Category Archives: Recipes

Skirt Steak: Part 2

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

Naan Pizza On The Weber Gas Grill

Close-up of a naan pizza

I’ve tried making pizza a few times on the grill, but it always seems like a big hassle. I don’t want to make my own dough, I don’t want to track down ready-made dough at the supermarket, I’m not a big fan of those bready pre-made crusts…and don’t get me started on pizza stones!

So when I saw someone on television make pizza using naan, a thin Indian flatbread, I thought it looked easy enough to give it a try myself. Continue reading Naan Pizza On The Weber Gas Grill

USDA Prime Ribeye Cap Steaks From Costco

Seared USDA Prime ribeye cap steaks from Costco


In a post last week, I encouraged you to try grilling a USDA Prime tri-tip roast. As long as I’m on a Prime meat kick, I’d like to suggest that you try the harder to find but oh so delicious USDA Prime ribeye cap steak, also available from time to time and in limited quantities at Costco.

I last grilled ribeye cap steaks in February 2016 and enjoyed them very much. In January 2018, I found ribeye cap steaks at Costco that were rolled, tied, and sliced into pinwheel steaks—a better presentation and easier to cook, I think. Continue reading USDA Prime Ribeye Cap Steaks From Costco

Bone-In Strip Steaks With Shallot Oil

In May 2017, I watched a Facebook Live session in which Harry Soo of Slap Yo’ Daddy BBQ grilled a steak using shallot oil as an added flavor element. I had no idea what shallot oil was, how it was made, or how it tasted on a steak, but I wanted to find out.

I searched the web, found several recipes for shallot oil, and picked one from New York Times Cooking that looked easy.

  • 1 cup peanut oil
  • 2 cups (about 7 oz.) thinly sliced shallots, Asian or European
  • Yield: 1 cup oil + 1 cup fried shallots
Shallots at the supermarket
Shallots at the supermarket

I went to the supermarket and bought 1/2 pound of shallots, which ended up being two shallots. No clue whether they were Asian or European, but I suspect the latter. Having never cooked with shallots before, I had no idea they would be as big as they were; I was expecting something smaller like a head of garlic. Continue reading Bone-In Strip Steaks With Shallot Oil

Chicken Quesadillas On A Weber Gas Grill

Making chicken quesadillas on a Weber gas grill is so easy that I hesitate to tell you how to do it…but I’m going to tell you anyway!

Grilled chicken breasts

Start by grilling a few boneless, skinless chicken breasts using your favorite rub or marinade. If you don’t have a favorite, try Slap Yo’ Daddy BBQ Jailbird Chicken rub. Grill the breasts over MEDIUM heat to 160-165°F, let rest for a few minutes until you can handle the meat, then cut or shred into bite-sized pieces. Continue reading Chicken Quesadillas On A Weber Gas Grill

Smashed Burgers On A Weber Gas Grill

Two-patty smashed burger with American cheese

I had heard of smashed burgers in the past. I’ve eaten at a fast-food chain called “Smashburger” but didn’t think much of it. When I was a teenager, I worked the grill at Wendy’s and part of the process was to smash the burgers on the flat-top using a trowel-like spatula. And yes, I am aware that the venerable Steak ‘n Shake has been smashing Steakburgers on the flat-top since 1934.


But it wasn’t until The Virtual Weber Bulletin Board member BFletcher started asking about sturdy spatulas for making smashed burgers that I started to investigate these flattened meat marvels. What caught my attention was an article by J. Kenji López-Alt on Serious Eats about making ultra-smashed cheeseburgers. Armed with this info, I successfully made delicious smashed burgers using my Weber gas grill. Let me show you how.

Continue reading Smashed Burgers On A Weber Gas Grill

Meatloaf Burgers Adapted To The Weber Gas Grill

Meatloaf burger on toasted sesame seed bun with burger sauce

I recently made meatloaf burgers using a recipe from Cook’s Country magazine. In the Cook’s recipe, you make a meatloaf mixture using typical ingredients, then form into patties and sear in a non-stick skillet on the stove top over medium-high heat for 3 minutes per side. Once you’ve got a crusty exterior on the patties, they move to a wire rack over a rimmed baking sheet pan in a 350°F oven and cook for another 15-20 minutes until 160°F internal temperature.

I adapted this recipe to the Weber gas grill by searing the patties in a cast iron skillet over medium heat on the grill, then moved them to a wire rack over a rimmed baking sheet pan on the grill and continued cooking until reaching 160°F internal temperature.

Continue reading Meatloaf Burgers Adapted To The Weber Gas Grill

Chicken Kebabs on a Weber Gas Grill

Chicken kebabs are a delicious and healthy choice when grilled on a Weber gas grill. They’re fairly easy to prepare and cook, and your guests will be impressed because kebabs are a specialty that you don’t often find on summer cook-out menus.

Chicken kebabs on Weber Summit gas grill

This recipe is inspired by one published by America’s Test Kitchen in 2002.

Makes 12 chicken/veggie kebabs plus extra chicken-only kebabs.

Continue reading Chicken Kebabs on a Weber Gas Grill

Grilled Teriyaki Pork Tenderloin

Grilled teriyaki pork tenderloin
Grilled teriyaki pork tenderloin

Grilled teriyaki pork tenderloin is a favorite in our household. It’s easy to make, it tastes great, and it’s as lean and healthy as boneless, skinless chicken breast.

I like to use two types of teriyaki together when grilling pork tenderloin. I marinate the meat using Lawry’s Teriyaki Marinade before cooking, then glaze it with the sweeter JES Teriyaki Sauce toward the end of cooking.

Teriyaki marinade and finishing glaze
Teriyaki marinade and finishing glaze

Start with a fresh pork tenderloin weighing 1 to 1.5 pounds. Trim any silverskin and excess fat. Place tenderloin in a Ziploc bag and add 1/3 bottle of Lawry’s Teriyaki Marinade. Squeeze out excess air, seal the bag, and massage the tenderloin through the bag to make sure it’s well coated. Refrigerate for at least 30 minutes or up to 2 hours, turning the bag several times so the meat marinates evenly.

Tenderloin marinating in Ziploc bag
Tenderloin marinating in Ziploc bag

When ready to grill, remove tenderloin from bag and pat with paper towels to remove most of the marinade. Too much marinade and the meat will steam on the surface, inhibiting browning. To promote even cooking, fold the thin end of the tenderloin back over onto itself about 2-3 inches and tie with kitchen twine.

Preheat the gas grill on HIGH for 10 minutes, then clean the grates with a grill brush. Reduce heat to MEDIUM.

Spray both sides of tenderloin with non-stick cooking spray. Grill for 2 minutes, then use a spatula and tongs to loosen the meat from the grate and turn it over. Grill for another 2 minutes on the second side. Repeat for another 2 minutes on each side.

Now that you’re 8 minutes into grilling, start glazing the meat with JES Teriyaki Sauce using a basting brush and continue turning and basting every 2 minutes. Also, now’s the time to start checking internal meat temp with an instant-read thermometer.

Grilling and glazing the tenderloin
Grilling and glazing the tenderloin

Keep grilling, turning, and basting until the tenderloin reaches an internal temperature of 135-140*F. Move tenderloin to a rimmed baking sheet, cover with foil, and let rest for 5 minutes before slicing.

Interior view of teriyaki pork tenderloin
Interior view of teriyaki pork tenderloin

This teriyaki pork tenderloin is moist, tender and delicious when cooked to perfect doneness on a Weber gas grill! Serve with warmed JES Teriyaki Sauce on the side, along with sticky rice and your favorite side dishes.