mgaretz

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.

And for those that just want a few latkes or who don't want to go through all the hassle of making them, Trader Joe's frozen latkes are quite good. I make them in the BSOA on an "air fryer" sheet pan (open mesh) using air fryer mode at 400F for 16 minutes, flipping them at 8 minutes. They have a "more done" side so I start with that side down so it finishes that side up.

The idea is the starch needs to distributed amongst all the ingredients as a binder, and if it’s still in the potatoes it can’t perform that function. Personally I would just add some potato starch from a box like you said. I also don’t bother with shredding potatoes at all. I just buy a package of frozen hash browns and add onion. Sometimes fresh onion, but granulated onion tastes as good and doesn’t add a lot of water that you need to drain away.

Soup with char siu, spinach, onion, carrots, celery, peas and Brussels sprouts. Is char soup? 😉

Chicken-apple sausage, pepper and carrots, all cooked on the PAG. Carrots for 20 minutes, sausage for 16 minutes and peppers for 10.

Chicken-apple sausage, grilled with peppers and carrots.

Another batch of Blasphemy Ribs (ribs smoked in less than half the time by smoking them as single ribs instead of a rack), served with steamed cauliflower in butter.

Made another set of pork chops on the PAG.

Pork loin chop (maple-bourbon glazed) served with steamed Brussels Sprouts in butter.

Stir fry with riced cauliflower, chicken, cabbage, onion, mushrooms and asparagus.

More grilled veggies (with tri-tip cooked SV). Note that in the first picture the veggies look over-cooked and they were. I grilled the squash for 15 minutes and the peppers for 10 minutes. They looked great. The I thought I would turn the grill to keep warm while I seared and sliced the tri-tip. That's when they over cooked. They were on keep warm for about 7 minutes. Second night (and second pic) same timing but no keep warm. Lesson learned - keep warm does more than keep warm! So what else can we use keep warm for?

Tri-tip, cooked SV then seared, served with grilled veggies and a glass of OZV Lodi Zin.

Grilled pineapple on the PAG.

Soup with chicken stock, chicken, cabbage, carrots, lentils, peas and onion. Grilled pineapple for dessert.