T Nation

Gary Coleman/George Foreman Grills

I cook my chicken in a Gary Coleman “Lean, Mean, Fat Reducing Machine” Grill. Do any of you use something similar to cook? What are your views on these? Are these better than just using a regular grill or microwave oven or something?

I put the grill on a plate and a greasy liquid drips out a bit while you cook it. Only a bit drips out since I use lean meat, but it’s still something.

What do you guys think of these?

They’re essential.

There’s a whole freakin thread on the 1st page here.

they’re convenient, that’s about it.

The little bit of grease you speak of after cooking lean white meats, is predominantly water - notice the few oily bubbles.

Anyways, is it so bad to eat those 2, 3, 4 grams of fat that dribble out of the lean red meat I cook? Gosh, no. But the damn things are just so convenient!

A chicken breast in 4 minutes… Lifesaver.

-Rowesk

I bought the Foreman several years ago and cooked a beef patty in it.

It was all gray and tasted like shit.

Never used that thing since.

Beef patty?

[quote]thosebananas wrote:
beef patty?[/quote]

You know that stuff that magically becomes the meat in a burger when you eat it.

Either they call it something else in Ireland or I used the wrong term.

EDIT: Here’s a picture.

EDIT: Screw it google “beef patty” I can’t get the picture to show up.

[quote]Natural Nate wrote:
thosebananas wrote:

EDIT: Here’s a picture.

EDIT: Screw it google “beef patty” I can’t get the picture to show up.[/quote]

lol

The Gary Coleman grill eh? Whats that just a really small version of the George Foreman? Whatcha talkin’ bout Artem

[quote]ratm88 wrote:
The Gary Coleman grill eh? Whats that just a really small version of the George Foreman? Whatcha talkin’ bout Artem[/quote]

I went the other way with it and imagined a Foreman grill big enough to cook Gary Coleman.

I use it to cook my salmon and turkey burgers and turkey bacon, thing is my best friend.

[quote]Freaky Styley wrote:
ratm88 wrote:
The Gary Coleman grill eh? Whats that just a really small version of the George Foreman? Whatcha talkin’ bout Artem

I went the other way with it and imagined a Foreman grill big enough to cook Gary Coleman.

[/quote]

I LOL’ed just now.

-Sab

beef patty = burger. Transatlantic language barrier removed!

It does not cut cooking time in half. That is BS.

I cook chicken breasts with it and the outside gets grilled real quick but the sides and insides do not cook at the same rate - obviously - so the cooking is uneven.

If the piece of meat is less than an inch, you are fine, else you should butterfly cut the meat.

[quote]thosebananas wrote:
beef patty = burger. Transatlantic language barrier removed![/quote]

Well the finished product is called a burger here too. But the meat portion - before it’s cooked - is usually called a beef patty.

How about that Gary Coleman patty? =P

They are a pain in the ass to clean. I think they suck. Animal flesh was meant to be cooked with fire.

[quote]analog_kid wrote:
They are a pain in the ass to clean. I think they suck. Animal flesh was meant to be cooked with fire. [/quote]

What is “clean”?

I love my grill, I use it twice a week when I cook up my chicken breast and salmon for my weeks meals. I cook the whole family size pack of chicken breasts as soon as I get home from shopping then freeze them in zip-loc bags for the rest of the week.

My grill has the removable plates, I let them cool down then just lightly scrub them with a Teflon safe 3M pad and dish soap.

If stuff is sticking to the grill use a bit of olive oil, not much just a little to prevent stickiness.

It’s great if your grill is two feet deep in snow, the biggest problem is the surface is too small to mass-cook food without taking two hours to do everything.