As many of you already know, I have moved to a new town for work reasons, and to re-vamp my semi-pro soccer career.
Anyway, work has put me up at a short term apartment until I move into my new house which will have a grill and proper pans etc. At the moment at the current apartment I have a very poor quality pan and Im having difficulties trying to cook my meat.
So question is; would it be an idea to purchase a George Foreman grill, considering that I will be moving to my proper house in 4 weeks time that will have a good quality outside bbq grill? Or should I just put up with the crappy cooking utensils until I move into my new place? For those that have a George Foreman, do you use it often?
x2 to derf ! I use mine 6 days a week for salmon, steak, pork and chicken plus some veggies.
It is a minimal amount of money here in the states. About 45.00 and so worth it…
i couldnt live without mine, i toss 4 chicken breasts on it every couple of days and they cook in 10 minutes, and the 2 little grills just unclip and can be washed in 30 seconds.
I also use my George Foreman grill everyday, non stop 7 days a week. Grill my turkey, beef, chicken, whatever. Especially saves time in the morning since I rather have it cooked fresh the same day, rather than store it in the fridge overnight.
A lot can change (body composition wise) in 4 weeks if you can’t eat your regular foods and start eating like crap just to get by.
Today I purchased a George Foreman. I wasnt too sure to get the normal size or the larger version. The larger version was almost triple in price so I opted for the smaller version, which should be big enough to cook a large steak or 2 chicken breasts. I suppose it only takes less than 10 minutes to cook a piece of meat… if I have to Ill cook each piece at a time when cooking in bulk.
My only problem with the Foreman grill is that the top side of it seems to get hotter, and thus has gotten charred black carbon material permanently charred/burned/caked into it in a large circle pattern, I guess right where the heat is hottest. There’s no scraping it off at this point, and I’ve always cleaned it as carefully as possible after every use. This is the second one where this has happened to me.
[quote]Damici wrote:
My only problem with the Foreman grill is that the top side of it seems to get hotter, and thus has gotten charred black carbon material permanently charred/burned/caked into it in a large circle pattern, I guess right where the heat is hottest. There’s no scraping it off at this point, and I’ve always cleaned it as carefully as possible after every use. This is the second one where this has happened to me.[/quote]
Try putting it upside down and cover the top part with salt. Turn it on and then rub it off after a few mins with a hard dish-rag.
[quote]Damici wrote:
My only problem with the Foreman grill is that the top side of it seems to get hotter, and thus has gotten charred black carbon material permanently charred/burned/caked into it in a large circle pattern, I guess right where the heat is hottest. There’s no scraping it off at this point, and I’ve always cleaned it as carefully as possible after every use. This is the second one where this has happened to me.[/quote]
Try putting it upside down and cover the top part with salt. Turn it on and then rub it off after a few mins with a hard dish-rag.[/quote]
[quote]Damici wrote:
Interesting, thanks! I’ll give it a whirl.
[quote]MAF14 wrote:
[quote]Damici wrote:
My only problem with the Foreman grill is that the top side of it seems to get hotter, and thus has gotten charred black carbon material permanently charred/burned/caked into it in a large circle pattern, I guess right where the heat is hottest. There’s no scraping it off at this point, and I’ve always cleaned it as carefully as possible after every use. This is the second one where this has happened to me.[/quote]
Try putting it upside down and cover the top part with salt. Turn it on and then rub it off after a few mins with a hard dish-rag.[/quote]
[/quote]
No prob. Works very well with most pans but I dont have a Foreman so I’m not really sure what kind of material it is.
[quote]WestCoast7 wrote:
The biggest secret to the George Foreman Grill?
Wrapping the “catch tray” (or fat runoff tray) in tinfoil.
All you have to do when it gets full is toss the tinfoil away, re-wrap it, and your good to go.[/quote]
Fucking genius! Damnit, I’m mad I din’t think about that earlier! I grill a lot of burgers and the fat that comes out of those bad boys fills up the tray really quick, thanks for the tip.
Im no fat-aphobe, but is there much nutritional benefit with having the incline that allows for the fat drainage? Do you find you get much fat residue when cooking chicken breasts? How about salmon… isnt it better to keep the fat while eating such things as salmon?
Used it for the first time tonight. Pleasanlty suprised with the results. Very fast and very tasty. I made steak and cevapi(skinless sausages). I did the tinfoil thing.
I am wondering how much fat I am cutting out with the dip tray thing, and if it is significant/beneficial??