My first George Foreman -- the Lean, Mean Grilling Machine -- was a Christmas gift from my nephews, Brandon and Nick. I loved that thing to death!
Seriously, I used and abused it for year, through two cross-country moves, putting it through its paces from morning (excellent toast) to late night snacking. (Don't judge! I was craving a warmed up slice of pizza!!)
When I finally said goodbye to George, that grill was more than 20 years old. I never dreamed I'd find a replacement I liked as well because, you know... they don't make stuff like they used to.
So, imagine my thrill in discovering the new George Foreman Smokeless Grill. It was shared with me just in time for tailgating season, but I'm imaging it becoming the MVP on our upcoming West Coast road trip.
It plugs into a standard outlet, so we will have to be connected to shore power -- or be running the generator -- for it to function. But I'm so looking forward to cooking outside this fall into sun-drenched winter evenings in Southern Cali, away from the shrieking smoke alarm inside the RV.
So far, I've had such amazing results cooking Coho salmon and some excellent sausage from Olsen Farms near Colville. I've been a fan of Brent Olson since first meeting him in Spokane more than 20 years ago. In fact, I wrote a food story for The Spokesman nearly a decade ago when he added meat products to his incredible lineup of potatoes.
Sausage is a bit of a challenge to grill because it needs to be cooked through, yet you don't want the casing to split if you cook it too long, or over heat that's too high. The Sriracha-seasoned pork sausage on the Foreman turned out really well, still juicy on the inside, a nice char on the outside.
John, always on clean up duty, gave the product a big thumbs up, saying it didn't require a ton of scrubbing. Yay!
The only issue at this point is trying to find a spot in our limited storage space that the grill will fit. We need a vehicle re-org! Any tips?
Check out chef Jeff Mauro's quick demo: