George Forman Grill [Forum Archive]

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George Forman Grill

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Posted by: Spency234

I use it quite a bit, and make sure I clean it well (very hot water and a plastic scrubber) after every time I use it, but I'm still getting a hard dark skin over whatever I am cooking.

I was wondering, is this normal? It's like there is some fat left on the grill (even though I can't see it) and it is being caked on whatever I cook in it.

Does anybody have any cleaning tips?? Or is this perfectly normal and I have nothing to worry about?

Posted by: HoldDaMayo

damn, i clean mine about once a week... when it's too crusty to fit more food in it... haha... i'm just a scumbag i guess...

Posted by: gwcaton

My wife says it is normal and that you may be cooking it too long if you are getting a hard dark skin.

Posted by: Eggs

I just wipe mine off with a paper towel while its still hot... cleans up really nicely. As to a hard dark skin, never had that on my food.

Posted by: Jill

My trays are removable-i wash them after EACH use with a sponge and dish soap. Are you sure your not overcooking your chicken? Maybe try butterflying them before you grill it. It will take alot less time to cook.

Try cooking salmon in the grill-leave the skin on the 1 side-bottom down. Its super good!

Posted by: iMan323

I wash mine with a bit of dish soap and then rinse it with a wet sponge. I clean mine before I go to bed.

Posted by: Eggs

Salmon is so good on the foreman

Posted by: Jill

Quote:

Originally posted by Eggs
Salmon is so good on the foreman

HELL YA! I could eat 10oz-I just have 5-6 though

Posted by: DeadBolt

You are most likely cooking it to long. Try getting a thinner cut or pounding the meat out. It will take less time to cook. I always butterfly my chicken and steak so A) it cooks faster B) no caked on crap C) stays moister.

I clean mine when still hot and throw some water on it followed by a whiping it down with paper towels. Then once in a while I wait till its cold and scrub it with soap and a sponge.

Posted by: Spency234

Quote:

Originally posted by DeadBolt
You are most likely cooking it to long. Try getting a thinner cut or pounding the meat out. It will take less time to cook. I always butterfly my chicken and steak so A) it cooks faster B) no caked on crap C) stays moister.

What do you mean by "butterfly" your chicken??

Posted by: DeadBolt

http://www.foodnetwork.com/food/ck_d...370613,00.html

That should help some. It is meant to thin the meal out and make for easier cooking, also great to stuff the meat (creates a little pocket).

Posted by: Spency234

Quote:

Originally posted by DeadBolt
http://www.foodnetwork.com/food/ck_d...370613,00.html

That should help some. It is meant to thin the meal out and make for easier cooking, also great to stuff the meat (creates a little pocket).

Thanks

I'll have to try that... but first I need a sharper knife.

Posted by: DeadBolt

Yea dull knives are how you get cut. I have some new ones coming in soon from my resturaunt

As well as my 20lb's of chicken.

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