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]

I deheaded and shelled the prawns, then made some shrimp stock with the heads, shells, white onion, celery, carrots, HG lemon thyme, and bay leaves.

 

[Thegreenchilemonster]

Then I made a sofrito with celery, HG red onions, HG aji amarillo, and an HG rocoto.

 

[Guatemalan Insanity Pepper]

already got me like     

 

[Thegreenchilemonster]

When's dinner?

Very soon, I can't wait!

 

[Thegreenchilemonster]

Aji Amarillo?

Yes sir! I subbed the regular bells for some aji amarillo, and a rocoto, to make the sofrito.

 

[Thegreenchilemonster]

already got me like     

The aroma is permeating my house right now... I just added some HG beefsteak maters to the pot.

 

[tctenten]

Yes sir! I subbed the regular bells for some aji amarillo, and a rocoto, to make the sofrito.

Nice. My plant is loaded, but nothing ripe yet. Pods looks exactly the same.

 

[Thegreenchilemonster]

Nice. My plant is loaded, but nothing ripe yet. Pods looks exactly the same.

They take a good month to ripen, but are well worth the wait.

 

[Thegreenchilemonster]

My wife tells me not to play with my food, but I can't help it when I am fighting these crabs off with the tongs. One of these crabs fought extra hard, but alas...

 

[calchilihead]

Then I made a sofrito with celery, HG red onions, HG aji amarillo, and an HG rocoto.

 

Digging the colors on all this.  I love dishes with lots of color.  And anything with Aji Amarillos

 

[Thegreenchilemonster]

My local market didn't have have andoullie, so I had to sub. The sausage selection definitely matches with the peppers in the gumbo.

 

[Guatemalan Insanity Pepper]

My wife tells me not to play with my food, but I can't help it when I am fighting these crabs off with the tongs. One of these crabs fought extra hard, but alas...

i smelled the air when i looked at this 2nd pic with the steam coming out of that pot 
 
i bet your kitchen smells fantastic right meow  
   

 

[Thegreenchilemonster]

I ladled two more spoons of gumbo on the rice after this photo op, to smother the plate, but I left the visible rice for the aesthetics of the pic. The gumbo came out absolutely perfect.

 

[Guatemalan Insanity Pepper]

Boom! 
 
 
that looks Fantastic! 
 

 
 
 
 
 

 

[Thegreenchilemonster]

Boom! 
 
 
that looks Fantastic! 
 

 
 
 
 
 

Yeah man, it was fantastic! Aji amarillo and rocoto are a perfect combo with celery and onions, for a sofrito. I cut the prawns into quarters, since they are so huge. Their meat is super sweet, plus the crabs are so damn good!

 

[The Hot Pepper]

lawdy!!!!!

 

[Thegreenchilemonster]

It's Sunday, so time to make some Sunday gravy! I used pork neck, ox tail, italian sausage, and meatballs for the meats. San Marzano tomatoes and wine for the gravy. It should be ready just in time for Game of Thrones.

 

[tctenten]

Now we're talkin'.

Looks great.

 

[Thegreenchilemonster]

Sunday gravy served on top of gnocchi, and buffalo milk ricotta & truffle cappellacci. Dusted with pecorino romano.

 

[Thegreenchilemonster]

Lamb serloins and morcilla argentina just hit the grill. I'm also roasting a few peppers to mix with the chimichurri.