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My "That's a Big Sandwich! " entry. Pastrami and Swiss. I started with a bake at home Rye Boule baked in old smoky for 20 mins at 375. Let it rest for 20 mins. Then cut the entire boule in half and added pastrami and swiss cheese. Out to old smoky to melt the cheese. After 10 mins at 375 Plated shots. Thanks for looking.
#Delicious! Today I decided to go all out on some burgers and created a Monster! I had a craving last night and it came to fruition this afternoon before I left for work. Being the nice guy that I am, I made a few extras and treated a couple of buddies to what was called "The best burger I've eaten in my life!". No time for a play by play photo shoot, just a quick "money shot" here, but I can tell you how it came to be... I started with some 80/20 Kroger chuck, added a premium cut bacon weave that was peppered and cooked on the Akorn, threw down a slice of primo baby Swiss just before the burgers came off, toasted an oversized white bun for the massive 1/3 pound patties, dressed it with a smidge of mayo and topped it off with a nice pile of those butter sautéed baby Bella's, Vidalia onion, and minced garlic. The beast below was a monster of a burger, two 1/3 pound patties and all the other goodness listed above are what you see here. I had this one marked for the chef and singles for everyone else but I decided to give this one to my buddy; he's a burger nut and I knew not a single bite would be wasted. I was right, he even went as far as to say that was the best burger he's ever eaten in his life... My friend is Bosnian and escaped the tragedies of the mid 90s there when he was just a kid, he's traveled a long way since coming here and eaten a lot of different food so it was a great honor for me to have him tell me that the burger I made was the best he's ever eaten. I've been introducing him to BBQ and grilling and I think I've made another convert. Now he knows why my Wife and I rarely go out to eat, why bother when you can do this at home!
I made some really good stuffed chicken breasts. The stuffing is sauteed mushrooms, sauteed spinach, bacon crumbles, and freshly grated swiss. These were cooked direct on grill grates at 450 degrees. Let me know what you think.