Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Roasted red peppers

Prof DanProf Dan Posts: 339
edited November -1 in EggHead Forum
Fire up that Egg to a high temp, maybe 550 or so; add in some wood chunks. Put the whole peppers on the grid. Rotate every 5 min, charring the skin, for about 20 min, till they are soft. [Tip for impatient cheaters: the MAPP torch will char the places that don't get charred fast enough.][p]Let the peppers cool on a plate. Peel off the skins and clean out the seeds. [Taking off the charred skin is pretty easy. Getting rid of all of the seeds is not so easy, but it is worth it.] Chop the peppers into squares. Put 'em in a jar with chopped raw garlic, olive oil, balsamic vinegar, salt, pepper, and italian seasonings. Let 'em sit for a day in the fridge. They will keep for several weeks.[p]These are good in a salad.


Sign In or Register to comment.