anyone have a George Foreman grill?

Yes, we have a couple at my house and they are in frequent use. I've never
seen the owners' manual. For a steak, I cook it around 6-7 minutes, maybe
more, depending on the size. To see if it is done, I just cut through the
middle with a knife and check the color. Seems to me like pork chops and
chicken take about the same amount of time. I wouldn't use it to cook fish,
though.

Cat

"determined" wrote in message
...
My sister gave me hers, which is one of the first models. She didn't have
the booklet that came with it, and can't find a manufacturer's website to
request any info. I'm just looking for some basic cooking timetables,
like
for steak, chicken, vegetables.

And if anyone has a favorite grilling recipe, please share!

det

Speaking of the food tasting funny.... I like the grill, but we also have a
George Foreman roaster and it is awful! The roasts taste terrible, in my
opinion.

Cat

"Cp" wrote in message
le.rogers.com...
We have the family size one. We find it takes only about 5-6 minutes for
things. I think it's even a few minutes less for steak (it tends to dry
out
quickly).

I don't have any specific recipes. It's actually not one of our favorite
machines (I personally find the food tastes kind of funny afterwards).
"determined" wrote in message
...
My sister gave me hers, which is one of the first models. She didn't
have
the booklet that came with it, and can't find a manufacturer's website
to
request any info. I'm just looking for some basic cooking timetables,
like
for steak, chicken, vegetables.

And if anyone has a favorite grilling recipe, please share!

det

"Cat" wrote in message
link.net...
Yes, we have a couple at my house and they are in frequent use. I've never
seen the owners' manual. For a steak, I cook it around 6-7 minutes, maybe
more, depending on the size. To see if it is done, I just cut through the
middle with a knife and check the color. Seems to me like pork chops and
chicken take about the same amount of time. I wouldn't use it to cook
fish,
though.

I use it to cook fish frequently. It seems to work fine and be done very
rapidly, unless the fish is a type that doesn't hold together well.

It isn't too bad to clean. I use paper towels to clean it, so I don't
scratch the finish. The trick is to clean it as soon as it is cool enough to
touch. It does take a couple of minutes to do, though, but its no worse than
washing a dish and much easier than scrubbing a pan.

I've never had any smoke come off of mine during cooking.

Just a tip for easier clean-up: DON'T use the drip pan at all. Instead, fold
a paper towel in half and put it where the drip pan goes. The paper towel
absorbs the grease and you can throw it away.

Cat

"Cox SMTP east" wrote in message
news:UhKEb.8227$PK3.1416@okepread01...
This grill has been recommended to me by a zillion people. My biggest
fear
is that is a pain in the neck to clean. Is it submersible or does it just
wipe off? (dishwasher safe would be even better, but I suppose that is
asking too much for an electric appliance). My other concern is how much
smoke it throws off. I have a small kitchen and storage space is at a
premium....it is this I am considering rather than the cost. Is it worth
finding one more place to cram something? I've heard it does a great
chicken breast.
Elise.
"Dally" wrote in message
...
determined wrote:

My sister gave me hers, which is one of the first models. She didn't
have
the booklet that came with it, and can't find a manufacturer's website
to
request any info. I'm just looking for some basic cooking timetables,
like
for steak, chicken, vegetables.

And if anyone has a favorite grilling recipe, please share!

I use mine all the time. Here's what I do. I bought some McCormick
"Season All" and some Pam Cooking Spray. I plug it in. I spray both
surfaces. I plop a piece of something down on it, sprinkle "Season All"
on it, and cover it. I put the drip pan at the bottom. I come back
some time later and it's ready. It's incredibly simple! I have never
ever used a timer, I just smell when it's done or I'm out of time for
waiting and eat it rare or I eat it over-done if I'm not paying
attention. I cook boneless breasts, pork loins chops and salmon fillets
on it.

My only complaint is that the coating is coming off after a solid year
of being used nearly every day. Maybe I shouldn't have used the Pam?

Dally

An easier way to cook salmon fillets is in the oven. Find a Pyrex dish that
isn't too large. Line it with aluminum foil and spray with Pam. Season the
fillets the way you like (a good one is dill and garlic) and cook at 400
degrees for about 30-45 minutes depending on the size of the fillet. Remove
from pan with a pancake turner. Throw away the aluminum foil and voila! No
clean up at all for the pan.

Cat

"Dally" wrote in message
...
JK wrote:

"Cox SMTP east" wrote in message
news:UhKEb.8227$PK3.1416@okepread01...

Is it submersible or does it just
wipe off? (dishwasher safe would be even better, but I suppose that is
asking too much for an electric appliance). My other concern is how much
smoke it throws off. I have a small kitchen and storage space is at a
premium....it is this I am considering rather than the cost. Is it
worth
finding one more place to cram something? I've heard it does a great
chicken breast.


You just wipe it off. I find that's easiest while it's still warm, or
you
can plug it back in for a minute to heat it up again before cleaning it.

Maybe because I spray it with pam, but I find that gunky stuff sticks to
it, especially at the bottom. I end up holding it on the bridge
inbetween my double sink and scrubbing it off most of the time. A few
swishes with the scrubby sponge and it's done. (I don't tend to get
around to doing this until the next time I want to use it, so it sits
around dirty most of the time. I've learned to stick a wet paper towel
in it so it doesn't get crusted on.)

There isn't any smoke from it, I've been using mine pretty much every
day
for several years now.

No smoke.

I also have a small kitchen, but it's well worth the space.

It was particularly useful when my kitchen was out of commission. It
doesn't take up much room. Mine is on my counter most of the time, or
hanging upside down in the drying rack.

The reason to get it is that it makes quick tastey low-fat meat. If
you're trying to get more lean protein into your diet it's a great way
to cook the ubiquitous chicken breast and salmon fillets that I eat all
the time.

Dally

"Cox SMTP east" wrote in message
news:UhKEb.8227$PK3.1416@okepread01...
This grill has been recommended to me by a zillion people. My biggest
fear
is that is a pain in the neck to clean. Is it submersible or does it just
wipe off? (dishwasher safe would be even better, but I suppose that is
asking too much for an electric appliance). My other concern is how much
smoke it throws off. I have a small kitchen and storage space is at a
premium....it is this I am considering rather than the cost. Is it worth
finding one more place to cram something? I've heard it does a great
chicken breast.
Elise.

It doesn't give off smoke, but it does give off a lot of steam and tends to
heat up a tiny kitchen.

On Fri, 19 Dec 2003 18:40:22 GMT, "rosie" wrote:

does anyone have a indoor grill, that comes apart and the majority
of it goes in the dishwasher?
none of the GF come apart.

Get the Hamilton Beach one... at least one or two models have
removeable grill plates. I *think* they may be dishwasher safe...
however, I handwash mine. Very easy to clean. Drip tray is also easily
removeable and easy to clean.

Grill does a great job. Food tastes wonderful.

Cynthia
262/226.5/225

On Fri, 19 Dec 2003 16:41:31 -0500, "Cox SMTP east"
wrote:

This grill has been recommended to me by a zillion people. My biggest fear
is that is a pain in the neck to clean. Is it submersible or does it just
wipe off? (dishwasher safe would be even better, but I suppose that is
asking too much for an electric appliance). My other concern is how much
smoke it throws off. I have a small kitchen and storage space is at a
premium....it is this I am considering rather than the cost. Is it worth
finding one more place to cram something? I've heard it does a great
chicken breast.
Elise.
"Dally" wrote in message
...
determined wrote:

My sister gave me hers, which is one of the first models. She didn't
have
the booklet that came with it, and can't find a manufacturer's website
to
request any info. I'm just looking for some basic cooking timetables,
like
for steak, chicken, vegetables.

And if anyone has a favorite grilling recipe, please share!

I use mine all the time. Here's what I do. I bought some McCormick
"Season All" and some Pam Cooking Spray. I plug it in. I spray both
surfaces. I plop a piece of something down on it, sprinkle "Season All"
on it, and cover it. I put the drip pan at the bottom. I come back
some time later and it's ready. It's incredibly simple! I have never
ever used a timer, I just smell when it's done or I'm out of time for
waiting and eat it rare or I eat it over-done if I'm not paying
attention. I cook boneless breasts, pork loins chops and salmon fillets
on it.

My only complaint is that the coating is coming off after a solid year
of being used nearly every day. Maybe I shouldn't have used the Pam?

Dally




Get thee the Hamilton Beach Meal Maker Express. Does not smoke that
I've noticed, though you will see steam coming out of it. Does a super
chicken breast and pork chop. Haven't tried steak, but buffalo patties
come out great.

Non-stick grill plates and drip tray are easily removeable... I just
quick soak in the sink, wipe clean, stick in drainer rack. (I am using
this appliance at least once a day, often twice.)

In addition... footprint is fairly small... our kitchen has very
limited counter space too. There is cord storage if needed. Also,
grill opens out to double the grilling area if you have guests.


There are two sizes of this grill, we have the white smaller one.

http://www.kitchencollection.com/tem...20Appl iances

http://www.kitchencollection.com/tem...5160&total=108



Cynthia
262/226.5/225

"Cynthia P" wrote in message
...

Get thee the Hamilton Beach Meal Maker Express. Does not smoke that
I've noticed, though you will see steam coming out of it. Does a super
chicken breast and pork chop. Haven't tried steak, but buffalo patties
come out great.

Non-stick grill plates and drip tray are easily removeable... I just
quick soak in the sink, wipe clean, stick in drainer rack. (I am using
this appliance at least once a day, often twice.)

In addition... footprint is fairly small... our kitchen has very
limited counter space too. There is cord storage if needed. Also,
grill opens out to double the grilling area if you have guests.


There are two sizes of this grill, we have the white smaller one.

Interesting that it steams....so you're not really *grilling* rather
*steaming*. I love my $20 cast iron grill pan. : )

Another way other than grilling my steak, that I like to cook steak is Steak
Au Poivre.

I heat my regular cast iron pan on medium-high, add a small amount of olive
oil and add a steak that has been flavored with lots of freshly ground black
pepper. (Grind your own, it's fresher and much better tasting.) Heat just a
few minutes per side. NEVER cut into a piece of meat; you will lose the
juices of the meat and it will be dryer than it should be. It only takes 4-5
minutes per side to be rare. I like my steak bloody.

Take steak out and as with all other pieces of meat, allow meat to sit for
15-20 minutes so that it gathers up its juices once more. If you cut into
right away, it will be dry.

Martha

On Sun, 21 Dec 2003 23:43:17 GMT, "MH"
wrote:

"Cynthia P" wrote in message
.. .

Get thee the Hamilton Beach Meal Maker Express. Does not smoke that
I've noticed, though you will see steam coming out of it. Does a super
chicken breast and pork chop. Haven't tried steak, but buffalo patties
come out great.

Non-stick grill plates and drip tray are easily removeable... I just
quick soak in the sink, wipe clean, stick in drainer rack. (I am using
this appliance at least once a day, often twice.)

In addition... footprint is fairly small... our kitchen has very
limited counter space too. There is cord storage if needed. Also,
grill opens out to double the grilling area if you have guests.


There are two sizes of this grill, we have the white smaller one.

Interesting that it steams....so you're not really *grilling* rather
*steaming*. I love my $20 cast iron grill pan. : )


Yeah, but no turning with the contact grill. Handy, since I don't
really want to be messing with my meat while I am trying to stir-fry
my veggies. I am very picky about not getting my veggies overcooked.
Especially greens.



Another way other than grilling my steak, that I like to cook steak is Steak
Au Poivre.

I heat my regular cast iron pan on medium-high, add a small amount of olive
oil and add a steak that has been flavored with lots of freshly ground black
pepper. (Grind your own, it's fresher and much better tasting.) Heat just a
few minutes per side. NEVER cut into a piece of meat; you will lose the
juices of the meat and it will be dryer than it should be. It only takes 4-5
minutes per side to be rare. I like my steak bloody.

I'm afraid I prefer well-done. Though my husband prefers rare.

We haven't tried steak on it yet, since we can rarely afford such.


Take steak out and as with all other pieces of meat, allow meat to sit for
15-20 minutes so that it gathers up its juices once more. If you cut into
right away, it will be dry.

Martha


At any rate, the grill does a pretty good job on keeping things
moist... the outsides tend to get seared first by the pre-heated
grill. I've developed a liking for pork chops that I didn't really
have before.

As appliances go, it's handy. And I think it is a better deal than the
George Foreman grills.

Cynthia
262/226.5/225