Grilled Grilled Cheese Grill Off
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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@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.
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!
@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!!
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:
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.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@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?