TheGreenChileMonster Fires Up The Weber Smokey Mountain

I'm doing some beef dino ribs today. I like to cook them as a mix of BBQ styles. Low and slow with lots of smoke, American BBQ style. I only use coarse salt as a direct seasoning on the ribs, but I make a salmuera to baste them with, Argentine style. I'll be using my WSM. I got my WSM about 2 months ago, and I've smoked a whole lamb, briskets, chickens, salmon, beef dinos, pork ribs, and pork butts. I've become very familiar with maintaining specific temps on the smoker. This will be 250 degrees all the way til it's done.

Rib blocks untrimmed


Rib blocks trimmed of the silverskin, and excess fat.


Ribs hit the Weber at 12:45. I'm using oak, hickory, and a bit of mesquite.

 

[Thegreenchilemonster]

loving that.. are you going to hit that chicken with some   salmuera  as it is cooking?  I have a bunch of chicken thighs I am about to drop on the grill and I am going to be test driving some Salmuera  on them as I have tons of fresh oregano and golden thyme at the moment.  
 

Oh, definiely! Glad you're giving the salmuera a shot. It's a damn good way to season amd keep moist meats.

 

[Thegreenchilemonster]

Resting breast side down. Dinner time in 15 minutes.

 

[Ashen]

So far so good ☺

 

[Thegreenchilemonster]

So far so good ☺

Looking good!

 

[Thegreenchilemonster]

I whipped up a good sauce to dip the chicken. Aji amarillo, mini rocoto, shallots, tomatoes, EVOO, ACV, and S&P.

 

[Thegreenchilemonster]

HG squash for the side dish.

 

[Thegreenchilemonster]

Dinner is served!

 

[Ashen]

My cook ran into sunset and impatient wife so no finished pics but the chicken was great . Need to try the salmuera on some goat or lamb next. I did get a post sunset picture in by the glow of the Bug zapper. A glowing G&T

 

[FreeportBum]

Everything looks amazing my friend! loving that brisket
 
cheers

 

[Thegreenchilemonster]

Some lamb rib chops and fresh rosemary from my garden. I just rubbed the rosemary all over those cuts with S&P, and slapped them on the grill.

 

[Thegreenchilemonster]

Dinner is served! Lamb with crock pot red hatch chile beans, freshly picked HG tomato and basil drizzled in pomegranate molasses and EVOO, and crema de rocoto.

 

[Thegreenchilemonster]

Everything looks amazing my friend! loving that brisket
 
cheers

Thanks! The brisket went over very well with all of the dinner guests, and my neighbors. There was even a smoked brisket first, since my friend brought over his GF that just got here from Ecuador. She liked it, and was asking a good amount of questions about the WBS, since they don't have that style of grill in her country.

 

[t0mato]

Dinner is served! Lamb with crock pot red hatch chile beans, freshly picked HG tomato and basil drizzled in pomegranate molasses and EVOO, and crema de rocoto.

That's a dream dish right there.

 

[Thegreenchilemonster]

That's a dream dish right there.

It was pretty darn good. The pomegranate molasses was killer on the tomato and basil. I'll probably whip up a spicy vinaigrette with that molasses and some rocotos, for a salad dressing, at some point this Summer.

 

[Thegreenchilemonster]

Chicken. I don't like chicken breast very much, so I pretty much never cook it, unless I do a whole chicken. I started a marinade of these chicken thighs and legs in deysi yogurt, lime juice, coconut milk, culantro, onion, garlic, ginger powder, freshly plicked ajis from the garden, and S&P. My wife requested it spicy, so she'll get spicy! I dropped these zips in the fridge to soak in the flavor.

 

[t0mato]

Epic dude. That will be spicy for sure. Lol

 

[Thegreenchilemonster]

Epic dude. That will be spicy for sure. Lol

Yeah, she will probably regret making that request, lol!

 

[Thegreenchilemonster]

For a side, I skewered up some HG eggplants, and some baby bellas.

 

[Thegreenchilemonster]

!

 

[t0mato]

Spicy