Some of the earliest models are still in use today. Unfortunately, it seemed that a properly cared for Holland Grill could last for decades. The sales pitch always started with the same line, “Do you have a problem with flare-ups and burnt food.” For many, it was a pitch that worked. No big box stores sold their grills, but small local places pushed their product to anyone who walked through the door. They deeply embedded themselves into the Mom and Pop grill stores. Holland Grill remained a mainstay at these events, cooking a wide range of food as people flocked around for samples.Īt the time, Holland was the ideal small American business producing domestic grills. As contributors to trade shows and organizations, they promoted outdoor cooking and helped grow the market space. They took an active part in the industry. As you can imagine, the users of the Holland Grill were a force to be reckoned with.īrad Holland and his family-owned business were more than a company looking to sell a grill. For both products, the loyal would gather in parks and parking lots to show off their cooking skills, swap recipes, and techniques. Nearly 22 years ago, when I started writing about barbecue and grilling, I was told to be careful about criticizing two products, the Big Green Egg and the Holland Grill. It was this versatility that drove its loyal fandom for nearly two decades. Clambakes, smoked ribs, a holiday turkey, name it and this grill could do it. Close the top vents to hold the steam or smoke inside. Place wood chips on the metal divider sheet, and it will smolder and produce smoke. If you put liquid in the watertight cooking chamber below the cooking grate, it steams. Simply turn it on, add the food, and check back now and then.īut wait, there’s more. It seemed this grill was nearly foolproof. With moisture held inside, the grill produced juicier dishes than most any other gas grill. A pair of vents on the top could be opened to let heat out, but food wouldn’t dry out quickly. The cooking chamber lets very little air flow through. It cooked like an oven and a grill at the same time, with the ability to make burgers one day and lasagna the next. The real strength of the Holland Grill was its versatility. The perfect temperature range for baking, but not what most consumers expect from a gas grill. These grills hold a consistent temperature around 350 to 375 degrees F. In fact, with the original design, the control valve is either on or off. Then again the Holland Grill doesn’t produce those sorts of
While durable and lightweight, but not designed to produce grill marks. The cooking grate has a diamond pattern steel surface. No access to the flame means those drippings can’t catch on fire.
The burner sits under a heavy sheet of steel that isolates it from the cooking chamber. In many models, it produced around 15,000 BTUs or less than half of comparably sized grills. This grill sold well for many years, but what made it so unique? The Holland Grill has a single, small, round cast-iron burn. Marketing gurus will tell you that this is a death sentence. The Holland Grill required an explanation. Flare-ups were impossible because fat drippings never hit the flame. The Holland Grill separated the food from the burner with a solid sheet of metal. The solution to flare-ups was simple, though many would say extreme. It was unique in fact, it went against all conventional thinking. For 12 years Brad worked to improve the gas grill, and in 1988 he began selling The Holland Grill. And in general, it angered him that such a simple device could cook so poorly. Somewhere in the mid-1970s, Brad Holland became frustrated with his gas grill. Home » Blog » News » The Death of the Holland Grill
0 kommentar(er)
