Talk:George Foreman Grill/Archives/2014

Foreman's influence on the grill references the patent in which he is not mentioned
It's the second reference footnote thing and yet the patent has nothing to the preceding text. My apologies for not knowing the protocol. — Preceding unsigned comment added by 24.234.150.190 (talk) 21:30, 1 July 2014 (UTC)

Instant success? No. Foreman grabbed a burger in candid camera
Under History, it states: "A combination of his affable personality and the unique features of the product made it an instant success."

This is incorrect. The story actually is quiet interesting. According to "The Ten Faces of Innovation" by Tom Kelley (ISBN: 9780385512077) p.252-253:

"When first introduced by Salton without its celebrity endorsement, the new barbecue grill was met by lackluster sales. Even when retired boxer George Foreman made the first commercial, it was still not an instant success. Then, in a candid, informal moment, Foreman grabbed a burger off the grill and took a hungry bite, seemingly not conscious of the camera. When the authentic moment was introduced into the next airing of the infomercial, the switchboard lit up like Times Square. Sales went through the roof, and the Candid Camera moment has appeared in every infomercial for the product since."

All4peace (talk) 17:14, 21 July 2014 (UTC)

Is this thing really a grill?
if i put a piece of meat directly on the stove top is that considered grilling in the US? this thing always seemed more like a fryer than a grill. maybe the term grill should be adjust to mean cooking directly over an open flame which is located underneath a grate or something like that to avoid confusion.69.217.52.70 20:19, 23 March 2006 (UTC)cam


 * "Grill" seems to be an ambiguous term, but in "American", I think it is used any time one is cooking on a hot grate (which George definitely has)*. Radiational heating seems to also factor in (which George has some of, but not as much as a true grill) as does heating by the passage of hot gasses (which George again has some of...). I think if the food ends up with "grill marks" it could be said to be "grilled", which is probably how this product gets away with it.Atlant 16:26, 27 April 2006 (UTC)


 * (Who has both a real grill in a cooktop and a George grill and uses both for varying purposes)


 * * Or even sometimes just on a hot flat surface (e.g., the grilled cheese sandwich), although that's more-properly called a griddle.

Old versus new
Have an early model that cannot be pulled apart to wash, so bought a new one that can. However on trying to cook steak in it, it just can't do it properly, its as though you steamed it!!!

I worked out why: the new version is only 1300W, (not 2400W like the early one)so it does not sear & seal the meat...result is disgusting!....I feel like I have been conned twice by buying what the big name suggests is a quality product. —The preceding unsigned comment was added by 202.6.152.233 (talk • contribs).


 * Are you writing from the US or the rest of the world? 'Cause in the US, your old grill can't possibly be rated 2400 watts -- That would be illegal with a 15 Amp power plug (where 1350 W or so is about the limit). But your basic diagnosis is correct: if meat cooks too slowly, it tastes steamed, not grilled.Atlant 12:31, 3 October 2006 (UTC)