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 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.
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.
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
3/10/02 |
__________ |
_________ |
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. |
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