A cedar-planked goat cheese appetizer is not the first thing that comes to mind when I think about a pre-meal snack. Those who know me know that I’m more likely to grab a handful of potato chips or a slice of cheddar cheese on a Ritz cracker than head for the grilled goat cheese.
But here it was, Mother’s Day 2018. Time to do something new and different. A cedar-planked goat cheese appetizer that looks great, tastes great, and is easy to prepare on the road at Mom & Dad’s house on their Weber Genesis 2 gas grill. Continue reading Cedar-Planked Goat Cheese Appetizer Three Ways
Lately my wife has been grilling portobello mushrooms on our Weber Summit 450 gas grill. Here’s an example of one of her recent preparations.
Makes 2 servings. Double ingredients for 4 servings.
For the mushrooms:
- 2 portobello mushrooms, stems removed and brushed clean. (Save stems for another use.)
For the marinade:
- 2 Tablespoons olive oil
- 1 Tablespoon + 1 teaspoon balsamic vinegar
- 2 teaspoons champagne vinegar
- 1 Tablespoon lemon juice
- 1.5 teaspoons Dijon mustard
- 1 teaspoon minced garlic
- 0.5 teaspoon Kosher salt
- 0.5 teaspoon chopped cilantro
Continue reading Grilled Portobello Mushrooms On The Weber Gas Grill
In a previous post, I wrote about the two types of skirt steak—inside skirt steak and outside skirt steak—and showed an example of grilling inside skirt steak with a spicy Korean marinade on my Weber Summit 450 gas grill.
In that post, I casually mentioned that inside skirt steak can be a very long piece of meat and that it can be advantageous to cut it into smaller pieces before marinating and grilling.
I wanted to show you an example of a really long piece of inside skirt steak, one that I recently bought at a quality butcher counter here in San Jose. Continue reading Skirt Steak: Part 2