I’ll bet you’ve never grilled rhubarb. Well, I hadn’t either until recently when I listened to an interview with Tinky Weisblat, author of Love, Laughter, and Rhubarb. She was talking about the versatility of rhubarb as an ingredient in not only pies but cocktails, appetizers, and main courses, and at one point she mentioned that rhubarb can be grilled.
Who knew? I thought I’d give it a try.
Buy & Prepare The Rhubarb
This is what rhubarb looks like at my supermarket. It’s several individual stalks bound together with ties. They come in different sizes; I bought a small bundle of four stalks to experiment with. Continue reading Grilled Rhubarb →
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—outside skirt steak and inside 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 both cuts of skirt steak can be a very long piece of meat (especially the more desirable outside skirt steak) 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 outside skirt steak, one that I bought recently at a quality butcher counter here in San Jose. Continue reading Skirt Steak: Part 2 →