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
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Recipe: http://latimesblogs.latimes.com/dailydi ... -soup.html

http://allrecipes.com/recipe/gourmet-mu ... %20Results


Thanks for looking

Ross

Ross, everything looks simply mouth-watering...you and Jackie are amazing!

Thanks champagne, Jackie and like to cook there is always something on the horizon

Ross