Using the Cuuh 1-12

We had some pork pieces and vegetables prepared from a dinner with G + M last Wednesday (kabobs cooked on a Farberware Grill with a kabob attachment and in a Kabob-it, both garage sale acquisitions from several years ago), so we decided to try out our new tabletop grill (see yesterday's post).

The grill has a reservoir for water under the bottom edge of the grill pan (to keep things smokeless) and sits on a stand which accommodates a can of sterno. The whole thing sits on a ceramic platter with sections for piling up the food to be cooked. The set came with 4 fondue forks, we added a couple of Korean tongs to make turning and removing the finished food easier. In addition to the (marinated) pork pieces, we cooked up red and bell pepper pieces, onion slices, fresh pineapple chunks and whole garlic cloves (in small glass dish in the foreground).



Joe mixed up two different sauces (a thinned satay and a Korean BBQ), which we dipped the vegetables and pineapple in before putting them on the grill. We also experimented with adding a little Rendezvous rub to the cooking meat in the last batch we cooked (about 3 grills full to use up the prepped food.



It was delicious! And a lot of fun to cook. We added a little leftover wild rice (also from Wednesday's dinner) and it was a supurb meal. The grill cleaned up easily after just a short soak in the sink--we couldn't be happier with our new appliance. Well worth the $3.99 we paid for it!! Yeah!