Preppin' dinner for later

[effinUker]

I'm off work this week having my varicose veins lasered away. Thought I'd take a minute this morning to prep for dinner.  I figure I'll save myself standing at the counter this afternoon.

• Meijer CAB Ground Chuck, 5 patties to a pound.
• Sprinkled them with a blend of our 2/1 blend of our burger salt mixed with Mike Mills' Memphis Dust.  (We lovingly named this blend McDust)
• We had some leftover mild cheddar from Sam's Club shredded & in the fridge, so that goes in the middle.
• Wrapped with Meijer's bacon.
• Jammed onto a wooden coffee stirrer.

Half of them are sprinkled on the outside with the McDust too before wrapping with bacon. I can tell the difference by the end of the stick - some are rounded, some are pointed.

I plan to cook them indirect at about 300 with a lump of oak on the grate over the fire. I think I'll paint a couple of them with Sticky Fingers Memphis sauce when they're about done.

[LPcreation]

I like it!

[Stringplucker1]

Great idea! I think my kids might actually eat that!

[effinUker]

Here we go - the cooked & plated. My wife made some green beans with bacon, onion & parmesan cheese.

[austin87]

C'mon man! You HAVE to cut into one of those bad boys and show us the inside! Those things look awesome!

[WNC]

C'mon man! You HAVE to cut into one of those bad boys and show us the inside! Those things look awesome!

+1!

[Jon]

Meat on a stick! Always a favorite.

[effinUker]

C'mon man! You HAVE to cut into one of those bad boys and show us the inside! Those things look awesome!

Sadly the cheese melted and wasn't much of a deal at all. These DO stay on the menu though. Maybe I'll fill them with onions, green peppers, mushrooms, or whatever else I can think of to jam into the center of a burger on a stick.

[MikeRocksTheRed]

Could you tell that the cheese ran out of them when cooking, or did it just disappear?

[Hell Fire Grill]

I'll give it a solid hell ya!

Maybe if you cut the cheese into 1/4-3/8" cubes and mix it into the meat it'll stay put.

I think I'll try making some bratwurst or polish sausage, not stuffed into casings, and put that on the sticks.

[effinUker]

Could you tell that the cheese ran out of them when cooking, or did it just disappear?

I think it goobed out the sides.

[effinUker]

I'll give it a solid hell ya!

Maybe if you cut the cheese into 1/4-3/8" cubes and mix it into the meat it'll stay put.

I think I'll try making some bratwurst or polish sausage, not stuffed into casings, and put that on the sticks.

I was thinking the same thing. Chunks mixed in with the meat. The bacon should hold most of the cheese in place.

[MikeRocksTheRed]

If you smoked them at 225-250 instead of cooking at 300, the smoke would probably seal up the cheese and prevent it from leaking out.

[1buckie]

This may very well be a situation that calls for, yes...........

.......Hi-Temp Cheese:

http://www.butcher-packer.com/index.php?main_page=index&cPath=204

[Jon]

Once internal temp goes high enough, the cheese breaks, the water boils, the steam expands 1600 times the volume of the water from which it is changing phase.

Then we are sad. Sounds like they tasted good anyway.