George Foreman Grill (or similar electric grills)

[Demosthenes]

I've never had an issue with grilling fish in foil. Always how I've done it.

No issue with it. I prefer to toss it in a pyrex and shove it in the oven.

[Demosthenes]

Dis, fresh fish for best results though.

I refuse to eat anything but fresh fish.

[Brill Weave]

No issue with it. I prefer to toss it in a pyrex and shove it in the oven.

Pretty much what I do as well. Throw some old bay or lemon salt on it and let it go for a bit. Every now and then toss some colby jack and sriracha on it.

[shepardG]

http://static.fjcdn.com/pictures/Geo...3c_1293774.jpg

[Kang]

Random fact, apparently Hulk Hogan was presented with promoting the grill before Foreman. Yes, now I will get out >.>

[Charismatic]

Random fact, apparently Hulk Hogan was presented with promoting the grill before Foreman. Yes, now I will get out >.>

This was already pointed out earlier in the thread, fagamus.

[Kang]

I need to learn to read then lol

[Rhyis.]

[Abandon]

fantastic

[Rhyis.]

Cary Grant always pulls through.

[Kaisha]

I wish I had one with detachable plates. Mine is a bitch to clean off.

Only issue I've had with the one detachable plate model I've owned is that it takes longer to heat up to a cooking state than the other two I owned.

Still though, I'm a lazy fucker, and it's faster than fry pan or oven once it's heated up. Shit great for bacon when I'm not in the mood for greasy goodness.

[Demosthenes]

Not going to lie. I prefer bacon in a frying pan over a griddle or grill. I can't confirm or deny the veracity of the time it takes to heat up. I've only ever owned detachable plate ones.

[Callisto]

Frying pan lets you save the grease for later use as well.

In generally I'm not a fan of Foreman grills, we have one and it nukes almost every goddamn thing I've put on it, thick steaks are passable but I don't see the point in wasting a good cut. Fish and pork chops get obliterated, chicken breasts are edible but overdone...burgers end up fine though I guess. My gas grill goes 0-500º in less than 5 minutes(not allowed to use my charcoal at our current apartment ), so I have to be even lazier to cook a steak indoors. If I'm going to do that I'd rather just do it in a pan with a stove/oven split, then I can do some sort of reduction or beurre blanc with it.

[Callisto]

http://www.cookingchanneltv.com/reci...ipe/index.html

this shit right here is the tits

[quannum]

In generally I'm not a fan of Foreman grills, we have one and it nukes almost every goddamn thing I've put on it, thick steaks are passable but I don't see the point in wasting a good cut. Fish and pork chops get obliterated, chicken breasts are edible but overdone...burgers end up fine though I guess.

that's not the foreman's fault, just pull that shit out sooner

[Callisto]

It's like the two options are uncooked or meat cookies, lol. I guess I'm just used to gas cooking instruments, so there's a certain level of heat control I expect. I do need to start coming up with some shit that I can cook in less than an hour though, I make really good food but sometimes it kills my entire night by the time I get home from work and get dinner made.

[Conrad]

I use foreman grills almost exclusively to cook burgers. Rather plug that in and cook a burger from frozen from start to finish in 10 minutes than broil it in the oven

[quannum]

i have a pretty simple grilled chicken post, i'll look for it real quick

learn how to make a simple salt n pepper grilled chicken breast on a foreman grill
can you cook plain rice? get on it if not.
blanch some broccoli, it's super simple.

now that you have a simple chicken, rice and broccoli meal, you can remix that shit with sour, sweet, spicy, or salty shits

i like to put some spicy rub on the chicken, cook rice in coconut milk, and give the broccoli a splash of mirin and lite soy sauce.

i also use cabbage, carrots, spinach or marinate chicken in ponzu or balsamic, grab some siracha ... whatever

blanched brocolli loves lemon juice.

[Demosthenes]

It's like the two options are uncooked or meat cookies, lol. I guess I'm just used to gas cooking instruments, so there's a certain level of heat control I expect. I do need to start coming up with some shit that I can cook in less than an hour though, I make really good food but sometimes it kills my entire night by the time I get home from work and get dinner made.

Yet somehow I manage to get my steak rare and proper and my chops well done. Do you let it heat up before you put the meat on?

[Callisto]

Usually, yes. It's mostly just for when my g/f wants something fast since she's from Ohio and eats all of her meat well-done anyways. I'm the guy who's out on the patio in February in his boxers grilling with a beer.