Topic Title: Holland Results...
Created on May 19, 2012 at 07:32 PM

Tom Kirkman

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The company literature has never seemed (to me) to really show the moist and juiciness that goes hand in hand with anything cooked on the Holland. Above is a meal of filet tenderloin, baked potato and sweet corn I cooked on the Holland this afternoon.

Lest you see the juices under the steak and think it's undercooked - I can assure you it was cooked medium, with just a hint of pink in the middle. The thing is - food cooked on the Holland just turns out juicer than food cooked on anything else.


Tom Kirkman

[IMG]http://i1207.photobucket.com/albums/bb466/TomKirkman/photo-16.jpg[/IMG]

Tom Kirkman

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Michael

Looks great Tom. I know the Holland will be my next grill and hopfully very soon. I really want to wait until I can afford the Apex model. Do you also have the searmate? If so, do you like it and think it is worth the extra money?

Tom Kirkman

I do have a searmate. Used it 2 or 3 times, will never use it again. The thing is, it simply dries out whatever you put on it.

I know the idea is to sear the meat and "seal" in the juices, but that's not what happens. I could never go back to cooking steak on a regular grill. The tough, crusty, burnt outside (and that's what it is - burnt) simply does not compare with just cooking the steak on the Holland.

Not trying to knock Holland out of a sale, but I know they introduced the SearMate for those who think you must "burn" the outside of a steak for best results. After comparing, you'll also agree that the steak is just better done start to finish inside the Holland Grill.


Rick

I have to disagree, myself and my neighbor both have the searmate and that's the only way we normally cook our steaks. They are so juicy and the best I've ever had. If your drying the steaks, then you have it on to long. 2 mins on each side of a 1 1/2 inch steak and then 1 minute on each side and you have a winner. Try it again, your missing out on a treat.