[zibbler]

Anyone here have one of these? Do you like it? How often do you use it?

My mom got me one last x-mas and I use it a lot. I don't like it as far as getting a nice crisp crust on meats, but it sure is quick and convenient to use. I use it mainly for skinless chix breast cuz it cooks up real quick without drying the meat out. I've also used it for burgers and pork chops. Anyone else? What do you use your GF grill for?

 

[I Are Baboon]

I love our George!!! It's SOOOO convenient to have. We mostly cook boneless chicken breasts, salmon, and burgers on it. We bought the George Foreman book that goes along with it. Gives lots of good recipes for rubs and sauces.

The only downside of the George: Cleaning it is a BITCH. Better clean it when it's hot, because once the grease dries, you are in for a long, painful cleaning.

 

[Heidi]

We've had ours forever, seriously. We mostly throw boneless chicken breasts on there. Marinate them for a while and then cook em up - nice n tasty!

 

[zibbler]

Yeah, boneless, skinless chicken breasts seem to be the best on the grill. That's the only way my youngest will even eat it.

 

[Topaz]

Chicken and Salmon. Anyone know of a similar grill that's easy to clean (dishwasher)? I'd buy one in a heart beat.

 

[KFulch]

Does anyone elses chicken turn out tough when they use the foreman? I love to cook bacon on mine, definitely not too greasy.

 

[zibbler]

Originally posted by KFulch
Does anyone elses chicken turn out tough when they use the foreman? I love to cook bacon on mine, definitely not too greasy.

The key is to not cook it too long or at too high a temperature. Use a medium heat setting. Depending on the size of the breast, it should only take 3 - 5 minutes. Get yourself an instant read thermometer. When the chicken reaches 160 degrees, take it off, lightly cover it with foil, and let it rest for 5 minutes. It'll be nice and juicy and tender.

 

[Orvan]

bec of this thread...I need to find my GForeman somewhere.....and thaw that skinless-boneless chicken.. sesame oil and some oyster sauce marinade..a lil crushed black pepper and viola.... oh and steamed rice on the side

 

[Serial Midget]

I have a Jenn-Air because I am a grilling stud. I like beef though. Fish is too fishy and chicken... enh. Oh forgot about fresh tuna... it's albacore season on the Pacific Coast - I just had fresh caught tuna steaks on Thursday... yum! Another good thinh I make on the Jenn-Air is rack of lamb with tamari-mustard glaze.

 

[zibbler]

Originally posted by Serial Midget
Another good thinh I make on the Jenn-Air is rack of lamb with tamari-mustard glaze.

Yum!! I want some.

 

[Dog Welder]

I dont' like them very much. simply cuz the cleaning is a pain in the a$$. The heating surface isn't removable from the grill and can't be cleaned in the sink.

 

[Spud]

Cleaning? Just like any other frying pan. Heat it up for 5 minutes, shake a little table salt and oil on the grill surface it then wipe with a paper towel. Cleans the surface and seasons it. Recommended by numerous chefs.

Been cleaning all my fry pans like this for years.

 

[Topaz]

Originally posted by Spud
Cleaning? Just like any other frying pan. Heat it up for 5 minutes, shake a little table salt and oil on the grill surface it then wipe with a paper towel. Cleans the surface and seasons it. Recommended by numerous chefs.

What kind of oil works best?

 

[Spud]

Originally posted by Topaz


What kind of oil works best?

I use olive oil or canola. Shouldn't really matter as you are not eating the oil per se, just seasoning the grill.