Originally posted by PalynkaI got one of those George Foreman Grills, I was very sceptical at first but use it all the time now except for roasts, when you see the fat pour out it makes you realise how much more healthy it is to grill
Grill is the best way to feel the real flavours of meat. The best Argentinian meat is grilled, so is a good Brazilian picanha and so on.
You can beat a good grill when the meat is quality.
Originally posted by stevetoddForgive the ignorance, but what are George Foreman Grills?
I got one of those George Foreman Grills, I was very sceptical at first but use it all the time now except for roasts, when you see the fat pour out it makes you realise how much more healthy it is to grill
It's not only healthy, but it's the best way to pass the enhancing flavours of the fat to the meat.
Damn I'm hungry.
Originally posted by rbmorrislol, didn't want to say anything, but now that you've thrown down the gauntlet, I must join.
Murderer.
meat should be eaten as is, I like it best when my steak is still mooing, you should basically whipe the bull's ass and slap it on a steak. the rarer, the more flavor.
and George Foreman Grills, as palynka said, DO drop a lot of the flavor brought on by grease. that's what's wrong with society today, "grease" is now the"g-word" and fat is sometimes the more common reference in the "f-word" it's sad that we could let this happen to our beautiful meat.
Originally posted by rubberjaw30You got me wrong. (Or I did)
lol, didn't want to say anything, but now that you've thrown down the gauntlet, I must join.
meat should be eaten as is, I like it best when my steak is still mooing, you should basically whipe the bull's ass and slap it on a steak. the rarer, the more flavor.
and George Foreman Grills, as palynka said, DO drop a lot of the flavor brought on by grease. ...[text shortened]... erence in the "f-word" it's sad that we could let this happen to our beautiful meat.
I like the taste that fat provides the meat while grilling it, but I don't think it's that good to eat it (although I sometimes do). Every really good chunk of meat being taken to the grill should have some of this fat, but as you burn it away part of it joins the meat and a part of it just drips away. This is both (more) healthy because you lose some of the fat AND very tasty because you keep the flavours.
Originally posted by PalynkaBelow is a link, my parents kept going on about how good they were, so I bought one, and use it about 2-3 times a week now (for sirlion, bacon, lamb chops and sometimes lamb steaks)
Forgive the ignorance, but what are George Foreman Grills?
It's not only healthy, but it's the best way to pass the enhancing flavours of the fat to the meat.
Damn I'm hungry.
http://www.foremangrills.com/
