The PK has been sitting covered and forgotten since I got into Kamado cooking. When we have salmon, I like the results on the PK.
Seasoned the salmon with Tee's WOW and a pad of butter. Wendy stuffed the Portabellos. She marinated them first in oil and balsamic vinegar. I grilled the underside and then brought them back to her. She then had a spinach/bread crump stuffing she packed on and then topped with cheese.
I had some left over briquettes (which are perfect for more fragile kind of goodies) and put everything on the PK for about 20 minutes. We also had a fresh spinach salad and some red wine. Darn good supper....feeling kind of hoity toity
