It's July 11th, and we are starting to get some chiles that are about ready to roast. And I'm going to show you how easy it's done on a wood-fired grill or a charcoal grill and then a gas grill. And then we're going to take some inside and do it in the oven and under the broiler. So you can see it really can be done in any of those three ways. You want to make sure you poke them with a fork like that 2 or 3 times. I've already poked most of these over here. If you don't, it's okay. But it might explode on you while it's cooking. And the key to roasting chile is the hottest fire possible. So load up your grill. Let it get as hot as it'll get, and then put your chiles on just like that. You don't want to cook the chiles. You want to make the skin parch. And you want the chile meat to be left uncooked, which most people don't know and won't tell you. In fact, they cook it, and then they put it in a plastic bag and let it steep and cook even more. And you'll see when I take these off what I do to cool them off quickly. So basically, you want to cook them fast, and then as soon as they're done, you want to take them off and cool them off. Now, I just put them on, and I don't know if you can hear this or not, but I can smell it.
The smell is unbelievable. Roasted chile just brings people around, and it's a beautiful smell. And you can hear them cooking because they start kind of popping. And what that is, is the skin is parching. You see that that skin is parching right there. And so this fire is almost too hot to put your hand over. That's what you want right there. See that? In fact, I'm a little late right there. And you just want to turn them over and parch that skin. This fire is really hot, and it's going faster than I even thought it would, which is good. The faster, the better. You can't have too hot of a fire. You just can't. Well, I guess you could, but I don't think you can on your grill. So come take a look at how beautiful these are. Some of these chiles you're going to have to put on three sides, and some of them will handle it on, too. Like, this one's going to be fine on two. This one's going to be fine on two. This one here, you can see I'm going to have to move that over to the third side. Just got to watch them. That's about 2 Lb of chile or a pound. A pound and a half of chile, I don't know. So it doesn't take long. A lot of people have asked, you know, how difficult is it to roast this chile? It's not.
You got a hot fire. It happens pretty quickly. This also is one that's going to feel like coming off. See that? See that? So these are getting close, guys. They're really getting close. And I'm going to grab this, and it's a secret that not too many people are going to tell you about, a bucket with some ice. And as these get done like that one, and that one's almost done. This one. That was done. Oh, no. See that side? See that one side That didn't get it. You can see it's not parched. I'm going to put it back down right there. That one is done. That one needs a little more on that side. I'm going to roll that one over. Quite. Almost. This fire is hot, and the smell is beautiful. Ain't it, guys? These are so good you don't want to burn them, but you just want to get that skin to parch so it'll peel off. Nice. Just like that. That one's done. That one's done. It's hot. Boom. Done. They don't all get done at the same time. There are some of them are bigger. Some of them have more sides to them. The last big bad boy is going to take just a second more. Done. So now I'm going to come over here, have a drink of beer real quick, and I'm going to put these underwater real quick. And the point here is. To cool them off as quickly as you can, put them on the ice and put them in the water. Cool them down. Stop them from cooking. And that's it, man.