Apologies to George Foreman, but the best way to "grill" steak, salmon, boneless chicken is on a ridged cast-iron skillet, either on a burner or under the broiler. Wipe skillet with oil, turn on exhaust fan, heat skillet until hot.
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There has been the inevitable George Foreman grill syndrome, though – a great product and we've all got one in the cupboard but it rarely sees active service. The gas canisters run out and consumers are often slow to replace them.
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