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!


  • Before you get started
  • Use on different Stoves
  • Liquid Levels
  • Flavor Ring and Marinating
  • Cooking on an Outdoor Grill, in a Camper, RV or Boat
  • Chefs Secret
  • Care and Clean up
  • Final words!
  • Recipes

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.


  • Gas Stove
  • Glass and Ceramic Top Stove
  • Electric Coil Stove


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-Thursday 10:00 AM to 3:00 PM CST.

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

Syndicate Sales Corporation

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

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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.

"Speedy" Gonsalez Grilled Prawn Quesadillas

Syndicate Sales Corporation

by Chef Juan Gonzalez


  • 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. 

Grilled Japanese Eggplant with tomatoes, goat cheese & balsamic vinaigrette

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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!

Syndicate Sales Corporation

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.

Syndicate Sales Corporation

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