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Tell Me About Your George Foreman Grille ?

Discussion in 'Non-Vegas Chat' started by Joe Strummer, Oct 23, 2014.

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  1. Joe Strummer

    Joe Strummer VIP Whale

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    My co-worker swears by hers.
    My small charcoal grill finally has bit the dust -
    so I'm looking for something to replace it.
    Any comments ?
     
  2. BlacklabberMike

    BlacklabberMike VIP Whale

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    I had one VV. threw it away. didn't get the same taste as with using charcoal. or even with gas for that matter,
    I want FIRE!
     
  3. ken2v

    ken2v This Space For Rent

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    Isn't it really a griddle instead of a grill? Big difference between those two, regardless whether the latter uses wood, charcoal, propane or natural gas.
     
  4. merlin

    merlin VIP Whale

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    I use mine from time to time, works great for what it is. I jrecently bought another one at a garage sale for $1 and gave it to my mom. Steaks and such go so much quicker than going outside and warming up the grill, or heating up an oven inside, the fact that it cooks both sides at once is the game changer.
     
  5. VegasGroove

    VegasGroove VIP Whale

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    Ken's right. The GF is a griddle-type, not a grill.

    I use my GF for making grilled cheese sandwiches, paninis or a quick burger. Convenient when you don't want the fuss of turning on the stove or cleaning up grease.
     
  6. Yall

    Yall Low-Roller

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    I think griddles are flat, whereas agrill implies there is some raised surface or ridges.

    We have one and used it a few times. It certainly doesn't replace a larger grill for outdoor cooking, but if you are throwing two burgers on it, the job gets done. I think the primary benefit over using a pan on a stove top is the way the grease and fat will drain away.
     
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  7. ken2v

    ken2v This Space For Rent

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    Not sure the semantics really matter, it's a question of technique, the type of heat source and how it is applied. I think that's all we're saying. It's like calling a chile a pepper; it ain't a pepper but everyone knows what you mean.

    Anyway, our griddle/panini press has flat and ribbed sides (the latter likely not intended for her enhanced pleasure, however!).
     
  8. C0usineddie

    C0usineddie VIP Whale

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    Foremans are great, very handy to have.

    The trick is to get the one that opens in the back like a panini press. If that back hinge is fixed then when you put a thicker piece of meat in it it wont cook the front part because of the angle.
     
  9. Yall

    Yall Low-Roller

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    Chile peppers aren't peppers? Maybe I'm misunderstanding the analogy, but I'm pretty sure chiles are a type of pepper.

    Edit; Nevermind - I think you're probably referring to how peppers aren't technically "pepper" as in the spice.
     
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  10. LolaDoggie

    LolaDoggie VIP Whale

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    My counter space is precious, so keep that in mind. I had one given to me. I used it a few times and passed it on to somebody else. I have a gas stove with broiler that I like better. If I didn't have a broiler, and/or I lived alone, I'd consider the small one for personal use.
     
  11. ken2v

    ken2v This Space For Rent

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    Pepper is genus piper, chile is genus capsicum. Different critters totally. The stuff that goes in your pepper grinder isn't botanically or culinarily related to a jalapeño, poblano, pimento, bell, etc.

    No big deal.
     
  12. shokhead

    shokhead I'm no big spender!

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    Works fine weather it's a griddle or a grill.
     
    Here we go again!
  13. shokhead

    shokhead I'm no big spender!

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    Don't you as most do ask for a Kleenex when you should ask for a tissue?
     
    Here we go again!
  14. ken2v

    ken2v This Space For Rent

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    And a fridge and a freezer both do a good job of keeping things cold, but they ain't exactly the same, now are they?

    Foreman Grill or panini press (or just a good old fashioned stack of cast iron skillets), it's a good way to cook a certain way. As is another device/technique using flame.

    Now if you REALLY want to muddy the waters, I have cast-iron griddles that I put on my gas grill at times, but I don't use them on my barbecue.
     
    Last edited: Oct 23, 2014
  15. Yall

    Yall Low-Roller

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    Exactly - that's what I was referring to in my edit.
     
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  16. bswim

    bswim High-Roller

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    We've got one we use from time to time. It really is pretty slick and the fat that you see run out of stuff is disgusting.

    Toss whatever you want on it, salmon, chicken, pork, beef. As soon as the moisture stops running from it it's done. Any further cooking dries stuff out.
     
  17. Breeze147

    Breeze147 Button Man

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    I never got the hang of it. I still over or under cook things. And it has a bad odor when cooking. I think there is a dead mole inside.
     
  18. aaronw915

    aaronw915 Low-Roller

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    I'm not sure how anyone can relate or compare a GF grill to a charcoal grill. They are two completely different creatures.

    A GF is quick and convenient for some things, but you're not going to get the charcoal flavor. A GF is electric. A charcoal grill is charcoal.

    I guess it all depends on what you're looking for. Was your charcoal grill something you used on a daily basis or to replace your oven or broiler? If so...a GF isn't going to give you the same results
     
  19. ken2v

    ken2v This Space For Rent

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    That's some funny stuff right there!
     
  20. gArNaBby

    gArNaBby Tourist

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    Had one about 12 years ago. The teflon fell off. Likely because I didn't clean it enough.

    The element burnt out after about a year of light usage.

    In any event, teflon has been shown to be very carcinogenic. Just heating it up releases all sorts of bad gases. (Google it.)
     
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