Comments on: Baby George Foreman Rotisserie? http://georgeforemanrotisseries.com/baby-george-foreman-rotisserie.html George Forman Rotisseries,Best Buys,Bargains and Sales! Mon, 02 Jan 2012 04:59:37 +0000 hourly 1 http://wordpress.org/?v=3.1 By: learn forex http://georgeforemanrotisseries.com/baby-george-foreman-rotisserie.html/comment-page-1#comment-176 learn forex Thu, 08 Apr 2010 07:51:26 +0000 #comment-176 This blog has provided me with the information I was looking into in regards to <A href="http://www.watchforexvideos.com">forex</A> This blog has provided me with the information I was looking into in regards to forex

]]> By: Nina http://georgeforemanrotisseries.com/baby-george-foreman-rotisserie.html/comment-page-1#comment-147 Nina Tue, 06 Apr 2010 11:47:13 +0000 #comment-147 I rarly comment on blogs but I really like yours.Its hard to find good bloggers these days ... everyone seems to be doing it for the money :( I rarly comment on blogs but I really like yours.Its hard to find good bloggers these days … everyone seems to be doing it for the money :(

]]> By: The Unknown Chef http://georgeforemanrotisseries.com/baby-george-foreman-rotisserie.html/comment-page-1#comment-28 The Unknown Chef Thu, 18 Mar 2010 16:42:54 +0000 #comment-28 John is right, I am a former chef and had a George Jr one for years, gave it to my sister for her family, and I found 90 to 105 minutes was right, and a bit of water in the tray will add some moisture, you can tie the legs around the spit tongs and the wing so they do not flap around. I used a simple salt, pepper, garlic and a bit of paprika, but be careful the heat is concentrate in the small area so it can brown fast with to may things on it, and for sauce I would leave that if you decide for the last 10 minutes, plain was good enough for me, dip it in the sauce at the table. John is right, I am a former chef and had a George Jr one for years, gave it to my sister for her family, and I found 90 to 105 minutes was right, and a bit of water in the tray will add some moisture, you can tie the legs around the spit tongs and the wing so they do not flap around.

I used a simple salt, pepper, garlic and a bit of paprika, but be careful the heat is concentrate in the small area so it can brown fast with to may things on it, and for sauce I would leave that if you decide for the last 10 minutes, plain was good enough for me, dip it in the sauce at the table.

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