Does anyone remember Grill it Yourself?

That is true. The quality of Grillins steaks was the same as what I get from Heans and cook myself.

The place on the St Lucie river in Stuart Fl is called the Deck and it is still there as far as I know, just to the north of Rosevelt bridge Rt 1 on the west side I go by it many times a week and it looks open.

quote:

Originally posted by tkitna

Let me get this straight. You pay an inflated price for a steak and then you have to cook it yourself? What a concept.

Now if only this idea can be stretched to having the customers wash their own dishes....

mark

There was such a place in Knoxville, TN several years ago.  I think it was called "The Butcher Shop" and it was on the Worlds Fair site.  Pretty good steaks!
 
Buckshot

There is also one in Watertown Wisconsin called "Steakfire."

http://www.steakfire.com/


 At times in that area during the winter, it can get in the 20's below zero without any windchill. This could be why these places in the North can still hang on and not go under.  I used to grill out even when it got that cold but I found only charcoal would work.  The propane on the gas grill would get so cold that it lost all of the pressure and I could never get a decent flame on the gas grill when it was that cold. Run out the patio door, throw it on the Weber Kettle  and run right back in.  Got a bit cold on feet without shoes though.... Wife and guests though I was nuts but a few adult beverages helped.  But when winter ran Oct till late April, you make due.

Not to rain on everyones parade here..   but I'm curious as to how sanitary this is?   I mean, you touch the raw meat yourself, do you then put the meat back on the same plate/tray after cooked?   Then you're eating a salad with the same bacteria covered hands, utinsels?   How does this process work?

Oh, I'm sure everyone washes there hands really well before scarfing down the steak that's it! 

bwave


Not to rain on everyones parade here..   but I'm curious as to how sanitary this is?   I mean, you touch the raw meat yourself, do you then put the meat back on the same plate/tray after cooked?   Then you're eating a salad with the same bacteria covered hands, utinsels?   How does this process work?

Oh, I'm sure everyone washes there hands really well before scarfing down the steak that's it! 

Bwave,

It probably isn't 100 percent sure you are not going to keep it 100 percent perfect but I would say they try quite hard.  For example, (at the Steakfire) they would have you pull the steak(s) out on to a plate with a fresh tongs.  Every person would be required to use a fresh one and a waitress stood behind you as you did just to be sure.  Then she would take the tongs away from you after it was done.  Then you would grab fresh tongs from a just washed set as you walk over to the grill.  No different than if you were at a buffet.  After the meat was on the grill, a waitress brings you a fresh plate or platter depending on how many steaks you planned on putting on it after you cooked it.  The problem I saw was what if somebody undercooked the steak and got sick as a result?  I suspect that problem in solved by meat inspectors and hopefully not lawyers.

The best part of the experience was not the steak but the salad presentation.  Prior to cooking your steak, the waitress/waiter brings out a large tray with a salad bowl full of greens and every possible side a salad bar could ever see.  She tosses the salad with all your fixings right in front of you.  And honestly, the steak was very good.  Not the kind you would expect from a high end steak house but respectable for about $16.00

We had one in Marquette,Michigan called Steer and Stein, but it closed down a couple years ago. There is one in Escanaba,Michigan  called Hereford and Hops http://www.herefordandhops.com/MI_Dining_GrillYourOwn.aspx
We have never been there, as it seems a bit pricey. The one in Marquette was very good, though, and cheaper!

there is a place between leesport and reading,pa. called tailgaters that is a grill your own steak house.i haven't been there in some time but i believe it is still open.