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Rodney’s Scott’s cookbook World of BBQ: Every Day is a Good Day is one of the best BBQ-themed cookbooks I’ve ever read. And I do mean read. I didn’t just turn the pages looking at the great recipes (and there are tons of them). I read it. Like a novel. But… yes… oh, the great recipes! Like this pimiento cheese. My wife proclaimed this to be the best pimiento cheese she’s had. That surprised the heck out of me. Not because it isn’t great, but because until this recipe came along everyone, and I do mean everyone, thought her mom’s was the best.
There are two things (I think) that are key to this being one outstanding pimiento cheese. First, you have to use block cheese and then shred it manually. Don’t use that pre-shredded stuff. Yeah, it takes a few minutes to shred it by hand but it’s worth it. Second, you have to use a great BBQ seasoning. It’s up to you whether you use a spice seasoning, a sweet seasoning, or whatever you prefer. We went with a sweet rub, and wow what a mix did it ever make. This is great stuff here.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
Rodney Scott’s Pimiento Cheese
- Shred the cheese using the medium holes on a box grater. This step is important. Do not use pre-shredded cheese. Shredding your own makes a world of difference.
- In a large bowl combine the cream cheese and mayonnaise and mix well.
- Add the pimientos, BBQ rub, mustard powder and onion powder. Mix well. Gently stir in the cheese.
- Pile high on toasted bread for the best pimiento cheese sandwiches ever!
Nutritional values are approximate.