Everything's better with cheese.
outside. I find nailing cheeseburger timing especially satisfying: carefully making sure to get the cheese on just before the burger is done cooking, so that the meat is still nice and juicy, but the cheese has plenty of time to melt. I love how the slice of cheese hugs itself around the patty as it warms.
I wanted more cheese hugs. So I started playing with adding a slice of cheese to whatever vegetables I was grilling, just at the moment before they were done. One day I charred a bunch of halved sweet baby bell peppers, then topped each with a piece of pepper Jack. The slices of cheese had to be small to hug those little grilled peppers instead of ending up all over the grill, but the results were delightful. Over cocktails, we popped those peppers in our mouths like jalapeño poppers.
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