Archive for the ‘George Foreman Electric Grill’ Category
April 11th, 2010 | 
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guys i luv steak like most of you guys do and grill atleast 2-3 time s a month in my George Foreman ElecElectric Grill. (it doesnt have a temp. control). I usually get the steak from sams club(bone less) and make it rare.(1.5" thick). I grill it for about 7-8 minutes flipping it every 3 minutes. Sometimes it come out great and juicy, some times its like tasty when i start to eat, by the time i get it done, it will get colder and gets harder to chew. Am i doing it right (based on time). Is 1.5" good in 8 minutes? Also i marinate it for atleast 2 hours.
Something else to think about ::
The meat is refrigerated, right? Some cook it chilled, some let it get to room temp before cooking and this effects the final result as well; one might work better than the other.
Are you preheating the grill? Marinating it? Putting a rub on the meat before cooking?
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I have a George Foreman electric BBQ, and for the very first time since I got the BBQ last year I noticed dark grey soot underneith both grills! It was hard to clean, but I managed to clean it up. But my question is, is this normal? Should I report this to the company? Because I actually cook on those grills and I’m afraid to get food poisoning due to some left over particles contamination from underneith the grills onto the top of the grills where the food goes to cook.
You should report this to the company.
The home shopping network or the shopping channel have them from time to time check out their web page it has more then what they show on tv.
They will ship to anyplace in Canada
I have put the links below for you
im use to just going to a mess hall and chowing down, but now im out of the military and have no woman need some easy things to cook. i been living off of canned soup, ramon noodles, sandwiches and cereal and im getting tired of it. i got a george foreman grill, microwave, and an electric stove. i aint into those tv dinner things
I don’t think I can live off of water
Pasta…
go to the store and buy a 16 oz box of pasta…and use half of it.
buy a jar of red sauce…we like classico…
buy some chicken patties in the frozen food section…and cook on the stove.
buy some mozarella cheese and put on the pattie when it is done.
You now have a quick and easy chicken parmesean meal.
Quesadillas are very easy
flour tortillas…
put in cooked chicken/turkey/ground beef,
top with cheese fold flat and warm on stove.
you can buy a pizza sauce and mozarella cheese and add pepperoni
Dart International Magazine
Volume 10, Number 2
#21 Fall 2007
Grilling Up the hound Rodeo:
Richie Budd and Aaron Johnson at
Priska Juschka Fine Art in New York
By Christopher Hart Chambers
Three of Richie Budd’s mechano-gizmo contraptions hung on the wall; whirling, twittering; lights blinking and a radio or two blaring. Another piece was “freestanding” in the center of one of the rooms: mounted atop a wheelchair was a jumble of cheap electric fans and sundry detritus piled up seven or eight feet high. Each artwork was equipped with a small video monitor that displayed the immediate surroundings in real time. The viewer sees himself in one, a corner of the space in another. Contemporary issues of surveillance were broached as well as the popular themes of consumer culture and what artist Tom Sachs labeled, “American Bricollage,” referring to the school of junk yard constructions (this side of the pond) and facetious machines that all started with Swiss sculpture Jean Tingley’s Dadaist whirligigs of the late 1940’s and spanning his career
until his death in 1991. There are numerous other practitioners today, with Tim Hawkinson, Jon Kessler, and the collaborative group TODT (although their work is generally static) leading the pack. But Budd’s work also produces consumables. At the opening reception his gadgets — one hooked up to an electronic piano keyboard - spewed popcorn, and brewed coffee; one incorporated a “George Foreman Grill,” another was outfitted with a snow machine for atmosphere. Thus as props and vestiges they transcend their performative mode and become independent art objects on display. His work is also chock full of personal discoveries and hidden agendas which are pasted under sweat socks and Styrofoam cups, and secreted away inside of innumerous capsules and nodules. (this text was excerpted from original).
Duration : 0:2:27
Posted in George Foreman Electric Grill | 
Tags: art, Chelsea, coaching, dart, documentary, installation, Jakob, Lodwick, Manhattan, miami, new, NYC, performance, Quadrini, york | 
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The Top Ten Home and Outdoor Countdown features the hottest home and outdoor items of the week.KITCHENAID KSM150PSCV ARTISAN SERIESSTAND MIXER, CAVIAR
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Duration : 0:2:47
Posted in George Foreman Electric Grill |
Tags: BACKTOBASICS, BLACK&DECKER, BREWER, BUNN-O-MATIC, CONEMAKER, DEHUMIDIFIER, DIRTDEVIL, EGGCOOKER, GEORGEFOREMAN, grill, HAIER, HONEYWELL, ICECREAMMAKER, iron, OSCILLATING, OSTER, POWERSTICK, RIVALELECTRIC, SUNBEAM, SUPERTURBO, TABLEFAN, TOASTER, VACUUM |
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I just talk about the George Foreman Grill, something I can’t live without. It’s basically a “how to” on common sense cooking with a little bit of goofy humor. I love my GF.
Duration : 0:6:2
I’m thinking about dinner and really fancy some skewer type Kebab (Kabobs in US?).
Possibly courgette, onion, mushroom and cherry tomato.
Can I cook these on my GF Grill? I have the one with the floating top so it will sit straight. If not, how could I cook them, I don’t have a barbeque, just my electric oven and gas hob.
Oh, and what oil should I use?
Thanks guys!
Onion and mushroom,yes.
Cherry tomato,yes if it isn’t being squished by the weight of the floating top.
I use PAM cooking spray for my George Foreman.
Welcome to Brockville, where we ain’t got none of that fancy charcoal or propane. We use Electric Grills, and we use ‘em outside. Yep, just drag that ‘ol orange electric cord out and slap some meat on the grill. Mmm Mmm Good.
Duration : 0:1:7