What is it?
The EliteFyre Volteq Electric Grill is an indoor/outdoor electric grill that can grill meats, vegetables, or almost anything an outdoor grill will cook. Since it’s electric, all that’s required is turning it on and setting the temperature.
The 35 lbs. grill comes either as a countertop version or can be attached to an optional cart with wheels for outdoor use. The countertop section can be transported to and from the kitchen to the cart—and back again.
The Volteq grill has 260 sq. Inches of grilling space—large enough for a typical family of four. It weighs 35 lbs (58.5 lbs with cart), so it can be moved to wherever it’s needed.
Power is supplied via a 6 ft. cord to a standard 120V outlet. Wattage is 1500+ W. Cooking temperature maxes out at 650° F.
Cooking temps can be monitored/timed by a timer or one of two meat probes (both provided). The temp can be set for pre-heating the grill. Temps can be either Fahrenheit or Celsius. Individual temps can be set for each probe for accurate cooking time.
What’s included?
- Electric grill
- Cast iron cooking grate
- Grease tray
- Temp probe (x2)
- Cart w/assembly instructions (optional)
Tech specs
- Dimensions: 22.5″ x 16.5″ x 13″ (DxWxH)
- Dimensions with cart: 47.5″ x 20.5″ x 41″ (DxWxH)
- Weight: 32 lb.
- Weight with cart: 58.5 lb.
- Color: Black
- Electric (1500 W+)
- 120V, 60Hz
What I like about EliteFyre grille
- Convenient
- Can be used indoors
- No fuel necessary
- Easy to clean
- The cart has fold-out shelves with tool hooks
Our St. Louis pork rib recipe
St. Louis Style Pork Spareribs x 3
Rib rub:
5 Tbsp Sea Salt
1 ½ Tbsp Black Pepper
1 Tbsp + 1 tsp Garlic powder
2 tsp Ground cinnamon
12 tsp Fennel seeds
¼ tsp Ground cloves
Basting sauce:
1 cup Soy sauce
½/ cup rice vinegar
B oz Kirkland Signature
Organic Tomato Paste
1 ½/ Tbsp rib rub (from above)
4 cloves garlic, minced, about 1 ½/ Tbsp
1 ½ Tbsp ground ginger
Instructions
In a small bowl, stir dry ingredients: salt, pepper, garlic powder, cinnamon, crushed fennel seeds, and ground cloves.
Set aside 1½ Tbsp of rub. Massage the remainder of the dry rub onto the meat to coat the ribs. Let rest at room temperature for up to 30 minutes before grilling。
Heat one side of the grill to medium, 300 to 325 F. Place ribs over the heated side of the grill and cook for 10 to 15 minutes.Flip the ribs over and cook for an additional 10 to 15 minutes.
Remove ribs from the grill and wrap each rack in aluminum foil. Place foil-wrapped ribs, seam side up, on the unheated side of the grill. Close the lid and cook for 90 minutes, rotating the ribs a few times so they cook evenly.
While ribs are cooking, make a basting sauce. Add all ingredients to a small saucepan and cook over medium heat for 3 to 5 minutes, stirring well. After 90 minutes, test ribs for doneness with a meat thermometer. Internal temperature should be 175 to 190 F.
Remove racks from grill and open aluminum foil packets. Discard foil. Baste ribs with sauce and place on the hot side of the grill. Cook for 3 minutes with the lid closed. Flip racks and baste the other side, then cook an additional 3 minutes. Flip once again and baste the first side with more sauce, and let rest a few minutes before serving.