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Grilling Cheese?!?

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    Grilling Cheese?!?

    We picked this up at the store today. What should I do with it? Recommendations on recipes and temperatures?
    Attached Files

    #2
    Love some "seared" halloumi!
    I've never cooked mine over an open flame. I always do it in a skillet to get a better spread of "seared" crust. I use a medium heat.

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      #3
      Opa!

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        #4
        Are you looking for a recipe for grilled halloumi or a recipe where it is used as an ingredient in something else? I recall a recipe I'd really like to try that a new (at the time) member posted about a while back, but I had since forgotten about it. Cyprus BBQ club mentioned a fig and halloumi stuffed pork loin. It's somewhere in the following thread. https://pitmaster.amazingribs.com/fo...889#post839889

        I'd be willing to bet he has a few other recipes/ideas for halloumi, though I don't know if he is still active in the pit. Looks like he is/was a trial member.

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        • zero_credit
          zero_credit commented
          Editing a comment
          Anything tasty is welcome!

        #5
        All I can say is make sure it's cold when you smoke it. Someone here posted that room temp Halloumi melts on the grill before it browns.

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        • ItsAllGoneToTheDogs
          ItsAllGoneToTheDogs commented
          Editing a comment
          depends on the brand, stuff I got in the UK never melted and would sometimes be sitting out for quite a while before cooking. I've had more hit and miss experience with brands available in the US.
          Last edited by ItsAllGoneToTheDogs; July 30, 2020, 07:48 AM.

        #6
        Just type the word "halloumi" into the Pit search box and you'll get multiple hits on recent conversations about it.

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          #7
          A trick to grill cheese like this (learned from doing provolone like Argentine style provoleta), is to leave the cheese out uncovered so it forms a 'skin'. That should help it keep its shape a little better. Serve with some chimichrurri.

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            #8
            I made grilled halloumi and watermelon skewers. For the first time ever I softened the halloumi in nearly boiling water for 20 minutes before skewering. They turned out great. It's an unusual, flavorful recipe:

            https://www.bbc.co.uk/food/recipes/h...termelon_74518

            Here are a bunch of recipes using halloumi:

            https://www.bbc.co.uk/food/halloumi_cheese

            I usually grill it in a grill pan on the cooktop or on my Grill Grates in the gasser.

            Kathryn

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            • zero_credit
              zero_credit commented
              Editing a comment
              This is great info! Thank you!

            #9
            Halloumi is awesome grilled. Just sear it over high heat. A cast iron pan helps a lot. I’ve cooked it hundreds of times, always so tasty! Sear it on both sides for 2 minutes. The color guides you.

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            • zero_credit
              zero_credit commented
              Editing a comment
              I have four chunks of the cheese, so I will be experimenting!

            • fzxdoc
              fzxdoc commented
              Editing a comment
              Agreed. Halloumi and a cast iron pan are the perfect match.

              K.

            • Henrik
              Henrik commented
              Editing a comment
              I should add that I always slice it, 2/8” thick slices. Sometimes a bit thicker. Then sear in a CI pan.

            #10
            OMG. This stuff is amazing. Seared in CI skillet for a few minutes. SO good.

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            • HawkerXP
              HawkerXP commented
              Editing a comment
              I don't see it...........

            #11
            Done
            Attached Files

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            • HawkerXP
              HawkerXP commented
              Editing a comment
              That's better! Thanks!

            #12
            Interesting. I will keep my eye out for the stuff.

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