A torch, gasser, smoke tube and a coal burner ...

[DanHoo]

A torch, gasser, smoke tube and a coal burner...

 

[Bruno]

That looks like the perfect meal.

 

[Bob Bailey]

A torch, gasser, smoke tube and a coal burner...

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Looks great Dan!

 

[Timothy F. Lewis]

Dan, that is really a fine looking feast!

 

[Rich Dahl]

Well done, looks really good.

 

[ChuckO]

That's a crowd pleaser cook Dan. What happened to the two blackened mators?

 

[Brenda T]

When I saw the title, I thought this was gonna be one of
those "... walk into a bar" jokes.

Looks good!

 

[DanHoo]

That's a crowd pleaser cook Dan. What happened to the two blackened mators?

They were fire roasted red peppers. Seeds removed and stuffed with mozzarella and basil.

 

[DanHoo]

When I saw the title, I thought this was gonna be one of
those "... walk into a bar" jokes.

Looks good!

LOL I couldn't come up with anything funny.

 

[Mark Silver]

LOL I couldn't come up with anything funny.

…walk into a bar. The bartender says “Sorry, this is a no smoking establishment.”

 

[ChuckO]

When I saw the title, I thought this was gonna be one of those "... walk into a bar" jokes.

And that's why we love you Brenda

 

[timothy]

Where's the drool emoji?

 

[Kevin L (NKY)]

A torch, gasser, smoke tube and a coal burner...

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Dan,
You are so mean to us, But that is going to be a amazing plate food, well done.

 

[Tim Campbell]

Unreal, Dan. Amazing cook. Nice blend of techniques.

 

[Richard S]

They were fire roasted red peppers. Seeds removed and stuffed with mozzarella and basil.
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More info on these please! Charred then peeled stuffed and put back on cooker? Fill in the gaps because they look incredible!

 

[Timothy F. Lewis]

I’m hungry!

 

[DanHoo]

More info on these please! Charred then peeled stuffed and put back on cooker? Fill in the gaps because they look incredible!

Fire roasting red peppers can be done lots of ways. I chose to do it outside because the burnt smell and splattering makes a mess. There are lots of videos using a torch to fire roast peppers. I used the 20,000 BTU weed burner for the first time and it was fantastic.

Goal is to burn the skin, but not overcook the pepper. Once the skin is totally black put it in a bowl and cover tightly so the steam can loosen the burnt skin. 30 mins or a few hours and then the black skin will peel away. It's messy so I wear gloves and remove the black skin over the sink.

cut off the end, remove the seeds, put in a baking dish, stuff with mozzarella, add some basil Chiffonade with the cheese, a little basil on top with some pepper. Into an oven or grill 350 to 425 until the cheese is melted.