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Your Web Presence for Information About The George Foreman Indoor Grill, Created By An Independent Source.

 

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GrillMeats Is your connection to Indoor Barbeques with the George Foreman Grill.   

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When I created This Website back in 1999, It was just a place for me to learn how to build my own Web Presence and Educate the Public on How to Purchase Meat at The Local Grocer or Meat Market.

Then I started adding more information about all perishable products.

I never thought that this site would survive, but it has. I closed off selling Meat, because of the high shipping costs.

Then I developed my own line of seasonings.

This site doesn't pay for itself, I keep it alive because I believe that the public needs to know how to Purchase meat at the Local Grocer or Meat Market.

I Hope you enjoy this website and use it as a resource for your cooking experiences'.

The most popular page is http://www.grillmeats.com/Cuts Of Meat

The Second most popular page is http://www.grillmeats.com/George Foreman Grill

I created this Website to teach people how to grill and the George Foreman Grill has created a stir on my site, because I don't sell the Grill, I use it. Being able to compare their cooking times to mine was a real challenge. I submitted my site to the Home Site for the George Foreman Grill, but they never responded to my Cooking Time Suggestions and Menu Idea Pages. So now people visit my site to get a different Idea of grilling Indoors with George.

  Establishes Internet Presence
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America's Best Award

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Good Housekeeping  Award

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GrillMeats.com wins Website Award

Below is a list of comments and questions presented to GrillMeats.com.

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Category:       My George Foreman Grill
Name:            Jerry Du Pont       
Email:           (Grillmeats Keeps It's Data Base Private)
Question:
I received a george forman hot metals grill, model#gr10achr as a gift and it was missing the grease tray and spatula.I've been to several different stores and cannot find anyone who has one that I can trade in for. Any suggestions?

GrillMeats Response was:

You can go to www.esalton.com
They sell the grill, and they produce the grill also.
If you go to the George Foreman Grill Page and don't find it. Contact Customer Service.
Marty

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B1:              Submit
email:        (Grillmeats Keeps It's Data Base Private)
Date:            12/01/04
Time:            08:48:08 PM

Comments:

How long do you cook chicken?  I have the real little George Foreman grill with no time or degree controls.  Please let me know!!!!   Thanks!  Lori

GrillMeats Response was:

You can only use Boneless breast and it will take about 9 to 12 minutes to cook them.
Marty.

 

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----- Original Message -----
From: (Grillmeats Keeps It's Data Base Private)
Sent: Monday, November 22, 2004 3:49 AM
Subject: George Foreman grills
Dear sirs 
Can you pls kindly let us know web page address of George Foreman Grill manufacturer.
We thank you for your help
 
B.regards
Bulent Utin-Manager

GrillMeats Response was:

www.salton.com

Go to customer service and contact them. They will give you any information you need.

Marty
I also have that information on the pages below.

 

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Sharon from Hawaii

Friday, October 15, 2004 9:13 PM

The music drives me nuts.  Please remove it

GrillMeats Response was:

I'm not going to do, that you go a website to surf, if you want to watch TV and surf go to website that has no sound.
Thanks for your FEEDBACK!
Marty
----- Original Message -----
Email: (Grillmeats Keeps It's Data Base Private)
To: Ceo
Sent: Saturday, October 16, 2004 8:05 PM
Subject: Re: Re:
Lowering the windows sound option also lowers the volume on the TV.  I would still hear both the TV and your sounds.  Why don't you just modify your website with a sound option to mute it?  Is it too difficult for you?
----- Original Message -----
From: Ceo
Email: (Grillmeats Keeps It's Data Base Private)
Sent: Saturday, October 16, 2004 10:24 AM
Subject: Re: Re:
Go to your windows sound option on the task bar. Lower the volume that way. You are the only person that seems to not like the Beatles.
Marty
----- Original Message -----
Email: (Grillmeats Keeps It's Data Base Private)
To: Ceo
Sent: Saturday, October 16, 2004 2:43 PM
Subject: Re: Re:
I watch TV on my computer.  Shutting off my speakers is not a good option.
----- Original Message -----
From: Ceo
Email: (Grillmeats Keeps It's Data Base Private)
Sent: Saturday, October 16, 2004 1:08 AM
Subject: Re:
All you have to do is shut off your speakers
Marty
----- Original Message -----
Email: (Grillmeats Keeps It's Data Base Private)
Sent: Friday, October 15, 2004 9:13 PM
The music drives me nuts.  Please remove it.

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Email:           (Grillmeats Keeps It's Data Base Private)

HI my Name is  Rusty..and I have found your  web sight,,,how  ever I cant seem to access  any thing,,I keep getting a message  that says  ERROR  403  FORBIDDEN  I dont know  what it means,,,you have  some  great information  on  Lamb charts  and Beef charts  and,,pork charts,,,but I cant access the  charts,,,I think it shows  a drawing of the  animal  and then  the  types  of cutts you get,,,I wish I can access  the  diagram  I love  to cook  and I do have  a George  Foreman Grill,,,,THANK  YOU  FOR  ANY HELP...  Rus

GrillMeats Response was:

Follow this link and get back to me, I just got back from Jamaica. I have been trying to do a rebuild, but the new wife won't let me stay by the computer long enough to get past the home page.
Marty
THANKS  FOR  THE  WEB SIGHT GUY,I'LL CHECK BACK  SOON  TO SEE IF YOU'VE  DONE  ANY THING MORE TO YOUR  WEB PAGE, NEW WIFE WONT LET YOU STAY ON LONG ENOUGH TO FINISH THE WEB PAGE HUH,OK  GUY  THANKS,,,,,RUSTY

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Category:        Spices
Name:            Kathi
Email:           (Grillmeats Keeps It's Data Base Private)
Date:            09/28/04
Time:            09:42 AM
Question:

Regarding the use of MSG.  Some people are highly allergic to it.  We are also allergic to the preservative Calicum Cholorhydrate-sp (basis of chlorine gas). I am one of those people.  The allergic reaction to MSG only gets worse not better.  Just wanted to let you know.  There are healthy ways than using MSG - like maybe using the real spice or food instead.

GrillMeats Response was:

I only offer MSG as an option, my spices don't have any MSG ion them. Some meat that is sold in the stores today, mostly frozen , is pumped up with MSG. There are some people that are not having a problem using MSG.
Thank You for your comment,
Marty

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email:  (Grillmeats Keeps It's Data Base Private)
george: Submit
Date:   Wednesday September 22, 2004
Time:   10:03:53 PM

George_Foreman:

lean mean contact roaster GVS george forman/  I got this as a gift and there were no directions is there any way i can get them I really need them
GrillMeats Response was:

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B1:              Submit
email:           (Grillmeats Keeps It's Data Base Private)
Date:            09/22/04
Time:            01:26:58 PM

Comments:

I'm looking for tips on cooking fish.  Such as Tilipia or Miah Miah (sorry about the spelling).  Thanks

GrillMeats Response was:

http://www.grillmeats.com/ethnic_recipes.htm

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email:  (Grillmeats Keeps It's Data Base Private)
george: Submit
Date:   Sunday September 05, 2004
Time:   07:07:45 AM

George_Foreman:

tell us about just plain old out of the carton sirloin please -- the lowest cooking time in the grill instructions -- 7 minutes --left it well done -- no pink at all. i would guess 4 minutes?
GrillMeats Response was:

All the steaks that I used with the grill were at least an 1" to an 1 1/4" thick. You have to play with cooking times and temperature adjustment.
Marty

*******************************************************************************
 email:(Grillmeats Keeps It's Data Base Private)
george: Submit
Date:   Friday August 13, 2004
Time:   04:50:50 PM

George_Foreman:

R8BLK is the model number.  I guess I just don't have the ability to cook on this thing.  The outside is always burnt and the inside of things are raw. I do not have a temperature gauge on mine.

GrillMeats Response was:

It looks like you are using the grill that is meant to cook burgers. You will have to either use thinner meats, get use to rare cooked meats, or invest in one that has a temperature gage on it. I've had mine for almost 4 years now and it does show signs of wear and use. However if you go to my website in the next few days you can go to Camp GrillMeats 04' and see they still work even when the Teflon coating comes off.
Marty

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----- Original Message -----

From: grillmeats

N/A to Public (Grillmeats Keeps It's Data Base Private)
Sent: Monday, July 12, 2004 1:14 PM
Subject: Did You Find The Page?

 
http://www.grillmeats.com/Grill_Chef_Ideas.htm

Visitor's Response:

yes, thank you.  I just purchased a Weber gas grill and I was looking for a lot of assistance in using the grill and temperatures and times to cook various foods.  In particular, I was going to cook a turkey on a rotieresi this past weekend and learned by trial and error.  It came out very well actually.  I was surprised at how moist it was. 
 

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Category:        Menu Suggestions
Name:            Paul Gris
Address:         Chicago, IL
Telephone:      
FAX:            
Email:            N/A to Public (Grillmeats Keeps It's Data Base Private)
ate:            07/08/04
Time:            09:08 AM
Camping_Ideas:

I was planning on arriving on Monday. I was coming with my wife and 2 daughters. Do you think that be ok? I looked at your pictures from the past Camp Trips and see no women. This event is not gender restricted is it?
Paul from Chicago

GrillMeats Response was:

I'm a single man, and usually only get men to go with. If you would like to arrive with your family, that's fine with me. Your wife will have a great time, because she won't have to cook. The kids will enjoy the pool it has water slides, and there is a game room. Check out the link on the bottom of the page and reserve your camping area soon. There's a few Kottages left which would work good with a family.

Category:        Camping Suggestions
Name:            Bob T
Address:         Lombard, IL
Telephone:      
FAX:            
Date:            07/08/04
Time:            07:56 AM

Camping_Ideas:

I will see you at your camping trip. I was able to get a Cottage for my son and I. Bring your Fishing Pole and I'll Bring my boat.
Bob

GrillMeats Response was:

I'll bring extra food for and your son.

email:  Friendly@advice.com
george: Submit
Date:   Tuesday July 06, 2004
Time:   02:49:31 PM

George_Foreman:

Just some friendly advice: Turn off all the midi and dancing flags. Can't get to the content for the overuse of bells and whistles. I'm guessing you're driving more viewers away than you are helping.
 GrillMeats Response was:

The midi tunes can be controlled by you lowering your speakers.

From: "Mark Brandt"
To: "grillmeats" <grillmeats@grillmeats.com>
Sent: Friday, July 02, 2004 11:31 AM
Subject: When you were offline (via Bravenet HumanClick)


I am presently thawing a 4 1/2 lb. Sirloin Tip Roast with intentions of
cooking it tomorrow  on a gas grill rotisserie of which I will be using for
the first time. I am planning to use a water-filled drip pan over the
burners.
Should I marinate the roast?
If so, in what and for how long?
Should I tie the beef to the spit?
At what heat and for how long should it cook for medium done?
Thank you.
 

GrillMeats Response was:

I would Marinade the roast in Italian Dressing, or Red Wine, overnight.
Completely Submerged.
If you want to tie it properly, use thin wire, like they use to hang
pictures. Be sure to put to roast on the spit before you tie it with the
wire. pull it off at 140* internal temperature. High heat 14 minutes a pound
on a HOT grill.
Use an internal temperature gage, don't go to far into the meat with the
gage.
Good Luck
Marty

email:  N/A to Public (Grillmeats Keeps It's Data Base Private)
george: Submit
Date:   Tuesday June 29, 2004
Time:   02:15:11 PM

George_Foreman:

Have a Model # GR10A and need a plastic spatula P/N 20147

How do I order one?

GrillMeats Response was:
This is a consumer site, but if you contact the maker Salton.com they will help you
 
 Marty
GrillMeats.com

Thanks Marty, Will do
 
Bob Rich

Category:        Web site
Email:           TERRY.TURNER-JAMES
Remote Name:     199.20.71.6
Remote User:    
HTTP User Agent: Mozilla/4.0 (compatible; MSIE 6.0; Windows NT 5.1; .NET CLR 1.0.3705; .NET CLR 1.1.4322)
Date:            06/29/04
Time:            08:03 AM

Question:

WHAT IS THE AMOUNT OF THE INGREDIENTS IN THE SOUL SEASONING

GrillMeats Response was: N/A Did not leave an Email Address. I wouldn't give away my seasoning recipes even if I could respond.

Marty

Thursday, June 24, 2004 4:05 PM

grillmeats@grillmeats.com <grillmeats@grillmeats.com>

Iowa Chops

Hi, we were wondering if you would know:

Are Iowa Chops called Iowa Chops in places other than Iowa?

 
Thank You,
Jenny Porter

GrillMeats Response was:

It is called Iowa Pork to the rest of the Midwest.
Marty

 

email: N/A to Public (Grillmeats Keeps It's Data Base Private)  
george: Submit
Date:   Saturday June 19, 2004
Time:   11:01:32 AM

George_Foreman:

I recently received the Lean Mean Fat Reducing Grilling Machine - Model GR30VTTR.  But I have no directions.  I got it from a friend who has three different bigger models, but lost the instructions to this one.  |Is there a way to go somewhere on line and find them?  I have loved using the first model that came out and am anzious to start using this one.  Thanks for your help.

GrillMeats Response was:
This is a consumer site, but if you contact the maker Salton.com they will help you
 
 Marty
GrillMeats.com

Marty

B1:              Submit
email:  N/A to Public (Grillmeats Keeps It's Data Base Private)        

Date:            06/18/04
Time:            07:35:22 PM

Comments:

how long to cook salmon on the foreman grill?  Salmon is a little over half a pound
 

GrillMeats Response was:

Around 10 Minutes, but I would read the information that I researched before cooking it on the grill. It leaves an after taste the next time you use the grill, no matter how many times you clean it.

Marty

george: Submit
Date:   Sunday May 23, 2004
Time:   05:10:42 PM

George_Foreman:

I would like to know if there are any recommendations for cooking a small boneless roast on my George Foreman Grilling Machine Model: GR18BWC. Thank you!
 

GrillMeats Response was:

They sell a George Foreman Rotisserie for roast and Poultry. Go to the www.salton.com website and look that item up the site's search engine. Roasts will not work on the Foreman Indoor Grill.
Marty 

 

From: "Tina "
To: "grillmeats" <grillmeats@grillmeats.com>
Sent: Saturday, May 22, 2004 1:09 PM
Subject: When you were offline (via Bravenet HumanClick)


We are raising two lambs to be butchered in the fall and we have on ewe that
is over a year old.  My question is how long do we let the meat hang if we
butcher the ewe now and do you think the meat will be strong and tough?  We
are not set up to do a dry cure?

Thank you,

Tina

GrillMeats Response was:

How did you feed the ewe and lamb? If you feed them with grain the last 2 to
3 months before slaughter the chances are better that the meat won't be as
tough as if you hadn't grain fed them.
What did you mean when you said how long should we let it hang? Unless you
have a refrigeration unit, I would say it should go to the butcher the same
day as the kill.
The meat needs to have continuity to cut, and if it is warm the chances are
that it would be hard to cut down into anything other than roasts.
Why don't you ask your butcher what he thinks would be right. I have no idea
where you are located and your temperatures could still be cool enough now
for a few days of hanging. I any case you butcher might have room to let it
hang for a few days before cutting it down.
Marty
 

george: Submit
Date:   Monday May 03, 2004
Time:   02:14:39 PM

George_Foreman:

No comment about the grill, I just wanted to tell you that your awesome website has probably changed the way I cook, handle foods, and probably most importantly what I will cook and eat in the future. 

The China study and the comments about Dr. Willetts is very convincing!

Thanks a ton for the free info.  Much Appreciated.

Date:   Tuesday April 27, 2004
Time:   08:11:03 AM

George_Foreman:

I have a model GR 44TMR and lost my book.....does anyone know if I can get another? Thanks
 

GrillMeats Response was:

This is a consumer site, but if you contact the maker Salton.com they will help you
 
 Marty
GrillMeats.com

Marty

Brett Croft 

Tuesday, January 13, 2004 10:28 PM

When you were offline (via Bravenet HumanClick)

I raise my own beef and would like to know how much meat should I get back hanging lbs. vs cut lbs. Also we usually prefer steak cuts and small roasts. What do you recommend that I tell the butcher what I want.  
 

GrillMeats Response was:

Yes I do. Let him take the fillet off and cut the short loin as bone in
strips. Have him bone out the round for roast. Tell him to take the bone
out of the Top Butt and cut them for steaks. Have the first cut pot roasts
ground up for ground Chuck. Have him take the Heal from the round and grind
it up for ground round. Tell him you'd like the short ribs cut flaken style,
about an inch and a quarter thick. Have him take the rib and take the large
end for steaks. and the small end as a 3 bone rib roast, cap off. Be sure he
separates the ground meats so you can have a different variety off lean,
varying from 75% to 95%
Have him leave meat on the beef neck bones, they make great stew.
It varies on the amount of return on the meat. depending on the Yield Grade
of fat. The fattier the cattle is the less you get, but it does taste better
than grass raised beef.
Marty

Submitted
Date:   Saturday January 10, 2004
Time:   09:03:00 PM

George_Foreman:

As someone who has lost his GFG manual with the cooking times, THANK YOU!!!!
  

Submitted
Date:   Sunday January 04, 2004
Time:   01:09:32 PM

George_Foreman:

Model JR-30 1400Watts.  What you said about hot spots helps me.  I took mine apart to clean it and noticed the shape of the element, so I had wondered.  I do not use mine often enough to remember what happened where on the grill.  I usually take aluminum foil, about 2 to 3 feet long, fold it in half, shiny side in, and place the meat on the foil.  Then when the grill is preheated, I insert the whole thing, press down on the lid to conform the foil to the ribs in the grill, and fold the two ends sticking out to cause any runoff to go into he catch tray.

Today, I am trying a cut from Safeway called "Beef Chuck Cross Rib Steak Boneless" and can not find it mentioned anywhere.  I am going to try it and see what happens, with just a little tenderizer on it with a few splashes of water, like a one Tablespoon.

Any comments on this cut of meat, and where it is cut from?

Thank you for all of the information, I have enjoyed looking around on your site, it seems to be "well done".

Ray

GrillMeats Response was:

I would marinade it overnight in Italian Dressing, the cheapest you can
purchase. Be sure it is completely submerged in the dressing.
Marty

                                         

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