Chicken & ground beef

Results 1 to 10 of 10
  1. #1
    Starting a fresh


    Join Date
    Nov 2002
    Location
    England United Kingdom
    Posts
    1,239
    Rep Points
    881238

    Chicken & ground beef






    How long do you guys cook your chicken for? I grill mine in a foreman grill on high heat, and it always seems to be very tough and dry when its cooked, Ive tried cooking it for less time but then the inside doesnt look cooked.

    Also Im getting bored of chicken and short on cash, have you guys got any ideas how to cook ground beef? Im thinking of buyin the 95% fat free stuff, I know you can made spaghetti bolognese but thats not very good on a bulk? is it?

    Any ideas guy? thanks!
    "Lift big, eat big, rest big"
    "Rome wasnt built in a day"
    "Go heavy or go home."

  2. #2
    Registered User
    MeatZatk's Avatar


    Join Date
    Feb 2004
    Gender
    Male
    Location
    Tacoma
    Posts
    1,029
    Rep Points
    1532797

    I always get the 77% ground beef and then just drain the fat out after cooked. The 95% stuff dries out way too much for me.
    I wish my lawn was emo so it would cut itself

  3. #3
    Light weight!
    StanUk's Avatar


    Join Date
    Jun 2006
    Location
    In a galaxy far far away
    Posts
    705
    Rep Points
    1114910

    Why would spag bol not be good on a bulk?

    Also, using the foreman on the chicken is gonna rid it of most its fat and therefore make it dry, your best bet is to use some kind of dressing or sauce with it if its a bit hard to eat

  4. #4
    Starting a fresh


    Join Date
    Nov 2002
    Location
    England United Kingdom
    Posts
    1,239
    Rep Points
    881238

    Quote Originally Posted by StanUk View Post
    Why would spag bol not be good on a bulk?

    Also, using the foreman on the chicken is gonna rid it of most its fat and therefore make it dry, your best bet is to use some kind of dressing or sauce with it if its a bit hard to eat
    Thought I might be over cooking the chicken I dunno, and I thought because spag bol is usually white pasta not wholegrain/spinach pasta, and anything 'white' (bread, potatoes,pasta etc) isnt good on a bulk/cut
    "Lift big, eat big, rest big"
    "Rome wasnt built in a day"
    "Go heavy or go home."

  5. #5
    Light weight!
    StanUk's Avatar


    Join Date
    Jun 2006
    Location
    In a galaxy far far away
    Posts
    705
    Rep Points
    1114910

    Figuratively speaking, any food is good on a bulk, its just obviously beneficial if the calories your consuming are from healthy sources. whereas on a cut you have to limit yourself to the quantity of food you consume. Also, spag bol can be made with wholewheat spaghetti/pasta

    As for your chicken, I doubt your overcooking it, just doing it in a foreman is gonna drain most the fat and make it tough and dry.

  6. #6
    Starting a fresh


    Join Date
    Nov 2002
    Location
    England United Kingdom
    Posts
    1,239
    Rep Points
    881238

    Ok might have to steam it in the oven or in the steamer, my steamer is on the hob and I cant work the damn thing!
    "Lift big, eat big, rest big"
    "Rome wasnt built in a day"
    "Go heavy or go home."

  7. #7
    Esprit de Corps
    ELITE MEMBER
    Witmaster's Avatar


    Join Date
    May 2004
    Location
    Oklahoma
    Posts
    5,072
    Rep Points
    18685917

    I do my 9 ounce boneless chicken breasts 5 to 7 minutes in the foreman grill. They come out moist and perfect every time.
    NEVER write a check with your mouth that you can't cash with your ASS!!

    I can run faster mad than you can scared

    "All right brain... I don't like you and you don't like me. So let's just do this and I'll get back to killing you with beer" ~ Homer Simpson

  8. #8
    Starting a fresh


    Join Date
    Nov 2002
    Location
    England United Kingdom
    Posts
    1,239
    Rep Points
    881238

    Ok maybe I am over cooking them then
    "Lift big, eat big, rest big"
    "Rome wasnt built in a day"
    "Go heavy or go home."

  9. #9
    Squishy
    ELITE MEMBER
    Pylon's Avatar


    Join Date
    Sep 2004
    Gender
    Male
    Location
    Bottom of the hill
    Posts
    7,339
    Rep Points
    21274889

    Chicken has only 3 states: raw, done and overcooked. If you really have an issue with the center not being done, they might be too thick. You can pound them out or slice them longways to increase the surface to mass ratio, which will help the middle cook faster.

    As far as the ground beef, I usually stick with ground turkey for that kind of thing.
    It's humbling to start fresh. It takes a lot of courage. But it can be reinvigorating. You just have to put your ego on a shelf & tell it to be quiet. - J.R. Payette

  10. #10
    Stealth Moderator
    ELITE MEMBER
    MtnBikerChk's Avatar


    Join Date
    Mar 2001
    Location
    Dead last
    Posts
    1,560
    Rep Points
    29513958






    The best thing we ever did was buy a meat thermometer! Chicken comes out perfect every time!

Similar Threads

  1. lean ground beef vs chicken
    By Stewart14 in forum Diet & Nutrition
    Replies: 6
    Last Post: 10-28-2009, 03:08 PM
  2. What can I add to/with ground beef...
    By fufu in forum Diet & Nutrition
    Replies: 8
    Last Post: 03-21-2007, 04:04 PM
  3. ground lean beef
    By em28 in forum Diet & Nutrition
    Replies: 6
    Last Post: 06-13-2006, 03:53 PM
  4. Ground Beef
    By Jill in forum Diet & Nutrition
    Replies: 18
    Last Post: 11-26-2003, 12:06 AM
  5. Lean ground beef
    By JerseyDevil in forum Diet & Nutrition
    Replies: 12
    Last Post: 10-10-2003, 05:18 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
-->