Rubbed with olive oil, the water is there because it's to early for Wine
Roasted the peppers 400* and kept turning them for 8 min.
Grilled the onions and diced the carrots
Cooked the onions, diced the carrots, cut up the red peppers and added garlic and 6 cups of water. The egg was 400* so I closed all the vents and let simmer 1 hr.
Blend the soup with a immersion blender
Vidalia onions with bacon and butter salt and pepper
On a raised grid @350* until soft 1 hr. plus
Two nice rib-eye steaks rubbed with Southern Flavor seasoning
Give or take 5 min. a side internal temp. 135* and a ten min. rest
Served with mushroom risotto that my wife Jackie made
Recipe: http://latimesblogs.latimes.com/dailydi ... -soup.htmlhttp://allrecipes.com/recipe/gourmet-mu ... %20Results
Thanks for looking