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The Cuisinart Petite Gourmet Tabletop Gas Grill is Portable with a capital P! Small and lightweight the design favors style and mobility over performance. We found the single 5,500 BTU stainless steel oval burner got plenty hot for searing but temp was concentrated in the middle of the porcelain coated steel grate, making it necessary to constantly move foods around for even cooking. Still, with a little baby sitting it gets the job done. Below left you see how the middle burgers cooked faster, but by continually swapping positions on the approximately 15″ x 10″ cook surface, we ended up with good results. Burgers on the right were not quite done when the pic was taken.
Cuisinart’s claim that Petite Gourmet can cook 8 burgers is overstated, unless they are referring to small sliders. The burgers above were medium size one third pound patties about four inches in diameter. Some owners gripe they can’t get any heat out of this petite gasser. Others burned up the interior firebox and melted all the plastic parts, most likely by cranking it all the way and closing the lid. We were surprised by the high temp in the middle cook box and found cooking on medium with the lid closed worked well. If you really want to push this little grill all the way to the high setting for searing something small, like a couple skewers over the center hot spot, leave the lid up to prevent damage. Piezo electric ignition is built into the control knob to fire when you turn the dial on.
Most Petite Gourmet owners really like their little BBQ grills. Weighing less than 14 lbs. and about 16 inches wide, they are lighter and smaller than many tabletops. Locking lid, (shown below), and fold up legs enable one to carry them like a brief case.
Overall construction is coated, lightweight steel. Black and stainless steel lid models are offered, but the attractive bright red model we tested seems most popular. Obviously not suited for holiday feasts or cooking that requires larger, more advanced equipment; Petite Gourmet is meant for simple, low capacity grilling. For about $20 more you can get a VersaStand model with fold up, telescoping legs that elevate the gill surface. Click here to check it out on Amazon.
The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!
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Standard models run off a 16 oz. propane tank and an adaptor for a 20 lb. tank is available. The 16 oz. tank fits very snug against the grill body making it difficult to screw on initially. A gray plastic piece located over the tank provides some protection when the grill is resting upright on the back. There is a small slide-out grease tray, (below). Be sure to push it all the way in firmly or it can easily slip out when being carried by the handle. When grilling a lot of greasy stuff like burgers, this little tray can fill up causing grease fires and creating a mess. Be sure to clean The Petite Gourmet after every use. We just wiped off the inside with a couple paper towels, removed the grease tray and wiped any bits of charred foods through the tray slot onto the grass. One clever owner reports removing the grease tray and placing a pie pan under the grill to catch drippings.
Packaging was very good and the grill was almost fully assembled in the box, nestled safely in form fitted foam. We noted complaints about Cuisinart customer service and made a couple calls to investigate. After waiting on hold for ten minutes, we gave up and tried an alternate Cuisinart number only to be told Cuisinart grills are handled by their marketing firm, The Fulham Group. We called The Fulham Group customer service and got a voice mail asking us to leave our phone number and email. A far cry from Weber who continue to set the standard for quality customer care.
Be that as it may, Cuisinart has a modest hit with Petite Gourmet, capturing the eyeballs and pocket books of many, mostly satisfied buyers. If you want a good looking, small, lightweight portable for simple low capacity grilling, this could be for you. Additionally the going rate on Petite Gourmet is about a hundred bucks; more than some small portable gassers, but not nearly the most expensive on the market.
Limited three year warranty covering defects in parts and workmanship.
Manufacturer:
Cuisinart is a home appliance brand owned by Conair Corporation. In 1971 Cuisinart introduced the USA to their electric food processor. They now offer a wide variety of cooking equipment including blenders, coffee makers, rice cookers and outdoor grills.
The Good-One Open Range is dramatically different from a traditional offset smoker, placing the heat source behind and under the smokebox instead of off to the side. Click here to read our complete review.
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Published On: 9/29/2017 Last Modified: 11/21/2022
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It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22″ Pro Cart a great alternative! Click here for more about what makes this grill special.
The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.
The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth, and Wi-Fi connectivity. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.
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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