It's actually rather simple to.
Empty the dirty water, and quickly but gently spin the mushrooms dry.Arrange cleaned mushrooms on a baking sheet lined with paper towels, and season with 1 teaspoon salt and pepper.
Refrigerate mushrooms, uncovered, at least 6 hours or up to 2 days.. Heat one chimney of charcoal until flames subside and coals are lightly covered in ash.Place applewood log along edge of coals.Place cooking grate over coals; open bottom and top vents of grill.
Close grill lid, and heat to medium-high (400°F to 450°F).. Blot any moisture from surface of mushrooms, and transfer to a large bowl.Toss with oil, and arrange in a single layer on oiled grates over direct heat.
Grill, uncovered, turning occasionally, until mushrooms are tender, deeply caramelized on the surface, and crispy in some areas, 10 to 12 minutes.
As mushrooms finish cooking, transfer to grate over indirect heat.(from 1 medium onion).
, roots trimmed, coarsely chopped.8. garlic cloves.
Trinidad seasoning pimento peppers, Cubanelle peppers, ají dulce peppers, or Anaheimchiles., stems removed, chopped (about 4 cups).
(Editor: Heavy-Duty Ring Lights)