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A unique technique where the cheese is actually grilled over a charcoal fire using foil-lined spatulas. This method infuses the cheese with smoky flavor and creates a perfectly melted texture paired with fire-toasted country bread.
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Prepare a two-zone charcoal grill. → Mix grated cheeses with mustard, paprika, and pepper. → Place cheese on foil-covered spatulas and melt over indirect heat for 6-9 minutes. → Toast oiled bread over direct heat until charred. → Slide cheese onto bread, wrap in foil, and rest on the indirect heat side for 2 minutes.
Prepare a two-zone charcoal grill. → Mix grated cheeses with mustard, paprika, and pepper. → Place cheese on foil-covered spatulas and melt over indirect heat for 6-9 minutes. → Toast oiled bread over direct heat until charred. → Slide cheese onto bread, wrap in foil, and rest on the indirect heat side for 2 minutes.
A unique technique where the cheese is actually grilled over a charcoal fire using foil-lined spatulas. This method infuses the cheese with smoky flavor and creates a perfectly melted texture paired with fire-toasted country bread.
Prepare a charcoal grill by piling lit coals onto only one side to create distinct direct and indirect heat zones.
Grate the cheddar and Gruyère cheeses. Do not use pre-grated bagged cheese as it contains anti-caking agents.
In a bowl, mix the grated cheeses with dry mustard, smoked paprika, and black pepper until well combined.
Wrap two metal grill spatulas in heavy-duty aluminum foil, shaping the edges to create shallow trays with a slight lip.
Distribute the cheese mixture evenly onto the two foil-lined spatula trays.
Always grate your own cheese; pre-shredded cheese doesn't melt as well due to added starches.
Using natural lump charcoal provides better flavor than briquettes.
Heavy-duty foil is necessary for the spatula trays to prevent tearing and spilling cheese into the fire.
The bread toasts very fast over direct charcoal heat; do not leave the grill side while toasting.
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