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 washed this down with a good malbec.

 

[Thegreenchilemonster]

I'm whipping up a fresh salsa criolla to eat with dinner tonight. I'm going to grill lamb and mushroom kebabs for dinner. I'm just getting this salsa criolla done early, since I'm going to hit the Aslin line in a half hour, to try to score some of that sweet, sweet NEIPA.

 

[Thegreenchilemonster]

The salsa criolla is done. Now it's time to start marinating the lamb. I used a branch of fresh picked rosemary, two aji mocheros, EVOO, the juice of 3 limes, and S&P for the marinade.

 

[Thegreenchilemonster]

Time to fire up the Weber!

 

[Thegreenchilemonster]

Lamb and mushroom kebabs, with salsa criolla and chimichurri.

 

[The Hot Pepper]

Criolla with a side of kebab... haha looks good!

 

[tctenten]

You cook alot.

Great bunch of dishes.

 

[t0mato]

Nice work TGCM.

That criolla looks bomb.

 

[Thegreenchilemonster]

Criolla with a side of kebab... haha looks good!

Lol, yeah, pretty much! It was mighty tasty.

 

[Thegreenchilemonster]

You cook alot.

Great bunch of dishes.

Thanks! You're right, my wife and I don't go out to eat often, so I cook a lot. It's also really nice having leftovers for lunch at work the next day.

 

[Thegreenchilemonster]

Nice work TGCM.

That criolla looks bomb.

Thanks man! The salsa criolla was very tasty. I'm looking forward to crushing some with lunch tomorrow.

 

[FreeportBum]

I need some lamb in my belly this weekend I think, looks great man! 

 

[Thegreenchilemonster]

I need some lamb in my belly this weekend I think, looks great man! 

You should get some lamb in your belly! I'm a huge fan of everything lamb. I'm trying to score some lamb sweetbreads from my local halal butcher. He said that if I give him a week notice that he will save up 3-4 lbs of sweetbreads for me.

 

[calchilihead]

Mint jelly + lamb = heaven

 

[Thegreenchilemonster]

Mint jelly + lamb = heaven

I can definitely get down on some mint jelly.

 

[Guatemalan Insanity Pepper]

I can definitely get down on some mint jelly.

I have never been a fan of mint jelly 
 
but...
 I make a Pineapple-Sage Jelly that is fantastic on Turkey
I've been thinking about making some pineapple-Sage vinegar this year to experiment with as well
I have a new found love for: Pineapple sage
it smells absolutely amazing !
I want to infuse it into; liquor, vinegar, oil, etc. and try it in multiple ways !
 
I have been eating more Lamb this year than previously, and I am interested in trying it with other herbs
I typically use Rosemary and Garlic with Lamb.
 
 
 

 

[Thegreenchilemonster]

I have never been a fan of mint jelly 
 
but...
 I make a Pineapple-Sage Jelly that is fantastic on Turkey
I've been thinking about making some pineapple-Sage vinegar this year to experiment with as well
I have a new found love for: Pineapple sage
it smells absolutely amazing !
I want to infuse it into; liquor, vinegar, oil, etc. and try it in multiple ways !
 
I have been eating more Lamb this year than previously, and I am interested in trying it with other herbs
I typically use Rosemary and Garlic with Lamb.
 
 
 

Oh man, pineapple sage jelly sounds awesome! Pineapple sage vinegar sounds like it would be great in some chimichurri.

I usually use rosemary when I cook lamb, since I have a huge plant of it in the garden. My sage bush died for some reason last Summer.

 

[Grass Snake]

Food looks great in here Dale. 

 

[Thegreenchilemonster]

I ran out of chimichurri a few days ago, so I needed to make another half gallon to flavor my food for the next month.

I threw in some freshsly picked aji dulces and mini rocotos to add some nice flavor, and a kick.

 

[Thegreenchilemonster]

I hit up my Argentine butcher for some fresh cuts, and slapped them on the Weber. Delicious!