Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Eggfest Grilled Mushroom recipe
<p />This is pretty darn simple and has been a work in progress for a few years. I originally started with a jamaican style habanero jerk marinade, and eventually moved to a more southwestern style using the smoky flavor of chipotle chiles contrasting with the sweetness of the brandy. The Caesar salad dressing is just a simple base to make it more liquid and with some added flavor from the parmesan and spices.[p]1 Large bottle Newmans Own Caesar Dressing[p]1 12 to 14 Oz can of Chipotles in Adobo sauce[p]1/3 to 1/2 cup Brandy (I used B&B for a little extra sweetness)[p]Just whirr this mixture in a food processor for a minute till smooth[p]This will make about a litre of marinade, enough for a couple dozen destemmed porto caps.[p]Brush on both sides of portabellas and grill over a hot fire, turning and basting every minute or 2 until the gills start to bubble. It's advisabe to remain upwind of the smoke generated unles you desire relief from a pre-existing respiratory problem. The smoke can clear sinuses and such quite well...[p]