I am looking to buy an indoor grill. I am just looking for something that can cook burgers, chicken, and steak and something that grains the fats. I am currently looking at George Foreman Next Grilleration Grill but I have not heard go things are indoor grills that have removable plates (things like they take forever to heat up or don't cook that well). Anyone have any recommendations?

I have one of the older Foreman grills. I'll use it every day for a month or so, then retire it for long stretches of time and think of it as a novelty. Cleaning it isn't so bad, if you approach it with the mindset of cleaning a gun, instead of cleaning your car. It doesn't take long and isn't terribly difficult, you just have to be in the habit of doing it.

What about

">George Formby's Lean Mean Grilling Machine? [wink]

I have a griddle and that works great for this. It has a reversible top; one side is flat for pancakes and French toast and the other side is ribbed for steak and burgers. Like this (only I got it at a department store for less). To clean it I just soak it in the sink (flipping it after an hour because it's too big).

May be

>this? (Yes it's mr T.)

Quote: Original post by 3dmodelerguy
I am looking to buy an indoor grill. I am just looking for something that can cook burgers, chicken, and steak and something that grains the fats. I am currently looking at George Foreman Next Grilleration Grill but I have not heard go things are indoor grills that have removable plates (things like they take forever to heat up or don't cook that well). Anyone have any recommendations?

The ones with removable plates do the exact same thing as the ones without, I've used both. What you should know about things like the foreman grill, is that its really hard to get anything other than well done out of them. It's just how they are designed to "cut the fat". The easiest way is to not use the top half of the grill (keep it open during cooking, though it will take longer), otherwise it will be a battle of measuring the timing (and if the meat is a different thickness the next time you have to adjust).

You're best option is to get a cast iron griddle plate like simian man mentioned, because then you can use it for roasts in the oven as well.

edit: its also really hard to cook bone-in meat on a foreman.

Just don't ever take an outdoor grill inside! Carbon monoxide poisoning.

I have a griddle pan (like this though not that one) and I use it quite often. It's perfect for a couple of steaks or hamburgers, but it doesn't take up a lot of room and it's as easy to clean as an ordinary frying pan.