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Video Description
From London to Austin, Texas to cook for 2000+ people for the BBQ event of the year. It’s such an incredible honor to be invited back to the World Famous, Hot Luck Fest (Again – two years in a row!), cooking with some of the most talented Chefs in the grilling and barbecue world. We’ve been honing our mushroom cooking techniques for over a decade and are proving that meaty Mushrooms are the new hero in town. When done right, they are worthy of taking center stage on any menu, at any event. Gone are the days of just being a side dish, it’s the fungi’s time to shine! It was great to partner with the Mushroom Council, and cook alongside brother Chad and the team at this Chef-driven event.
On the menu we prepared:
BBQ Burnt Ends
Grilled Lions Mane Steaks with Garlic Herb Butter
Black Pearl Poke with Soy, Yuzu, fried shallots, toasted rice & herbs
Shawarma tacos with Harissa Spiced Portobellos, Tzatziki and Marinated Tomatoes
Grilled Marinated Steak Tips with Lions Mane
Huge appreciations to the whole Hot Luck crew and founders Mike Thelin and the smoking ace himself, King of BBQ, Aaron Franklin of Franklin’s BBQ, for being so open and inviting us back for a second time as the only plant based/vegan chefs. It’s about amazing, delicious food, the chef craft, and that is what we are about at Wicked.
Check us out https://wickedkitchen.com/
Mushrooms from: @hifimyco and Kitchen Pride
Partners on the Shroom House with @MushroomCouncil
Huge thank you to the found and host of Hot Luck @BBQwithFranklin
#mushroom #vegan #bbq
00:00 London, Goodbyes.
00:26 Wicked Chocolates in WHSmith
00:38 Lots of shrooms
01:12 Steak Prep
01:51 EVENT DAY
02:36 Menu