Question about cooking meat on george foreman grill

[Master Bates]

I've got one of those little george foremans, and one of its "features" is how it's slanted so that when cooking, the fat runs off into a little tray. Now, if fat in the meat is actually something I want, is this a bad thing?

Also, I bought some ground chuck and ground beef. Which is better for my purposes? (low-carb diet, trying to burn fat and build muscle)

 

[Dilberto]

George Foreman wanted to make his product appeal to the "health conscious" consumer- who at that time, was buying everything "fat-free."

It's apparent now that some fat is good(not ALOT). You can always turn the drained juices into some killer gravies, to smother over your cooking.

 

[Master Bates]

Well that's what I'm asking- does the grill get rid of the necessary fat from the burger?

 

[Dilberto]

The answer, is yes.

 

[Throttle]

You can always turn the drained juices into some killer gravies, to smother over your cooking.

here's your answer... if that's too much work, you could always get a cast iron skillet, which is much better suited to browning beef.

 

[Master Bates]

here's your answer... if that's too much work, you could always get a cast iron skillet, which is much better suited to browning beef.

Yeah I just may do that for my beef from now on.

 

[KarmaSutra]

If you want that elusive crust on your meat then Throttle is correct cast iron is the way to go. UNLESS, you do what I did and spend some of that cash on a high quality stainless steal wok.

I cook everything from a diddle-eyed joe to a damned-if-I-know in that fvcker. Seriously, everything from low carb pasta (not anymore) to braised chicken to stir fried steak with veggies. It's really the only tool I use, except for eggs. For that I have a special egg pan.

You can get it up to nuclear temperatures and just a bit of water to swish around after and it's all clean and ready to go.

If you're going to be eating a lot of hamburger go with chuck. The proper fat percentage would be somewhere around 75/80% beef to 20/25% fat. It's economical and more tasty than regular ground beef which is mostly fat. Stay away from round or sirloin as this is too lean and will yield a tasty hockey puck.

 

[Dilberto]

If you want that elusive crust on your meat then Throttle is correct cast iron is the way to go. UNLESS, you do what I did and spend some of that cash on a high quality stainless steal wok.

A cast-iron wok is the BEST for making the thinnest omelettes, steamed vegetables, soups, and even fajitas! They are heavy, though.....but last for decades. My mom still has a cast-iron wok, from 40 years ago. She still uses it every day.

 

[KarmaSutra]

A cast-iron wok is the BEST for making the thinnest omelettes, steamed vegetables, soups, and even fajitas! They are heavy, though.....but last for decades. My mom still has a cast-iron wok, from 40 years ago. She still uses it every day.

I have a ceramic top stove so cast iron won't do me any good but I agree cast iron anything, if properly cared for, will last generations.