This recipe from Martha Stewart is my go-to for whenever I’m in the mood for a grilled portobello mushroom burger. The sweetness of balsamic vinegar and roasted red peppers combines with tangy goat cheese and umami from the portobello to produce a heartiness between two buns that rivals any burger.
Author Archive: Joe Riley
This weber commercial is just plain awesome. Nothing like grilling on mushrooms.
The classic margherita pizza is perhaps the best example of a great grilled pizza. Fresh, light ingredients pair perfectly with the smoky, crunchy and chewy crust. Be forewarned, you may want to make two!
Buffalo shrimp cups are super tasty, a little spicy, easy to make and they look great!
Grill someone a fish and they will eat for day; teach them how to grill fish and they can eat for a lifetime (as long as they can fish, or have a supermarket nearby). Although that isn’t exactly how that proverb goes it does make a great point; I would much rather teach a technique than a recipe.
For this recipe, you can use either use a flavorful beef ribeye, tritip, NY strip or even a leg of lamb. These protiens are great because they boast a lot of flavor, and hold up well to the bold rub.
The short loin is a lot like the New York Yankees. Just like the Yankees always make it to the playoffs, the cuts from the short loin always make it on steakhouse menus, and like the Yankees, the short loin may have the most expensive lineup.
Grilled French toast is a great way to utilize your grill for more than just burgers and chops. Feel free to use your favorite French toast recipe, or the one I have here (which I’ve “borrowed” from Alton Brown, with a few tweaks).
A mop sauce is intended for basting meat during the grilling or smoking process. It helps by adding moisture, preventing meat from drying out over high heat or long cooking times. This is the most basic and easiest to make and use.