I used to marinate it too but then tried koshering salt and fresh course ground tellicherry black pepper. Coated and put in fridge in the morning, pull out and hour or so before you want to grill.
Much easier and the flavor is simple but amazing. I use a steak seasoning from the Asian market on the portobellos. It has fennel and some other interesting stuff, I don't know but it's good, along with a good drenching of olive oil. Grill till tender.
Tom Darabaris
npub1dv…zec8v
2023-05-07 21:56:43
in reply to nevent1q…uwnd
Author Public Key
npub1dvpfmwqaerrh4ry8eevk63lhy5ynn2lep02jdxrleslfal4umv6qqzec8vPublished at
2023-05-07 21:56:43Event JSON
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"content": "I used to marinate it too but then tried koshering salt and fresh course ground tellicherry black pepper. Coated and put in fridge in the morning, pull out and hour or so before you want to grill. \n\nMuch easier and the flavor is simple but amazing. I use a steak seasoning from the Asian market on the portobellos. It has fennel and some other interesting stuff, I don't know but it's good, along with a good drenching of olive oil. Grill till tender. ",
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