George Foreman grill

[BIGSTIC]

i used mine all the time. I have one of the originals and its the perfect size for 2 of anything. I have to admit i always got frustrated trying to clean mine just because of the awkwardness of it but found letting it cool to warm and use a damp rag it would clean up pretty good. Agree with the thinner the better for meats. I used to just toss those frozen patties on it jump in the shower and come out to a done burger.

[Plow]

Just try to avoid putting stuff with sugar in your sauces, it'll burn it up worse than a propane grill.

[XxfaustxX]

I make burgers and chicken breast. Burgers are perfect, pick your done-ness. Chicken can get a little tricky if it's thick, sometimes you burn the outside a little trying to get it done enough. It doesn't handle "marinades" very well either, I like to marinate chicken breast in a lemon-pepper marinade, but the grill burns the fuck out of the marinade on the outside well before the chicken is done.

It's still pretty great though.

The trick with the chicken is to get the grill sear you want on the outside and finish it off in the oven. Try like 10 minutes at 400 degrees after searing the outside of the chicken.

or you could butterfly the chicken which would make it cook more thoroughly, since it'll be thinner.

[Quixotic]

Alternative to the butterfly method is just covering your chicken breast with a piece of wax paper and pounding it to an even thickness using a rubber mallet. When I can't use a normal grill for meats, I usually just pan sear both sides of my meat for 1-2min (depending on thickness), and like norelco said, finish it off in the oven.

[Mizango]

I make burgers and chicken breast. Burgers are perfect, pick your done-ness. Chicken can get a little tricky if it's thick, sometimes you burn the outside a little trying to get it done enough. It doesn't handle "marinades" very well either, I like to marinate chicken breast in a lemon-pepper marinade, but the grill burns the fuck out of the marinade on the outside well before the chicken is done.

It's still pretty great though.

The trick with the chicken is to get the grill sear you want on the outside and finish it off in the oven. Try like 10 minutes at 400 degrees after searing the outside of the chicken.

or you could butterfly the chicken which would make it cook more thoroughly, since it'll be thinner.

This is what I did/do to mine since I put it on sandwiches or end up slicing it into pieces for my salads.

[Rigor]

To tell it meat is done (may be just beef), you can use your hand!

With you hand open and relaxed feel the meat between your forefinger and thumb. That is what rare meat feels like.

Now, make a light fist, as in make a fist but don't tense. That is what medium done feels like.

Then make a fist as if you are going to blast someone. That is well done.

Takes a little getting used to, but once you get the idea you won't over or undercook anything.

[Mufferino]

Wasn't able to do anything fancy today but I tried it out before work. I decided to cut the chicken in half so the peices were thinner, worked out well but also bad. Cooked extremely fast and because they were thinner then I planned I over cooked a little. It was still very very good. I also cooked some rice before hand and put the chicken over. Everyone at work was asking where I got it because it smelled so good. Going to mess with it more tomorrow since I have the evening off. Might try something fancy fancy. George foreman... you my only friend