Results 1 to 7 of 7

Thread: How do you fix your meats?

Hybrid View

  1. #1
    Senior Member
    Join Date
    Feb 2005
    Location
    Texas
    Posts
    300

    How do you fix your meats?

    As the title states, how do you fix your meats? I fix my meat/poultry on my George Foreman grill.. It always comes out so dry and boring.. I need ways to add flavor/taste to it.. Not so dry and bland.
    When you walk through the fire,
    you will not be burned;
    the flames will not set you ablaze.

  2. #2
    Squatting in the Curl Rack
    Join Date
    Aug 2005
    Location
    Dark Swamp, Mississippi
    Posts
    92
    Quote Originally Posted by Haaji Dont Surf
    As the title states, how do you fix your meats? I fix my meat/poultry on my George Foreman grill.. It always comes out so dry and boring.. I need ways to add flavor/taste to it.. Not so dry and bland.
    It sounds like you might simply be cooking stuff for too long. ANyway, here are the methods I use most often.

    lean ground beef: make into patties and cook in a lightly oiled skillet, or make a meat loat

    pork loin, beef round & sirloin : roast in the oven or on a charcoal grill

    London Broil (aka top round): charcoal grill or pan broil

    chicken breasts: charcoal grill, pan broil, or poach in chicken stock

  3. #3
    Risk10k Clifford Gillmore's Avatar
    Join Date
    Sep 2005
    Location
    Perth, Western Australia
    Posts
    5,760
    Chicken breast; Butterfly and grill.



    I'll make up a quick picture guide tomorrow night for some killer chicken ideas.

  4. #4
    Ex-Manwhore KingWilder's Avatar
    Join Date
    May 2005
    Location
    Raleigh, NC
    Posts
    3,055
    I cook on the Foreman as well since I can't have a grill at my apartment and everything usually comes out wonderful. Buy a spice rack and some garlic powder/and or salt and use it, or get some marinades.
    5'10", 170lbs, 10% bf

    Bench:255 Squat:295 Dead:400
    Snatch:145 C&J: 205
    Chin-Up: +135 Dip: +100
    Max Pull-Ups: 44

    CrossFit Lv. 1, ACE-CPT

    You want our weapons!? Come and get them!

  5. #5
    Senior Member kad's Avatar
    Join Date
    May 2005
    Posts
    824
    When I was living in my house at college I cooked meat on my george foreman. Sometimes it came out dry, but that's usually an indication of cooking it too long. Just slice the meat down the middle during cooking and check it periodically. Now that I'm home for the summer I cook my meat on the gas grill. Sometimes I marinade it, but usually I just throw some Emeril's Essence seasoning on it.

  6. #6
    Ex-Manwhore KingWilder's Avatar
    Join Date
    May 2005
    Location
    Raleigh, NC
    Posts
    3,055
    I like Emeril's "lemon rosemary and gaahlic" marinade for chicken
    5'10", 170lbs, 10% bf

    Bench:255 Squat:295 Dead:400
    Snatch:145 C&J: 205
    Chin-Up: +135 Dip: +100
    Max Pull-Ups: 44

    CrossFit Lv. 1, ACE-CPT

    You want our weapons!? Come and get them!

  7. #7
    Wannabebig Member
    Join Date
    Jan 2006
    Location
    South NJ
    Posts
    31
    yeah I cook my chicken on the foreman and its fine, I live in an apt as well, in NJ you are not allowed to have a real grill gas/coal/or elec unless you live on the first floor. I season it with Mrs Dash, no sodium. I usually cut it into thin slices so that it doesn't cook long and monitor it frequently so that I can tell if its cook enough.
    11/05 never lifted before
    205pounds, 18% BF
    http://img.photobucket.com/albums/v4...December28.jpg
    6/06
    170pounds, 7.5% BF
    http://img.photobucket.com/albums/v4...12/Day4UD2.jpg
    7/06 176pounds 8.5% BF
    http://viewmorepics.myspace.com/inde...1-5102d3c8068a

    For now, bulking until 195 and powerlifting, then cut on UD 2.0

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •