We don't have the one with the lift-out grill plates. I keep a small pitcher of water and a spray bottle close, and immediately after unplugging the grill I pour the water over the bottom half of the grill. It deglazes, and most of it can be just wiped away. Sometimes it takes a second pitcher. For the top half I use the spray bottle and wipe. It cleans easily enough

Oh, I'll have to try that trick, 'cos our grill doesn't have the lift-out plates either. Other than that, I love our Foreman grill, and have often wondered how I lived without it.

(Edited for missing word)

Lucky Fury

Agreed, but he did deserve it.

Huh. I think I'm the only one who's 'meh' on the GF grill. Then again, I'm pretty gadget-avoidant. I just prefer poaching or broiling, I guess.

Timelies all!

My dad has learned about Googling people's names. He seemed rather proud of the stuff he found. He needs a real hobby.

I really dislike broiling. I would love a stovetop like a cousin has, with a grill on it, but if I can't have that, I need some decent way to do fish and burgers.

Guess I'm the lone Foreman naysayer -- we had one, but got rid of it ages ago because we never used it. Anything a Foreman's good for can just as easily be cooked in a skillet (or a grill pan or broiler), both of which are easier to clean afterwards and don't need to be plugged in.

[Ha! Anti-Foreman x-post!]

I'm pretty gadget-avoidant. I just prefer poaching or broiling, I guess.

I'm an exceedingly lazy cook. Lazy, lazy, lazy. Which is why I love the grill.

Lucky Fury.

Hee. He's love on a stick.

His assistant asked if we had ever met, if I wanted to be introduced to Fury. I just grinned.

I'm an exceedingly lazy cook. Lazy, lazy, lazy.

Maybe it's the NYC-esque lack of counterspace, but I've never understood why cooking something in a Foreman grill is easier than cooking it in a skillet. It seems like a lot more work to me.

With lamb in particular, I find that the grill draining the fat away results in a much better tasting finished product - pans or skillets just end up frying it in grease and getting the meat oversaturated. But I opt for the maximum grease version of hamburger and eye of round in a skillet-they seem to cook more evenly and flavorfully.

This reminds me of the one time I bought a T-bone from a cajun butcher, and the thing simmered down to half its starting mass when I cooked it—grease EVERYWERE. I think that particular cow had died from clogged arteries before they could get it to slaughter.