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I bought a George Foreman grill a couple of week ago and need some grilling tips.
So far, it seems that the top part cooks the meat like a grill (leaves marks) and the bottom cooks like a pan (no grill like marks). Does anyone flip their meat or do you just cook it without flipping? Also, the cooking times seem too long.
Any tips would be welcome.
So far, it seems that the top part cooks the meat like a grill (leaves marks) and the bottom cooks like a pan (no grill like marks). Does anyone flip their meat or do you just cook it without flipping? Also, the cooking times seem too long.
Any tips would be welcome.