I cook my chicken in a Gary Coleman “Lean, Mean, Fat Reducing Machine” Grill. Do any of you use something similar to cook? What are your views on these? Are these better than just using a regular grill or microwave oven or something?
I put the grill on a plate and a greasy liquid drips out a bit while you cook it. Only a bit drips out since I use lean meat, but it’s still something.
What do you guys think of these?
They’re essential.
There’s a whole freakin thread on the 1st page here.
they’re convenient, that’s about it.
The little bit of grease you speak of after cooking lean white meats, is predominantly water - notice the few oily bubbles.
Anyways, is it so bad to eat those 2, 3, 4 grams of fat that dribble out of the lean red meat I cook? Gosh, no. But the damn things are just so convenient!
A chicken breast in 4 minutes… Lifesaver.
-Rowesk
I bought the Foreman several years ago and cooked a beef patty in it.
It was all gray and tasted like shit.
Never used that thing since.
Beef patty?
[quote]thosebananas wrote:
beef patty?[/quote]
You know that stuff that magically becomes the meat in a burger when you eat it.
Either they call it something else in Ireland or I used the wrong term.
EDIT: Here’s a picture.
EDIT: Screw it google “beef patty” I can’t get the picture to show up.
[quote]Natural Nate wrote:
thosebananas wrote:
EDIT: Here’s a picture.
EDIT: Screw it google “beef patty” I can’t get the picture to show up.[/quote]
lol
The Gary Coleman grill eh? Whats that just a really small version of the George Foreman? Whatcha talkin’ bout Artem
[quote]ratm88 wrote:
The Gary Coleman grill eh? Whats that just a really small version of the George Foreman? Whatcha talkin’ bout Artem[/quote]
I went the other way with it and imagined a Foreman grill big enough to cook Gary Coleman.
I use it to cook my salmon and turkey burgers and turkey bacon, thing is my best friend.
[quote]Freaky Styley wrote:
ratm88 wrote:
The Gary Coleman grill eh? Whats that just a really small version of the George Foreman? Whatcha talkin’ bout Artem
I went the other way with it and imagined a Foreman grill big enough to cook Gary Coleman.
[/quote]
I LOL’ed just now.
-Sab
beef patty = burger. Transatlantic language barrier removed!
It does not cut cooking time in half. That is BS.
I cook chicken breasts with it and the outside gets grilled real quick but the sides and insides do not cook at the same rate - obviously - so the cooking is uneven.
If the piece of meat is less than an inch, you are fine, else you should butterfly cut the meat.
[quote]thosebananas wrote:
beef patty = burger. Transatlantic language barrier removed![/quote]
Well the finished product is called a burger here too. But the meat portion - before it’s cooked - is usually called a beef patty.
How about that Gary Coleman patty? =P
They are a pain in the ass to clean. I think they suck. Animal flesh was meant to be cooked with fire.
[quote]analog_kid wrote:
They are a pain in the ass to clean. I think they suck. Animal flesh was meant to be cooked with fire. [/quote]
What is “clean”?
I love my grill, I use it twice a week when I cook up my chicken breast and salmon for my weeks meals. I cook the whole family size pack of chicken breasts as soon as I get home from shopping then freeze them in zip-loc bags for the rest of the week.
My grill has the removable plates, I let them cool down then just lightly scrub them with a Teflon safe 3M pad and dish soap.
If stuff is sticking to the grill use a bit of olive oil, not much just a little to prevent stickiness.
It’s great if your grill is two feet deep in snow, the biggest problem is the surface is too small to mass-cook food without taking two hours to do everything.