Pimiento de Gernika green ( as is customary) and red ripe, left whole ( I cheated on the red and removed the seeds), fried in olive oil and sprinkled with a little sea salt. The two smaller peppers are the Hungarian Gabi which is probably not usually used this way. The Gernika was very good both green and red-I think I preferred the red. Same for the Gabi which has moderate

I deserve no credit for this "recipe" as it was posted by dannos on the members mark discussion part 2. I just recently purchased a couple of roasts to try it though! I copied it directly from his posting. He also recommends a rib cooking method. If you are interested in that you can go to that string and search on chuck roast! Good luck- Lee Quick, delicious, cheap... $1.99/lb chuck roast. Get an injector kit and inject it with Cajun Creole Garic, liberally sprinkle it with Cajun seasoning (both avaialbe at Menards), put in on the rotisserie for about 2 hours - 160 degress in the thick part will yield slightly pink. Chuck roast isn't round, so the ends that are closer to the IR burner will be extra crispy and spicey. I get my chuck roasts at Sam's - there's two in a package and I cook 'em both at the same time. Try the cajun seasoning on pork chops on the grill - it's great, but go easy on the Cajun seasoning cuz chops are a lot thinner than chuck roasts.

I have cooked on all three and the TEK IR is the only gas grill that cooks as well as charcoal. It's advantages over charcoal are that it is quick to set up, easy to clean up and does an excellent job of creating the charcoal taste. As many here know, the flavor is created by the smoke from the fat striking the hot surface be it charcoal or something else. The higher the IR energy (from gas or charcoal) and the less the flame, the more smoke generated rather than being turned into additional flame. The TEK creates a great deal of smoke because the IR glass sits between the flame and the dripping grease. On older style IR burners there is still an open flame to ignite the grease drippings reducing the amount of smoke to add flavor. With charcoal, once the embers are glowing red, it is emitting a lot of IR and much less to no flame and hence produces a lot of smoke and flavor. I have owned the FireMagic and I would not purchase another. The burners are cast SS but they still do rust over time and the flavor grills wear out too. They are very hard to clean and the heat was not anywhere near as good as the advertisements. If you are the type that never clean a grill and don't mind a gritty looking grill it may not matter. I am the type that wants it to look clean and inviting each time and the self cleaning feature along with the dishwasher removal panels makes the TEK a breeze to clean and keep looking nice. For me that was worth a lot. The more conventional grills like the Firemagic, even with their ceramic infrared burner are not even a close match.

Here's the recipe, it's a Weight Watcher's one: Mococcan Chicken Thighs 4 4 oz. skinned, boned chicken thighs (mine have bones, I'll take off most of the skin) 1 1/2 tsp. ground cumin 2 tsp. lemon rind 1/2 tsp. ginger 1/2 tsp. salt 1/4 tsp. ground cinnamon 2 garlic cloves, minced 2 tsp. olive oil Trim fat from chicken thighs, set aside. Combine spices in a large bowl. Brush oil evenly over chicken. Add chicken to bowl, and toss well to coat chicken with spice mixture. Let stand 10 min. Prepare the grill. Place chicken on grill rack coated with cooking spray. Cover and grill 6 minutes on each side or until chicken is done. Serve with pita bread, if desired. Note: to prepare indoors, place a grill pan over medium-high heat: coat with cooking spray. Add chicken and cook 7 minutes on each side or until done. There's a park up the road from me where I could go and try this out grilling, or I could buy a little hibachi or a grill pan. But I don't grill, I'm going to have to sell my house pretty soon and I don't want to get more stuff to move with, and money is at a premium, so I don't really want to use a bunch of charcoal for just 4 pieces of chicken. My broiler gave out on my oven, but I think it is the pulsing that screws things up because it seems to still heat up OK, so I'm thinking I could use my broiler pan and just turn the oven up high and cook the meat close to the heating element for a similar effect to broiling. Or I guess I could sear the meat first in a frying pan and then bake. I didn't realize that just heating a pan on high on top of the stove would wreck it but now that you mention it, I guess it would.