Category Archives: Recipes

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.

Grilled Apples

Cooking apples

Apples are a wonderful fruit to grill. You’ve always got some in the fridge, they’re quick and easy to grill, and they taste delicious!

This recipe is adapted from one published in Weber Grill Out Times in the Fall of 1997. You can download copies of this and other classic Weber newsletters at The Virtual Weber Bulletin Board.

For this recipe you’ll need:

  • 3 medium cooking apples, peeled, cut in half, and cored
  • 1/4 cup butter, melted
  • 2 Tablespoons light brown sugar, packed
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Choose an apple that holds up well to baking, for example Granny Smith, Braeburn, Honeycrisp, or Golden Delicious.

Apples peeled, halved, and cored

In a small bowl, combine melted butter, brown sugar, lemon juice, cinnamon, and nutmeg.

Preheat grill for 10 minutes, then hit the grates with a grill brush. Setup the grill for indirect medium heat.

Spray the cut side of each apple with non-stick spray. Place apples cut-side down on the grate, brush with sauce, and grill for 10 minutes. Turn apples cut-side up, brush with sauce, and grill another 10 minutes. Turn apples cut-side down one last time, brush with sauce, and grill another 10 minutes.

Apples cut-side down on the grill

Apples with grill marks

When finished grilling, apples should have nice grill marks on the cut side, will be slightly soft on the outside, but still crunchy on the inside.

Serve apples warm with a scoop of ice cream on the side.

Grilled apple with vanilla ice cream

Grilled Bell Peppers

Grilled bell peppers are easy to make and delicious by themselves or more often as an ingredient in a larger dish. But not everyone knows how to prep bell peppers for grilling, so we’ll cover both prep and grilling in this post.

Rinse and dry the bell peppers, and remove any stickers on the surface.

Cut off the top and bottom of the pepper.

Remove top and bottom of bell pepper

Remove the center of the bell pepper using a knife or your fingers.

Remove seed pod from pepper

Slice down one side of the pepper and open it up so it lays flat.

Opening up the pepper

Remove the internal ribs.

Remove internal ribs of the pepper

Cut into manageable pieces for grilling.

Trimmed bell pepper

Brush both sides with vegetable oil or olive oil.

Brush pepper with oil

Season both sides with salt and black pepper.

Season pepper with salt and black peppet

Preheat the grill on HIGH. Use a grill brush to remove any debris, then reduce heat to MEDIUM.

Start the peppers skin side down.

Starting peppers skin side down

Grill for 5-8 minutes until charred and blistered. Turn the peppers and grill another 3-5 minutes until the flesh is soft.

Charred bell peppers

Remove the peppers from the grill. They can be eaten as-is or cut into smaller pieces for use in other recipes.


I always leave the charred skin on because that’s where all the flavor is!

If you have a recipe that calls for the skins to be removed, place the grilled peppers in a bowl and cover with plastic wrap. Let the peppers steam for about 5 minutes.

Steaming peppers to remove skin

Pull off the skins using a paper towel or scrape them off using a knife.

Simple Sirloin Steaks

When I was a kid growing up in the 1970s, it was a big deal to go out for dinner at Saddle ‘N Sirloin in my hometown of Santa Rosa, California. In those days, going out for a steak dinner usually meant an affordable sirloin, and it was considered a special treat. Add some A-1 Steak Sauce (we didn’t know any better), a baked potato, and all-you-can-eat salad, ranch beans, and sourdough bread and you had a real meal!

Saddle 'N Sirloin matchbook

Today, I’m more likely to enjoy a ribeye steak or a filet mignon or a strip steak, but occasionally I get a hankering for a sirloin. What a sirloin steak lacks in tenderness and fat marbling, it makes up for in good flavor without breaking the bank.

So one day I’m shopping at Walmart and see these sirloin steaks on sale. I don’t typically buy meat at Wally World, but they looked pretty good and the price was right, so I picked up two.

Sirloin steak on sale

A sprinkle of garlic salt and black pepper was all that was needed before throwing these steaks onto the grill. You can make your own garlic salt by mixing 3 parts table salt with 1 part granulated garlic powder.

Steaks seasoned with garlic salt and black pepper

Preheat the grill on HIGH for 10 minutes, then use a grill brush to remove any debris. Reduce the temp to MEDIUM and grill over DIRECT heat.

Grilling sirloin steaks over medium heat

For a 3/4″ thick steak cooked to medium doneness (160*F), grill for 4-5 minutes per side; for a 1″ thick steak, 5-6 minutes per side. Increase or decrease the cooking time to achieve your preferred doneness.

Resting sirloin steaks after grilling

In the few minutes it takes to get the steaks off the grill and onto your dinner plate, and for you to find a steak knife, these guys will have rested enough for the juices to redistribute throughout the meat.

Close-up of grilled sirloin steak

These sirloin steaks are ready to enjoy!

As for steak sauce…I don’t do A-1 anymore. But in homage to the 1970s, I tried some Heinz 57 Sauce which was top-rated in a taste test by Cook’s Country magazine. They said that Heinz “provided a nice counterpart that let the meat shine through without overwhelming.” It’s “tomatoey, spicy, and earthy,” with a “sweetness [that] is rich and fruity,” and it has a “peppery tang.”

I’m not a big fan of steak sauce in general, but I thought Heinz 57 was pretty good as steak sauces go. More importantly, it served its purpose of taking me back to a simpler time when a sirloin steak and a bottle of steak sauce were not just a weeknight meal, but a special occasion.

P.S. Less-tender steaks like sirloin might benefit from the salting process described in this post: Salted Ribeye Steaks.

Butternut Squash

My good friends John & Amy live in the Santa Cruz Mountains above Silicon Valley. They have a beautiful garden in which they grow all sorts of veggies, including this butternut squash.

It turns out butternut squash is quick and easy to grill. The hardest part is cutting it up!

Peel the squash, cut into thick planks, and remove the seeds. Brush both sides with a mixture of 4 tablespoons olive oil, 2-3 cloves of garlic run through a garlic press, and salt & pepper to taste.


Preheat the grill on MEDIUM, making sure the grates are clean.



Grill for 6 minutes on the first side, then flip, tent with aluminum foil and grill for another 6 minutes. You may need to turn down the heat a bit to prevent burning if your grill runs hot.


The squash is done when you’ve got good grill marks and the flesh is soft when poked with a fork.



To serve, drizzle with a little EVOO. Taste for salt and sprinkle with more kosher salt, if needed. Enjoy!

Hamburger Sliders

Hamburger sliders are so fun and so easy to make…once you have the right buns!

First stop is the bread aisle at the supermarket. If you can find slider buns like Sara Lee Mini Buns, that’s perfect. If not, King’s Hawaiian or a similar small, soft dinner roll is a good alternative.

Once you’ve got the buns, it’s time for the beef! Buy a good quality ground beef, but not too lean so you get a nice, juicy slider. 80/20 or 85/15 lean to fat ratio is a good choice. I used Prather Ranch ground beef, something a friend turned me onto at the local Farmer’s Market. Too expensive for regular use, but a nice occasional treat and very good quality meat!

Divide one pound of ground beef into 6 portions. If you have a kitchen scale (and you should) that’s about 2.75 ounces per slider. Form into patties of even thickness and season with kosher salt.


For me, melty, gooey American cheese is a guilty pleasure on burgers. Use whatever cheese you like best, but since a slider is smaller than a regular burger, you’ll want to scale down the cheese portion, also. I tore American cheese slices into quarters and used three pieces per slider. Even that was a bit much, you can probably get away with just half a slice of cheese per slider.


Preheat your Weber gas grill on HIGH, making sure the grates are clean. Once preheated, turn the burners down to MEDIUM and arrange the sliders on the grill. They cook quickly due to their small size, so watch them carefully.



When the first side is done, flip and cook for just a minute or so before adding the cheese. Quickly toast the buns and you’re ready for some slider deliciousness!



Grilled Peaches


It’s summer time and that means it’s time for grilled peaches!

Peach lover Jo Torez recently posted this photo on The Virtual Weber Bulletin Board which inspires this blog post!

TVWBB member dean offers these preparation tips: “Make sure the peaches are ripe but still firm–no mushy ones. Cut neatly in half and give a gentle twist to separate the halves. Take out the pit. Grill with the flat side down for a couple of minutes to get some nice grill marks, then flip over and put brown sugar and cinnamon in the hole left from the pit and on top. Put the lid back on and let them go for a few minutes depending on the heat (of the grill) and how you like them. These are delicious!”

Torez likes to drizzle honey and sprinkle cinnamon on her peaches. That’s what she did in the photo above. TVWBB member Greg Powers brushes his peaches with simple syrup before grilling, then fills the hole left from the pit with a mixture of cream cheese, brown sugar and cinnamon. Yum!

Fresh peaches won’t last forever…so get out there and grill some today!

Salted Ribeye Steaks

For TVWBB GrillFest 2 on August 2, I grilled some USDA Prime ribeye steaks over lump charcoal in my Weber 26.75″ kettle. I used a salting technique that I read about in Cook’s Illustrated magazine. Salting seasons the meat deep inside and alters the protein structure to make any steak even more tender. It works great whether grilling over charcoal or gas.

USDA Prime ribeye steaks
USDA Prime ribeye steaks

Two hours before grilling, pat the steaks dry with paper towels. Sprinkle both sides generously with kosher salt. Kosher salt is preferred because it’s easier to sprinkle evenly over the meat than table salt. Cook’s recommends 1.5 teaspoons per pound of meat, but I just eyeballed it.

Put the steaks in the refrigerator uncovered for two hours.

Steaks sprinkled with kosher salt ready for the refrigerator
Steaks sprinkled with kosher salt ready for the refrigerator

About 20 minutes before grilling, remove steaks from the fridge and pat dry again with paper towels. Sprinkle with freshly cracked black pepper to taste. Press the pepper into the surface to help it stick to the meat.

Searing the first side of the steak
Searing the first side of the steak
Steaks flipped and searing on the second side
Steaks flipped and searing on the second side

Grill to your preferred doneness. Remove from the grill, cover loosely with aluminum foil and let rest for just a few minutes before serving.

Finished steaks resting before serving
Finished steaks resting before serving
Salted ribeye steak grilled medium rare
Salted ribeye steak grilled medium rare

Grilled Eggplant

Eggplant grilled with SYD All-Purpose Rub
Eggplant grilled with SYD All-Purpose Rub

My wife Julie likes to make grilled eggplant. Grilling makes this bland veggie taste great and the process couldn’t be easier.

Pre-heat the grill on HIGH for 10 minutes, then brush the grates clean and reduce the temp to MEDIUM.

Cut the eggplant into 3/4″ slices. Brush with olive oil and season with salt & pepper or SYD All-Purpose Rub. Grill 2-3 minutes per side until you get some browning and nice grill marks.

Enjoy grilled eggplant by itself, as a side to grilled meats, or as an ingredient in other dishes like an orzo with grilled vegetable salad.

Skirt Steak: Part 1

Two Types Of Skirt Steak

Skirt steak comes in two varieties: outside and inside.

Outside skirt steak is the more desirable skirt steak cut. It’s the cut you should buy if you can find it. Outside skirt steak comes from the diaphragm. It’s said to be the cut of beef that started the fajita craze years ago. It’s got good flavor and tenderness, but can be hard to find because much of it is shipped overseas to consumers willing to pay top dollar for it.

Inside skirt steak comes from the transverse abdominal muscle. It is wider, thinner, and tougher than outside skirt steak.

How To Identify Outside Skirt Steak

Outside skirt steak tends to be longer and narrower than inside skirt steak…sometimes much longer. Here’s an example of a single piece of outside skirt steak. In the meat counter it’s folded neatly into a compact shape but unrolls into something like this:

Very long piece of inside skirt steak

The problem is that skirt steak is not always identified as “outside” or “inside” at the supermarket. Even the high-end market where I buy skirt steak doesn’t label theirs, as shown here:

Is this outside or inside skirt steak? There's no way to tell from the label.

So I asked the butcher what they were selling and he said it was outside skirt steak. I asked if I could see the case box label and he produced this:

Outside skirt steak case box label

So not only did I learn that this high-end market is selling real outside skirt steak, but it’s also USDA Choice or higher which makes this a very nice cut of meat.

Don’t be afraid to ask your butcher what he’s selling. If he’s on the up and up, he’ll be happy to produce the case box label.

Preparing Inside Skirt Steak

On this occasion I found a piece of inside skirt steak at a good quality supermarket. Inside skirt steak comes as a single, long piece of meat, though not as long as the outside version shown above.

I cut this skirt into three pieces so it was easier to work with and marinated it in Korean barbecue sauce. If you were making this for fajitas, you’d substitute an appropriate fajita or carne asada marinade.



I grilled the meat at high temp on my Weber Summit 450 gas grill. All skirt steaks benefit from very intense heat, either on the grill or on cast iron. You want a good crust on the exterior and medium doneness. Any more or less done than medium and the meat is tough and chewy.



After cooking, cover loosely with foil and let rest for just a couple of minutes before slicing the meat thin across the grain and on the bias.

Give Skirt Steak A Try!

If you ever see outside skirt steak at the supermarket, give it a try. It’s a real treat! Otherwise, inside skirt steak will do and it makes for a great meal, too!