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  1. #1
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default Portabella Mushroom and Swiss Burger

    Gilled, oiled and salted some portabella mushrooms and oiled and salted some sweet peppers and on the grill indirect.


    When the mushrooms were done, added some 88/12 ground beef patties to the grill indirect, seasoned with just salt an pepper.


    Flipped the mushrooms over and placed a pattie on each and added swiss cheese and let it melt before taking them off of the grill


    Topped with a little Pickapeppa steak sauce and called it good. Served with a little blue box mac and cheese and slice tomato.


    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  2. #2
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Sure looks like something I would eat fer sure!!!

    I likes that Pickapeppa Jamaican "Island flavor" mon
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  3. #3
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Looks deeelish, even if it has fungus.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  4. #4
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Those are good eatin'


    I also make them with leftover brisket, pulled pork, chicken, pulled beef for the meat filler.
    Jim

  5. #5
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Duuude that is so Sick. Fix me a plate quick
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

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