Sorry, not to have gotten back here sooner. Yes, parchment is a baking paper, that's usually available in all grocery stores. You'll find it either on the baking aisle, or near the wraps. I prefer the brand in the brown and green box--it's natural, the paper is brown, rather than the 'name' brand that's white. The natural parchment is usually cheaper than the other brand, as well. You can also pick up a roll of it in most housewares stores like kitchen Kapers. If you use parchment for grilling, it's one-use only. However, if you use it to line your cookie sheets or bread pans, you can often get several uses out of a sheet. Just shake off the crumbs, and store with your cookie sheets. Once it's messy, however, I toss it--it's cheap enough. I also use parchment under my pizza when I'm reheating it. And just recently, I had a slice of bread from a leftover sandwich that I wanted to warm up--but it had a little 'goo' on it from the meat. So I folded a piece of parchment around it and slipped into the toaster. Worked great and no--it didn't catch on fire (I stood and watched it the entire time the toast was down, just to be on the safe side) Now, understand, I've only done these experiments with the brown parchment paper. Don't know if different brands might work better or worse (or might catch fire in the toaster).

I make sandwiches on mine too. My favorite is turkey, shredded cheese. and halved grape tomatoes on a tortilla. Any leftover meat works well too. The kids like the hot dogs because it makes 'stripes' on them! Grilled cheese and tomato is good too! Also french toast. You can even grill onion for your burgers. BTW-it bears repeating-after removing your items, unplug and immediatly place wet soapy paper towels on it, and close the lid. Helps greatly with cleaning! It anything else remains, the GF aponges work great!

"George" as we fondly call our very large grill with its own stand, sits proudly in our kitchen. We have had "him" for several years and I bought it at Costco. We have definately gotten our money's worth out of it. For once a month cooking or bi-weekly, I buy larger quantities of bnls/sknls chicken and precook and slice like others do and keep in the freezer. Really speeds up last minute meals. Just wait and put the bbq sauce on the last 5 minutes or so. One thing we like to do that I have not seen mentioned on this thread, we cook french toast on our grill. Yum! and it makes enough to feed everyone and it is quick with the cooking on both sides. A comment about a previous post, all the juice that makes it in the drip pan is NOT grease. Much of it is actually water that has been added (probably to increase the weight) I buy the skinless breast and still get tons of water. It is just flavored water that is injected into the meat to make it juicier and more flavorful (and weigh more).

Thanks ya'll...IT WAS A HIT!! I came in the kitchen and the college boy was cooking burgers for he and his honey...he didn't SEE the four chicken breasts I had been marinating all afternoon...They were fab...but you guys are right...it cooks quick...seconds meant the difference between done and BURNED...(oops)...I'm copying and pasting your ideas and posting inside a cabinet so I can get to them quick...THANKS AGAIN!! My grills don't come out...but I just leaned it over the sink and using the little scraper tool...scraped the mess into the sink then wiped out with paper towels.