Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Pimento Cheese Sliders are going down tomorrow!!

Oh my goodness, I just made the pimento cheese to be dalloped on sliders for the game tomorrow (Roll Tide). This stuff is ridiculously delicious; I may just stay up tonight and eat it by the spoonful.

Non Egg related; after planting a peach tree in my back yard in the morning, I am going to try frying some Wickles. Anyone have experience frying pickles???
Birmingham, AL
XL, Small, and Mini BGEs

Comments

  • yzziyzzi Posts: 1,246
    Best grilled cheese is shredded cheddar, pimentos, and either some cream cheese or mayo. The pimentos make all the difference!
    Dunedin, FL
  • I found a recipe that uses cream cheese along with the mayo. So good...
    Birmingham, AL
    XL, Small, and Mini BGEs
  • DredgerDredger Posts: 168
    edited September 2013
    This is my recipe for Pimento Cheese.

    Pimento Cheese

    Servings: 10

    Ingredients
    16 ounces sharp cheddar cheese, grated
    1 jar (7 ounces) pimentos, drained
    1 1/2 cups Duke's mayonnaise
    2 teaspoons Jane's Krazy Mixed Up Salt
    2 teaspoons Lawry's Garlic Salt
    3 dashes Tabasco Sauce
    1 teaspoon Worcestershire Sauce

    Procedure
    1. Blend all ingredients either by hand in a large bowl or in a food processor.

    2. If you like a “chunky” spread, mix by hand.  If you prefer a “smooth” spread, use the food processor.

    3. Adjust the salts and sauces to taste.  When this is mixed initially, it needs to be “soupy” as if you have too much mayonnaise.  The cheese will “soak up” the mayonnaise after it sets up.

    Tips
    This should be made one day in advance of serving.  Use for sandwiches or as a spread for crackers. You can also use it as a dip for a vegetable tray.

    You can use a variety of cheeses in this. For example, we often use half sharp cheddar and half medium cheddar. You can also add a little bit of cream cheese that has been softened to room temperature.

    Cooking Times
    Preparation Time: 30 minutes
    Total Time: 30 minutes

    Nutrition Facts
    Nutrition (per serving): 325 calories, 237 calories from fat, 26.9g total fat, 56.8mg cholesterol, 789.4mg sodium, 83.3mg potassium, 10.1g carbohydrates, <1g fiber, 3g sugar, 11.8g protein, 43.3
    points.

    I know, the nutritional analysis ain't pretty. but sometimes, you just need Pimento Cheese on your burgers..
    Large BGE
    Greenville, SC
  • Thanks for the recipe!
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • Here is the recipe I used for today's sliders.

    INGREDIENTS:
    16 oz shredded extra-sharp Cheddar
    cheese
    8 ounces cream cheese, softened
    1/2 cup mayonnaise
    1/4 teaspoon garlic powder
    1/4 teaspoon ground cayenne pepper
    (optional)
    1/4 teaspoon onion powder
    1 teaspoon worcestershire
    1 (4 ounce) jar diced pimento, drained
    salt and black pepper to taste
    DIRECTIONS:
    1.Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced, worcestershire, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.
    Birmingham, AL
    XL, Small, and Mini BGEs
  • yzziyzzi Posts: 1,246
    Post pics of the sliders. I never thought of putting that mix on burgers, but that is definitely on my to do list now.
    Dunedin, FL
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