mgaretz

Here is the lamb chop. It was coated with granulated garlic, salt, pepper and oregano for about 6 hours before cooking. Cooked on the PAG for 6 minutes per side. Basted with lemon juice around the turns. I was attempting to emulate some lamb we had at a Greek restaurant (Kokkari) that was exceptional. They came out very good and medium. These were low quality chops on sale for $2.50/lb. There was no smoke or splattering, despite the copious amounts of fat. The house did smell of lamb until I cooked a meatloaf. This will be my last cook on the PAG (or any cooking) for many weeks as tomorrow I am going in for some major back surgery and will be limited as to what I can do during recovery. I will be lurking though!

Two recent dinners. These may be my last dinners/cooking for many weeks as I am going in for major back surgery tomorrow and will limited as to what I can do during the recovery period. But I will be lurking! Lamb chops, served with steamed Brussels Sprouts in butter: Meatloaf, served with snap peas in butter. The bottom slice kinda came apart on the way to the plate.

Same concept as the Ninja Foodie.

I can also attest that it is smoke and splatter free. Doing some pretty fatty lamb chops tonight, will see if they smoke or not.

I'm thinking something like this: Kingrol 6 Pack Non-Stick BBQ Grill Mesh Mat, 15.75” x 13" or this: PhatMat Non Stick Grill Mesh Mats - Set of 2 would work well. I have some mesh for my smoker like the former, but too large for the PAG. I may cut one down to experiment.

Tri-tip, cooked SV then seared, served with snap peas in butter.

Pork chops, carrots, sprouts and cauliflower, all done on the PAG. Veggies were tossed in olive oil, balsamic, salt, pepper, granulated onion and garlic. Chops dusted with salt, pepper, granulated onion and garlic and glazed with maple syrup. Veggies were cooked for 20 minutes and chops for 10. They all came out very well.

Grilled pork chops with grilled carrots, cauliflower and sprouts.

This time I used a boneless chuck roast, but I have also used tri-tip, top round and even sirloin. Chuck comes out the best.

Cabbage soup made in the InstantPot.

We had exactly the same thing!

Traditional Jewish dinner on Christmas (but a day late)! Stir-fry with noodles, char siu, mushrooms, spinach, celery and onion.

Grilled pork chops with spinach in butter.

Here is a pic of the TJ's latkes (with steak and Brussels Sprouts):

Tri-tip steak, cooked SV then seared, served with latkes (from Trader Joes) and steamed Brussels Sprouts in butter. Glass of a Lodi red blend.