By Jordan Ellis, March 10, 2026

BBQs Plus

Grilling is an art form that many passionate cooks cherish, and it has become an integral part of my culinary routine throughout the warmer months. I find myself at the grill five to six times a week from spring until fall, experimenting with a variety of ingredients and techniques. Whether it’s slow-cooked beef ribs, zesty hard cider chicken, mouthwatering jalapeño poppers, or even grilled vegetable medleys, the smoky flavors produced by grilling never fail to excite my palate. Last year, I even composed a unique barbecue rub to share as wedding favors, allowing my love for grilling to spill over into personal celebrations.

However, after eleven years of faithful service, my trusted Weber gas grill finally gave out. This unfortunate turn of events pushed me toward a serious decision-making process regarding my next grill: do I choose a traditional smoker, a gas grill, or a versatile smoker-grill combo? After extensive research, I stumbled upon an excellent deal on an electric smoker from Cuisinart, which ultimately guided my decision.

In addition to the smoker, we opted for a Weber Spirit gas grill. The convenience of heating a gas grill to high temperatures is unmatched when it comes to quick searing, making it invaluable for cooking burgers, steaks, and vegetables effectively. While I appreciate the authentic flavor produced by charcoal grilling, my inclination toward expediency often sways my decision-making towards gas.

Exploring New Flavors with Smoked Ingredients

Over the past few weeks, I have been thoroughly enjoying the opportunity to experiment with my new equipment, turning my backyard into a culinary playground. I have grilled and smoked an array of delights, including succulent beef ribs, juicy chicken thighs, whole roasted chicken, and flavorful sausages. One of the most thrilling recipes I attempted was smoking oyster mushrooms, inspired by my colleague, Chef Josh Almanza, who runs a local mushroom farm called The Frugal Fungi.

Working closely with Josh has allowed me access to an abundant supply of fresh, delectable mushrooms, raising my kitchen game significantly. Oyster mushrooms are particularly thrilling to cook with, as they are not only delicious but also packed with essential vitamins and antioxidants.

The process was fascinating. I smoked the oyster mushrooms delicately, then finished them off with a drizzle of BBQ sauce on the grill before shredding them and packing the smoky goodness into rolls alongside a zesty herb slaw and creamy avocado. For an extra kick, I included my all-time favorite condiment, Momofuku Chili Crunch, which I always have stocked in my pantry.

The result? A sandwich that highlighted the earthiness of the mushrooms as its star ingredient. Surprisingly, I found myself not missing any meat from the dish at all, as the robust flavors combined seamlessly, making for a satisfying meal. Whether you identify as vegan, vegetarian, or a die-hard carnivore, I highly recommend you give smoked oyster mushrooms a try. They could even serve as perfect toppings for a flatbread or a standalone side for any grilled feast.

Recipe: Smoked BBQ Oyster Mushroom Sandwich

Servings: 2

Prep time: 20 minutes

Cook time: 60 minutes

Ingredients

• 1.5 pounds oyster mushrooms
• 1/4 cup grapeseed oil
• 1/4 cup your favorite BBQ seasoning (my blend includes salt, pepper, granulated sugar, brown sugar, garlic powder, onion powder, turmeric, paprika, cayenne, and chili powder)
• 1/2 cup barbecue sauce
• 2 rolls
• 1/2 avocado, thinly sliced
• 2 cups shredded cabbage
• 1 carrot, shredded
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh chives, minced
• 2 tablespoons fresh basil, chiffonade
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 2 teaspoons chili powder
• Salt and pepper to taste
• 2 teaspoons Momofuku Chili Crunch (the ultimate condiment)

Instructions

1. Drizzle the oyster mushrooms with grapeseed oil and generously season with the BBQ rub.
2. Smoke the mushrooms at 225-250°F for approximately 45 minutes, until they are cooked and beginning to brown.
3. Brush the smoked mushrooms with barbecue sauce and transfer them to a grill rack for indirect cooking, allowing them to glaze nicely for an additional 10-15 minutes.
4. While the mushrooms finish grilling, combine the cabbage, carrot, red onion, basil, and chives in a medium bowl.
5. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, chili powder, salt, and pepper to create the slaw dressing.
6. Add the dressing to the bowl of vegetables and toss to combine.
7. Once the mushrooms are ready, remove and discard the thicker stems. Shred or slice the mushrooms to your liking.
8. Assemble your sandwich by layering the mushrooms, sliced avocado, slaw, and an extra drizzle of chili crunch. Enjoy every bite!

If this smoked mushroom sandwich has inspired you to get busy smoking and grilling, consider joining me for an upcoming class. Here are some of our events at Lincoln Square:

• Hands-On Grilling Boot Camp: Saturday, July 30 at 10 AM
• Hands-On Rendezvous Under the Stars: Thursday, August 4 at 6 PM
• Hands-On Summer in the City: Friday, August 5 at 6 PM
• Hands-On Seafood on the Grill: Saturday, August 6 at 11 AM
• Hands-On Pizza on the Grill: Sunday, August 7 at 11 AM

We also have a new beautiful retail space filled with a fantastic selection of wine, making it the perfect pit stop before dinner or a gathering. Our doors are open from Wednesday to Sunday, and we would love for you to come visit!

For more information, you can visit the dedicated section on BBQs Plus regarding modern flames and equipment where you’ll find ample resources and inspiration.

Disclaimer: This article may represent personal opinions and should not be considered professional advice. Always consult with qualified professionals for specific guidance.