Grilled Grilled Cheese Grill Off


  • Walton's Employee

    Meatgistics: Grilled Grilled Cheese Grill Off

    See who wins in this head to head battle of Austin and Jon! The competition this time was who can make the best Grilled Cheese Sandwich on the Grill. We chose our own ingredients, followed our own recipes and let the employees at Walton's decide the winner! Watch the video, read the guide, and then post your questions, comments or ideas for future competitions below.

    Grilled Grilled Cheese

    This was round three of Jon and Austin’s BBQ Championship! If you watched our Will it BBQ? video on Grilled Cheese you will know that we had a difference in opinion on the best ingredients to use when making a grilled cheese sandwich, well it didn’t take us long to do a competition on it! Austin has won the first two competitions; will Jon finally get on the scoreboard?

    For Austin’s Grilled Cheese Sandwich, he went with Sour Dough Bread, sliced avocado then Provolone, Fetta, Bleu, shredded Asiago and some Smoked Cheddar cheese. Instead of butter he used the Terrapin Ridge Farms Bacon Aioli Mayo and he added some Sundried Tomato Basil Wing Shake on top of the cheese! He put it on the grill as an open-faced sandwich to let the cheese melt more evenly and then closed it up after he took it off the grill. His sandwich was well over 3 inches thick when all was said and done!

    For my sandwich I went with a Garlic Bread theme. I buttered the outside of my bread, with butter like a normal person, sprinkled some Excalibur’s Butter Garlic Rub on that and then pressed in some grated Parmesan Cheese. I went light on the Butter Garlic Rub as a little of that goes a long way! I used Havarti, Mozzarella and Swiss Cheese as my main ingredients and I cooked it the same way Austin did as an open-faced sandwich and then closed it up.

    To make sure things were as even as possible we both used the same grill and the same pellets as well as chicken from the same source. Will Jon FINALLY get on the scoreboard? Check out the video to see who won!

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    Sundried Tomato Basil Wing Shake

    Sundried Tomato Basil Wing Shake

    Butter Garlic Rub

    Butter Garlic Rub

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Recent Posts

  • B

    Hey folks,

    New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.

    Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?

    Thanks in advance!

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  • D

    The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.

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  • @woodduck
    A cure should be used. We’ve updated the recipe above to reflect that.
    @Jonathon was probably just sleeping when he posted this one… haha!

    For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)

    Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.

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  • W

    In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.

    As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.

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  • @tswohl6
    You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
    Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.

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  • I would continue to use the grinder and just add a little more water to the mixture and make sure you lube the gasket and you should be good to go. Although you could definitely use the Buffalo chopper and just add ice instead of straight water and that should help.

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