Just got a George Foreman grill yesterday and tried it.
It's ok, nothing to throw myself against the walls...
Now, just a couple of questions:
Is it normal that the bottom of the chicken breasts doesn't brown as much as the top? Is it because of the liquids coming down?
What does "easy to clean" mean? I had to do quite a bit of scrubbing to get everything off... even with the damp paper towel technique. The top part gets especially dirty.
I'll welcome any tips for easy use... I like the speed of cooking.
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03-24-2004, 08:20 AM #1
Question for George Foreman Grill owners
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03-24-2004, 08:22 AM #2
sorry to burst your bubble on the foreman grill, but HB grill is far better:
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03-24-2004, 08:23 AM #3
Number 1 complaint of those type of grills is the cleaning. THey are a bitch to clean so you need to find a method that works best for you.
my chicken usually comes out even on both sides but the important thing is that when you cut it the juices run clear (for chicken boobs)Moderation is folly. All or nothing.
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03-24-2004, 08:57 AM #4
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03-24-2004, 09:26 AM #5
someone once posted that after you remove the food and while its still hot, wet some paper towels and place them on the grill and close the lid. let the hissing and cussing cease then open and its pretty easy to clean after that
"Pavel calls the idea of training yourself in isolated pieces "Frankenstein training" and I don't think I can come up with a better term. The body is one piece." Dan John
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03-24-2004, 10:13 AM #6
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03-24-2004, 10:23 AM #7
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03-24-2004, 11:08 AM #8Originally posted by bate18
heres a little trick with the foreman. wrap your chicken breast in foil. no cleanup needed. done. FOREMAN FOR LIFE!!!
The top allways seems to cook faster for me also no mater what I am cooking on it.I can do everything through Him who gives me strength!
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03-24-2004, 11:11 AM #9
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03-24-2004, 12:33 PM #10
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