I saw it featured in the Williams Sonoma catalog that arrived at my home last week and I had to have it! Since I had a $200 gift card to defray the cost, I went for it. Would I have spent my own $300 on it? I'm not so sure...I was also considering the Cuisinart Griddler that I spotted in Costo for $99, which was smaller but more versatile (two sets of removable plates, functioned as contact grill, panini press, and large open grill or griddle). I decided against it after looking at a customer's photo posting on Amazon. It appeared that the grease was collected by two little cups positioned under drip channels and there were grease drippings shown on the counter at the back of the grill. I used the All-Clad for the first time this weekend to grill (huge) duck breasts and fresh plums. I was very satisfied with its performance for both items. As for cleanup, the drippings drain into a removable tray, the chrome backsplash pops out and both are dishwasher safe, so that part of the clean up is great. What I didn't like: the grill plate is fixed, so you have to sweep the debris into the middle slot to fall into the drip tray with the provided brush (easy); then use damp paper towels to clean up the residue between the grids that was not removed with the brush (tedious). It was not difficult, but somewhat annoying. However, I am still pleased with my purchase, as the weather here has been so hideously hot, that I can't imagine going out to the patio to use the outdoor grill!

I bet you're a better cook than you're admitting to. These should work on your grill: HERB GRILLED CHICKEN (serves 4) 2-2 1/2 lbs chicken parts 3/4 cup vegetable oil 3/4 cup fresh lemon juice 2 tsp seasoned salt 2 tsp paprika 2 tsp dried basil 2 tsp dried thyme 1/2 tsp garlic powder (or 1 clove garlic, minced) Wash the chicken & put in a heavy zip-lock bag. Combine the remaining ingredients & pour over the chicken. Seal the bag. Marinate in the refrigerator several hours. Broil or grill the chicken 4" from the heat source for 15-20 minutes per side or until done. Baste often w/the marinade.~~Udderly Delicious SALMON WITH GINGER BUTTER (serves 4) 3 TBL dry sherry 2 TBL soy sauce 1 TBL dark Asian sesame oil 1 TBL minced fresh gingerroot 2 TBL minced fresh parsley 2 lbs salmon fillets 2 TBL butter, cut in small pieces 1/8 tsp salt 1/8 tsp pepper 1 lemon, cut in wedges combine the sherry, soy sauce, sesame oil & ginger. Brush the fillets w/the sherry mixture & sprinkle w/parsley. Dot butter evenly across the surface. Season w/salt & pepper. This may be prepared several hours ahead & refrigerated. Broil or grill the salmon without turning until the fish turns pink & flakes easily, approximately 10-15 minutes. Serve w/lemon wedges.~~Gold'n Delicious GRILLED CHICKEN BREASTS (serves 6) 3-4 cloves garlic, crushed 1/2 cup firmly packed light brown sugar 3 TBL whole grain mustard 2 TBL apple cider or dry white wine Juice of 1 lime Juice of 1/2 large lemon 1/2 tsp salt 1/4 cup + 2 TBL olive oil Pepper 6 whole boneless, skinless chicken breasts In a small bowl, combine the garlic, brown sugar, mustard, vinegar or wine, lime & lemon juice & salt. Whisk in the oil & pepper to taste. Place the chicken in a shallow glass dish (or ziplock) & cover w/the marinade. Refrigerate at least 8 hours, turning once. Remove the chicken from the refrigerator & let stand at room temperature 15 minutes. Grill over hot coals or broil 4 minutes per side or until the juices run clear.~~A Taste of New England

I would bite the bullet and rip it all out (and I don't say that often). I know it sounds overwhelming but you could do the demolition in a few days. It will make a huge mess but you can save a huge amount of money by doing that part yourself. If money is tight you could drywall the ends and do some sort of horizontal wood on the top. That would cut down on the cost. Thinking ahead you could do it in a way for future storage on each side. Or, go for it with the resurface. Or, design the area in a way to do storage on both ends. Or, maybe when you rip the ends off you will be able to salvage some of the brick and rebuild like this but instead of the fireplace extending the storage sections would extend. Whatever you decide I think that giant wall of brick fireplace and grill could be put to better use for those with children. The grill is impractical as there is not even an area to land cooked food or utensils.

I have a 60” dual fuel range, we got a great deal on a floor model, so I wasn’t looking for an indoor grill but it came with the grill and a griddle. I use the griddle all the time... the grill... not so much, and we grill a lot too. It just doesn’t get as hot as my Weber, plus, it’s just not large enough for our needs (we are a family of 7). I use it here and there in the winter, mostly for grilling things like vegetables or pineapple because it does just fine for that. The clean up is a real hassle (though clean up for my griddle couldn’t be easier) and I just hate that part of it, it does keep me from using it sometimes. I do have a great vent and system that takes care of the smoke and odors, but I wanted that anyways because we do a lot of high heat cooking even without the grill. If I could do it again, I’d rather have double the space for the griddle and not have the grill at all. I much prefer my outdoor grill, we use it almost year round even though we live in a cold climate as well... it just doesn’t heat well for me on the coldest and windiest days, so a more sheltered location for my outdoor grill would be higher on my priority list than an indoor grill if we ever have to move again. Hope that helps!