Video transcription

We're going to start off with our chicken breast here. So what we're going to do is we are going to get our oil and our brush and since our grill is already hot, you can tell because the little green light is off. We're just going to brush it with just a little bit of olive oil here on the outside. And really we only want to brush one side, brushing two side is kind of over kill. Just a little bit of pepper here. Like I said, you can use whatever you want. I'm going to stick with just salt and pepper today to show you how easy it is to make really good stuff really quickly. We're going to open it up. Be careful don't burn yourself. Place the chicken, if I can get it off the plate here, It's kind of slippery. Just going to place it right on the grill, place it skin side up, slap it right down, drop the top on it. And on medium this is going to take probably somewhere in the neighborhood of about, I'll check on it, it should take six minutes or so for it to cook. We're going to go ahead and set our timer and walk away and I'll be back in just a second. OK, so it's been about six minutes now so I'm going to open it up and check on our chicken. And you can see we have what appears to be a nicely grilled chicken breast and look at those nice grill marks on there and you can see the seasoning on it. And, we are going to set this off to the side. But, you can also see here in the little trough that we caught a little bit of the fat. So, it works very, very, very well. So now I'm going to show you what I was talking about as far as ease of cleaning. I'm just going to grab a towel. I've grabbed this towel right here, and just, make sure you don't drop the top grill on your hand while you are doing this. See and just wipe it out just like that and it's ready for the next thing. Obviously this isn't super clean but if you were doing a bunch of things at once you can see it all just came off on the towel. If you are doing a bunch of things at once it is a really easy way to do it and off you go. Now, the next thing we're going to do is pork.