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            Marty's, George Forman Grill.


1) I Believe, That I Need To Inform The Consumer How Great This Grill Operates Indoors.


 2)  I Believe, That  I Need To Teach The Average Consumer How To Cook Meat With The Grill They Purchased.                    


3) Then They Can Have A Course On Meat Education.

         Footnoted Sites About The George Foreman Grill

The George Foreman Grill Is a Popular Gift And Kitchen Appliance In Today's Modern Kitchen. Some Of My Visitors' Have Asked Me What I Thought About 

Using The George Foreman Grill, And I Had No Idea How to Answer Questions About Steak Cooking Times. 

For Christmas I Received A George Foreman, So We Will Compare 'George Foreman's' Suggested Cooking Times With My Suggested Cooking Times.

This Will Be A Comparison Table The 'Blue' Digits Are George's & 

 The 'Black' Are Marty's George Foreman Grill of 

Also Remember That Every Model Cooks Differently. 

They All Have HOT Spots. It Takes Some Practice To Get Good With The Cooking Times On This Grill. I Have Used 3 Different Models and All The Grilling Times Are Different. However I will Stick To The Grill I Have Now, With The Adjustable Temperature Gage, GR26VT .

The George Foreman GR26VT  is a great grill with a variable Temperature Gage. When I preheat the grill, I set the setting all the way to the right. Then before I'm ready to cook put the setting to the middle. This Grill Cooks fast at the highest setting, but the Grill burns the top of the meat too fast at the highest setting. 

March 3rd  /  Marty, Has come to the conclusion that you need to use Boneless cuts of meat to cook the Meat properly, and to Create a Cooking Time Chart for My Customers To Use. 

From Now On As I Add Cuts of Meat Onto The Chart, They will only be Boneless Cuts. Bones stop the grill from working properly and creates long cooking times.

March 9th  /  Marty has Decided NOT to cook fish on his grill again, 

because of the smell that it leaves when cooking the next meal on it.

Visitors can look up past Questions and Comment on the Grill and This Website, by going to the Comments Page.

         I Have created My Own Brand Of Spices, That can be purchased through PayPal. I'm sure they will help you When Using Your George Foreman Grill. They can Be sent as a gift for that Special Grill Chef You Know That "Needs All The Help He Can Get" having fun with creating meals for his family and friends.                   


                                                 Official PayPal Seal Comparison For The Suggested Cooking Times Using A George Foreman Grill.                         

 Marty's Cooking Times on a GR26VT at the Middle Setting  Minutes Minutes Minutes
Type of Steak or Meat Product Rare Medium Well
Full Sized Boneless Chicken Breasts of at least 16oz

Date Tested 3/10/02

__________ _________ 14
Precooked Back Ribs

Date Tested 3/09/02

__________ _________ 8 Minutes on each Side, Without Sauce 
12 oz Alaskan King Salmon Fillet

Date Tested 3/08/02

__________ _________ 10 
12 oz Pork Tenderloin

Date Tested 3/05/02

__________ _________ 13 
8 oz Prime Fillet 

Date Tested 3/03/02

5 7 8
GrillMeats Marinated Skirt Steaks 

Date Tested 3/01/02

3 3 1/2 5
GrillMeats Marinated Sirloin Steaks 12oz &  average thickness

Date Tested 2/22/02

7 8 10
Beef Kabobs

Date Tested 2/21/02

__________ _________ 8
Chicken Kabobs

Date Tested 2/20/02

__________ _________ 10 
Flank Steak

Date Tested 2/18/02

7 / 10 8 / 14 10 / 17 
8 oz. Frozen Beef Burgers 85% Lean

Date Tested 2/16/02

8 10 12
Boneless Prime New York Strip

Date Tested 2/15/02

4 / 10 7 / 14 11 / 17 
Prime Veal Rib Chop (Single Bone)

Date Tested 2/14/02

12 14 18
Prime Rib Eye Steak

Date Tested 2/13/02

4 / 10 7 / 13 11 / 16 
Prime T-Bone or Porterhouse Steak

Date Tested 2/12/02

8 / 14 10 / 18 12 / 20
Type of Food Rare Medium Well
George's Cooking Times      
Salmon Filet 2 1/2 3 41/2
Salmon Steak 4 6 11
Sword Fish Steak 8 10 11
Tuna Steak 6 8 10
Shrimp 1 1/2 2 1/2 3 1/2
White Fish 4 5 1/2 7
Pork Chops 9 13 17
Pork Loin 4 5 6
Fajita Beef (1/2" thick slices) 1 1/2 2 2 1/2
4oz. Burgers 7 8 9
8oz. Burgers 9 10 11
T-Bone 8 / 14 10 / 18 12 / 20
New York Strip 4 / 12 7 / 16 11 / 20 
Flank Steak 7 / 10 8 / 14 10 / 17 
4 oz. Turkey Burgers 2 1/2 4 5
8 oz. Turkey Burgers 3 1/2 4 1/2 6
4 oz. Frozen Turkey Burgers 4 5 6
8 oz. Frozen Turkey Burgers 7 9 11
Chicken Breast (boneless / skinless) 5 7 9
Chicken Breast Bone-in (up to 2" thick) 9 11 14
Link Sausage 3 4 5
Sliced Sausage (3/4" thick) 5 6 7
Onions and Peppers (brush with olive oil)   8 1/2 15
George Foreman Note: Most meats were 1 inch thick. Stuffed Pork Chops are not recommended. Bacon is not recommended.

Marty's Grillmeats Note: Most Steaks Were 1 1/4 inch thick. All USDA Prime Beef.

Comments On This Page

Let Us Know About Your Cooking Experience With The George Foreman Grill.

 Please Include The Model Number You Are Using.

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Below are some Pages that are contained within this section. They will help with your indoor and outdoor cooking. I've gone all out on these Pages:

The George Forman Grill

Marty's George Foreman Grill


Cooking Tips


Handling Meat

Food Surveys

Storage of Produce

Grilling Poultry

Grilling Beef

Menu Ideas'


Ethnic Cooking

Cooking Veal

You Can Grill Indoors Now With The George Foreman Grill And GrillMeats.               was created in mid 1999 as a Consumer Information Site on how for the average person can learn how Meat is Processed.  This site generates Thousands of Visitors each week. I am now offering, for a small fee, advertising. Links can be added also. The funds generated by creating the advertising, will be used only to continue updating the site. We also offer an outsourcing and affiliate program. If you think this site will help increase your website traffic or sales, contact Marty at You will be contacted with a sample of work created by GrillMeats Web Design. We specialize with Restaurants and Meat Markets in the Illinois Area. I do have my brand of Spices located in some local Grocers' on a Merchandising Agreement with the Market on a Store by Store Contract.


Last Modified : 07/22/12 01:26 PM

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