Before I ever touched a cast iron skillet, flipped anything on a flat top, or smoked a brisket low and slow, I had a George Foreman Grill. And if you were cooking for yourself in the early 2000s, you probably did too.

I was a latchkey kid. That meant waking up early to fix breakfast before school and coming home to throw something together before football practice. We didn’t have a patio with a big ol’ grill out back. I grew up in apartments—strict “no open flame” type of situation. But when that George Foreman Grill showed up? Man, that was it. That little countertop contraption made me feel like I was cooking with power.

It didn’t matter that it smoked out the whole apartment or that the drip tray always tried to slide off the edge. What mattered was that I could cook something hot, something real, and something mine.

Why the Foreman Grill Was the Champ Before the Air Fryer

Let’s call it what it was: before the air fryer had the internet in a chokehold, the George Foreman Grill was the champ. No cap. You plugged it in, slapped down your protein, closed the lid, and waited for that sizzle to let you know you were doing something.

You could make burgers, grilled chicken, quesadillas—basically, anything that could survive those hot plates. And when you’re 12, hungry, and unsupervised with a pack of turkey bacon? You learn real quick what works and what doesn’t. Looking back, I didn’t know it then, but that grill was my first culinary classroom.

What the Foreman Taught Me That Still Applies Today

That first grill shaped how I cook to this day. Whether I’m throwing down on a Traeger, experimenting with new recipes, or helping folks level up their kitchen game, I still carry these lessons:

• Keep it simple, but season like you mean it.
  Even on that basic grill, I was always trying to make it taste like something. Today? Same approach—just with better tools. If I’m tossing chicken on the grill, I’m grabbing the Durrty Bird Rub. It hits every time.
• You don’t need a chef’s kitchen to make chef-level meals.
  It’s never about having the fanciest setup. Whether you’re in a studio apartment or a two-bedroom with a hot plate, it’s about working with what you’ve got. That George Foreman taught me to respect the process.
• The mess is part of the magic.
  That little grill stayed smoking. Grease drip, burnt cheese, you name it. But I was learning. And that’s something I remind folks of today—don’t let the cleanup scare you off. The best meals usually come with a little chaos.

From Foreman to Fifth Ward to Full Circle

Now I live in Houston, not too far from Fifth Ward—George Foreman’s old stomping grounds. The same city that shaped him helped shape me too. I went from DJing around the world, to seasoning briskets and building my own brand, to watching it all come full circle in a kitchen I never expected to be in.

And let’s be real: George Foreman wasn’t just a boxing legend. He was the blueprint. He showed us how to reinvent, how to win twice, and how to turn a name into a legacy.

“It’s not at all important how we start. It’s how we finish that counts.” – George Foreman

“The grill’s success isn’t about me. It’s about people finding a way to cook healthier at home.” – George Foreman

What to Cook Now if You’re Just Starting Out

So maybe you’ve got an air fryer, a hot plate, or your own dusty George Foreman tucked under the sink. Here’s how to make the most of it:

• Go with the basics. A burger seasoned with Texas Steak Rub and a slice of cheese? Still undefeated.
• Don’t skip the seasoning. Even a simple grilled chicken breast hits different with a shake of Delta Dust.
• Keep it healthy but flavorful. Foreman made his name by “knocking out the fat.” You can still cook that way without losing the taste.

Need some healthy recipes to try out? I got you:
👉 Click here for some fire (and healthy) meals.

The George Foreman Grill may have just been a piece of kitchen gear, but to me, it was a rite of passage. It showed me that cooking was a way to care for yourself, express yourself, and eventually—feed a movement. And now, every time I season up a piece of meat, test a new recipe, or teach someone else how to do it for themselves, I think back to that little slanted grill sitting on the counter... and I smile.

You don’t need a five-star kitchen to start cooking. You just need a little heat, a little flavor, and the willingness to try.

- Uncle Dibbz