I wanted to talk about cooking on a George Foreman Grill

I rarely use them this time of year as if I am going to grill I do it outside. But when the weather is bad I do like to use a George Foreman grill for indoor grilling. Many think because it does cook on both sides at once that it is okay to just put the meat on and leave it be till it is done cooking and will find most of the time the top is burnt and the bottom isn't. To prevent this you need to flip the meat half way through the cook time. Depending on how thick the cut is and how you want it cooked depends on how long you cook it for. For this blog post I cooked some CAB Round Steaks

Preheat the unit when the green light comes on it is ready for the meat

Season your food to your preference

Remember you are eating your food, you are the only one that has to like it and those who are eating it. So season things to your own liking. I used a Montreal Steak Seasoning from McCormick to season these.

Don't forget the drip pan to catch all the fat

I aimed to cook these medium well

Which is 4 to 5 minutes on each side

Half way through nice grill markings on top

Flipped you can see there are no grill markings. The top gets more pressure so it is important to flip your meat so one side doesn't burn

The Meat is done cooking beautiful grill markings on both sides now

I had to makes some sides to go with it though

So I decided Mash potatoes and peas would makes some good sides to go with it.

The Key to using a George Foreman Grill

Is to remember two things, you are cooking with two sources of heat on top and bottom, so food cooks quicker. But because of the weight distribution you need to flip what ever you are cooking half way through the cook time. A steak that takes 20 minutes to cook outside will take 8 to 10 minutes on the George Foreman Grill, but you will dry it out if you forget to flip it.

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