Grilled Cheese! Will it BBQ?


  • Walton's Employee

    The Perfect Grilled Cheese

    Will it BBQ? Grilled Cheese!

    In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Grilled Cheese and letting you know if it will BBQ or not!!

    Grilling Mesh Basket

    Prep Time

    10 minutes

    Cook Time

    5 minutes

    Ingredients

    2 slices of arteson bread
    Mozzarella Cheese
    Havarti Cheese
    Smoked Cheddar
    Butter
    Provolone
    Garlic Romano Wing Shake

    Instructions

    Butter the side of the bread that will be face down on the grill. Havarti is a great choice here as it melts perfectly. Put half the cheese you want to use on each slice of bread so you can grill them as an open-faced sandwich with the buttered side facing down. This will allow the cheese to melt easier and prevent you from having to flip the sandwich. Before you put it on the grill sprinkle some Garlic Romano Wing Shake onto the cheese, this really goes perfectly with a grilled cheese sandwich. Grill for about 5-7 minutes at 450 degrees or until the bread has a nice golden brown to it. Take it off of the grill and serve warm!

    So, Will it BBQ?

    You should make your next grilled cheese because it will certainly BBQ! This was a great tasting Grilled Cheese sandwich, probably the best I have ever had. It picked up just a little bit of the smoke but it was not overpowering at all. The addition of the garlic romano and the havarti made this an amazing treat! As an added bonus, the cleanup was very simple!

    Shop Walton’s for Garlic Romano Wing Shake

    Shop Walton’s for Grilling Mesh Basket


    Delicious Grilled Cheese!

    BBQ Grill Cheese!

    Ready to Eat!

    Gooey Grilled Cheese

Log in to reply
 



Recent Posts

  • M

    @parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.

    read more
  • You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!

    read more
  • P

    @Jonathon Yes Jonathon-it’s in your head 🙂
    @mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!

    0_1548289087099_19MM bologna in water bath.jpg

    read more
  • P

    This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:

    https://food.unl.edu/it-safe-refreeze-raw-meat-and-poultry-has-thawed
    Author: Alice Henneman, MS, RDN

    The U. S. Dept. of Agriculture (USDA) advises:

    Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.

    If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.

    DO NOT thaw meat at room temperature, such as on the kitchen counter.

    Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.

    read more
  • K

    What temperature should I pull my cured and smoked bacon out of my smokehouse?

    read more
  • P

    @jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?

    read more

Recent Topics

Popular Topics

12
Online

3.7k
Users

889
Topics

3.3k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.