It’s grilling season, y’all! The unofficial start of summer is here and since we can’t celebrate with all of the burgers and BBQ at the park, we’re bringing it to you! Dreaming of delicious grilled meats from the Pit at Country Kitchen? How about your chance to try the NEW Pimento Cheese Burger from Juke Box Diner? Impress your family with these grilling tips and a recipe for the special Pimento Cheese Burger for the holiday weekend.
Grilling 101: Chef’s Top Tips
Start with a CLEAN, oiled grill. This will not only help you get the best grill marks but will also minimize the amount of potentially harmful blackened bits on your food.
Use TWO heating zones, one over direct heat to get nice grill marks and browning, then move it to a low heat part of the grill to finish cooking. Using two heating zones keeps your chicken from burning on the outside or drying out while the inside cooks through.
For most grilling (Chicken or Burgers), you want to grill over medium-high heat (375-450 degrees F). Using moderate heat ensures that your meat won’t burn or dry out.
Keep the grill covered while cooking to keep the heat evenly around the meat. An instant-read thermometer is the best way to check if your chicken is done. Insert the thermometer into the center of the thickest part of the meat. You want your grilled chicken to reach a temperature of 165 degrees F.
When grilling vegetables, work in batches until tender or lightly charred all over. To get the best grill marks, try not to shift the vegetables too frequently once they’re placed on the hot grill.
Pimento Cheese Spread Ingredients:
8 ounces extra-sharp cheddar cheese, Shredded can use a blend with pepper jack
1/2 cup softened cream cheese (1/2 of an 8oz package)
- 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
- 1 tablespoons finely diced Jalapenos
- 3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise
- ½ teaspoon Texas Pete hot sauce or your favorite vinegar-based hot sauce
- ¼ teaspoon granulated garlic
- Salt and freshly ground black pepper to taste
- Combine all ingredients (except the cheese) together in a mixer with a paddle attachment or in a bowl with a little elbow grease.
- When completely incorporated add shredded cheese.
- Place in fridge for a few hours to allow flavors to merge.
- Spread as topping on a burger or use as a spread for chips and crackers.
1 pound 85% lean ground chuck
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons butter
- 1/2 cup pimento cheese
- 4 brioche buns, butter and toasted on grill
- 4 Fried pickle spears (From frozen or homemade!)
- In a bowl, combine the beef with the salt, pepper. Gently mix with your hands a few times until the ingredients are evenly spread throughout the beef. Form 4 equal sized patties from the beef.
- Place burger patties on grill (or cook in a buttery skillet – Chef’s favorite way!) Cook until your desired temperature/doneness is reached.
- About 1 to 2 minutes before the burger is finished, spread 2 tablespoons of pimento cheese on top (or more if you’re feeling sassy). Let the cheese melt until the point when it’s about to drip down the burger. Top with a fried pickle spear.
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