G. Forman Jr. problems-Help!

M. FERRANTE said:

I just bought a George Foreman Baby George Rotisserie and right away I
began having problems. I got it to cook chickens and bought a 4 1/2
pounder as it says it will cook up to a 5 pound bird. Getting the bird
on the spindle thing is a nightmare and then once I started cooking
it, the damn wings and legs started touching and burning on the
heating element. I had to take it out and with only about 12 inches of
cooking string managed to tie it up enough to allow it to rotate. This
is very problematic and I wonder if it is worth the effort to get a
rotisserie chicken. Maybe I should just go to the store and buy one
that is being cooked in full view. In fact, I had to break the wings
off in order to allow it to cook unobstructed.

Did the directions not say to use string to tie up the boid? This should be
SOP...

I have an Oster rotisserie, it's nice to use once in a while. One thing
that works well in it is bone - in turkey breast, about five or so pounds...

--
Best
Greg

M. FERRANTE said:

I just bought a George Foreman Baby George Rotisserie and right away I
began having problems. I got it to cook chickens and bought a 4 1/2
pounder as it says it will cook up to a 5 pound bird. Getting the bird
on the spindle thing is a nightmare and then once I started cooking
it, the damn wings and legs started touching and burning on the
heating element. I had to take it out and with only about 12 inches of
cooking string managed to tie it up enough to allow it to rotate. This
is very problematic and I wonder if it is worth the effort to get a
rotisserie chicken. Maybe I should just go to the store and buy one
that is being cooked in full view. In fact, I had to break the wings
off in order to allow it to cook unobstructed.

My MIL has one and she trusses the chicken up really well before
cooking it - works like a charm.

-L.

On Sun 17 Jul 2005 04:14:59p, M. FERRANTE wrote in rec.food.cooking:

Quoted message said:

I just bought a George Foreman Baby George Rotisserie and right away I
began having problems. I got it to cook chickens and bought a 4 1/2
pounder as it says it will cook up to a 5 pound bird.

My experience with most appliances is that the quoted capacity rarely
reflects reality. Better buy baby chicks.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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M. FERRANTE said:

I just bought a George Foreman Baby George Rotisserie and right away I
began having problems. I got it to cook chickens and bought a 4 1/2
pounder as it says it will cook up to a 5 pound bird. Getting the bird
on the spindle thing is a nightmare and then once I started cooking
it, the damn wings and legs started touching and burning on the
heating element. I had to take it out and with only about 12 inches of
cooking string managed to tie it up enough to allow it to rotate. This
is very problematic and I wonder if it is worth the effort to get a
rotisserie chicken. Maybe I should just go to the store and buy one
that is being cooked in full view. In fact, I had to break the wings
off in order to allow it to cook unobstructed.

Anyone have one of these and any suggestions that may help? I know
this is my first time, but I am not a happy camper. This damn bird
better be tasty after all of this!

A couple of comments:

1. Did you truss the chicken tightly? In a manner that holds the
wings and the legs against the body? I wasn't sure what you meant by
using 12 inches of string....was that all you had or were you for some
reason trying to accomplish the task with the least string?

2. A 4 1/2 chicken is fairly large and does approach the limits of the
Foreman baby rotisserie...all the more reason to truss tightly.

I have the small size Foreman rotisserie (I think it's called the Baby)
and I keep the chickens at about 4 lb or less. Even with smaller birds
it's best, if not necessary, to tie the wings and legs tightly. Don't
give up on the rotisserie yet, as it does produce a nicely done
chicken, but I think you'd have much better results, and much less
frustration, if you kept the chicken to under 4 lb.

Mac

M. FERRANTE said:

I just bought a George Foreman Baby George Rotisserie and right away I
began having problems. I got it to cook chickens and bought a 4 1/2
pounder as it says it will cook up to a 5 pound bird. Getting the bird
on the spindle thing is a nightmare and then once I started cooking
it, the damn wings and legs started touching and burning on the
heating element. I had to take it out and with only about 12 inches of
cooking string managed to tie it up enough to allow it to rotate. This
is very problematic and I wonder if it is worth the effort to get a
rotisserie chicken. Maybe I should just go to the store and buy one
that is being cooked in full view. In fact, I had to break the wings
off in order to allow it to cook unobstructed.

Anyone have one of these and any suggestions that may help? I know
this is my first time, but I am not a happy camper. This damn bird
better be tasty after all of this!!!

I can't help you with any part of your post except the wing part.
It's possible to secure the wings w/o tying them. Put your arms in
the air, now put your hands behind your neck.... now make the chicken
look like that. LOL No string needed.

On Sun 17 Jul 2005 11:34:27p, sf wrote in rec.food.cooking:

Quoted message said:

I can't help you with any part of your post except the wing part.
It's possible to secure the wings w/o tying them. Put your arms in
the air, now put your hands behind your neck.... now make the chicken
look like that. LOL No string needed.

Makes typing very difficult!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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I thought I should give your guys/gals the results of my first
completed chicken. It was absolutely delicious and the skin was very
crispy and golden brown!

When I mentioned 12 inches of string, the lady at the meat market gave
me that as I had no food sting or whatever it is called. Once I
figured out how to truss it up tightly, the bird turned with no
problem. I am going to buy a big roll of that string if I can find out
where to get it.

Lastly, as I was watching the birdy turn golden brown, I was looking
at the drippings on the bottom and got an idea. I cut up some fresh
garlic and threw it in the hot drippings and the smell was wonderful.
I think it even helped flavor the chicken.

Yep, I think I am going to enjoy this contraption...

Mark Ferrante
Click here eveyday to feed a rescued animal:

http://www.theanimalrescuesite.com/

M. FERRANTE said:

When I mentioned 12 inches of string, the lady at the meat market gave
me that as I had no food sting or whatever it is called. Once I
figured out how to truss it up tightly, the bird turned with no
problem. I am going to buy a big roll of that string if I can find out
where to get it.

I've heard that dental floss will work okay in lieu of string, but I've
never tried this...

--
Best
Greg

-L. wrote on 17 Jul 2005 in rec.food.cooking

Quoted message said:

M. FERRANTE said:

I just bought a George Foreman Baby George Rotisserie and right
away I began having problems. I got it to cook chickens and
bought a 4 1/2 pounder as it says it will cook up to a 5 pound
bird. Getting the bird on the spindle thing is a nightmare and
then once I started cooking it, the damn wings and legs started
touching and burning on the heating element. I had to take it
out and with only about 12 inches of cooking string managed to
tie it up enough to allow it to rotate. This is very problematic
and I wonder if it is worth the effort to get a rotisserie
chicken. Maybe I should just go to the store and buy one that is
being cooked in full view. In fact, I had to break the wings
off in order to allow it to cook unobstructed.

My MIL has one and she trusses the chicken up really well before
cooking it - works like a charm.

-L.

Up here some stores sell the birds with a kinda elastic-string hold
down around them already. Making them pre-trussed....A very handy
thing. I have the mid sized GF and enjoy the chicken it spins a great
deal.

Rotissering at home makes for a juicier bird as it doesn't spin for
more hours than its worth. Also you can pre season the bird before
spining another thing unlikely in the store.

The other option is to keep some twine on hand and truss it yourself.
Of course a spining chicken is going to fail about...tie it down.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?