1 shallot, grated 1 8 ounce block sharp cheddar cheese, grated ½ cup or more to taste of mayonnaise (not light) ½ 4 ounce jar pimientos Fresh ground pepper
Direct Grilling:
For this method, the food is placed on the grill rack directly over the heat source. Direct grilling is best for searing and cooking small, tender cuts that cook in 30 minutes or less, such as steaks, burgers, or boneless chicken.
