Ribs

Beef ribs, short ribs and brisket are best for barbecuing. Beef ribs are tender enough that they can be cooked directly over heat, but short ribs should always be cooked slowly over a drip pan. -- George Foreman and Cherie Calbom, George Foreman´s Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)

Basic Chicken Grilling

To grill chicken, place it on the hottest part of the grill and sear it for 3 minutes on each side. Then move it to a slightly cooler area and baste it often, turning it frequently until done. -- George Foreman and Cherie Calbom, George Foreman´s Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)

Using Barbecue Sauce

To barbecue chicken, place it over a drip pan and cook it slowly over indirect heat. Baste it with a tomato-based sauce when it´s half done, since this type of sauce tends to burn. -- George Foreman and Cherie Calbom, George Foreman´s Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)

cook lamb slowly

For low-temperature cooking, sear the meat for about 2 minutes per side on the hottest part of the grill and then move the meat to the cooler part for the remainder of cooking. -- George Foreman and Cherie Calbom, George Foreman´s Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)

lamb kabobs

For flavorful, tender kabobs, use chunks of meat from the leg or shoulder and marinate them for 4 hours to overnight. -- George Foreman and Cherie Calbom, George Foreman´s Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)

Steam ribs first

Parboil spareribs to cut the fat. Before you grill spareribs, seal them in foil with 1/4 cup water, and grill over low heat for 20 minutes on each side. This will steam fat out of the meat. -- Men´s Health Magazine, July/August 1999

When the Lamb is Cooked

Lamb tastes best served while still slightly pink in the center. To test for "doneness," press the meat with your fingers. Rare lamb does not resist; medium rare resists slightly; well done is firm to the touch. -- George Foreman and Cherie Calbom, George Foreman´s Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)

Using the Marinade

For food safety, always heat the marinade that the raw meat was sitting in before serving, and always wash the plate you carried raw meat on in hot, soapy water before using it again. -- George Foreman and Cherie Calbom, George Foreman´s Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)

Doneness

Determine the "doneness" of steaks by making a small slit near the bone and checking the color. For boneless cuts, make a small slit near the center or check the temperature with a meat thermometer. -- George Foreman and Cherie Calbom, George Foreman´s Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)

Added Value

To reduce the saturated fat in a burger, cut back on the amount of meat and add plant-based ingredients such as TVP or oat bran to ground meat along with chopped vegetables. Studies indicate that oat bran has cholesterol-lowering effects. -- George Foreman and Cherie Calbom, George Foreman´s Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)