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Worlds greatest cheese spread

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  • Worlds greatest cheese spread

    This has been a special treat in our family for as long as i can remember.At all holiday dinners and special occasions at grandma and grandpa's house
    Although They been gone for 20 plus years All us grandchildren still make it .But not for special occasions any more I could live on the shit
    this stuff is great for cheese sammies ,on crackers and even on celery sticks
    pretty simple too
    All you need is a 2 lb block of a good hard American cheese,I love land O Lakes
    1 quart jar of dill pickles
    8 oz of diced pimentos
    and 2 cups mayo.
    In one bowl grate all the cheese
    In another bowl grate all the pickles and add pimentos



    Now here's the important part,BEFORE adding the pickles and pimentos to the cheese place in a strainer and squeeze at least 80-90 % of the juice out of them then add to the cheese.

    Then add 2 cups Mayo to the whole mess and mix well till creamy


    Another important thing .no taste testing yet place in glass jars and pack it in good.put in the fridge till tomorrow. Its best the next day when its all melded together and good and cold.

    Get out your crackers bread or celery you wont quit till its gone
    2-22.5'' weber
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  • #2
    Looks pretty good Bill. I bet that would make a good ABT filler as well.
    https://youtu.be/ZcqprrIlbcIli

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    • #3
      Sounds very similar to pimento cheese cheese out this way, 'cept we don't use pickles.

      Man...throw in some pepper jack and i'm all over it!
      ~Phillip

      "Okay Hunny, so my hobby is collecting other hobbies. Atleast I'm well rounded!"

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      • #4
        Up on the wheel for that! I do appreciate ya sharin that classic recipe!
        Sunset Eagle Aviation
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        • #5
          Awesome thanks for sharing Bill. Gonna try this out this weekend.
          sigpicTrying to fit.....in the misfits....

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          • #6
            That's really similar to what me Grandma used to make... only diff was that she used NY sharp cheddar instead of the American... thanks for sharing!!
            Last edited by HawgHeaven; 03-31-2011, 12:39 PM.


            Drinks well with others



            ~ P4 ~

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            • #7
              Sounds real good....tanks.........

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              • #8
                Originally posted by HawgHeaven View Post
                That's really similar to what me Grandma used to make... only diff was that she used NY sharp cheddar instead of the American... thanks for sharing!!
                I had the exact same scenario Hawg, she used sharp cheese, in fact, the sharpest she could find.
                Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                My best asset however is the inspiration from the members on this forum.

                sigpic
                @SmokinJim52 on Twitter

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                • #9
                  Originally posted by SmokinOutBack View Post
                  I had the exact same scenario Hawg, she used sharp cheese, in fact, the sharpest she could find.
                  Got me craving that stuff... I haven't had it in years!!


                  Drinks well with others



                  ~ P4 ~

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                  • #10
                    Originally posted by HawgHeaven View Post
                    Got me craving that stuff... I haven't had it in years!!
                    You and me both! Guess I need ta make some by golly!
                    Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                    My best asset however is the inspiration from the members on this forum.

                    sigpic
                    @SmokinJim52 on Twitter

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                    • #11
                      I am craving that stuff now also..... Great classic recipe William
                      sigpic

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                      • #12
                        Interesting... hmm I assume the mayo is an emulsification agent? I could use say...sour cream? Mayo is another thing I don't much care for... but it's probably pretty transparent in this eh.
                        In God I trust- All others pay cash...
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                        • #13
                          Originally posted by Richtee View Post
                          Interesting... hmm I assume the mayo is an emulsification agent? I could use say...sour cream? Mayo is another thing I don't much care for... but it's probably pretty transparent in this eh.
                          I agree on the Mayo...

                          Sounds good but maybe use Creamed Cheese instead of Mayo...















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                          • #14
                            Green Beans in place of the mayo ?
                            sigpic

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                            • #15
                              Originally posted by Richtee View Post
                              Interesting... hmm I assume the mayo is an emulsification agent? I could use say...sour cream? Mayo is another thing I don't much care for... but it's probably pretty transparent in this eh.
                              The stronger the cheese the less you'll taste any mayo, count on it.
                              Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                              My best asset however is the inspiration from the members on this forum.

                              sigpic
                              @SmokinJim52 on Twitter

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