Introduction

In July 2019, I post a video review of the Impossible Burger at Burger King. The flavor was OK. The problem was the degree to which it was cooked. Two of the three burgers I tried were extremely dark on the outside, almost to the point of being burned, and they were not moist and juicy.

At the time of that video, raw Impossible Burger was not widely available in supermarkets. In the video, I commented that someday I’d like to get my hands on some and try cooking it on my Weber gas grill.

Well, that day arrived in July 2020.

I was doing my weekly grocery shopping at Safeway and noticed a display of raw Impossible Burger in the meat department, a 12-ounce package selling for $14.99! (At the time of writing this, just one month later, this same package sells for $9.99 at Safeway and $7.94 at Walmart.) I gulped hard, added a package to my cart, and headed to the checkout stand.

Continue reading Impossible Burgers On The Weber Gas Grill →

I was gifted a bottle of Secret Stadium Sauce by my discussion forum friend Jim Lampe when we met up for a Milwaukee Brewers Spring Training game in Arizona in March 2020…right before all hell broke loose with the COVID-19 pandemic.

If you’re a Brewers fan and have attended games at Miller Park or the old Milwaukee County Stadium, you know all about Secret Stadium Sauce. You may even have a bottle of it lurking somewhere in your refrigerator. The story goes that one day back in the early 1970s, the ballpark food vendor was running out of ketchup and mustard, so they took what little they had left and mixed it into barbecue sauce, added a few spices and other ingredients, and Secret Stadium Sauce was born and has been a fan favorite ever since.

I’d never heard of this sauce, but had a chance to try it on a grilled hot dog at the spring training ballpark in Arizona. It tastes like a tomato-based barbecue sauce but with unique spices. Jim uses Secret Stadium Sauce plus beer as a bath for grilled bratwurst and shared his method in a post on The Virtual Weber Bulletin Board. I decided to follow his lead with my bottle of sauce. Continue reading Brats In Secret Stadium Sauce →

Original Joe’s San Jose. Photo Credit: Victor H. via Yelp. Used with permission.

Introducing Original Joe’s

Original Joe’s is a beloved Italian restaurant, an institution located in the heart of downtown San Jose. It’s a holdover from a simpler time, a Bay Area tradition that dates back to 1937 when the first Original Joe’s opened in San Francisco. More locations and perhaps a few copycats opened over the years. They all followed the same successful model: Waiters wore tuxedos, kitchen staff wore “chef’s whites” and “toque blanche” (white hat). They served old-fashioned Italian-American dishes prepared in an open kitchen, the menu consisting of steaks and seafood cooked on a charcoal grill, Italian pasta specialties,  soups, salads, side dishes, and desserts. And they had a piano bar where, back in the day, men wore suits and ladies wore dresses and you’d stop by for a cocktail and listen to someone tickle the ivories or play the organ. Real classy!

Original Joe’s in San Jose opened in 1956. It was a partnership of four men, at least two of which had a family connection to Original Joe’s in San Francisco. Surviving all these years through good times and bad,  even through the exodus of downtown retailers to spacious air-conditioned malls in the 1960s and 1970s, Original Joe’s continues to serve favorite foods with a “traditional San Francisco flair” to locals as well as to visitors from all over the world.

The Famous Hamburger Sandwich

One of the signature dishes at Original Joe’s is the “Hamburger Sandwich”. Today they call it the “Original Joe’s Famous Hamburger”, but to those of us in the know, it’s still the hamburger sandwich.

The hamburger sandwich is simplicity at its best. The menu describes it as, “3/4 pound ground chuck tumbled in chopped yellow onion, Swiss cheese, grilled or broiled and served on our signature French bread.” You can add bacon or fried egg, if you like.

Original Joe’s hamburger sandwich. Photo Credit: John D. @forksandtrails via Yelp. Used with permission.

The chopped yellow onion is pressed into the raw ground chuck and formed into an oblong-shaped patty. I don’t care for the strong onion flavor, so I order mine without onions. You’ve got to have it grilled on the mesquite-fired charbroiler. It takes a long time to cook a burger this thick, but your patience is rewarded when it finally arrives at your seat at the counter. (You are sitting at the counter, aren’t you? Where you can watch the open kitchen in action?)

The hamburger sandwich comes with Swiss cheese; I add bacon. It’s served with steak fries and a little cup of ketchup on the side. I always wish they’d bring more fries and ketchup to begin with, but you can ask for more.

My Attempt To Make A Hamburger Sandwich

I decided to make a version of the Original Joe’s hamburger sandwich using my Weber gas grill. No mesquite charbroiler, to be sure, but quicker and easier.

I formed 1.5 pounds of good quality 80/20 ground chuck into two thick, 3/4 pound oblong-shaped patties, applied kosher salt and pepper, and let sit in the refrigerator for about 30 minutes, giving the salt a chance to penetrate the meat. Continue reading Original Joe’s 3/4 Pound Hamburger Sandwich →

Picanha (pronounced “pee-KAHN-ya), also known as top sirloin cap or coulotte, is a cut of beef that most Americans know little about. Those that do probably associate it with expensive Brazilian steakhouses (churrascarias) where it’s skewered in half-moon shapes, grilled to perfection, and carved to order at the table.

A company named Porter Road Butcher gave me a 4.24 pound package of their dry-aged picanha to try, and it’s the basis of this article. You’ll find picanha at better supermarkets, butcher shops, or online meat retailers.

Picanha Defined

Picanha is a triangular roast with a lean side and a fat side covered with thick, white hard fat.

Picanha has great beefy flavor and good moisture due to abundant intramuscular fat. It should not be confused with tri-tip. Both come from the sirloin primal, but picanha is cut from the top sirloin butt while the tri-tip is cut from the bottom sirloin butt. Continue reading Picanha from Porter Road Butcher →

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:

• Rougette BonFire Grilling Cheese
• Rougette BonFire Marinated Grilling Cheese
• Kourellas Greek-Style Grilling Cheese

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 →