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Livart’s LV-982 Electric Barbecue Grill is an indoor electric grill popular for Yakitori style grilling. Traditional Japanese Yakitori is bite sized pieces of chicken with or without vegetables on skewers, with a soy sauce based marinade. However, the 982 is not limited to Yakitori and is often used to grill a variety of small meat, fish and veggie items. The one half inch openings on the grill grate prevent small foods from falling through onto the heating element.
Capacity is limited with the two position 10 7/8″ x 7 1/8″ stainless steel grill rack, but some owners happily grill a couple steaks, burgers or chops to their satisfaction. Some view the 982 as an ancillary grill to sear a few items that end up in a pot, pan or baking tray as ingredients to a larger recipe.
The only smoke it produces occurs when drippings hit the 1200W heating element. Still an exhaust fan is recommended for kitchen use. Avoid grilling foods with high fat content or oily marinades as they can cause flare ups.
It’s a steel box with a slide out grease tray at the bottom and an adjustable height stainless steel cooking grate on top. Even more powerful outdoor electric grills don’t get nearly as hot as a charcoal or gas grill, but if you don’t expect high temp searing and need a small BBQ grill for indoors, the 982 is worth a look. Lightweight, easy to use, easy to clean and moderately priced, most owners are pleased with their little orange boxes.
Manufacturer:
Established in 1978, LIVART imports and distributes a wide variety of products manufactured in Asia to the US market. They offer many cooking and kitchen items like rice cookers and refrigerators and also distribute Heating and Cooling, Home and Office, and Outdoor products. We see their LG brand on a lot of showroom floors. Their small electric indoor grill is a popular item in the vast LIVART catalog.
Published On: 1/19/2016 Last Modified: 3/12/2021
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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