Dave Lobeck: Make the Masters’ pimento cheese sandwich at home – New Castle News

Golfs first major is this coming week as the best players in the world migrate to Augusta, Georgia.

If you enjoy golf, you need to put this trip on your bucket list, but be prepared to pay dearly for second-hand badges, as a one-day badge can fetch up to $2,000 in the secondary market.

Also, be prepared to open your wallet for rooms, as the hotel proprietors really jack up the prices. An average room in Augusta will cost you $300 - $400 per night, and thats assuming you can find one. The price-hike associated with The Masters ripples all the way to Atlanta.

Dave Lobeck is a financial adviser by day and a BBQ enthusiast on nights and weekends. Liz is his wife. He is also a Kansas City Barbecue Society judge. You can contact Dave with your BBQ and grilling questions by emailing him at davelobeck@gmail.com or at BBQ-My-Way.com.

But fear not, for once you get on the grounds you will first be struck by the absolute beauty of Augusta National, followed closely by noticing the ridiculously low prices of the concessions. People in the golf tournament business consistently hold up The Masters as the premiere event in tournament and concession management. Want a cold beer and a pimentos cheese sandwich? That will be a grand total of $4 followed by a warm southern have a great day!

The food at The Masters is legendary and steeped in mystery and history. The best known sandwich is the pimento cheese sandwich. The recipe that I have here came from The Augusta Chronicle years ago, and its as close as I have been able to come to the taste of an Augusta National pimento cheese sandwich.

The original creator of the sandwich was Nick Rangos from Aiken, South Carolina. He passed away at the age of 86 in 2015 and a few years earlier than that, Augusta National decided to have someone else make their sandwiches. Nick was ticked and wouldnt hand over the recipe, so the new vendor worked for months to re-create it. Then the new vendor was fired as they (Augusta National) brought everything in-house. The new vendor wouldnt share the recipe either.

This recipe doesnt have a lot of the additions that you see listed on the packaging of the current version, but its darn close to the original. I posted this recipe on YouTube a few years back, and the comments left by people who have tried it say its as close to the original as any they have tried.

The key to this sandwich is to use soft, white bread and puree the cheese spread until its almost as smooth as peanut butter. One of my buddies, Phil Alicea, had read online that some patrons (if you attend The Masters you are a patron) have created new sandwiches out of existing sandwiches. One was to take the fried chicken sandwich, which is served cold, and spread the pimento cheese on the chicken sandwich. He stated it was heavenly. Of course it was. We were at The Masters. How could it not be?

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Augusta National Pimento Cheese Spread

24 ounces sharp cheddar cheese, shredded

12 cup real mayo

12 cup horseradish spread (I used Sandwich Pal brand)

1 cup pimentos, drained (You can also use fire roasted red peppers)

Place all ingredients in a large bowl and mix thoroughly. Then, in stages, put in a blender and puree until smooth. This makes a good-sized batch.

If you plan on watching The Masters, whip up this recipe and experience a taste of Augusta National. Enjoy!

(Dave Lobeck is a financial adviser by day and a BBQ enthusiast on nights and weekends. Liz is his wife. He is also a Kansas City Barbecue Society judge. You can contact Dave with your BBQ and grilling questions by emailing him at davelobeck@gmail.com or at BBQ-My-Way.com.)

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Dave Lobeck: Make the Masters' pimento cheese sandwich at home - New Castle News