Are you an #Evergriller? Do you grill year-round, despite the seasons or weather? If Memorial Day weekend does NOT have significance to you as the unofficial start of grilling season, then you, my friend, are an Evergriller. Because Evergrillers know that grilling does not have a “season” – it is always a good time to grill!
To celebrate my Evergriller status, the folks at Kraft Barbecue Sauce sent me a one-of-a-kind, fun hat full of nifty gadgets, great for grilling in all seasons. My favorite part of the Evergriller Hot Head Hat is the built in headlamp. I’ve been grilling with a headlamp for years, and now I have a hat to battle cool-weather elements with one built right in. Other fun gadgets include built in ear warmers- who would have thought?
If you’d like to win your own nifty grilling gadget, the Grill ‘N’ Flip Mitt, and a year’s supply of Kraft Barbecue Sauce, head over to GrillinFools.com between January 19 and January 30 to enter the giveaway: http://grillinfools.com/blog/2015/01/19/top-five-winter-grilling-tips-for-evergrillers/. The winner will be randomly selected at the end of the giveaway.
The reason I was sent my Hot Head Hat was because Kraft Barbecue Sauce is celebrating the launch of their newly revamped line of sauces with no high fructose corn syrup and high-quality ingredients like tomatoes, sweet molasses, cider vinegar and cane sugar. I decided to put the sauce to the test at a tailgate this past Friday. My husband had tickets to a concert so I put my plancha grill in the back of the car to do some tailgating with Scott and his friends before the concert in the parking lot to show off my grilling skills. I love any excuse to grill for people! We had just smoked a brisket the day before so I thought it would be a great way to repurpose the leftovers into a tasty grilled cheese covered in rich barbecue sauce and caramelized onions. What makes a grilled cheese even better? Perfectly smoked brisket, layered in melted cheese, onions and barbecue sauce! Needless to say, the sandwiches were a hit at the tailgate!
If you aren’t lucky enough to have succulent smoked brisket to make a barbecue sauce covered grilled cheese, pulled pork or roast beef would work okay too. If you would like to try smoking brisket, try out my brisket recipe here (this is the #1 recipe on my site!)Print
- 2 tbsp butter
- 2 slices thick white bread
- 2 middle slices of cooked brisket
- 3 tablespoons Kraft Original Barbecue Sauce
- ¼ cup diced onions, these cooked in a skillet or grilled in barbecue sauce
- 4 slices Colby jack or cheddar cheese
Preheat your grill to medium direct heat- 350 degrees and place a cast iron on the grates (you can also use a griddle on the grill or indoors). Add 1 tbsp of butter and tbsp. of barbecue sauce and sauté the onions in the sauce and butter for about 5 minutes or until they have begun to melt and break down. Remove from skillet. Next, melt remaining butter and add the bread and let it begin to toast. Meanwhile, warm the leftover brisket in the skillet next to the bread. Add 2 slices of cheese per slice and grill until it begins to melt, about 4 minutes. Turn the heat down on your grill if the bread is heating too quickly. Once the cheese has begun to melt, remove the brisket and slice in half so you can add it to the bread. Place the brisket on top of one of the slices of grilled cheese and then add the onions, followed by Kraft Barbecue Sauce. Place the remaining piece of cheese bread on top and let the flavors melt together. Slice in half. Experience grilled cheese and brisket smothered in barbecue sauce ecstasy. Brought to you by a true #Evergriller!!
Are you an #Evergriller? What’s the worst condition you have grilled through? Mine is probably through a torrential downpour/thunderstorm during Hurricane season
This is a sponsored post from Kraft Barbecue Sauce, but the recipe and opinions are all my own. Sponsored posts help keep this blog going!