All posts by Chris Allingham

Grilling Cheeses

Close-up of marinated grilling cheese on a sourdough crisp

My first encounter with grilling cheeses was at the 2019 San Francisco Fancy Food Show. You can watch my video to learn more about my experience at that amazing specialty food show.

After trying some of those cheeses at the show, I decided to buy a few and grill them at home on my Weber Summit 450. I bought the following:

Selection of grilling cheeses

The first two were ones I saw and tried at the Fancy Food Show. The third one was something I picked up at Whole Foods. Continue reading Grilling Cheeses

Beef Vs. Bacon Burgers From Porter Road Butcher

I’ve cooked beef/bacon burgers once before, back in May 2016. On that occasion, I smoked them at 300-325°F using the Weber Smokey Mountain Cooker. Delicious and smoky, to be sure. But on this occasion in August 2019, I grilled beef/bacon burgers using my Weber Summit 450 gas grill.

A company named Porter Road Butcher gave me a two-pound package of their Beef Vs. Bacon mix to try. It’s a 50/50 blend of smoked pork belly bacon and dry-aged beef trimmings. Porter Road doesn’t specify the percentage of lean-to-fat in the ground beef, only that it’s “lean ground beef”. If I had to guess, I’d say it’s 90/10 ground beef or something close to that.

Beef Vs. Bacon in the package

If you’ve never tried a beef/bacon mix for burgers, you should, especially if you’re a bacon lover. It’s amazing how much flavor bacon adds to otherwise delicious ground beef. But these Bacon Vs. Bacon burgers had it all—the fat and smokiness from the bacon plus the hearty beef flavor that only comes from dry-aged beef. Continue reading Beef Vs. Bacon Burgers From Porter Road Butcher

Grilled Peaches Redux

Finished grilled peach with ice cream and granola crumble

I last wrote about grilled peaches in August 2014 when two members of The Virtual Weber Bulletin Board shared their approach to grilling this wonderful summer fruit.

It’s almost the end of peach season here in Northern California, and before summer is over and we rush headlong back into our fall routines, I wanted to share some grilled peaches that I made just for you, and they could not be simpler to make.

Start with perfectly ripe, juicy peaches. Freestone peaches works best. The ones shown here are from Andy’s Orchard in nearby Morgan Hill, CA…probably the best stone fruit you’ll find still grown here in “The Valley of Heart’s Delight”.

Fresh peaches

Gently rinse and dry the peaches. Use a sharp knife to cut in half from pole to pole, twist to open, and remove the pit. Continue reading Grilled Peaches Redux

Grilled Corn On The Cob

Grilled corn on the cob is so easy to make that it hardly demands a post on the subject, but here goes anyway.

Fresh white corn on the cob in the husk

Buy fresh, sweet corn on the cob. Look for large ears that are long and even in width. I like white corn more than yellow or bi-color corn, it just seems sweeter to me, but purchase whatever corn is your favorite. Most important is that it be in-season and fresh.

Remove the husks and silk as best you can. Cut off the stem flush with the cob. Cut off the pointy end to remove those janky little kernels and to make a flat spot to insert a corn pick after grilling.

Preheat your Weber gas grill with all burners on MEDIUM for 10 minutes. Clean the cooking grates with a grill brush.

Corn on the cob over medium heat

Continue reading Grilled Corn On The Cob

Weber Gas Grills Are Tops

Recently, I read an article from an authoritative source that had nice things to say about a whole bunch of Weber gas grills. Sadly, I am not allowed to identify the source and I cannot quote directly from the article.

Dumb, right?

But I’m pretty sure that based upon my own personal, extensive knowledge of Weber gas grills plus the information I learned in this article, I can tell you that the following are really awesome Weber gas grills that you should consider buying over competitive grills. Trust me.

Weber Spirit II E-210

Weber Spirit II E-210

Continue reading Weber Gas Grills Are Tops

Nathan’s Jumbo Foot Long Beef Franks

Nathan's Jumbo Foot Long Beef Franks with matching buns

In late Summer 2017, I saw Nathan’s Jumbo Foot Long Beef Franks at a local supermarket and wanted to try them. Problem was there was only one package left, it was past its expiration date, and the store didn’t sell buns long enough for these hot dogs, anyway.

View of the beef franks in the packaging

Fast forward to June 6, 2019. I’m shopping at Safeway and see these hot dogs again. Nearby, there’s a display of matching Nathan’s Extra Long Hot Dog Buns. Bingo! I’m taking these suckers home! Continue reading Nathan’s Jumbo Foot Long Beef Franks

Reverse Seared Cast Iron Skillet Ribeye Steaks

I picked up a couple of high quality Creekstone Farms ribeye steaks at Lakewood Meats in Lodi, CA while in town judging a barbecue contest.

Lakewood Meats in Lodi, CA

Creekstone Farms steaks in butcher counter

These steaks were about 1″ thick. I wish they’d been 1-1/2″ thick, which would have been a better thickness for the reverse sear cooking method used here.

I sprinkled the steaks with kosher salt on both sides and refrigerated them on a cooling rack over a rimmed baking sheet pan for 2 hours. Right before grilling, I applied freshly ground black pepper to both sides and pressed it on with my hands.

I setup the Summit 450 gas grill for indirect cooking, with two burners OFF on the left side and two burners on HIGH on the right side. I placed a 12″ cast iron skillet on the hot side of the grill to pre-heat.

Ribeye steaks on cool side of grill Continue reading Reverse Seared Cast Iron Skillet Ribeye Steaks