So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
Roasted peppers are heaven on earth! Roast 'em over hardwood coals for that soft, smoky charred delights. Charring makes them sweeter and even better tasting. They don't have to be hot, but can be most delicious. You will enjoy!
3 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar 1 red bell pepper 1 green bell pepper 1 yellow bell pepper 2 Tbs chopped Italian parsley 1 Tbs lemon juice 1 Tbs fresh chopped basil salt and ground pepper to taste
In a small bowl, whisk together the oil, vinegar, lemon juice and basil. Set aside.
Grill whole peppers on hot grill until skins are blackened and peppers are tender, about 15 or 20 minutes. Turn peppers often so that they cook evenly on both sides.
Remove peppers from grill; remove the skin, halve and seed them. Drizzle the oil mixture over the peppers. Sprinkle with the Italian parsley and salt and pepper to taste.
Enjoy!
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3 tablespoons extra virgin olive oil
Subscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE! See a 
