A very typical view at the grill. The only difference from night to night is the food on the grate and the camera in hand.
Wednesday, April 09, 2014
Tuesday, April 08, 2014
I love steak (obviously). I also love cheese (perhaps not as obvious), so it’s not a surprise (obviously) that I love steak and cheese. While I don’t adhere to a purist version (Read: No Cheez Whiz among other things), I mix it up enough to keep it original and satisfying. It’s a simple grilled meal that is ready in a pinch.
My first deviation is the meat. Traditional steak and cheese requires a ribeye. While I love a ribeye, I get more mileage out of a flat iron steak. With plenty of fat content and more square inch of meat per dollar, a flat iron ensures not only dinner but leftovers the next day.
My next change is the cheese. There is something I love about fresh mozzarella, which is why I use it instead of the mainstay provolone. You may call it sacrilege, I call it preference. Of course, that’s not to say you won’t find me slather on some provolone one night either. I go in phases...
Whereas, in the past, I have used a cast iron skillet, or an "on the grate" griddle, my plancha for my Weber Grill Center now does the heavy heat work. Its high sides and vast real estate make for the perfect steak and cheese launchpad.
Let’s get down to it. Slice up some mushrooms, onions, and green peppers. Drizzle the cooking surface with olive oil, and cook the vegetables (covered with a healthy dose of salt and pepper) until translucent, if not lightly browned.
Once cooked to your likening, push to one side. Add the thinly sliced meat to the other side of the cooking surface. Cover with salt and pepper.
Allow the meat to cook a few minutes before moving around.
Once the meat is almost all the way brown, mix in with the vegetables. Cook a few minutes longer and then top with cheese. Lower the lid to allow the cheese to melt.
Scoop off the cheesy meat goodness and serve on toasted rolls, or as I do 90% time, scoop directly onto a plate and eat.
For an easy last minute dinner, nothing can really compare. Grill up some steak and cheese and make it your own. Perhaps next time I’ll be encouraged to add the Cheez Whiz.
Saturday, March 29, 2014
It’s no secret I like to grill with cedar planks, and when it comes to salmon, a cedar plank is by far my preferred method. It never fails. The results are always moist, tasty, and full of the wonderful aromatic cedar the plank provides.
This week I put together a video on cedar planking for the Weber blog. It’s a great reminder of how good, and better yet, dead simple, grilling on a cedar plank can be.
Monday, March 24, 2014
This was originally posted on the Weber blog, but it is too important not to post here as well.
While spring means warmer weather (hopefully, right?), it also means time to clean your grill(s). Make your grilling season safe and more efficient. Keep them running in great shape and more importantly, keep them clean!