Fasly-Kam

We got this recipe from   Smoke and Spice: The  Real  Way to  Barbecue   by Cheryl and Bill Jamison.  12 ounces portobello mushrooms Coarse Kosher or sea salt Dressing: 2 Roma or Italian plum tomatoes, seeded and chopped 1/3 cup extra-virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon chopped fresh basil 1 tablespoon minced fresh parsley 3 garlic cloves, minced 2 scallions, sliced Salt and coarsely ground black pepper to taste 1 large bag of spinach, or equivalent Crumbled feta cheese, optional Sunflower seeds, optional I've done this in my barbecue/smoker, but I guess you could use a covered grill using low, indirect heat. Slice the mushrooms into large, bite-size pieces and salt them lightly. Arrange mushroom pieces on a small grill pan, rack, or a piece of heavy-duty aluminium foil. Place in the barbecue and cook for 15 to 20 minutes, until they ooze liquid and are cooked through. While the mushrooms are cooking, mix the dressing ingredients. Ad...

Let me start by saying that I know the difference between barbecuing and grilling, and I don't consider propane a fit fuel for either. I have a Weber grill and a New Braunfels barbecue (I've had it so long, that I didn't know they've gone out of business! Apparently it's now made by Char-Broil ). My personal record for a single batch is 40+ pounds of pork shoulder, cooked for 16 hours, shredded by hand, and dressed with my own sauce. Wonderful stuff, if I do say so myself. That introduction is an attempt to hold at bay any purists who will rightly object to calling this barbecue. I will merely suggest that this recipe is an option for folks who don't have a proper barbecue pit or the time it takes to tend one. The product won't technically be barbecue, but it will be good! Start with some country style ribs. This is a cut of pork that comes from the upper rib end of the shoulder. Dust them with your favorite dry rub, or try mine (see the recipe, below). Co...