Category Archives: Recipes

Reverse Seared Porterhouse Steaks

The porterhouse steak is one of my favorites because it’s two steaks in one: the larger strip steak on one side of the bone and the smaller tenderloin steak on the other side of the bone. The strip has better flavor, but the tenderloin has better tenderness. The porterhouse steak is the best of both worlds!

I’ve grilled these steaks over direct heat for years with good results, but grilling indirect with a reverse sear at the end is all the rage these days, so I thought I’d give it a try with these two beauties. The process I followed comes from a recipe in Cook’s Country magazine.

Salted porterhouse steaks on wire rack

Place the steaks on a wire rack over a rimmed baking sheet. Pat dry with paper towels then sprinkle with kosher salt.

Steak about 60 minutes at room temperature

Steak registers 55 degrees internal temp

Let sit at room temperature until the steaks register an internal temperature of 55*F, about 60 minutes.

Applying olive oil to steaks

Steaks sprinkled with freshly cracked black pepper

Once the steaks hit 55*F, rub both sides with olive oil and sprinkle with freshly cracked black pepper.

About 45 minutes into the salting process, preheat your gas grill with all burners on HIGH for 15 minutes, then clean the grates with a grill brush. Turn one burner to MEDIUM LOW and turn off all the other burners. Adjust this one burner as needed to maintain about 300*F.

Steaks place next to medium low burner
Medium low burner is to the right of the steaks. Burners under the steaks are turned off.

Place the porterhouse steaks on the grill just off the edge of the fire, with the bone-end facing the lit burner. Cook the steaks to 75*F, about 10-20 minutes.

Turned steaks at 75 degrees internal temp

Flip the steaks, keeping the bone-end facing the lit burner, and cook to 95*F, another 10-20 minutes.

Remove the steaks from the grill. Turn all burners to HIGH and let the grill preheat for 5 minutes. (If you have a cast iron griddle or plancha, place it on the grill and preheat for 10 minutes.)

Put the steaks back on the grill (or griddle or plancha) and sear both sides until well browned to an internal temp of 120*F for medium-rare, about 4 minutes per side.

Steaks resting before serving

Remove steaks from the grill, cover loosely with foil and let rest for just a few minutes while getting the rest of your meal to the table.

Interior view of tenderloin portion
Interior view of tenderloin portion
Interior view of strip portion
Interior view of strip portion

The indirect cooking process with reverse sear results in evenly done meat with minimal overcooked meat at the surface of the steak. The process is a little fussy and takes a bit more time versus the typical direct cooking process, but the results are worth it.

Double-Thick Bone-In Grilled Pork Chops

Double-thick, bone-in pork chops

I spotted some beautiful, double-thick, bone-in Niman Ranch pork chops at a supermarket here in San Jose. I thought they’d be a real treat for my birthday dinner. What could be better than giving myself the gift of delicious, juicy pork?

Here’s how I grilled these chops on the Weber Summit 450 gas grill.

Rubbed pork chops

To prevent the chops from cupping during grilling, make a series of cuts around the edge of each chop through the fat just to the meat. Pat the chops dry with paper towels and apply Slap Yo’ Daddy All-Purpose Rub to all sides. Cover and refrigerate for 1 hour.

Preheat the grill on HIGH for 10 minutes. While the grill is heating, remove the chops from the refrigerator. Spray both sides with non-stick cooking spray.

Pork chop goes onto the grill

Clean the grates with a grill brush and turn the burners down to MEDIUM.

Place the chops on the grate. Cook 2-3 minutes on the first side. Use a spatula to help release the chops from the grate. Cook the second side for 2-3 minutes. Turn the chops back onto the first side, rotating 90 degrees to create diamond pattern grill marks. Cook 2-3 minutes, then repeat for the second side.

Watch the grill carefully for flare-ups during this initial searing process. The chops shown here had some nice fat around the edges that rendered and flared-up; just move the chops away from the flames if this happens.

After 8-12 minutes of cooking, the double-thick chops are now nicely seared on the outside, but not even close to being done on the inside. They need to be cooked more at a lower temperature until perfectly done.

Seared pork chop ready for foil

Use an instant-read thermometer to check the internal temperature of the meat. Apply a thin coat of barbecue sauce to both sides of the chops and wrap them in heavy-duty aluminum foil.

Setup the grill for indirect cooking at 350°F by turning some burners OFF and some burners to LOW or MEDIUM. Place the foil package over the OFF burner(s) and cook the chops until they reach an internal temperature of 140°F.

Opening foil to check internal temp

Open the foil every 5 minutes, check the meat temp quickly, then close the foil and the grill lid. While checking the temp, occasionally flip and turn the chops so they cook evenly.

The chops shown here were seared for about 10 minutes then cooked in foil for an additional 30 minutes and flipped/turned twice in the foil. Your timing will vary, of course, depending on your specific grill and the thickness and starting internal temp of your chops.

Chop resting on a plate after cooking

Once the chops reach 140°F, remove them from the foil and give them another thin coat of barbecue sauce. Remove the chops to a serving plate and let rest for 5 minutes while getting the rest of your meal to the table.

Plated pork chop with mashed potatoes and apple sauce

Pork chops al fresco by candlelight

We served these pork chops with mashed potatoes, apple sauce, and a hipster pineapple cider al fresco by candlelight. Couldn’t have asked for a nicer birthday dinner or a more succulent pork chop. I can’t wait to make these again, and I won’t be waiting for another birthday to do so!

Husk-Grilled Corn With Brown Sugar-Cayenne Butter

Husk-grilled corn with brown sugar-cayenne butter

There’s nothing better than summer corn, and unless you’re standing out in a corn field eating it raw, there’s no better way to prepare corn than to grill it.

This recipe for husk-grilled corn comes from Cook’s Country Magazine, June/July 2015. You can follow the basic grilling technique described below and serve with butter, salt and pepper at the dinner table, or you can “guild the lily” by serving the corn with this brown sugar-cayenne butter.

I hope you enjoy it!

Husk-Grilled Corn with Brown Sugar-Cayenne Butter


  • 6 ears of corn in husks
  • 6 tablespoons unsalted butter, softened
  • 2 Tablespoons packed brown sugar
  • 1/2 teaspoon table salt
  • 1/2 teaspoon coarse black pepper
  • 1/4 teaspoon cayenne pepper

Stir butter, brown sugar, salt, black pepper, and cayenne until smooth and combined.

Butter mixture in foil boat

Make a foil boat to hold the butter mixture: Tear a sheet of heavy duty aluminum foil 12″ x 14″. Fold in half to 12″ x 7″. Roll up sides and crimp to form a boat just big enough to hold an ear of corn.

Place butter mixture into the foil boat.

Preheat your gas grill on HIGH for 15 minutes. Use a grill brush to scrub the grates clean.

Fresh corn goes onto the grill


Corn ready to be shucked

Cut silk from the end of each ear of corn. Put corn straight onto the ripping hot grill and close the lid. Cook 3 minutes, then use long tongs to give the corn a 1/4 turn. Repeat until 4 sides have been grilled, about 12 minutes total time. Corn is cooked when you pull back the husk to reveal steaming corn and bright yellow kernels.

Removing stem from corn

Removing husk with tongs and towel

Remove corn to a cutting board. Cut off the stem ends. Carefully remove husks and silk using tongs and a towel.

Rolling corn in butter mixture

Corn flaring-up on the grill

Roll corn in the butter mixture and return it to the grill with the lid open. The grill may initially flare-up and make some loud popping noises due to the butter. Move the corn around to avoid flames, turning frequently until there is some char, maybe 3-5 minutes max. If you see any soot on the corn due to burned butter from the initial flare-up, gently wipe it off with a towel.

Corn ready to come off the grill

Husk-grilled corn with brown sugar-cayenne butter

Remove corn from the grill. Roll again in the butter mixture. Serve with any leftover butter on the side.

This corn is sweet with a little heat. You may notice a slight caramel corn note. Delicious!

More New Grilling Books for 2015

There’s yet another crop of new grilling books out for 2015. And here you thought everything had been written about our favorite outdoor cooking method…

Take a look at these new offerings. If you like any of these, let us know on The Virtual Weber Bulletin Board.


Grilling With House of Q

Grilling With House of Q says, “If you love the taste of barbecue but worry about cooking the perfect steak or if you’re a whiz with burgers but want to grill other foods or if you harbor aspirations of presenting your own smoked brisket to a panel of trained judges, then this book is for you. BBQ Brian has spent more than a decade smoking and grilling foods, competing against other pit masters and learning from some of the best in the business. And not only does he regularly win awards for his barbecue and House of Q BBQ sauces, but he’s now one of the most sought-after teachers around. Why? Because he tells a great story, makes learning fun and easy and freely shares his recipes and his love of good food. Grilling with House of Q is part handsome cookbook, part instruction manual and part story collection. The result is that rare volume that entertains and becomes your go-to for delicious, no-fail smoked ribs, shrimp tacos, pulled pork and pit beans—or burritos, mac ’n’ cheese and baklava—all prepared on your grill and all eagerly anticipated by friends, backyard neighbors and barbecue judges.”


Build Your Own Burger

Build Your Own Burger

Amazon says, “Want to take your burger making skills to a whole new and exciting level? Let Build Your Own Burger show you how. This fun and practical guide to creating delicious and original burgers has literally thousands of combinations. In this inventive and fun format, ingredients are split into four categories – the buns, the sauces, the patties, and the toppings – each image presented in its own panel. Mix and match the panels to create your ideal burger. A comprehensive section covers the basics, including equipment, ingredients, and troubleshooting tips to get you started. The tasty-looking photography and the clever format will inspire cooks to create unique and mouth-watering flavor combinations such as: A fiery Chili Bun with a Beef Jalapeno Patty, topped with Sweet Chili Mayo and a Cooling Cucumber Salad or an Olive Ciabatta bun with a Field Mushroom Patty, topped with Vine-Ripened Tomato Salsa and Grilled Halloumi. With easy-to-follow recipes and photographs of all the elements, even a beginner can create luscious burgers in no time at all. Filled with burger ideas for any occasion and every palate, this really is the only burger book you’ll ever need.”


Southern Cooking For Company

Southern Cooking For Company

Not a grilling book per se, but with some imagination many of the main dish recipes can be adapted to the grill. This book is probably worth owning just for the side dish and dessert recipes alone!

Amazon says, “Nicki Pendleton Wood has gathered recipes from more than 100 Southerners that they prepare when company is coming. These are the show-off recipes hosts pull out when guests are on the way, whether for an intimate evening with another couple, a party for 100 people celebrating a milestone birthday, or anything in between. In addition to the recipes, contributors share their secrets for making guests feel at home.”


The Eat Like A Man Guide To Feeding A Crowd

The Eat Like A Man Guide To Feeding A Crowd

Amazon says, “This welcome follow-up to Esquire’s wildly popular Eat Like a Man cookbook is the ultimate resource for guys who want to host big crowds and need the scaled-up recipes, logistical advice, and mojo to pull it off whether they’re cooking breakfast for a houseful of weekend guests, producing an epic spread for the playoffs, or planning the backyard BBQ that trumps all. With tantalizing photos and about 100 recipes for lazy breakfasts, afternoon noshing, dinner spreads, and late-night binges—including loads of favorites from chefs who know how to satisfy a crowd, such as Linton Hopkins, Edward Lee, and Michael Symon—this is the only cookbook a man will ever need when the party is at his place.”


The Beer Bible

The Beer Bible

Amazon says, “It’s finally here—the comprehensive, authoritative book that does for beer what The Wine Bible does for wine. Written by an expert from the West Coast, where America’s craft beer movement got its start, The Beer Bible is the ultimate reader- and drinker-friendly guide to all the world’s beers.

“No other book of this depth and scope approaches the subject of beer in the same way that beer lovers do—by style, just as a perfect pub menu is organized—and gets right to the pleasure of discovery, knowledge, and connoisseurship. Divided into four major families—ales, lagers, wheat beers, and tart and wild ales—there’s everything a beer drinker wants to know about the hundreds of different authentic types of brews, from bitters, bocks, and IPAs to weisses, milk stouts, lambics, and more. Each style is a chapter unto itself, delving into origins, ingredients, description and characteristics, substyles, and tasting notes, and ending with a recommended list of the beers to know in each category. Hip infographics throughout make the explanation of beer’s flavors, brewing methods, ingredients, labeling, serving, and more as immediate as it is lively.

“The book is written for passionate beginners, who will love its “if you like X, try Y” feature; for intermediate beer lovers eager to go deeper; and for true geeks, who will find new information on every page. History, romance, the art of tasting, backstories and anecdotes, appropriate glassware, bitterness units, mouthfeel, and more—it’s all here. Plus a primer on pairing beer and food using the three Cs— complement, contrast, or cut. It’s the book that every beer lover will read with pleasure, and use with even more.”


School of Booze

School Of Booze

Amazon says, “Humans were seeking out alcohol millions of years before the word “keg” was coined. School of Booze contains everything you have ever wanted to know about alcoholic beverages, from how to make absinthe to the cultural history of zythos (beer). It covers the discovery and invention of fermented alcohol, ancient history, toasting, alcohol and health, alcohol’s role in religion, origin of slang expressions, virtually every known form of alcoholic beverage and their histories, temperance and prohibition movements and law, and much more. Packed with fascinating miscellany and curious facts to entertain your friends at the pub, this book is an essential compendium of knowledge about what essayist Dr. Samuel Johnson called life’s “second greatest pleasure.” It is the perfect gift for yourself, or for anyone who enjoys raising a glass to good health. Bottoms up!”

Spicy Apricot Chicken Wings

Spicy Apricot Chicken Wings

This recipe comes from our friends at Kingsford to celebrate National Chicken Wing Day, July 29. It was developed by Chris Lilly of Big Bob Gibson’s BBQ and is adapted here to the gas grill.

Spicy Apricot Chicken Wings

Cook Time: 30 minutes
Prep Time: 4 hours
Yields: 4 to 6 servings

1 cup apricot preserves
¼ cup Worcestershire sauce
¼ cup brown sugar
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 tablespoons kosher salt
4 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon red pepper
½ teaspoon ground ginger

14 whole chicken wings cut into wings and drumettes (28 pieces total)

Mix the marinade ingredients in a small bowl and whisk until well blended. Place the chicken in a shallow dish or resealable plastic bag and pour the marinade over the wings, turning to coat. Cover or seal, and marinate the wings in the refrigerator for 4 hours.

Fire-up your gas grill for indirect cooking, with a hot side and a cool side. When the grill temperature reaches 450˚F, remove the wings from the marinade (do not shake off the excess marinade) and place them on the cool side of the grill. Close the lid and cook indirect for approximately 30 to 35 minutes, flipping each wing piece once.

Remove the wings from the grill and serve.

Carne Asada by Tony & Maribel

Maribel and Tony with Chris Allingham
Maribel and Tony with Chris Allingham

Tony and Maribel are grilling fanatics. They live in Southern California where the sunshine allows for outdoor grilling almost every day of the year, and they do just that using their collection of Weber grills. When not grilling, Tony makes low & slow barbecue on his Weber Smokey Mountain Cooker or uses a taco cart with a flat-top griddle to make amazing Mexican fare.

Don’t think that Tony is the only one grilling in this household! Maribel knows her way around a Weber kettle and proves it in the photos they post on Instagram. Make sure to follow them to see what’s on the grill tonight…their photos will make your mouth water, I guarantee!

Tony and Maribel's collection of Weber grills

It’s fair to say from the photo above that Tony prefers cooking over charcoal, but some time ago he picked up a Weber Genesis gas grill that he calls “Jennifer” and uses it to make a variety of things, including the carne asada shown here.

Two pounds of flap meat

Tony starts with two pounds of flap meat and cuts it into pieces that can be easily managed on the grill. The meat goes into a bowl and gets sprinkled generously with Lawry’s Seasoned Salt.

While the meat sweats, Tony prepares the marinade ingredients:

  • 1/4 bunch of cilantro, chopped
  • 1/2 white onion, cut into rings
  • Juice of 4 limes
  • Juice of 3 oranges
  • 5 Tablespoons vegetable oil
  • 1 Tablespoon cumin
  • 1 Tablespoon black pepper
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 3 jalapeño peppers, sliced in half
  • 1 lime, cut into thin slices

Flap meat marinating with green onions

Combine all the marinade ingredients and add to the meat. Allow the meat to marinate for two hours. “As with tradition, I added green onions that get grilled and eaten on the side,” says Tony.

Carne asada grilling on the Weber Genesis

Preheat the grill to MEDIUM HIGH heat. Place the meat, onions and jalapeños on the grill and cook the meat to medium well doneness, about 8 minutes per side. Turn the veg once or twice to cook evenly. You’ll notice that Tony snuck two hot links onto the grill for good measure.

Carne asada with rice and beans

Tony and Maribel serve carne asada with red rice and refried beans and salsa roja on the side…and always an ice-cold cerveza! You’ll find the recipes for the rice and beans on The Virtual Weber Bulletin Board:

Thanks to Tony and Maribel for allowing me to share this amazing dish!

Grilled Sweet Potato Wedges

Grilled sweet potato wedges make a great side dish to accompany any meal. They’re easy to make, darned tasty, and a good alternative to regular potatoes.

Orange-fleshed yams

Where I live, the vegetable called “sweet potato” has a light-colored skin and yellow-white flesh, and the vegetable called “yam” has a red-colored skin with orange flesh. Lots of restaurants that serve “sweet potato fries” are serving the orange yam, and that’s what you want to buy at the supermarket for these sweet potato wedges.

Brown sugar rub

To prepare the rub for these wedges, mix 1 Tablespoon light brown sugar with 1 teaspoon of your favorite barbecue rub. The rub will flavor the yams and promote browning during cooking.

I used 1 teaspoon of Slap Yo’ Daddy All-Purpose Rub. You can buy it from or make this version yourself.

Peel two good-sized yams. Cut each yam in half lengthwise, then cut each half into 3-4 wedges depending on size.

Seasoned sweet potato wedges

Place the wedges on a half sheet pan. Drizzle with 2 Tablespoons olive oil or vegetable oil and toss to coat evenly. Arrange wedges cut-side down and sprinkle with half of the rub. Turn wedges over and sprinkle with the remaining rub.

Sweet potato wedges go into Weber Summit gas grill

Place wedges in a preheated 450°F gas grill and cook for 20-25 minutes, turning once.

Grilled sweet potato wedges with charred surface

To serve, arrange wedges on a platter and sprinkle with kosher salt.

Finished sweet potato wedges sprinkled with kosher salt

I grilled these sweet potato wedges in my Weber Summit 450 gas grill over direct heat with all burners on low and the temperature ran between 450-500°F. If you run the grill using indirect heat, the wedges will not brown evenly. Watch them carefully…mine got too brown in a few spots but were still delicious!

Of course, you can also make these wedges in the oven. Just bake at 450°F for 20-25 minutes, turning once.

How To Grill Thin Supermarket Steaks

Many steaks sold in supermarkets are not particularly thick, perhaps 3/4″ to 1″ thick. One of the challenges with grilling steaks like this is that by the time a good sear is achieved on the exterior, the interior can be gray and overcooked.

Here’s how to solve this problem, thanks to the good folks at America’s Test Kitchen.

Two bone-in ribeye steaks

Choose 3/4″ to 1″ thick ribeye or strip steaks. Pat steaks dry with paper towels.

Kosher salt and cornstarch mixture

For two steaks, combine 1 tablespoon kosher salt and 1-1/2 teaspoons cornstarch.

Steaks rubbed with salt and cornstarch

Rub steaks on both sides with the salt/cornstarch mixture.

Steaks in the freezer

Place the steaks on a wire rack over a rimmed baking sheet and place in the freezer for 30 minutes to chill.

Preheat your gas grill on HIGH starting 10 minutes before the steaks come out of the freezer. Use a grill brush to clean the grates.

Applying ground pepper to very cold steaks

Just before putting the steaks on the grill, apply ground black pepper to taste on both sides.


Grill the steaks on the first side for 2 minutes. Flip and grill for 2 minutes on the second side. Repeat the process, turning the steaks 90° to create diamond grill marks, for a total of 8 minutes of grilling. Use an instant-read thermometer to check for doneness; medium rare will be 120-125°F.

Steak on a plate

Remove steaks from the grill, cover loosely with foil, and let rest for just a couple of minutes while you get the other food to the table—5 minutes max.

Why This Method Works

  • Patting the meat dry with paper towels, applying cornstarch and allowing the meat to sit in the low humidity of the freezer all help to dry the surface of the meat, which promotes browning.
  • Chilling the steaks in the freezer allows them to stay on the grill long enough to sear the exterior without overcooking the interior.

Bright pink interior of steak

Note how the interior of this thin steak stays pink inside with just a thin layer of gray cooked meat around the outside edge.

Using This Method With Thicker Steaks

You can use this method for steaks up to 1-1/2″ thick.

How To Improve Searing

As nice as these steaks looked and as good as they tasted, the exterior sear could be improved by cooking them on a cast iron griddle or cast iron skillet on the grill.  Next time…

New Grilling Books For 2015

There’s a new crop of grilling books out for 2015. You may already be aware of some of these, some maybe not. All of these look interesting to me, take a look for yourself and if you’ve read any of them, let us know on The Virtual Weber Bulletin Board.

Southern Living Ultimate Book of BBQ

Southern Living Ultimate Book of BBQ: The Complete Year-Round Guide to Grilling and Smoking

The Ultimate Book of BBQ builds on the expertise of Southern Living magazine to create the definitive barbecue and outdoor grilling guide. The book features more than 200 of the highest-rated Southern Living recipes for barbecued meats and sides, plus pit-proven tips, techniques, and secrets for year-round smoking, grilling and barbecuing.

The Official John Wayne Way to Grill

The Official John Wayne Way to Grill: Great Stories & Manly Meals Shared By Duke’s Family

John Wayne Enterprises is proud to present The John Wayne Way to Grill, a new cookbook containing more than 200-pages of Duke’s favorite meals, from Tex-Mex classics to the best of Western barbecue and everything in between. More than just a collection of recipes, this deluxe publication will be chock-full of never-before-seen photos of the actor, along with personal anecdotes and heartwarming stories shared by his son Ethan.

Wicked Good Burgers

Wicked Good Burgers: Fearless Recipes and Uncompromising Techniques for the Ultimate Patty

Wicked Good Burgers ain’t your daddy’s patty on a bun. The upstart Yankee team that revolutionized barbecue with their upset win at the Jack Daniel’s World Championship Invitational turns their talents to burgers. Wicked Good Burgers fearlessly incorporates new techniques, inspirations, and ingredients to take the burger to the next level – whether it’s the Meatloaf Burger on Pretzel Bread with Cabernet Mustard or the Island Creek Burger with Oysters and homemade cocktail sauce.

Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes

Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes

In his latest lip-smackin’ cookbook, Dr. BBQ shows how to dress up meat, vegetables, and fruits with 120 brand-new recipes for tantalizing marinades, mouthwatering injections, savory brines, flavorful rubs, delectable glazes, and full recipes for what to make with them.

Feeding The Fire

Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling

Joe Carroll makes stellar barbecue and grilled meats in Brooklyn, New York, at his acclaimed restaurants Fette Sau and St. Anselm. In Feeding the Fire, Carroll gives us his top 20 lessons and more than 75 recipes to make incredible fire-cooked foods at home, proving that you don’t need to have fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats.

Grilling Pizza On A Weber Genesis

Pizza grilled on the Weber Genesis
Pizza grilled on the Weber Genesis

My friend John K likes to make pizzas using his Weber Genesis gas grill with the help of a bread machine for the dough. I’ve eaten his pizza and it is delicious!

Here are the ingredients for three thin crusts:

  • 1 cup water
  • 3 cups bread flour
  • 1 package active dry yeast (not rapid rise)
  • 1-2 TBSP olive oil
  • 1-2 tsp kosher salt
  • 1 TBSP sugar or honey (optional)
  • Corn meal for dusting the work surface

Follow your bread machine’s directions for making dough using all the ingredients except the corn meal. When done, remove dough from the machine and let rest for 10 minutes, then divide into three equal pieces.

Preheat your gas grill and pizza stone on HIGH heat until very hot, approximately 600-700°F.

Roll-out one piece of dough into a thin crust on a cutting board. When finished rolling, immediately lift the crust and dust the board with corn meal to prevent sticking.

Pizza crust with toppings

Apply tomato sauce, mozzarella cheese, and your favorite toppings. Slide the crust onto a thin metal peel (this works better than a thick wooden peel). Open the grill quickly, place the pizza on the stone, and close the lid.

Pizza baking in the Weber Genesis

Bake for 7-10 minutes until the crust is crispy and the cheese is bubbly. Check progress with a quick peek under the lid to keep the grill temp up.

Finished grilled pizza

Checking the crust for doneness

Once the first pizza is finished, let the grill temperature recover and repeat the process for the remaining two pizzas.