My wife and I got our
George Foreman GRP4P Indoor Grill last year for a wedding present, and we love it. When we lived in an apartment, we weren’t allowed to have a grill out on our wooden porch, so this indoor grill was a great alternative. Now that we are in our own home and have a nice outdoor grill, we still use this one on occasion. I like it because of how fast it works.
This grill works essentially like a waffle iron or sandwich press in that it heats your food from both sides and uses gravity to help press the meat or vegetables down. There are also two grips on the side that you can use to squeeze the press even tighter, and this works great on hamburgers when you want to get that last bit of grease out.
The big selling point behind these grills is that they are set on an incline and include a tray that catches grease as it cooks out of your food. The result is a healthier hamburger, steak, or pork chop that hasn’t been cooked in its own fat and oil. Of course, on an open grill those same juices would drip down between the slats in the grill, but the ability to press the meats gives you a little extra something to feel healthy about.
Usually when my wife and I use this Foreman grill, it is to cook hamburgers. I don’t know what my problem is, but I have trouble forming a hamburger patty that doesn’t fall apart on an open grill. I try to make them too big around and too flat and it usually makes a mess. On a Foreman, I can make by big flat burgers work. It only takes about 5 minutes to cook them, and they do really come out nice and lean. We usually buy the 93/7 meat, just so you know.
When in use, this grill generates a good bit of heat, so you have to be careful not to touch the metal body of it. The big plastic handles on the side are large enough to easily grip for pressing the meat. The grill also has rather long legs at the bottom to keep it high enough off your countertops to prevent damage. When the food is cooking, this grill shoots off
a lot of steam, so don’t shove it up under your cabinets. In fact, I place mine near the oven hood vent to get some of the smells ventilated out of the room.
The surface on the grill could be set at a higher incline because the juices do sometimes tend to bunch up before they can flow all the way down to the tray. What happens is when the juices first start to run, the moisture will dissipate and leave a kind of scorch mark on the drain rail that will cause other fluid to block up around it and also burn into it. I found this happens a lot with red meat, especially hamburger.
When it comes time to clean the grill, the metal cooking plates actually come off and can be put through your dishwasher. How easy is that? They are quite easy to clean in the sink with a little soap and water, too. The plastic tray is also easy to clean – just be careful when you pick it up because it’s easy to spill the juice.
If I have any complaint about this grill, it is in regard to the plastic try which catches the run-off from the meat. I wish that the tray had some kind of little latch or something to hold it in place. If you don’t place it far enough back or in the right line, you might end up with some of the juice running off onto the counter.
In conclusion, I think the
George Foreman GRP4P Indoor Grill is great. It’s easy to use, easy to clean, and it works very well.
At exactly 666 words, this review of the George Foreman Lean and Mean Grilling Machine also qualifies as one of Sleeper54’s Lean-n-mean reviews. For more info, visit Lean-n-mean Five.
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