Gonna Smoke Me a Fatty Brisket

As we embark on this cooking adventure, I want to share with you my passion for barbecue and the importance of having the right gear. You see, when it comes to grilling, there's nothing quite like donning your barbecue shoes – that's right, they're not just for show! Having the right footwear can make all the difference in terms of comfort and traction on the grill.

Today, we're cooking up portobello cheeseburgers on the grill, and I'm excited to share this recipe with you. Now, before we get started, let me just say that veggie-matics don't get your panties in a bunch because we're stuffing these portobellos with ground chuck. That's right, folks! We're going old-school with the classic combo of beef and mushrooms.

Now, let's take a look at our ingredients. We've got some juicy portobello mushrooms, which are essentially large, flat caps on top of stems. These babies come in all shapes and sizes, but we're using my favorite size – about as big as a good-sized hand. You can find them anywhere these days, and trust me when I say they're awesome if you like mushrooms.

To start, we're going to prepare our ground chuck. Now, this is the part where most people might get a little too excited, but don't worry, I've got just the right amount of flavoring for us – a simple SPG (that's "seasoning, pepper, and garlic" for those who don't speak BBQ). Mix it up good with some diced onions, and you're ready to go. This is really simple, folks, but that's what makes it so great.

Now, if you've never had portobello cheeseburgers before, I highly recommend giving this recipe a try. It's some amazing eating around the pit, if I do say so myself. Next, we're going to form our burger patties – don't make them too thick, or you might end up overcooking those lovely mushrooms.

We've stuffed these portobellos with ground chuck, and now it's time to get creative. You see, when it comes to cooking portobello burgers, you want to be gentle but firm. Don't wanna squish those beautiful 'shrooms! We'll add some cheese – American-style pork belly bacon is my go-to – sliced ham, and a sprinkle of pancetta for good measure.

Now that we've got our toppings in place, let's talk about the grill. You see, I like to set up my indirect cooking station with hot coals on one side and plenty of space for those portobellos to shine. I put a little oil on them before laying them down, just so they don't stick – although, we've done this both ways, and you can even get along without the olive oil.

I'll let these cook about 40 to 45 minutes at 350 degrees Fahrenheit, indirect about the coals. We want those portobellos to be nice and tender, but still hold up to grill cooking – they're juicy, folks! And don't worry if it takes a little longer; we can always add a bit more direct grilling to get that perfect sear.

As I start dressing up these other portobello cheeseburgers, you might notice some toppings that I like to use. Maybe some onions, pancetta, or even sliced ham – whatever you've got! This is your chance to get creative and make those burgers truly yours.

We put the cover on, let it cook just a little bit, and then add some provolone cheese to melt down. While we're waiting, I'll show you what I do with some of those mushroom gills – they contain all the flavor of the mushroom, so we want to save them!

Now, here's where things get really interesting: we take those lovely gills and mix them up with a bit of mayonnaise or sour cream, and voilà! We've got our own unique portobello cheeseburger spread. Just throw it in there, give it a good mix, and you're ready to taste the magic.

And that's exactly what we do – take a look at this beautiful portobello cheeseburger. You hungry? I say it's time to eat! Of course, as always, we apologize for eating in front of you like this, but this is pit master privilege, folks!

As we finish up our recipe and head off into the sunset, remember that cooking is all about experimentation and having fun. Don't be afraid to try new things, and most importantly, never forget the power of a good BBQ spread! For more recipes and inspiration, check out barbecuepitboys.com – and don't forget to keep those neighbors at bay while you're cooking up a storm!

"WEBVTTKind: captionsLanguage: en♫ Gonna smoke me a fatty brisket♫ Got my barbecue shoes on- Today we're cooking upportobello cheeseburgerson the grill,and it's real easy to do.Sucks to break your foot, man.Alright, now veggimatics don'tget your panties in a bunch,because we're stuffing with ground chuck.Alright, these here areare portobello mushrooms.You've seen these before,they come in various sizes.Pretty much can find them anywhere today.They're awesome.If you like mushrooms,you definitely gotta checkthis out.We've got some ground chuck.You always wanna use ground chuckwhen you're doing up burgers.Best tastin' flavor.Let's put this together.Now, the first thing we're gonna do hereis we're gonna season up our ground chuck.Here I'm using just some SPG.Real simple flavoring here,and then we're adding some diced onions.You wanna flavor this meathere the way you like it.Just the way you liketo set up your burgers.This is kinda simple though.Little SPG like I said.Diced onions.Just mix it up good.Now, if you've never hadportobello cheeseburgers before,definitely gotta check this out.It's some good eating around the pit.Next thing we're gonna dohere is we're gonna preparethese mushrooms.It's real simple.We wanna remove the hard stem.These are the gills.If you can take a spoonlike this, pretty gentlyjust scrape them.Just like that, it'll come out real easy.These gills, they containall the flavor really,of the mushroom,so we're gonna save them.We'll use them in a little bit.Let me give you a closer shot on this.Just take your spoon, that stem comes out.You don't want the stem,it's pretty tough eating right there.Just scrape your mushroomwith just a little spoonlike that, you can see thosegills come right out real easy.Look at that.If you love mushrooms, you'regonna love this recipe.Let me show you another one here.Kinda simple.We prepared the mushrooms.Now, we're gonna form some burger patties.You know all about that.Don't wanna make them too thick.Just drop them right intothat mushroom just like that.Oh, man.You don't wanna makethe burgers too thick,'cause we may over cook those mushrooms.Although I'll tell you,these portobellos stand upto the grill real good.May look fragile, but theyhold up to grill cooking.Juicy.We've stuffed these portobellos.Actually, this is my favoritesize portobellos on this,'bout as big as a goodsize hand like that.Yeah, they work good.Now, we've got our grillset up for indirect cooking.Hot coals on one side.What we're gonna do firstis sear these portobellosburger side down first.Just gonna give them a quick sear.Add a lot of flavor.You smell that?It smells good!Like I said, just sear 'emfor a couple of minutes.Of course they're raw on the inside.We'll be cooking them indirect.Now, we're gonna put alittle oil before laying themdown on the grill.Although we've done these both ways,and you can even get alongwithout the olive oil.I put a little bit of oliveoil on these mushroomslike that.I get them to cookingabout 40 to 45 minuteson the grill, indirect about350 degrees fahrenheit.Again, leave them indirect,opposite the coals.Gonna let these cook a little bit longer.This one here needs alittle more direct grilling.We'll get it.It's real easy to do.Now, I'm gonna start dressingup these other portobellos.You can use what you want.Maybe some onions.Here I got some pancetta,this cured pork belly bacon.Here we've got some Americanstyle pork belly bacon.You know about that.Consider what fixings youwant on your cheeseburgers.Here I've got some sliced ham.Pancetta works really good on this recipe.Put the cover on, gonna letit cook just a little bit.Alright, through the miracle of time,'bout 20 minutes have gone by.Pancetta's cooked, baconis pretty much cooked.Now, we're just gonna put on some cheese,and here I've got some provolone cheese.You can use what cheese you want.Maybe habanero or swiss.We're just gonna let it melt down.Take 'bout another five to 10 minutes.While we're waiting,here's what I had left ofsome of those mushroom gills.Like I said, this has got allthe flavor of the mushroom.We're just gonna add itto some regular mayonaise,then use it as a sandwich spreadhere in just a little bit.Just throw a little bitin there, those gills.Give it a good mix.Simple as that.Alright, take a look at that.This my friend is aportobello cheeseburger.You hungry of what?I say it's time to eat.(upbeat rock music)(gunshots thundering)Here come the neighbors.They're climbing the fence.Of course, you wanna dress upyour portobello cheeseburgersthe way you like.Lettuce, tomato,got the mushroom spread there.Onions,you could put some chili peppers on there.Whatever you've got.Of course, as always wedo apologize for eatingin front of you like this,but this is pit master privilege.The next time you're lookingfor a recipe for yourbarbecue,you check out barbecuepitboys.com.(crow cawing)(fire crackling)\n"