Charred Sausage and Peppers

[solaryellow]

Took off from work a bit early today and decided to cook some food to get my mind off of life. Just for the heck of it I decided to grill everything.



Cut up some peppers and onions. Also grabbed a pack each of some homemade hot italian and sweet italian sausage.



Tossed the onions on the little Weber kettle once the lump came up to temp. When the onions got a little char to them, I threw them in a steamer pan and covered them up.



The bell peppers went on next. They also went into the pan after getting a little char.



The red is the hot italian, the lighter colored is the sweet italian.



Another beautiful NC winter evening.



The sausage and peppers charred and ready to eat.



Plated and ready to devour.

[salumi512]

Where's my beer?

Have you ever tried grilling the peppers and onions whole and chopping after? They do their own little micro-oven magic.

[solaryellow]

Really? This is the first I have heard of that. Thanks for the tip!

[SausageBoy]

That's quite a feast!!!!

Looks good!

[solaryellow]

That's quite a feast!!!!

Looks good!

We only put half of it down. I guess I know what we are both having for lunch tomorrow. Not that I am complaining mind you.

[salumi512]

Really? This is the first I have heard of that. Thanks for the tip!

It was new to me too. We can learn a lot from south of the border cooking. Take a whole onion with the skin and throw it on the grill on the medium heat spot. It will be done in about 45 minutes (for me this is while the grill is heating up). When it is done, it's like a giant pearl onion with grilled goodness.

Grill the bell peppers over hot heat for about ten minutes total rotating throughout. They get so sweet this way. They should be charred all around when done. For an extra step, throw them in a paper bag and let them steam for another ten minutes and the skins will come off. Then they are so tender and sweet you will think you added something to them, but it is just the natural pepper.