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From the episode: Southern Regional Recipes
Can you bring restaurant-style tabletop grilling home?
We liked the idea of grilling shrimp or beef tableside, just like in restaurants, so we decided to test indoor grills. After dismissing models that required hard-to-find fondue fuel or denatured alcohol, we purchased six brands in two styles: electric and those designed to sit on a stovetop burner. The stovetop models didn’t get hot enough and are not recommended. Among the electric versions, one brand earned a full recommended rating. It most closely mimicked the heat of an outdoor grill and produced the least smoke, due to a basin you must fill with water before cooking.
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