The trick is to smoke the meat and not make the meat smoke
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Grate Technique

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The new WEBER 0N THE GRILL - CHICKEN & SIDES (See Blog Entry) cookbook had a great technique for making paninis. In a recipe scaled to make 4 Chicken Cordon Bleu paninis they had you finish the sandwiches off by placing them on the grill in a 2x2 grid. Then they had you cover them with a half sheet pan weighted down by two foil wrapped bricks. I scaled the recipe down to make two sandwiches and for that I used a 1/4 sheet pan and one foil wrapped brick as can be seen in the picture above.

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As you can see the resulting paninis have wonderful deep grill marks and look like a panini made in your kitchen using a panini press. The only trick thing is to make sure you use a low temperature as bread can burn in the blink of an eye. Better to use too low of a temperature and have them take a little longer. I use medium low on my gas grill and I usually check the bread after two minutes even though the recipe says done in three minutes.


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