hear the food SIZZLE. If your food is cooking to fast, burning, smoking, or splattering a lot, turn the stove down one or two settings as you have gone beyond the "SIZZLE POINT".

 Use on Glass or Ceramic Top Stoves - Information for use on Glass or Ceramic Top 

HOW TO PLACE THE 'GRILL-IT!' ON YOUR STOVE: Place the Grill Over the Small glowing Element Only. NEVER, NEVER, NEVER USE THE LARGE HEATING ELEMENT!

*PRE-HEAT and COOKING SETTING: Pre-heat on Medium-High and cook on Medium to Medium-High.

*FOR PERFECT RESULTS: ALWAYS, ALWAYS, ALWAYS, Pre-Heat the Grill plate before cooking. The Grill is hot and ready when a drop of water dances on the surface and then disappears.

* FINDING YOUR STOVE'S "SIZZLE POINT": Temperatures can vary from one stove to another stove. If you food is not cooking fast enough, adjust your stove up one or two setting until you hear the food SIZZLE. If your food is cooking to fast, burning, smoking, or splattering a lot, turn the stove down one or two settings as you have gone beyond the "SIZZLE POINT".


 Use on Electric Coil Stoves  - Information for use on Electric Coil Stoves

*HOW TO PLACE THE 'GRILL-IT!' ON YOUR STOVE: Place the Grill Over the Small Heating Element Only. NEVER, NEVER, NEVER USE THE LARGE HEATING ELEMENT!

*PRE-HEAT and COOKING SETTING: Pre-heat on Medium-High and cook on Medium Low. Except Steaks, Pre-heat and Cook on Medium-High.

*FOR PERFECT RESULTS: ALWAYS, ALWAYS, ALWAYS, Pre-Heat the Grill plate before cooking. The Grill is hot and ready when a drop of water dances on the surface and then disappears.

* FINDING YOUR STOVE'S "SIZZLE POINT": Temperatures can vary from one stove to another stove. If you food is not cooking fast enough, adjust your stove up one or two setting until you hear the food SIZZLE. If your food is cooking to fast, burning, smoking, or splattering a lot, turn the stove down one or two settings as you have gone beyond the "SIZZLE POINT".

 Liquid Levels - Information on your grills Liquid Levels

NEVER put more than 1/2 cup of water, juice, wine or beer into the Stainless Steel Flavor Ring. CHECK level every 15-20 minutes as some evaporation will occur during cooking.  Should the level get low and the grill starts smoking, turn off the burner and carefully add additional liquids as needed, turn the burner back to the on position and resume the cooking process.

 Flavor Ring Infusion and Marinating
Different idea for liquids added to the grill and marinating tips

Flavor Ring Infusion
: This is the part chefs love! Instead of cooking with water in the flavor ring, replace it with red wine for steaks, white wine for fish or fowl, beer for seafood, brats and sausages, apple juice for pork chops.  Add one tablespoon of natural liquid smoke to any of the above liquids to impart an outdoor smoky flavor to your food grilled indoors.

Marinating: NEVER POUR MARINADES INTO THE FLAVOR RING! CLEAR LIQUIDS ONLY! Brush marinade directly on your food  or marinate in the refrigerator for about and hour or overnight for optimum results.  If you place a tab of olive oil or spray the grill plate lightly with cooking spray prior to cooking marinated food, clean up will be a snap.

 Cooking on an outdoor grill, in a camper, RV or Boat
Don't save  your grill for the house


Cooking on an Outdoor Grill:
 
You may place the Indoor Grill on your outdoor grill for grilling foods like delicate fish or smaller vegetables that would ordinarily fall through the grills grate into the charcoal or heat source.  Please remember to still add a half a cup of clear liquid to the flavor ring when using this method.

Campers, RV's and Boats:
Use the grill on a camp stove with a can of Sterno or any propane, butane or alcohol type stove.  The grill won't smoke up the smaller galleys on RV's or Boats.

 Chef's Secrets - Follow the "Sneak a Peak" Rule

When grilling any foods, resist the temptation to move or turn the food all the time.  Perfect searing is achieved by first grilling one side of the food perfectly golden brown and crispy before turning the food to the other side.  When using the grill follow the "Sneak a Peak" Rule, which is as follows:

When cooking on the Grill-It! Indoor Smokeless Grill, "Sneak a Peak" by lifting the corner of the food, when it is golden brown, then and only then should the food be turned and cooked for the same amount of time on the other side.

Remember be a "Peaker" not a "Flipper"!

In terms of cooking times of various food such as meats and veggies, once the grill is preheated it is very comparable to the times on an outdoor BBQ Grill. So for example if you know you cook your steaks for 8 minutes per side on the outdoor grill, you are going to cook them for 8-9 minutes on your indoor grill.

 Care and Clean up - Cleaning of the Grill-It! Indoor Smokeless Grill

Allow the grill to cool prior to handling the grill plate or use a tongs to carefully remove the plate from the base.  Carefully pour any liquids from the flavor ring into the trash or reserve for making gravy.  Clean with soapy water and a sponge or place in the dishwasher.  Never scour the non-stick grill plate with any kind if abrasive pad.  When the dishwashers is used, season the grill plate with a dab of cooking oil to reactive the non stick surface.

 Finally!

The Grill is a time tested piece of professional cookware under every possible condition.  If it's not working to your expectations you are either using the Grill improperly or your did not start by first throughly reading the operating instructions.  "When all else fails, read the instructions" both for your safety and anticipated results.  If you should have any further question please e-mail us at info@syndicate-sales.com or call 952-932-2993 Monday-Friday 10:00 am to 3:00 pm CST.


 
 Recipes


The "Famous" Garlic Lemon Pepper Chicken
By Chef H. D. Potter

  • Boneless Skinless Chicken Thigh ( As much as you need for serving)
  • Lemon Pepper Seasoning Salt
  • Garlic Powder
Sprinkle chicken pieces with the lemon pepper and garlic powder.  Pour 1/2 cup of water in the flavor ring.  Preheat grill and cook with temperature setting recommended in section Using on Different Stoves.  Using the Chef's Secret to the extreme, grill the chicken crispy on one first side before moving or turning it to the next side.  8-9 minutes per side at the sizzling point.  Enjoy!
 
 Teriyaki Salmon Steak with Grilled Pineapple Rings
By Chef Mary Z.

  • Salmon ( fillets or Steaks)
  • Teriyaki Sauce
  • Pineapple Rings ( Canned or Fresh)
  • Olive Oil or Cooking Spray
Marinate the salmon in the Teriyaki sauce in a zip lock baggie for  2 hours (overnight is preferred).  Before grilling coat the grill plate with a dab of olive oil or cooking spray.  Add 1/2 cup of clear liquid into the flavor ring and preheat the grill and cook at the temperature recommended in section Using on Different Stoves.  Once the grill is preheated remove the salmon from the baggie and brush off most of the excess marinate leaving a thin layer of the sauce. Place on the grill and then cut the pineapple rings in half and place them on the grill around the salmon. The grill should be hot enough to caramelize the Teriyaki sauce.

Grill the salmon on each side only long enough for the color to change from pink to a duller flesh color.  Careful not to overcook.  Turn the pineapple slices after you turn the salmon.
Peppered Wined Steak with braised Asparagus and Mushrooms
By Chef Jeffrey Cox
  • Beef Steak - Your choice on the cut
  • Freshly cracked pepper
  • 1/2 cup Red Wine
  • 5 asparagus
  • 5 small mushrooms thickly sliced

Place the steak in a zip lock baggie.  Pour in the wine and marinate for a minimum of 2 hours (overnight is best).  Before grilling, remove the steak from the baggie and pat fry with a paper towel.  Next cover the steak with a layer of fresh cracked pepper.  Pour the wine remaining from the baggie into the flavor ring of the grill, that will be your liquid in the base for this recipe.

Preheat the grill (Using the Different Stoves), place the steak onto the grill and arrange the asparagus and mushrooms around the steak.  Using the Chef's Secret, sear the steak perfectly on each side. While the steak is searing, allow the asparagus and the mushrooms to braise in the juices of the steak by browning them slightly.

Rare -  Removed from grill immediately after searing
Medium-Rare - Add 1 minute to each side
Medium - Add 2 minutes to each side
Medium-Well - Add 3 minutes to each side
Well Done - Add 5  minutes to each side

Serve the above with Garlic Mashed Potatoes.


   The "Not so Irish" Grilled Potatoes
By Chef Tony Flahive

  • 4-6 Medium Potatoes ( Red or Yukon Gold)
  • 6-8 Cloves of finely chopped garlic
  • 1 Medium Onion - coarsely chopped
  • 6-8 Mushrooms - coarsely chopped
  • 1/4 cup of olive oil
  • 2 tsp Soy or Tamari sauce
  •  Cheese  - Like Feta, Cream Cheese or any other shredded cheese like Swiss or mozzarella
  • 1 Large or 2 small ripe Tomatoes
  • Sour Cream ( optional)
  • 1 Ripe Avocado thinly sliced (optional)

Take the potatoes and put them in the microwave for about 4-5 minutes just to precook them a bit.   While the potatoes are softening, take all the ingredients except for the olive oil, cheese , tomatoes, sour cream and avocado and put them in the baggie.  Pour enough of the olive oil into the baggie to coat the ingredients.  With the baggie zipped shut and a thick apron on just in case, shake, toss and turn the baggie.

Pour 1/2 cup clear liquid in the flavor ring and preheat grill as directed in section Using on Different Stove,  but for this recipe you are going to cook at one setting hotter than what is recommended.   Pour the contents of the baggie onto the grill.  Cook at 4-5 minute intervals stirring and turning everything until the potatoes are golden brown.   Remove from the heat and serve with the cheese, sour cream and avocado as toppers.

Grilled Butterflied Broccoli with Parmesan Ranch Dressing
By Chef Rhonda Orto


  • 1-2 heads of broccoli
  • 6 oz. bottle of Ranch Dressing
  • 1/4 cup of finely grated Parmesan Cheese
  • Peppercorns, coarsely cracked
  • Olive oil or Cooking spray

Wash the broccoli thoroughly.  Slice the floret part of the broccoli in half and through the part of the remaining stem.  Set aside Mix the Ranch dressing and Parmesan cheese in a mixing bowl.  Add enough of the cracked peppercorns to taste.  Put the broccoli in the above mixture and stir so that all the broccoli is coated with the mixture.

Pour 1/2 cup of clear liquid into the flavor ring, add a dab of olive oil or cooking spray to the grill plate and preheat and cook at the temperature recommended in section Using on Different Stoves.  When the grill is preheated place the broccoli onto the grill and cook for 4-5 minutes on each side.

Can be served as a side dish or a chilled appetizer.

   Grilled Japanese Eggplant with tomatoes, goat cheese & balsamic vinaigrette
By Chef Michio Yamaguchi

  • Japanese Eggplants, cut into 1/4" slices
  • 1/2 bunch of chives finely minced
  • 8 oz. goat cheese, crumbled
  • 2 tbsp balsamic vinegar
  • Olive oil
  • 4 ripe tomatoes, coarsely diced
  • Salt and Pepper to taste

In a mixing bowl prepare the vinaigrette by mixing the balsamic vinegar and 1/2 cup of olive oil.  Then add the salt and pepper to taste.  In another small bowl, mix the minced chives and the goat cheese.

Pour 1/2 cup of liquid into the flavor ring and preheat your grill and cook at the temperature recommended in section Using on Different Stoves.  While the grill is preheating, brush each side of the eggplant slices with olive oil.  Grill the eggplant for approximately 5-7 minutes until golden brown and slightly soft.

To serve: Place the eggplant on a plate, sprinkle some of the goat cheese and chive mix on each side and top with the diced tomatoes.  Finally drizzle some of the balsamic vinaigrette on top of it all.  Enjoy!

Grilled Chicken Fajitas
by Chef R. Bela Slavichek
  • 2 Boneless and skinless chicken breasts
  • 1 large onion, 1/4" sliced, then halved
  • 1 Bell Pepper, cut into 1/4" strips
  • 4 Mushrooms, 1/4" slices
  • 4 Flour or Corn Tortillas
  • 1/2 cup chopped Cilantro
  • Olive Oil
  • Salt and Pepper (to taste)

Fajita Marinade

  • 4 Green Onions
  • 1 tsp garlic powder
  • 6 tbsp. dark brown sugar
  • 5 tbsp red wine vinegar
  • 1 1/2 cups light beer (optional)
  • 3 tsp prepared mustard
Prepare marinade by combining the six ingredients in a saucepan.  Simmer 4-5 minutes stirring occasionally.  Remove from the heat.

Cut the chicken into 1 inch strips and then place into a shallow dish.  Pour marinade into the dish thoroughly coating the chicken and ten place in refrigerator for at least 1 hour.

Put the onion, bell pepper and mushrooms in a ziplock baggie with enough olive oil to lightly coat the veggies.  Salt and pepper to taste.

Pour 1/2 cup of light beer (or any clear liquid) into the flavor ring and preheat and cook on the highest recommended setting according to section Using on Different Stoves.  Place the veggies and cook on the same temperature as preheat.  With a tongs turn veggies until uniformly browned.  When done, remove veggies from the grill and set aside in serving bowl.

Immediately place marinated chicken strips onto the grill and cook the same temperature as veggies, 8-10 minutes, using the tongs to turn and brown the chicken uniformly.  Chicken is done when juices run clear when cut with a knife.  Remove chicken from the grill and place in serving bowl with the veggies.   Mix all the cooked items together and serve immediately in warmed tortillas.
   "Speedy" Gonsalez Grilled Prawn Quesadillas
by Chef Juan Gonsalez
  • Corn tortillas, 8-10" in diameter
  • 1 Medium ripe avocado, sliced thin
  • 10 Prawns, shelled and de-veined
  • 1/4 cup finely chopped chive or scallions
  • 1 Large ripe tomatoes - diced
  • 1 Cup Shredded Monterrey Jack Cheese
  • Salsa (optional)
  • Sour cream (optional)

Prepare the cheese, chives (scallions), tomatoes and avocado and place in separate bowls.

Add 1/2 cup of clear liquid to the flavor ring and cook the pawns approximately 2-3 minutes on each side, just until they turn from white to a nice pink color at the recommended temperature in section Using on Different Stoves.  When done set aside but do not turn the heat off of the grill.  Immediately place the corn tortillas on the hot grill.  Evenly place the avocado slices on the tortilla and then place the cooked prawns on the top the avocado. Sprinkle the prawns with the chives (scallions), tomatoes and cheese and place another tortilla on top.  Cooked until cheese is melted.  Cut into quarters and serve with salsa and sour cream.


Grand Marnier Dipped Bananas
By Chef Wayne Smith

  • Ripe Bananas
  • Grand Marnier Liquor

Slice the bananas into 1/2" pieces and place in a mixing bowl.  Pour enough Grand Marnier into the bowl so that when stirred the liquor thoroughly coats the bananas.  Pour 1/2 cups of clear liquid into the flavor ring, preheat and cook the bananas at the recommended temperature in section Using Different Stoves.  Cook until bananas are slightly browned on each side.  Serve on top of vanilla Ice Cream or with grilled pound cake and whipped cream

Braised Sweet & Sour Red Cabbage
with grilled apples

By Chef Robert Golacowicz

  • 2 Fuji Apples, cut in 1/4" cubes
  • 4 Cups Red Cabbage, thick ribbon sliced
  • 2 tbsp butter, cut in small cubes
  • Rice wine vinegar
  • Salt and Pepper to taste
  • 1/2 cup chicken broth

Pour the chicken broth into the flavor ring.  Preheat and cook at the highest recommended setting as in section Using on Different Stoves.  Place the cabbage and apples on the grill and add the butter evenly and throughout the mixture.  With tongs, keep turning the mixture and covering it until lightly brown.  Serve hot or shilled adding enough of the rice wine vinegar to give it a little bit.  Salt and pepper to taste.

  Maple Syrup Carmalized "Sweet Tooth" Onions
by Chef Greg Allington

  • 2 Medium onions, 1/4" slices
  • Olive oil or cooking spray
  • Maple syrup

Pour 1/2 cup of clear liquid in the flavor ring and add some olive oil or cooking spray to the grill plate.  Preheat and grill the sliced onion at the temperature recommended in section Using on Different Stoves.  While the  first side of the onion is grilling, liberally brush on and thoroughly coat the "up" side of the onion with maple syrup.  When the "down" side is golden brown with a spatula, turn the onions and grill until the maple syrup is golden brown.  Great served with pork chops and garlic mashed potato patties.

 "Drunk" Marinated Sweet Thai Ginger Coconut Scallops
by Chef Colleen Smith

  • 12 Scallops
  • 1 Can or Bottle of Beer
  • 1 Bottle of Thai Ginger sauce
  • 1/4 cup shredded coconut
  • 1 tbsp honey
  • 2 tbsp lime juice
  • Olive Oil

In a zip lock baggie put the scallops and add 1/4 cup of beer, honey, lime juice and enough Thai ginger to cover the scallops.  Toss and turn the mixture until thoroughly coated.  Let marinate in the refrigerator at least 1 hour (overnight is preferred)

After scallops have marinated, pour marinate from the baggie and discard but leave the scallops in the baggie.  Add the coconut tot he baggie and toss until the scallops are coated with the coconut.

Pour 1/2 cup of the remaining beer into the flavor ring and brush a thin layer of olive oil onto the grill plate.  Preheat and cook at the preheat temperature recommended in the section Using on Different Stoves.  Place the scallops on the grill and sear-grill just 2 minutes per side or until golden brown.


  Sear Grilled Wined Lemoned Rainbow Trout Almondine
by Chef Margarite Worsley
  • 2 Rainbow Trout fillets
  • 3 Eggs
  • 2 Tbsp fresh lemon juice
  • 1/4 cup silvered almonds
  • 2 tsp soy sauce (Tamari is available)
  • 1/2 cup white wine
  • 10 spears asparagus
  • honey mustard salad dressing
  • Olive oil or butter
In a flat dish beat the eggs and then bland them with  the lemon juice and soy sauce.  Lay the trout in the mixture thoroughly coating each piece.  Next evenly sprinkle half of the slivered almonds on the "face up" side of the trout and let stand.  Place the asparagus into a zip lock baggie and add place enough honey mustard dressing to lightly coat it. 

Pour the white wine into the flavor ring, brush the grill plate with the olive oil or butter and preheat and cook at the temperature recommended in section Using on Different Stoves.

Once the grill is preheated, with the almond coated side down lay the trout on the grill and immediately sprinkle on the remaining almonds.  Sear each side of the trout until golden brown, turning with a spatula. Remove from heat and place to the side.

Remove the asparagus from the baggie and place on the grill tossing occasionally for approximately 5-7 minutes.  Serves with the trout!.  Enjoy!
Perfect Winded Swine Every Time
By Chef Judy White

  • 2 Center-cut pork Chops
  • 1 Cup Marsala wine
  • Lemon Pepper seasoning

Pour 1/2 cup of Marsala Wine into a large ziplock baggie and place the pork chops in the baggie.  Put in the refrigerator and marinate overnight.

To Cook: Pour 1/2 of the remaining wine into the flavor ring and preheat the grill as recommended in section Using on Different Stoves.  While the grill is preheating remove the chops from the bag and pat dry the excess wine and then sprinkle with the lemon pepper on each side of the chops.

Place the chops on the grill and cook on the temperature recommended for your stove type.  Using the Chef's Secret, quickly sear  each side of the chops golden brown, approximately 5-7 minutes per side.  Check with a meat thermometer for perfect internal temperature.


  "The Only Way You'll wanna make it" Heart-healthy, Meatloaf Pie
By Chef John Worsley

  • 2-3 lbs of ground beef
  • 1/2 lb of ground pork
  • 1/2 cup packed brown sugar
  • 1/2 cup bread crumbs
  • 1 tsp dry mustard
  • 1 medium shredded potato
  • Salt and Pepper to taste

Mix all ingredients together and then shape into a ball.  place the "ball" in the center of the grill and press down into a more oval shape while simultaneously taking care not to totally cover the drip holes on the grill plate so that t he fat can drain of during the baking process.

For the recipe, you'll be putting the Grill in the Oven for baking.  Preheat the oven to 375 degrees.  While the oven is preheating, with only 1/4 cup liquid in the flavor ring, place the grill, with meat on the top on a small cookie. Bake for 1-1 1/2 hours or until done.  This will be the heart-healthiest, moistest meat loaf you have ever had.  Enjoy!

California Ranch Burgers
  • 1 1/2 lbs extra lean ground beef or turkey
  • 12 large mushrooms
  • 2 large onions
  • 4 slices muenster cheese
  • 2 medium tomatoes
  • 1 box alfalfa sprouts
  • 2 large avocados
  • 1/4 head lettuce
  • 1/2 cup ranch dressing
  • 4 medium pita pockets
  • olive oil
  • salt and pepper to taste

Preheat medium skillet to medium heat and put in 1 TSP of olive oil.  Slice up the mushroom and dice the onions.  Saute in the skillet until they are tender, salt and pepper taste.

Pour 1/2cup of water into the flavor ring and preheat the grill as recommended in section Using on Different Stoves. Brush the grill with olive oil.  Make 4 patties out of the ground meat.  Put 1/4 of the mushroom.onion saute in each patty with a slice of muenster cheese.  Fold up and make a new patty so that the new ingredients are on the inside of the patty.  Grill the burgers until desired wellness.  Place the patty inside of the pita pocket with alfalfa sprouts, lettuce leaves, tomato slices, avocado slice and pour on ranch dressing to taste.


  "They Make my Mouth Whata" Mushrooms
By Chef Nicholas Kanger
  • 10 Medium sized mushrooms, buttons are the best for this recipe
  • 5-6 cloves of garlic, run through a garlic press
  • 5 tsp. Parmesan cheese, finely grated
  • 1 cup red wine
  • Olive oil

First clean the mushroom and then carefully twist out and discard the stems.  In a mixing bowl, pour the Red Wine and let the mushrooms soak/marinate in the wine.

Preheat the grill with no liquid in the flavor ring. Brush some olive oil on the grill plate and cook at the temperature recommended in section Using on Different Stoves and grill the garlic just a few minutes to give it a mild flavor.  Turn off the heat and remove the garlic from the grill by scooping it onto a large serving spoon.

Remove the mushrooms from the wine and place them on a plate with the mushroom cap face down.  Mix the grilled garlic and Parmesan cheese together and pack the hole of the mushroom with the garlic - Parmesan mixture.  Pour the remaining red wing into the flavor ring and and heat the grill to the "sizzle point"  Once heated place the mushroom cap down on the grill plate.  Cook approximately 7-10 minutes or until golden brown.


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