Hi all, first post in this area. A fellow real-wood smoker and lump charcoal guy.

Whenever grilling burgers, dogs, steaks, etc, I like to toss a couple of yellow chiles on the edges of the grill (if you can get them where you live). No frills, just take them off when they blister and eat them whole, holding the stem. Too hot for wusses, but pleasantly warm for most folks. Really juicy too.


Just make sure you get the right ones; many varieties of chiles look similar. They are 3-6 inches long and up to about 2 inches wide. You will regret it if you get these by mistake:

Yum! I actually like jalapenos grilled this way, but they do get a little warm on the tongue... That's when it's: BEER, to the rescue!

Hm, hotlinking? Don't even know what that is...picture was of yellow habaneros.

Some sites don't allow you to add a link to insert their photos etc. onto other sites. You might want to edit that post to remove the link.

fixed. attached now, hope I don't get arrested!