Ribeye (Smokeless Indoor Grill Review) Picture Heavy!
I figured it was time for me to do a Review on this thing, and What would be better for a Review than a Good Ole Ribeye Steak.
So I’ll start out by breaking it down & showing each part & how they all go together. You can put all these pieces together in about 15 seconds.
Then I’ll go through the process, in pictures, of how you go about using it on a Ribeye.
Then Mrs Bear & I will split the Ribeye, so She gets the part without any fat, and I get the bigger parts, including some I saved for a Cheesesteak for the next day.
Comments: I really do like using this Grill, especially when it’s too nasty outside for me. However even when it’s not so bad out, it’s still easier for me to pull up a Bar Stool next to my Kitchen Peninsula and Grill that Steak right there.
Also: When the Grill Fan is ON, there really is ZERO Smoke coming from this “Smokeless Grill”, so don’t worry about your Smoke Alarms.
Thanks for visiting, and enjoy the Pictures,
Bear
Water Tray/Collection Pan:
Water tray fits in the bottom of the Base Unit:
Drip Tray slides right into the Base Unit, above the Water Tray:
Heating Element & controls slide right into the Base Unit, and your choice of either the Nonstick Grill Plate (Shown in picture) or the Nonstick Griddle Plate drop right in:
Here’s a Picture just to show what the Nonstick Griddle Plate looks like in action:
Glass Lid with rubber seal in place for Quick Pre-heating to 450°:
Ribeye in Teriyaki Marinade:
Here We Go!!
After first flip, and added the leftover marinade from plate:
Just about done:
Removed from Grill:
Cut up to share. Mrs Bear's portion in center:
Tasty looking pieces:
Bear's first Helping: (Teriyaki Rice)
Next Day leftover piece for Bear's Sammy, ready to be cut up:
Cut up leftover piece, and put it all on a Sauced Steak Roll:
Add Cheese & Hot Pepper Rings:
Nuked Bear's second Night's Supper is just right----Open-Face Cheesesteak:
I figured it was time for me to do a Review on this thing, and What would be better for a Review than a Good Ole Ribeye Steak.
So I’ll start out by breaking it down & showing each part & how they all go together. You can put all these pieces together in about 15 seconds.
Then I’ll go through the process, in pictures, of how you go about using it on a Ribeye.
Then Mrs Bear & I will split the Ribeye, so She gets the part without any fat, and I get the bigger parts, including some I saved for a Cheesesteak for the next day.
Comments: I really do like using this Grill, especially when it’s too nasty outside for me. However even when it’s not so bad out, it’s still easier for me to pull up a Bar Stool next to my Kitchen Peninsula and Grill that Steak right there.
Also: When the Grill Fan is ON, there really is ZERO Smoke coming from this “Smokeless Grill”, so don’t worry about your Smoke Alarms.
Thanks for visiting, and enjoy the Pictures,
Bear
Water Tray/Collection Pan:
Water tray fits in the bottom of the Base Unit:
Drip Tray slides right into the Base Unit, above the Water Tray:
Heating Element & controls slide right into the Base Unit, and your choice of either the Nonstick Grill Plate (Shown in picture) or the Nonstick Griddle Plate drop right in:
Here’s a Picture just to show what the Nonstick Griddle Plate looks like in action:
Glass Lid with rubber seal in place for Quick Pre-heating to 450°:
Ribeye in Teriyaki Marinade:
Here We Go!!
After first flip, and added the leftover marinade from plate:
Just about done:
Removed from Grill:
Cut up to share. Mrs Bear's portion in center:
Tasty looking pieces:
Bear's first Helping: (Teriyaki Rice)
Next Day leftover piece for Bear's Sammy, ready to be cut up:
Cut up leftover piece, and put it all on a Sauced Steak Roll:
Add Cheese & Hot Pepper Rings:
Nuked Bear's second Night's Supper is just right----Open-Face Cheesesteak:
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