On 18-Oct-2004, "Graeme...in London" > wrote:

> "Joseph Ferenchik" <Chicago Area> wrote in message
> ...
> > On Sat, 16 Oct 2004 00:35:50 GMT, "George B. Ross"
> > > wrote:
> >
> > >That's a bargain. The one's on the web are all too expensive
> > >($25-35 plus shipping) for my tastes.
> > >
> > >Anyhow, Alton Brown has it right, kitchen tools need to be
> > >multi-tasking and a pepper rack ain't.
> >
> > Hi gang,
> >
> > Thanks for the great ng...
> >
> > I concur with the thread that the chili grills are too expensive, and
> > don't hold nearly enough to satisfy. I have 3 bricks that I set on the
> > long side on edge, use soaked bamboo skewers instead of tooth picks,
> > and suspend the peppers between the bricks on the skewers like
> > laundry. Works great and you can do a bunch at a crack (about 10
> > skewers full, and 6-8 on a skewer depending on their diameter).
> >
> > Joe
> > ________________ _________________
>
> Bloody brilliant advice Joe. I've been scratching my head wondering how I
> could improvise as those chilli grills aren't available in the UK. Shipping
> costs from the US ruled out that purchase.
>
> Even better news when the remedy costs nil:-)
>
> Graeme

<didn't snip because the thread is still pretty short and the comments are
all appropriate.>

The bricks and skewers idea sounds better then my idea of setting them
up in a pan of rock salt. Heat & smoke will circulate better. I like it. I don't
intend to invest in a chili grill.

--
Brick(DL5BF, WA7ERO, HS4ADI)


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