This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Mushroom Confit Question

  • Filter
  • Time
  • Show
Clear All
new posts

    Mushroom Confit Question

    On a video from the Chicago BBQ thing, I saw Leroy & Lewis smoked some button mushrooms bathed in butter. I plan on doing the same today - I’m going to add some garlic and thyme sprigs. I will smoke at about 250 along with some pork belly burnt ends. My question is, how much time will it take on the grill?


    That is a tough question to answer correctly. The best guess for how long to cook them, until they are done to your liking.
    Sounds like a great pairing. Post end results with pictures. Thank you.
    Don't forget the PBR.


    • Rob whatever
      Rob whatever commented
      Editing a comment
      FYI, I work in the last building that Pabst Brewery built before it went belly up in the late 70’s. Building 42 was the distribution center - its now a mixed use building with office, restaurant and craft brewery.

    • bbqLuv
      bbqLuv commented
      Editing a comment
      Yep, they are now centered in LA California.

    I used to do mushrooms regularly when I was working downtown, you know in the before time, when corona was just a beer.

    id rough chop, season, butter, smoke in the pellet grill for an hour with bacon on the top shelf, at 225. In a cast iron pan set up so the bacon drips on the mushrooms.

    After the hour, chop the bacon into lardons/batons, add to the mushrooms, season with salt, thyme… I think maybe some sherry, and butter, and give it a few minutes on Warp 10 on the gasser.

    made those all summer while I could get the shrooms from the farmers’ market at work.

    here’s a before, during and after shot.

    I tweaked this every week in search of greater heights, but it was never bad. I think the final iteration had some cream in it.
    Attached Files


    • holehogg
      holehogg commented
      Editing a comment
      Looks delightful.

    Love 'shrooms.
    Haven't done buttons in butter on the grill but sounds like a plan.
    My favourite is big brown ones in the kettle with a big dollop of butter and fresh ground garlic and a good pinch of pepper. I sometimes drag them over the hot coals to singe the cap.


      I’ll post some photos later but the answer to how long seems to be 2 hours. The mushrooms were tasty, finished with a good squeeze of lemon juice. The shrooms took on some good smoke flavor. I did find a number of recipes, albeit none on a smoker. I dried brined the mushrooms for an hour and wiped the excess salt off before putting on the smoker with thyme, garlic and a shitload of butter.


        Some pics.
        Attached Files



        No announcement yet.
        Rubs Promo


        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

        The Cool Kettle With The Hinged Hood We Always Wanted

        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

        Click here for more about what makes this grill special

        Grilla Pellet Smoker proves good things come in small packages

        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
        Click here for our review on this unique smoker

        Fireboard: The Ultimate Top Of The Line BBQ Thermometer

        Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

        With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
        Click here to read our detailedreview

        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker

        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

        Click here to read our detailed review


        Comprehensive Temperature Magnet With 80+ Important Temps

        Amazingribs.com temperature magnet
        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

        Click here to order.

        The Good-One Is A Superb Grill And A Superb Smoker All In One

        The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

        Click here to read ourcomplete review