BEST Grilled Cheese on a Burger Bun?

A grilled cheese sandwich is delicious! We eat tons of them. On a burger bun? We eat them on any kind of bread! We only need 3 ingredients: cheese, a form of bread, butter(...any form of fat? BACON FAT?). We can even get rid of the butter and still get a "toast" on the bread.

I thought it would be fitting to start the official first episode of The Bcookin Show with a classic. Grilled Cheese Sandwich. Toasted Cheese Sandwich if you prefer.

What is the best tasting version of Grilled Cheese Sandwich you have experienced or made? The most delicious grilled cheese is your own!

• Smoked Gouda on multigrain
• Manchego on a baguette
• Sharp Cheddar on Sour Dough
• American on white bread...

Your possibilities are endless. And what is the classic soup pairing? Tomato right? What would you say? I love a great grilled cheese sandwich with chili.

Have you ever tried shredding Cheddar or Monterrey cheese and using it on the outside of the bread? It crisps up real nice AND releases enough oil to replace the butter. Crispy cheese toast on the outside with a melted ooey-gooey center. Tytus discovered this technique a while back and he loves it.

We hope you enjoy the simplicity of our Grilled Cheese "how-to" video! In this "first" episode we managed to get the wide-angle or full use of the video screen. We also learned some more "tricks" about posting links and adding fun things to our editing.

The Bcookin Show Too! (Pizza)

Tytus and I have made some improvements. I am getting a little better at editing and using the "thumbnail, end screen, subscribe button, watermark, and next video/playlist" add-ons for Youtube.

In this next video you may recognize some older clips that I pieced together. Eventually we will break it all down in newer shows but for right now we are getting the feel of things. 

What does that mean? we will video more technique and recipe breakdown. Showing you how we do it. 

• Make the dough, 
• ingredients we use, 
• equipment,
• tips and tricks...

But for now, thanks for being patient as we work this all out. 

* Thank you Anne and Beth for emailing in your suggestions and comments! We appreciate the encouragement!

The Bcookin Show!

Tytus and dad Tyrone work on a video food show project. These are our debut trials. We are not going for perfection. Real and Raw...family style that is. Flaws and all. I will do some editing and of course, we will get better along the way. Thank you for watching!

In the video, Tytus is toasting some premade biscuits baked earlier in the week. We often prep and cook food ahead of time and then mix and match. And yes, we also use the microwave to reheat. We opted for a small microwave with no extras. It has a power knob and a time knob. That's it. If it's more complicated than that we don't use it.

Tytus also knows that we use wood or non-metal utensils in our nonstick pans. But you know what? It's a perfect opportunity to encourage and reinforce doing the right thing. 

Please leave or send us your comments and questions. info@tyronebcookin.com

• You want to see Tytus cook a certain food?
• Have any cooking questions you want Tytus or I to answer?
• Are there any techniques you would like to see?
• Interested in any of the tools or appliances we use?

Your participation will also help us develop which way this will go. We encourage your participation!

Stay TUNED we'll try to keep you posted at least once a week!

I'm BACK!

In the last couple of years, I was over at BartonsOnBoard.com blogging about being with Mercy Ships in West Africa. I was working as the Food Service Manager. I posted a few food-related things over there but mostly it was about our family live on mission.  If you know me, I think you'll love to check out the other link. It won't be all food and such, but I am sure it's going to come up from time to time.

My oldest son Tytus, now 10, has shown an interest in cooking, computers, and doing some cooking videos. SO maybe we may do a few things here and see how it goes...

Oven Cooking - Chicken

For cooking chicken oven baking/roasting seems to be the best. I buy a 40 pound box of random chicken breasts (because its usually the cheapest way to buy it AND it doesn't come frozen). In the picture below you see I have covered three full sheet pans with aluminium foil and covered that with non-stick spray. 

The inside of the case/box is usually four bags of chicken breasts. Usually huge in size, some still connected together like the shape of a set of lungs.

Lay them out on the sheet trays smooth sides up (actually it really doesn't matter but that's my preference) and season them liberally with Montreal Chicken seasoning or the seasoning of your choice. Good ole salt will do too!

It takes this chicken about one hour to cook at 375 degrees Fahrenheit. Then you can start checking the internal temperature with thermometer. AND/OR use the below kind of thermometer and set an alarm to go off when the internal chicken temperature is 165 or 170 Fahrenheit just for that extra push. After that check several thick random pieces with the Thermopen (thermometer) to make sure its done on all trays.

Depending on when your going to use the chicken let it cool on the speed rack or put it in the warmer. This is the same chicken we use for chicken salads, soft taco/burrito, chicken & pasta alfredo, chicken w'rice/egg roll...and can also be used for BBQ Chicken sandwich day. We change the lunch up by changing presentation, cuts, or sauces while using and cooking the chicken the same way. This keeps the ordering, cooking, and planning simple. A versatile cheap cut of meat.