why does the george foreman grill dry up my food? how can i keep meats juicy?

Here's a few tips to consider:

-Rethink your cuts of meat: If you are trying to cut the fat by cooking with really lean meat, by removing all visible fat BEFORE you grill it, you lose the self-basting aspects of fat. This fat is either around the meat in a small layer or as skin (ex: Chicken skin) or marbled throughout the meat. So, maybe you might want to by a cut that has the visible fat and then trim it all off just before serving.

-Marinate or Brine your meat: You might try either of these methods. Marinating adds in flavor in a liquid form. Brining adds in moisture in a liquid form. Example: Center cut pork chops brined in cider (in this case hard cider-Pear flavored), whole peppercorns, whole garlic cloves, a little Kosher salt & brown sugar and sprigs of fresh thyme). You place all the ingredients in a large ziploc bag for about 4-6 hrs. Then, you remove the meat from the brine solution, pat dry and grill as you normally would. IF cooked right and not overcooked, your pork chops should be tender, juicy and very flavorful.

-Don't overcook the meat: A common mistake people make is not recognizing the presence of "residual heat". This means that you are overcooking the meat because you cooked it to the exact stage of "done" as you desired. However, when you set the meat aside as you were getting ready to serve it, the residual heat continues to cook the meat for several more minutes. So, remove the meat a good 5-7 min. before it is completely done. Set it on a cutting board to "rest" for about 7-10 min. allowing the meat juices to redistribute. Seriously, this is very important in achieving properly cooked meat and not ruining great cuts of meat just by overlooking that one aspect.

yes; don't over cook the meat. Hubby and I used one all the time and since it cooks from both the top and bottom, it cooked the meat faster than both of us expected it to and we had some dry meals until we realized we were overcooking the meat. Chicken is especially easy to over cook as most folks are very paranoid about undercooking chicken so they over cook it "to be safe" and end up with cardboard chicken. Get a thermometer. pork and beef is considered well done at 145 degrees, chicken is safe and well done at 165 degrees. Do not judge by color of meat or color of juices, trust the thermometer.

The key to keeping meat juices in is to brush the steak/whatever with a little oil before you cook. If you just brush very lightly with olive oil then you can feel good about yourself. However, it rather wipes out the whole point of your healthy grill.

Other than that, use a marinade (you can get low fat varieties) but these will make the grill harder to clean.

You are most likely over cooking the meat.

The George Forman cooks from Top And Bottom. So you really only need to cook it for about 1/2 the time. But yeah sandwuches are what ut makes the best.

It's a trade-off between taste and less fat. However, eating fat doesn't equal gaining fat; it's the excess of calories that does it. I only use my George Foreman for making sandwiches now.

Marinate them for a while before you cook them

if you can, turn the heat down on your foreman and cook longer

Buy barbeque/steak sauce if above efforts fail

the GRILL IS SHOT.. ours worked fine, but has started overcooking everything.. and are considering tossing it out and getting a smaller new one..

It presses down on the meat and extracts all of the juices and fat. It does the very thing you aren't supposed to do to food when you are cooking it.

Throw it away and cook with the proper equipment