Holy cow! This Lean Mean Fat Grilling/Reducing Machine thing rocks!
I sold my grill in Minot, before the move, and ended up seeing one on sale (the little one). So, I bought it and just brought it home. It said something about kabobs, so I got me some green peppers, onions, carrots, and mushrooms, and went to work.
My kabob efforts were somewhat thwarted when I tried to skewer the carrots (they’re just too brittle and snapped like twigs), but the light bulb went on in my head and I said, “Hey, why can’t I just put these right on the griddle-thing?”
10 minutes and two threads’ replies later, I’m sitting with a heap of grilled vegetables (a little dry, but that’s what the beer’s for) sprinkled with a little southwestern spice. THIS IS AWESOME!
So now I’m all eager and stuff to explore this fascinating science of indoor grilling. Yeah, when the snow thaws out I’ll buy a real gas grill, but I think this’ll suffice for the winter–besides, I can pack it up and take it on my extended business trips too!
Do you guys have any special recipies I can try? I may try some chicken later. . .
How to make a regular hamburger on my first generation Foreman grill that was $100 when purchased and had no temperature gauges, switches, or settings of any kind:
Put meat on grill.
Plug grill in.
Wait a couple minutes, then realize that the grill is far too hot; the outside of the meat is scorched, but the inside is raw.
Unplug the grill.
Wait a couple minutes for it to cool down a little.
Plug it back in and let it get hot.
Unplug it again because it’s too hot again.
Wait a couple minutes
Plug it in.
Unplug it.
Plug it in.
Unplug it.
Eat your burger.
Spend 15 minutes and half a roll of paper towels trying to clean between all those damn little grooves on the grill.
Throw the grill in a closet and pan fry burgers in the future.
Well, at least that’s how I used the Foreman grill. grumble, grumble, piece of crap
Which he’ll do, if only if the 9 will share with the 10th some of all that beer they bought with the money they saved by not being the ones who got the grilling machine.
you’re an absolute genius. defies the purpose a little though. as for recipes, maybe a human head? you could be like a health-conscious hannibal lector.
I’m the only one who really likes our GF grill, and mostly I use it for hamburgers and chicken breasts. I CAN tell you that it’s not so great on round steaks. They get very tough.
I luuurve my GF grill. It’s not so much the whole fat-draining-off thing, which in reality doesn’t really reduce the fat that much, but it’s the fact that that sucker is fast. I can come home and have dinner done in less than 1/2 hour, starting from scratch.
This is the favorite in our house as well. We like to jazz it up by dumping a ton of pepper on each side of the meat. Mmmmm…crispy.
I also make “sausage” patties out of ground turkey. Take a package of Turkey Store or similar fancy super lowfat ground turkey and mix with seasonings of your choice. Divide into 8 patties and once cooked they come out to almost exactly 2oz each. Perfect for anyone on a portion controlled diet.
Cleaning tip: Scrape all the major chunks of char off it right after you take the food off and it’s still soft. Go back later and clean up the little greasy bits. (I spray with an alcohol/ammonia mixture I use for glass.) If you let the whole thing sit until it’s cool it becomes fossilized and a pain to clean. Another cleaning tip: the more marinade and seasoning used, the more a hassle to clean up. I’ve noticed if you just grill plain chicken breasts (either for sammiches or use in soups, etc) there’s almost nothing to clean up. (The Italian dressing IS really flavorful, though.)
This is super easy if you have those “fresh” herbs in a tube.
Juice a lemon, add a teaspoon each of garlic, parsley and rosemary, and mix well. brush over lamb backstaps. Grill. Baste with more as it cooks. It doesn’t take long, and is good quite rare.
Use leftover marinade to make salad dressing, with a bit of good olive oil. You’ll want some nice fetta cheese and kalamata olives, and onion, tomato and lebanese cucumber in the salad. Yum.
I generally clean it by plugging it back in again just long enough for it to warm up slightly, then wiping it with a damp paper towel. That way the gunk is softened up but you don’t have to clean it before you can eat or anything. I think I got the idea from a Doper, actually…
Yeah, if you use a marinade it can be a real mess, especially if the marinade is particularly sugary.
I throw a wet cloth on it and close it as soon as I have removed the food. When I have finished eating I just wipe it down and have no problem no matter the marinade. The steam loosens everything.
I threw a frozen crumbed fish fillet on it last night, usually it would take 20 minutes in the oven plus oven warming time or I would burn it in a pan, 5 minutes on the grill and it came out great.
Don’t forget you can toast sandwiches on it too, just put the bread on buttered side out. Very yummy.
