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It is Greek Easter and it's time for lamb on the bbq

First, cheddar cheese and red pepper stuffed baby portabella mushrooms. Used the mayo idea Tony mentioned earlier today. This was a slow and low cook until the fire at the end 250F for about 1.5 hours. A 50/50 mix of ground pork and beef used to make a 6 oz burger. A nice hot fire for searing. Searing the flip side. The mushrooms were on for the entire cook except for the searing time. Plated. Nice and juicy and tasty.

You could always order a second charcoal basket to swap back and forth between "oven mode" and "bbq mode." A lot of us do that with our basket splitters. Make things so much easier to do the old switcherooni.

Gotta go with real coconut shell cocktail glasses!

A delicious meal for sure.

Ft Worth, San Antonio, Keystone Hgts, Pensacola. Guess you miss Joe Patti's. That's where the shrimp came from. By the way if you want to visit the I have an extra bedroom.

It is hard to beat a grilled cheese sandwich, I love them I agree, mayo does give a nice colour:) I knew it was going to be goooood-