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Chili Contest

If You Want To Submit Your Chili Recipe To Be Published on GrillMeats Website, fill out the form located on the below Link. When there is enough entries we will conduct a poll, that will create the winner. The Winner will receive a 12 pack of GrillMeats Spices, Along With a Shirt, and Hat.

Take your time entering your recipes, I will test them all out. Your Name Will Not Be Published for the contest to be fair, but when the contest concludes, only the location where you live, will be visible to the surfing public (unless you email me otherwise). We will use numbers only, for each recipe. Go to the Voting Page to fill out your BALLOT!

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Beef Chart

GrillMeats.com Comparison For The Suggested Cooking Times Using A George Foreman Grill.


Marty's GrillMeats.com 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 3/10/04	__________	_________	14
Precooked Back Ribs Date Tested 3/09/04	__________	_________	8 Minutes on each Side, Without Sauce
12 oz Alaskan King Salmon Fillet Date Tested 3/08/04	__________	_________	10
12 oz Pork Tenderloin Date Tested 3/05/04	__________	_________	13
8 oz Prime Fillet Date Tested 3/03/04	5	7	8
GrillMeats Marinated Skirt Steaks Date Tested 3/01/04	3	3 1/2	5
GrillMeats Marinated Sirloin Steaks 12oz & average thickness Date Tested 2/22/04	7	8	10
Beef Kabobs Date Tested 2/21/04	__________	_________	8
Chicken Kabobs Date Tested 2/20/04	__________	_________	10
Flank Steak Date Tested 2/18/04	7 / 10	8 / 14	10 / 17
8 oz. Frozen Beef Burgers 85% Lean Date Tested 2/16/04	8	10	12
Boneless Prime New York Strip Date Tested 2/15/04	4 / 10	7 / 14	11 / 17
Prime Veal Rib Chop (Single Bone) Date Tested 2/14/04	12	14	18
Prime Rib Eye Steak Date Tested 2/13/04	4 / 10	7 / 13	11 / 16
Prime T-Bone or Porterhouse Steak Date Tested 2/12/04	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.com Note: Most Steaks Were 1-1/4 inch thick. All USDA Prime Beef.

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 GrillMeats.com.

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.