What's on Your Grill?

Hamburgers and hot dogs seem to be the usual barbecue fare.  Or folks might get adventurous and add some skewered vegetables alongside them.

Try something different this time.  Roast peppers!

At this time of year, a variety of peppers or chilies should be fairly inexpensive owing to their abundance.  In fact, the pile pictured on my charcoal grill below cost about three dollars.  In case you can't make them out, the pile consists of:

• One Poblano
• Two Jalapeño
• Two red Cubanelle
• Two orange Cubanelle

The process is very forgiving, and you can leave them on and forget about them a bit and still get a nice result.

I like to put them on while my coals are still on fire, and I add kindling to maintain the fire.  Once they're black and squishy, I drop them into a paper bag, seal the bag, and let them steam in there own heat.

Then I go get the Impossible Burgers and steaks and put them on.  When those are done, I peel the black skin off the peppers and squeeze out the seeds.

The grilling takes the spicy edge off the chilies and leaves them sweet and mellow.