Philips Avance Grill

[JoNorvelleWalker]

1 hour ago, mgaretz said:

My PAG is out for delivery!  Any suggestions on first things to try?

 

Steak, asparagus.

 

[lindag]

I had skirt steak in my grocery order but it appears to be out of stock now.

I’m hoping it will be available soon, my PAG Is due to arrive Wed. or Thurs.

[mgaretz]

4 hours ago, JoNorvelleWalker said:

 

Steak, asparagus.

 

 

Have steak (and also pork chop) ready and just got some asparagus and yellow squash to try.  Now it's up to Amazon to deliver it before dinner!

[mgaretz]

Alas, Amazon didn't show up until 6:45 and I had already put the pork chop into the SV bath.  Could have tried searing with the PAG, but didn't feel like rushing to unbox it.  I did decide I could have some grilled asparagus for dessert!  Tossed them in olive oil and tangerine flavored balsamic, salt and pepper and grilled them for 8 minutes.  Probably too long for how skinny they were.  But they were tasty.  Tomorrow I will try the steak and the squash and maybe a few asparagus.

 

Anybody try using the PAG for searing after SV and not for the full cook?

 

 

 

Edited December 3, 2019 by mgaretz (log)

[JoNorvelleWalker]

1 minute ago, mgaretz said:

Alas, Amazon didn't show up until 6:45 and I had already put the pork chop into the SV bath.  Could have tried searing with the PAG, but didn't feel like rushing to unbox it.  I did decide I could have some grilled asparagus for dessert!  Tossed them in olive oil and tangerine flavored balsamic, salt and pepper and grilled them for 8 minutes.  Probably too long for how skinny they were.  But they were tasty.  Tomorrow I will try the steak and the squash and maybe a few asparagus.

 

Anybody try using the PAG for searing after SV and not for the full cook?

 

 

 

 

 

I get better results with sous vide protein in a hot pan or in the case of poultry, deep fried.  But for steaks or chops or most fish I like grilling on the Philips best.  And it's so easy and simple.  For raw poultry my choice is the CSO unless I want to drag out the Farberware rotisserie for a whole duck or chicken.

 

I'd love to see your results with squash.

 

[ElsieD]

9 hours ago, mgaretz said:

Alas, Amazon didn't show up until 6:45 and I had already put the pork chop into the SV bath.  Could have tried searing with the PAG, but didn't feel like rushing to unbox it.  I did decide I could have some grilled asparagus for dessert!  Tossed them in olive oil and tangerine flavored balsamic, salt and pepper and grilled them for 8 minutes.  Probably too long for how skinny they were.  But they were tasty.  Tomorrow I will try the steak and the squash and maybe a few asparagus.

 

Anybody try using the PAG for searing after SV and not for the full cook?

 

 

 

 

 

Check my post of Nov. 3 in this thread.  I did chicken thighs, seared post sous-vide.

[mgaretz]

On 12/2/2019 at 9:31 PM, JoNorvelleWalker said:

 

I get better results with sous vide protein in a hot pan or in the case of poultry, deep fried.  But for steaks or chops or most fish I like grilling on the Philips best.  And it's so easy and simple.  For raw poultry my choice is the CSO unless I want to drag out the Farberware rotisserie for a whole duck or chicken.

 

I'd love to see your results with squash.

 

 

As you wish...

 

Tri-tip steak and yellow squash cooked on the PAG.  The steak was OK, but I don't think it will replace my usual SV then sear.  I get less gray on the edges and more consistent internal temp with SV.  The squash was very good and I will be experimenting with more veggies and I think chicken tomorrow.  Both were cooked for about 12 minutes.  The squash was tossed in olive oil, balsamic and salt, pepper and a little granulated garlic.  There was no smoke so that was impressive, but the house definitely smelled of grilled steak.

 

After the second turn to get a crosshatch (2 minutes per direction).  I thought I would cook the steak for 8 minutes since I like rare and planned 2 minutes, turn 2 minutes, turn, flip and repeat.  But the steak was way undercooked per the instant read thermometer so I kept flipping and bye-bye crosshatch.

 

 

 

 

 

[lindag]

@mgaretz

My PAG is arriving today.  Will be doing skirt steak with asparagus.  Now I wish I'd gotten some butternut squash, yours looks so good.

[mgaretz]

Grilled boneless, skinless chicken breast and multi-color carrots.  The breast was marinated for a few hours in orange and lime juices with garlic, oregano and a tad of sriracha.  The carrots in EVOO, salt, pepper and garlic.  All was cooked for about 20 minutes - chicken flipped once, carrots about 4 times.  The chicken was good for indoor grilled chicken, but it comes out better in the BSOA when made shake n bake style.  The carrots were the hit.  So far I am a bit underwhelmed by the PAG's performance with proteins, but veggies are a hit.  Tomorrow I will try a pork chop.  I am questioning whether it's worth keeping just for veggies.

 

 

 

[JoNorvelleWalker]

@mgaretz chicken didn't work well for me.

 

[lindag]

9 hours ago, mgaretz said:

Grilled boneless, skinless chicken breast and multi-color carrots.  The breast was marinated for a few hours in orange and lime juices with garlic, oregano and a tad of sriracha.  The carrots in EVOO, salt, pepper and garlic.  All was cooked for about 20 minutes - chicken flipped once, carrots about 4 times.  The chicken was good for indoor grilled chicken, but it comes out better in the BSOA when made shake n bake style.  The carrots were the hit.  So far I am a bit underwhelmed by the PAG's performance with proteins, but veggies are a hit.  Tomorrow I will try a pork chop.  I am questioning whether it's worth keeping just for veggies.

 

 

 

 

That's disappointing to hear.  I don't sous vide so at least my proteins won't have that to compare it with.

My unit didn't appear until almost 9:00 last night so I had to improvise a different meal.

Today I'll have time to unpack and set it up so I can try it out with my skirt steak.

[Anna N]

 

Yukon Gold potatoes slabs. 
 

 

Zucchini and lamb chops getting their fat rendered. 

 

 

Dinner plate with the addition of some Sugar Bomb tomatoes (a gift). They are amazing.

[mgaretz]

Pork loin chop on the PAG, along with rainbow carrots and asparagus.  The chop was great, as were the veggies.  I didn't prep the chop at all, just glazed with some maple syrup and bourbon after the flip.  The veggies were tossed in some EVOO with salt, pepper, garlic and pineapple flavored white balsamic.  Chops were 13 minutes as were the carrots - asparagus was 6 minutes.  There's hope for the grill yet!

 

 

 

[lindag]

My first protein on the PAG was underwhelming.  Not because of the grill but I suppose I chose the wrong meat.

The skirt steak was so freaking tough I couldn't even cut into it.  I've never cooked this type steak before and probably should have marinated it.  I just used steak seasoning.  The grill itself performed beautifully and didn't even get very dirty.  One thing; the wire grill was missing from the box.  Called W-S and they immediately shipped out a replacement to me without any angst whatever.  Their customer service is excellent.  I'll have to think up something else to try tonight.  Maybe a porkchop.  

 

[hongda]

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[Anna N]

I was given some small winter squash so I thought I would see what I could do in terms of grilling them on the Avance. 
 

This is a very small butternut squash although I suspect it goes by a different name. 
 

 

and here is another similar one on the grill after being peeled, seeded and sliced. 
 

 

Dinner was a mix of leftovers from yesterday and the freshly grilled squash

 

 

I do not think I would bother repeating this grilled squash. It was simply boring. The option of glazing it with something like maple syrup did not appeal to me because I did not want to deal with burnt squash. I just think there are better ways of treating winter squash. YMMV. 

 

 

 

 

[mgaretz]

I did another successful cook of pork chops, carrots and asparagus on the PAG.  First cook on it since my wife was home, so I went with a success.  (She is suspicious of new kitchen gadgets unless and until they produce good food.)  Didn't bother to take pictures.  These chops were thinner than the previous night's so I cooked them for 5 minutes per side.  Perfect.

[mgaretz]

Grilled pineapple on the PAG.

 

 

[Anna N]

This is what I wanted for dinner yesterday evening but by the time I got around to thinking about it I had pretty much used up all my energy for the day. Did not want to miss another meal so it became lunch today.

 

 

 

 

 

Loin lamb chops (SV’d), grilled onions, blistered Campari tomatoes.

 

[rotuts]

@Anna N 

 

a long time ago , pre-SV

 

i used to grill onion 1/4 era or 1/3ds on the grill

 

charcoal  w various other items , burgers  ,meats etc.

 

and i found for a 1/3 or 1/6th , ie cut the red onion in 1/2 , then in 3ds  w a skewer in the onion to

 

keep it together

 

Id micro the skewered onions  to do most of the cooking

 

and use the grill for final browning w olive oil etc

 

so everything was done at the same time

 

grilling w 1/6th of a total onion took too much time and too much char.

 

im not sure how this might help you on the PG

 

but if you have many any sense of what im talking about

 

im sure you can take the general idea and help you do the onions

 

in the same amout of time as a SV chap

 

best of luck !

[lindag]

I unboxed and set up my new rotisserie today and plan to do a chicken on it tomorrow.

This evening I’ll prepare the marinade and have it all ready.

I’ve been impressed with how little grease and mess there is and no lingering odors in the the kitchen.

Mine is definitely a keeper.  Eager to try some Sous vide meats next.

 

[rotuts]

@lindag

 

looking forward to it

 

do I see a drip pan under the rotisserie ?

 

I take it that the IR energy comes from the sides ?

 

perhaps this is why ' straight girill grilling   gets the IR from the sides

 

thus any drippings end up in a pan in the middle and is not affected by the IR grilling elements ?

 

thus little  or no smoke ?

 

best of luck tomorrow !

[lindag]

2 hours ago, rotuts said:

@lindag

 

looking forward to it

 

do I see a drip pan under the rotisserie ?

 

I take it that the IR energy comes from the sides ?

 

perhaps this is why ' straight girill grilling   gets the IR from the sides

 

thus any drippings end up in a pan in the middle and is not affected by the IR grilling elements ?

 

thus little  or no smoke ?

 

best of luck tomorrow !

Yes there is a drip pan.

The IR is built into the sides.

I’m so impressed so far with the lack of mess and odor, plus it cleans up in the sink so easily.

I have great expectation for the roti chicken. Hope to post some pics. 

[mgaretz]

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?

 

 

 

[lindag]

Had a doctor’s appointment yesterday

that ran long so I couldn’t do my chicken when I got home.. too tired.

Tonight I took the chicken from the marinade bag and positioned it on the spit.

It took some finagling to get it to be somewhat balanced but I finally got it okay and set my timer for 60 minutes.

This is a big 5.5 lb. chicken so it will have to go a bit longer I’m sure.

I’m nearby and watching and listening to be sure it’s turning okay.