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The Indoor Grill Team

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Steven Raichlen, George Foreman know what sizzles
By Natalie Haughton
Daily News Food Editor

Millions of consumers may be more familiar with George Foreman's cooking appliances than with his boxing career.
"George Foreman grills have sold over 60 million pieces (grills) in the United States in the 10 years of its history (1995-2005)," points out Gary Ragan, marketing vice president of Salton Inc., which designs and distributes the small appliances. "In addition, we've probably sold 10 million units worldwide."

Mention indoor grilling, and immediately the name George Foreman comes to mind. Thanks to him and the millions who live in condos, apartments and school dorms along with empty nesters, singles and others, the contact grill has become America's most popular indoor grilling machine.

Foreman is not just the frontman. He actually loves using his grills - and often has two or three going at a time, grilling meals for his super-size family. "The Lean Mean Grilling Machine is the best tool I know for cooking healthful, knock-out-the-fat meals in a flash," he says.

He favors indoor grilling because it is so clean. "I get everybody up in the morning and, with my suit and tie on, grill fish, chicken and eggs (on a griddle on the side) and never get grease on my clothes or the smell of the food," he says. "I don't want to smell like barbecue going into church in the morning," adds the ordained minister, who has his own nondenominational church in Houston.

Some 30 different styles and sizes of grills (25 specifically for indoor grilling) are now on the market. The newest one, the Next Grilleration (with removable, dishwasher-safe grill plates, variable temperature control, electronic timer), has sold 500,000 since it was introduced last fall and is currently the top-selling electric kitchen appliance in the U.S.

What's fueling this popularity? Indoor grilling appliances fill a need for those who can't fire up a gas or charcoal grill (due to space or fire codes), those deterred by the weather, or those who want to cook just a couple of steaks or chops quickly.

With the desire to bring outdoor flavor inside, the indoor grilling craze is hot.

"I think an enormous number of people are doing indoor grilling," says Steven Raichlen, author of the recently released "Indoor! Grilling" (Workman Publishing; $18.95), a comprehensive, lively, 404-page tome. He sees no letup anytime soon.

And you'll find no bigger cheerleader for the cooking method than Foreman himself.

"Indoor grilling is the key to a fast, fuss-free meal," points out the Olympic heavyweight boxing gold medalist (1968) and two-time heavyweight champion in his third cookbook, "George Foreman's Indoor Grilling Made Easy" (Simon & Schuster; $19.95).

With contact grills, there are no coals to light, they are flame-free, clean, ultra-convenient and easy to use - and both sides of the food are cooked at once. With a nonstick grilling surface, cleanup is a snap, too.

Raichlen, an outdoor barbecue guru (author of "BBQ USA," "How to Grill," "The Barbecue Bible" and more) brings outdoor sizzle and taste inside with 270 recipes, from appetizers to desserts. They work on a variety of the seven indoor grilling utensils covered in the book - contact grills (including panini grills), grill pans, built-in grills (on cook tops), freestanding grills (that sit on countertops), fireplaces, countertop rotisseries and stove-top smokers.

"Some (indoor grills) function like outdoor charcoal or gas grills; others use technologies that produce results comparable to various grilling methods," he notes, adding that each device has its limitations (discussed in the book along with grill-buying advice and a wealth of other info).

Raichlen ups the level of sophistication for indoor grill food - beyond chicken breasts, burgers and grilled cheese sandwiches - with regional and ethnic flavors and flair.

Among his novel and innovative takes - Sea Bass in a Potato Crust, Shad Roe, Grilled Muffalettas, Espresso-Crusted Lamb Shanks, Chile Rubbed Chicken, Beer-Can Chicken Indoors, Pound Cake S'Mores, Smoked Tomato Salsa and Artichokes on a Spit.

Since most indoor-grilled foods lack smoky, barbecue flavor, Raichlen's solution is to use rubs, marinades or a basting mixture of melted butter and liquid smoke to impart flavor associated with outdoor cooking.

"Any kind of grilling is a way to get rid of fat," says Foreman, adding that his machines include drip trays for accumulation of excess fats. "Don't take it and make gravy with it. Throw it away."

When it comes to recipes, Foreman says, "I'm a basic man. I use onion powder, garlic powder, lemon pepper and olive oil for seasoning salmon or meats."

His book includes 100 recipes for quick and easy creations (on a contact grill), from grill-smart breakfast food and snacks to entrees, side dishes, rubs, marinades and desserts. Recipes serve four, with nutritional information accompanying each.

Recipes: Put your grill to work

• 3 P's Turkey Burger
• Basic Barbecue Rub
• Chile-Rubbed Shrimp With Avocado Corn Cocktail
• Grilled Eggplant With Feta And Lemon
• Grilled Camembert
• Molasses Bbq Pork Chops
• Pound Cake S'mores
• Panini With Goat Cheese, Capers, And Roasted Peppers
• Salmon With Balsamic Strawberries
• Spicy Soy Flank Steak
• Victory Chicken

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