Didn't I read you have a Hamilton Beach (similar to George Foreman) "grill"?

I was gifted one of these sans instructions and have no idea what to cook in
it or how to prep the food for cooking.

Jill

In article >,
"jmcquown" > wrote:

> Didn't I read you have a Hamilton Beach (similar to George Foreman) "grill"?

Yep! :-)
It's now my #1 favorite kitchen gadget!

>
> I was gifted one of these sans instructions and have no idea what to cook in
> it or how to prep the food for cooking.
>
> Jill

Oh dear!

Just plug it in, turn on the timer and let it heat up for about 10
minutes.

Lay in the meat, close the lid and let 'er rip.

Timing is different for different types of meats.

I most commonly cook chicken breasts in there and I marinate them a bit
in whatever flavor I want for the day. Salad dressings, lemon juice, the
only real difference between using it vs. a skillet is that I will add
some olive or grape seed oil to my pre-treatment. Even a non-stick
surface needs that little bit of help and that oil is good for ya. Feel
free too to sprinkle a little lemon pepper, or plain pepper, garlic or
onion or mushroom powder on top of the meat prior to closing the lid.

Boneless/skinless breasts are good at 7 to 9 minutes, full sized bone in
split breasts need the full 15 minutes. A really large one might need
another 5 but the timer only goes to 15 minutes.

I also cook party wings! Frozen, they need 8 minutes, thawed, 5 minutes.

Beef patties, 3 to 5 minutes depending on how thick they are.

Catfish fillets, 6 minutes.

Salmon fillets, 8 minutes.

Grilled sliced summer squash (cut about 1/4 inch thick) 6 minutes.

Steaks and pork chops, variable. Depends on thickness and how well done
you like them. I do most average cut steaks 3 to 4 minutes but I like my
meat rare. Most pork chops are good at 5 minutes.

Hope this helps? :-)

Feel free to ask any more questions. I use my grill almost daily and
it's replaced the skillet for cooking ALL meats pretty much!

It's easier to clean when hot, and don't forget to empty the drip drawer
after every use. It fills up faster than you think. <G>

Cheers!

>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
> In article >,
> "jmcquown" > wrote:
>
> > Didn't I read you have a Hamilton Beach (similar to George Foreman) "grill"?
>
> Yep! :-)
> It's now my #1 favorite kitchen gadget!
>
> >
> > I was gifted one of these sans instructions and have no idea what to cook in
> > it or how to prep the food for cooking.
> >
> > Jill
>
> Oh dear!
>
> Just plug it in, turn on the timer and let it heat up for about 10
> minutes.
>
> Lay in the meat, close the lid and let 'er rip.
>
> Timing is different for different types of meats.
>
> I most commonly cook chicken breasts in there and I marinate them a bit
> in whatever flavor I want for the day. Salad dressings, lemon juice, the
> only real difference between using it vs. a skillet is that I will add
> some olive or grape seed oil to my pre-treatment. Even a non-stick
> surface needs that little bit of help and that oil is good for ya. Feel
> free too to sprinkle a little lemon pepper, or plain pepper, garlic or
> onion or mushroom powder on top of the meat prior to closing the lid.
>
> Boneless/skinless breasts are good at 7 to 9 minutes, full sized bone in
> split breasts need the full 15 minutes. A really large one might need
> another 5 but the timer only goes to 15 minutes.
>
> I also cook party wings! Frozen, they need 8 minutes, thawed, 5 minutes.
>
> Beef patties, 3 to 5 minutes depending on how thick they are.
>
> Catfish fillets, 6 minutes.
>
> Salmon fillets, 8 minutes.
>
> Grilled sliced summer squash (cut about 1/4 inch thick) 6 minutes.
>
> Steaks and pork chops, variable. Depends on thickness and how well done
> you like them. I do most average cut steaks 3 to 4 minutes but I like my
> meat rare. Most pork chops are good at 5 minutes.
>
> Hope this helps? :-)
>
> Feel free to ask any more questions. I use my grill almost daily and
> it's replaced the skillet for cooking ALL meats pretty much!
>
> It's easier to clean when hot, and don't forget to empty the drip drawer
> after every use. It fills up faster than you think. <G>

Gee, you're really good at this... seems to me you could just as easily
instruct for using a mammography machine.

Sheldon

In article .com>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > "jmcquown" > wrote:
> >
> > > Didn't I read you have a Hamilton Beach (similar to George Foreman)
> > > "grill"?
> >
> > Yep! :-)
> > It's now my #1 favorite kitchen gadget!
> >
> > >
> > > I was gifted one of these sans instructions and have no idea what to cook
> > > in
> > > it or how to prep the food for cooking.
> > >
> > > Jill
> >
> > Oh dear!
> >
> > Just plug it in, turn on the timer and let it heat up for about 10
> > minutes.
> >
> > Lay in the meat, close the lid and let 'er rip.
> >
> > Timing is different for different types of meats.
> >
> > I most commonly cook chicken breasts in there and I marinate them a bit
> > in whatever flavor I want for the day. Salad dressings, lemon juice, the
> > only real difference between using it vs. a skillet is that I will add
> > some olive or grape seed oil to my pre-treatment. Even a non-stick
> > surface needs that little bit of help and that oil is good for ya. Feel
> > free too to sprinkle a little lemon pepper, or plain pepper, garlic or
> > onion or mushroom powder on top of the meat prior to closing the lid.
> >
> > Boneless/skinless breasts are good at 7 to 9 minutes, full sized bone in
> > split breasts need the full 15 minutes. A really large one might need
> > another 5 but the timer only goes to 15 minutes.
> >
> > I also cook party wings! Frozen, they need 8 minutes, thawed, 5 minutes.
> >
> > Beef patties, 3 to 5 minutes depending on how thick they are.
> >
> > Catfish fillets, 6 minutes.
> >
> > Salmon fillets, 8 minutes.
> >
> > Grilled sliced summer squash (cut about 1/4 inch thick) 6 minutes.
> >
> > Steaks and pork chops, variable. Depends on thickness and how well done
> > you like them. I do most average cut steaks 3 to 4 minutes but I like my
> > meat rare. Most pork chops are good at 5 minutes.
> >
> > Hope this helps? :-)
> >
> > Feel free to ask any more questions. I use my grill almost daily and
> > it's replaced the skillet for cooking ALL meats pretty much!
> >
> > It's easier to clean when hot, and don't forget to empty the drip drawer
> > after every use. It fills up faster than you think. <G>
>
> Gee, you're really good at this... seems to me you could just as easily
> instruct for using a mammography machine.
>
> Sheldon
>

No, for that, you close your breast in the refrigerator door....... ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
> In article .com>,
> "Sheldon" > wrote:
>
> > OmManiPadmeOmelet wrote:
> > > In article >,
> > > "jmcquown" > wrote:
> > >
> > > > Didn't I read you have a Hamilton Beach (similar to George Foreman)
> > > > "grill"?
> > >
> > > Yep! :-)
> > > It's now my #1 favorite kitchen gadget!
> > >
> > > >
> > > > I was gifted one of these sans instructions and have no idea what to cook
> > > > in
> > > > it or how to prep the food for cooking.
> > > >
> > > > Jill
> > >
> > > Oh dear!
> > >
> > > Just plug it in, turn on the timer and let it heat up for about 10
> > > minutes.
> > >
> > > Lay in the meat, close the lid and let 'er rip.
> > >
> > > Timing is different for different types of meats.
> > >
> > > I most commonly cook chicken breasts in there and I marinate them a bit
> > > in whatever flavor I want for the day. Salad dressings, lemon juice, the
> > > only real difference between using it vs. a skillet is that I will add
> > > some olive or grape seed oil to my pre-treatment. Even a non-stick
> > > surface needs that little bit of help and that oil is good for ya. Feel
> > > free too to sprinkle a little lemon pepper, or plain pepper, garlic or
> > > onion or mushroom powder on top of the meat prior to closing the lid.
> > >
> > > Boneless/skinless breasts are good at 7 to 9 minutes, full sized bone in
> > > split breasts need the full 15 minutes. A really large one might need
> > > another 5 but the timer only goes to 15 minutes.
> > >
> > > I also cook party wings! Frozen, they need 8 minutes, thawed, 5 minutes.
> > >
> > > Beef patties, 3 to 5 minutes depending on how thick they are.
> > >
> > > Catfish fillets, 6 minutes.
> > >
> > > Salmon fillets, 8 minutes.
> > >
> > > Grilled sliced summer squash (cut about 1/4 inch thick) 6 minutes.
> > >
> > > Steaks and pork chops, variable. Depends on thickness and how well done
> > > you like them. I do most average cut steaks 3 to 4 minutes but I like my
> > > meat rare. Most pork chops are good at 5 minutes.
> > >
> > > Hope this helps? :-)
> > >
> > > Feel free to ask any more questions. I use my grill almost daily and
> > > it's replaced the skillet for cooking ALL meats pretty much!
> > >
> > > It's easier to clean when hot, and don't forget to empty the drip drawer
> > > after every use. It fills up faster than you think. <G>
> >
> > Gee, you're really good at this... seems to me you could just as easily
> > instruct for using a mammography machine.
> >
> > Sheldon
> >
>
> No, for that, you close your breast in the refrigerator door....... ;-)

Now I know where "Cold as a witch's tit" originated... hey, it's almost
Halloween, we could fly to the drive-in to see a spookie movie... my
chariot awaits, hop on. Um, Katra, that's not the broom handle you're
sitting on... hehe

Sheldon

In article .com>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> > In article .com>,
> > "Sheldon" > wrote:
> >
> > > OmManiPadmeOmelet wrote:
> > > > In article >,
> > > > "jmcquown" > wrote:
> > > >
> > > > > Didn't I read you have a Hamilton Beach (similar to George Foreman)
> > > > > "grill"?
> > > >
> > > > Yep! :-)
> > > > It's now my #1 favorite kitchen gadget!
> > > >
> > > > >
> > > > > I was gifted one of these sans instructions and have no idea what to
> > > > > cook
> > > > > in
> > > > > it or how to prep the food for cooking.
> > > > >
> > > > > Jill
> > > >
> > > > Oh dear!
> > > >
> > > > Just plug it in, turn on the timer and let it heat up for about 10
> > > > minutes.
> > > >
> > > > Lay in the meat, close the lid and let 'er rip.
> > > >
> > > > Timing is different for different types of meats.
> > > >
> > > > I most commonly cook chicken breasts in there and I marinate them a bit
> > > > in whatever flavor I want for the day. Salad dressings, lemon juice,
> > > > the
> > > > only real difference between using it vs. a skillet is that I will add
> > > > some olive or grape seed oil to my pre-treatment. Even a non-stick
> > > > surface needs that little bit of help and that oil is good for ya. Feel
> > > > free too to sprinkle a little lemon pepper, or plain pepper, garlic or
> > > > onion or mushroom powder on top of the meat prior to closing the lid.
> > > >
> > > > Boneless/skinless breasts are good at 7 to 9 minutes, full sized bone
> > > > in
> > > > split breasts need the full 15 minutes. A really large one might need
> > > > another 5 but the timer only goes to 15 minutes.
> > > >
> > > > I also cook party wings! Frozen, they need 8 minutes, thawed, 5
> > > > minutes.
> > > >
> > > > Beef patties, 3 to 5 minutes depending on how thick they are.
> > > >
> > > > Catfish fillets, 6 minutes.
> > > >
> > > > Salmon fillets, 8 minutes.
> > > >
> > > > Grilled sliced summer squash (cut about 1/4 inch thick) 6 minutes.
> > > >
> > > > Steaks and pork chops, variable. Depends on thickness and how well done
> > > > you like them. I do most average cut steaks 3 to 4 minutes but I like
> > > > my
> > > > meat rare. Most pork chops are good at 5 minutes.
> > > >
> > > > Hope this helps? :-)
> > > >
> > > > Feel free to ask any more questions. I use my grill almost daily and
> > > > it's replaced the skillet for cooking ALL meats pretty much!
> > > >
> > > > It's easier to clean when hot, and don't forget to empty the drip
> > > > drawer
> > > > after every use. It fills up faster than you think. <G>
> > >
> > > Gee, you're really good at this... seems to me you could just as easily
> > > instruct for using a mammography machine.
> > >
> > > Sheldon
> > >
> >
> > No, for that, you close your breast in the refrigerator door....... ;-)
>
> Now I know where "Cold as a witch's tit" originated... hey, it's almost
> Halloween, we could fly to the drive-in to see a spookie movie... my
> chariot awaits, hop on. Um, Katra, that's not the broom handle you're
> sitting on... hehe
>
> Sheldon
>

Owch! (snorting merlot thru my nose)

Now you owe me a new keyboard......
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:


> Owch! (snorting merlot thru my nose)
>
> Now you owe me a new keyboard......

Pleaseeeeeeeeeee... pleaseeeeeeeeeeeee? Could you trim your reply posts
up a bit to weed out all that extraneous stuff? It really, really gets
annoying to have to scroll through so much... please???
Goomba

In article >,
Goomba38 > wrote:

> OmManiPadmeOmelet wrote:
>
>
> > Owch! (snorting merlot thru my nose)
> >
> > Now you owe me a new keyboard......
>
> Pleaseeeeeeeeeee... pleaseeeeeeeeeeeee? Could you trim your reply posts
> up a bit to weed out all that extraneous stuff? It really, really gets
> annoying to have to scroll through so much... please???
> Goomba

Sorry! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson