Fire up the barbeque! Chef Matty B shows us how to elevate portobello mushrooms.
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here from the grill. We’re just going to top that sandwich off and we’ll give it the beauty cut. All right, welcome back to G Appliances and Barbecues. Chef Matty B to my left, your right. We had so much fun doing grilling last year. We thought that we’d come back. It’s great having you back, Will. Always a pleasure. So much fun. I got a great one for you today. A great little side dish you can do for doing tacos. Um they’re going to be uh Texmex stuffed porttoella mushroom caps. So, I got a little sausage here from Four Quarters butcher shop. They’re a local butcher shop here in town. They make all their sausage in the house. And then some mushroom caps. So, we’re already gloved up. If you want to grab half of that sausage meat, we can throw it into these mushroom caps here. So, we’re going to split this half and half. Sherry, we are. We’re going to work together on this one. Tag team, right? Okay, you get that one. Also, I feel like you learned from last year. I mean, you do know that I do love Mexican. I know it’s not personally for me, but I very much enjoy it. Hold on. Let me see how the So, we’re just pushing it in. Nice and simple. Step behind. All right. All right, we’re just going to get that guy in there. This one’s a nice easy side dish. It goes great with like tacos, anything like that, or make it the main and do it with like Spanish rice on the side. Uh it’s going to be packed full of flavor and that flavor is coming in from the grill. So, we can swing over to today we’re using the Broyal Kang Regal grill. We got a griddle plate here and we’re just going to take these mushroom caps and smush it down like we’re making a smash burger. Like a smash. That’s going to give us a nice crust on it. It’s going to cook the sausage, give us a nice crust, and it’s going to be awesome. Uh, you can see these griddle plates, they fit perfectly in the grill. And then for some extra flavor, I actually have a smoker box. That’s where all that smoke’s coming from. Right. So, that’s where we’re getting the scent. So, you kind of have two birds and one stone here, this one. Yeah, exactly. So, we got wood chips in there. That’s giving us smoke flavor. This is giving us sear flavor. And we’re just going to give those a quick minute just to crisp up a little bit in there. Got it. and as opposed to all the other ones that you would use, why is this one kind of the best one given what we’re using specifically today? So, with the Boil King Regal, it’s got that high heat output. It’s got the stainless steel cooking grate, so you don’t have to worry about like cast iron cooking grates, they’re a bit of a hassle to maintain. This, you don’t got to worry about rust, you don’t got to worry about anything that double wall steel, you know, you got that insulation, that heat’s really going to be trapped in. And then also the smoker box fits perfectly on those flavor waves from Broyal King, which just so many accessories that you can do with it, right? Yeah, definitely. I mean, we we created so many of these meals last year, and each one has such a a good purpose behind it. Exactly. Open that bad boy up, would you? So, we’ll take a look here. We’ll see how these crusts are coming along. Give it I needed to have the Chef Maddie be approval before we continue on. And just like that. Just like a perfect smash burger. Come on. Like, oh yeah, that kind of sear you’re not going to get anywhere except for on a griddle plate on a grill like this. Beautiful. How’s How’s mine doing? Take a peek at that. Exactly. We’re perfect. I don’t even know if I can tell them apart. Money right now. This is money right here. But we’re not stopping here. No, of course. We got to top it up with a little bit of cheese. So, I got I got some classic Texme cheese here. And we’re just going to top them with a good handful. Oh, yeah. Cuz you can never have too much cheese. There’s no such thing. Also, that fattiness of the cheese is going to absorb some of that smoke flavor as well. Get even more of that flavor in there. Same with the mushroom cap. They’re very porous. They’re going to absorb a lot of that flavor. So, we’re going to just be layers upon layers of flavor with this one. We like that. But I know how excited you are. I don’t want to break your heart and tell you we got to close the lid and let this sit for another 5 minutes. No, I have impatience. So, I have a couple here that we seared up earlier. Oh, yeah. So, we can go straight to the digging into this one. The gloves are coming off, folks. All right. So, these are all cooked up. They’re all smoked up. That cheese starting to brown. That’s exactly what we’re looking for on that. Oh, look at that. Look at that cut. This is going to be spectacular. And the mushroom’s going to help keep it all nice and juicy. It’s just going to be a delicious bite right there. Like, you can’t go wrong. It’s such an easy, simple side dish, but you’re getting so much flavor packed into it. Okay, two things. Number one, that’s hot. It is hot. Number two, that’s delicious. I don’t know what you did to the the sausage meat before, but you can feel the flavors come through. And I’m sure that’s partially due to the way that you cooked it as well. It’s that it’s getting that sear on it. You know, it’s really going to start caramelizing the meat, caramelizing those flavors, building it up, man. And then topping with cheese. You know, you’re going to bring back a bit of that softness, but you’re still getting all those flavors of the nice sear that you get from the griddle plate. Honestly, it’s one of my favorite accessories. I wouldn’t have a barbecue without a griddle plate. I got to tell you, we are currently one for one on get grilling series. Thanks, Chef Matty B.
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