Did this coupon
work for you?
work for you?
Forum Thread
George Foreman Evolve Grill, Waffle Maker, Panini with Removable Plates, GRP4842R $59
$59.00
Full title: George Foreman 5-Serving Multi-Plate Evolve Grill System with Ceramic Plates and Waffle Plates, Red, GRP4842RB
Ships from and sold by Amazon.com.
https://www.amazon.com/gp/product...JWE8?
Ships from and sold by Amazon.com.
https://www.amazon.com/gp/product...JWE8?
If you purchase something through a post on our site, Slickdeals may get a small share of the sale.
Don't have Amazon Prime? Students can get a free 6-Month Amazon Prime trial with free 2-day shipping, unlimited video streaming & more.
If you're not a student, there's also a free 1-Month Amazon Prime trial available.
You can also earn cash back rewards on Amazon and Whole Foods purchases with the Amazon Prime Visa credit card. Read our review to see if it’s the right card for you.
4 Comments
Your comment cannot be blank.
Sign up for a Slickdeals account to remove this ad.
I tried the oven. That does not work, because the oven bakes the item. You get searing but not great, and the oven heat screws the pooch by baking and drying the meat simultaneously.
There are some cast iron stove top grills that fold down like the Foreman grill to keep the spatter from getting out of hand, but the top does not heat the same, so it is not worth having a full cast iron top to accomplish this.
So, get a spatter screen or a second pan the same size. The upper pan can be any material, so it can be light weight, just make sure it has no parts that may melt in the process. Put the steak on the grill and put the screen or pan over it. There are pushdown type cast iron things to press the meat to cook it faster, but they aren't usually effective at blocking the spatter.
If you want to see what you are doing, rather than depend on just timing, you could try the see through corningware to cover it. But you get the idea. It looks kind of dumb, but the steak sears sell and the grill cooks it well. Use a good rub to get the crusting.
I prefer a good cast iron pan to do it though. The crust is then across the entire steak not in lines. The appeal of having lines on your meat is way overrated. It is kind of stupid if there is no flame below, and that only happens in a fire grill. Visually appealing, but not as good tasting. Can use the same trick to keep the grease from spattering, and when warmer weather rules , you can throw the cast iron pans in the gas grill to cook up the meats. If you want a bit of flame on them, do it for a short period so you get the flavor but not the burn. Using the pan prevents flare up and cooks the steak without burning on the grill from the flames that result from fatty meats.
https://www.amazon.com/George-For...B00NPYJWE