George Foreman is famous for having a punch to the body that could make the toughest boxer double up. He named all five of his sons George, and created a grill that is more waffle iron than barbecue. I'm not a big fan of putting meat in the waffle iron, but he also sells a more traditionally styled grill. I've had mine for many years now and even bought a second just to make sure I have a backup in case of apocalypse. I have a real barbecue as well, but there are times when between weather, darkness, and housing constraints, starting up a fire outside just ain't gonna happen. The important thing is knowing the strengths and weaknesses of the tool. There is only one weakness I've found, but it is a big one. You miss out on that flavor of smoke and char you get cooking over flame. My secrets to mitigating this are simple: Smoked Peppers and soy sauce. For the peppers I recommend smoked pimenton from Spain, or smoked pasilla de Oaxaca. For lighter fare like chicken and fish I may use toasted sesame oil. The trick with the soy sauce is that if you pour it ...