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Portabello mushroom questions.

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Babyray
Babyray Posts: 250
edited November -1 in EggHead Forum
Do you remove the black gills or leave them in? When cooking direct on the egg, what temp? and would you use elevated grid?[p]Thanks,[p]Ray Price
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  • Chicago Wine Geek
    Chicago Wine Geek Posts: 150
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    Leave the gills in. I do mine at 350, no elevated grill. Just EVOO, sea salt and a dash of worcestershire sauce. Yum!
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    sausageport.jpg
    <p />Babyray,[p]I leave the gills in and cook 350-400 starting gill side down. Just regular grid.
    Then add extended grid to warm up sauage and melt cheese. Bump temp up a little also.[p]Enjoy, a great appetiser.[p]Mike
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  • SSN686
    SSN686 Posts: 3,504
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    Morning Babyray:[p]When we have done them I leave the gills in, brush with a Balsamic vinegarette dressing, then put gill side down on the regular grill level for about a minute to "set" the Balsamic. Temps anywhere from 300 to 350 (wherever it wants to settle out at). Then take out of egg add pre-cooked sweet Italian sausage mixed with shredded mozzarella/asiago cheese mixture (these also had some prochuitto pieces in them also). Then top with slices of mozzarella and back on the egg (regular grid level) for 3 to 5 minutes (until by feel I think they are done).[p]These are some that were done in early Sept. Also did some at the EggtoberFest but haven't uploaded the pictures to photobucket yet.[p]P9050054.jpg[p]Hope this helps![p]Have a GREAT day!
    Jay

    Have a GREAT day!

       Jay

    Brandon, FL


     

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  • Salmon
    Salmon Posts: 146
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    mushrooms003.jpg
    <p />Car Wash Mike,[p]I leave the gills in and cook gill side up. [p]Rick
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    Salmon,
    Is that indirect or direct? I would think you need more heat gill side up. You can do a lot of things with these mushrooms.[p]Mike
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  • Hammer
    Hammer Posts: 1,001
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    Babyray,
    I believe that the best portabellos I have ever tasted came fron Rr. BBQ's book, re; marinated in zesty italian dressinf for a day; cooked gill side down for five minutes at a high temp; turned and blue cheese put in the center; and cooked until the cheese melt; or approximately five minutes.
    Talk about good! They were great!
    Hammer

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  • Nature Boy
    Nature Boy Posts: 8,687
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    Salmon,
    Dang. That is an amazing picture. I really like it.
    It is as if every single spec of everything you adorned that shroom with was put in a planned and perfect spot.
    cool! You wuz born with a camera in your hand eh?
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Salmon
    Salmon Posts: 146
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    Nature Boy,[p]Nah, just a quick learner, Woo's gives me a bunch of help. Next class I need some nite time picture takin' tips.[p]Thanks[p]Rick[p]
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  • WooDoggies
    WooDoggies Posts: 2,390
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    Salmon,[p]Night time shots are one of Nature Boy's specialties for sure. Did you ever see his once in a lifetime lightning landscape?[p]Nice shroom shot, Rick. :~)[p]john
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