George Forman Grill

[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?

 

[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...

 

[gwcaton]

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

 

[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.

 

[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!

 

[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.

 

[Eggs]

Salmon is so good on the foreman

 

[Jill]

Originally posted by Eggs
Salmon is so good on the foreman

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

 

[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.

 

[Spency234]

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??

 

[DeadBolt]

http://www.foodnetwork.com/food/ck_dm_intermediate/article/0,,FOOD_9800_2370613,00.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).

 

[Spency234]

Originally posted by DeadBolt
http://www.foodnetwork.com/food/ck_dm_intermediate/article/0,,FOOD_9800_2370613,00.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.

 

[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.