Written by adam on Mar 18, 2008
Cheese and Open Flames Don't Mix
Filed Under: Editorial
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Funny I should mention this, there has been a small rash of cheese and grill related entries here on Men in Aprons. During this time, though, I have come to realize that when it comes to grilling, cheese should be used sparingly and in brief spurts.
You see, when I first cooked the unholy chicken, I had a major problem with fire. And I don't mean fire from the grill, I'm talking full-blown fire from the bacon grease, chicken grease and burning cheese. The cheese spurted out of the chicken breasts, despite my best efforts in toothpick securing. And thought I wasn't surprised by this turn of cheesy events, it did solidify my opinions now that cheese and grills don't mix.
Turning the clock back a few years, TheWife and I tried this hamburger recipe where you put cheese into the center of the patty. "Oooo," we thought, "cheese in the patty." But that was wrong. Again, it was a flame mired mess.
You see, when you make dishes like this, you have to consider what is going on. The meat of the hamburger or chicken cooks on the grill and it shrinks back as the fat renders off. At the same time, the cheese wants to liquify and expand under the heat of the grill. Combine the two scenarios and you have a mess, or even a fire hazard.
The best use of cheese and the grill is on burgers ... ON burgers. Some of the best tasting grilled burgers are those that have cheese melted on top in the last 2 minutes of cooking. The cheese slowly melts down, but doesn't touch the grill grates or the open flame.
Of course, most of this just my opinion, which is based on the frustrating reality of my situations. If you have your own opinions about cheese and the grill, by all means leave a comment and let me know.
Responses to "Cheese and Open Flames Don't Mix" ...
Have you tried throwing down some aluminum? That might catch the cheese before it hits an open flame.
But in general you're right. You want to cook meat with a high, dry heat very quickly. Cheese you want to melt slowly, usually in a liquid.
Rex
I will try this one more time (third times a charm)...
1. Use a leaner grade of meat (maybe 95/5)
2. Use a more generous amount of meat around the cheese
3. Less cheese (you'd be surprised, a little goes a long way)
4. Use a Forman (or similar) grill to help drain the fat that comes off
5. slice your cheese to the size you want to use, then freeze it (sounds crazy, works well)
Page Schorer
Above comment did not handle the a href right. I was trying to link to Cobb grills. If you click on the big statement it will take you there. If you like real fire, this is a great little bbq -- expensive but worth it. BTW i was talking about unholy chicken.
Personally if I was you, I would definately avoid any type of cheese and your BBQ, I am afraid for you. LOL
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my