Everything was smoked..sauteed onions followed by double Swiss and mushroom sauce....deelish
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Usually it's 2 of those small cans of mushrooms and pieces, half stick of (smoked) butter, beef stock, s&p, corn starch to help thicken and reduce the sauce (today was beef bouillon- 3 cubes w/ 1 1/2 cups water) It was really good with the bouillon but i didn't need s&p because it's salty already. I keep it in the smoke for around an hour and then just let it reduce on the stove and i always use black iron pans. So far Bill i haven't found a restaurant to come close to this.