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'd normally post this is a vagabond kinda thread but this is the next best thing 
 
TGCM sent me the most epic box of love that was received today and one thing I was really stoked to try was his rocoto jelly
 
brought the jar up to the brewery tonight and my bro used it as the sauce on this pie
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not the best pics but TGCM's rocoto passion fruit jelly was the sauce then my bro hit it with fresh jala's from my garden local ricotta fresh pineapple and pulled pork
 
everyone that was lucky enough to get a slice said the same thing- AMAZING 
 
cheers my friend 
 
 

Damn, that looks awesome! I gotta try some rocoto jelly on pizza very soon.

 

[Thegreenchilemonster]

I worked 11 hours today, so I got home and instantly slapped a fat ribeye on the grill.

 

[FreeportBum]

is that velveeta? 

 

[Thegreenchilemonster]

is that velveeta? 

Oh, you know it!!!

I had to get food on the table with a quickness, cuz I was F'ing starved. My wife prepped the mac and cheese, and spinach, while I fired up 10-15 kingsford bricks and cooked the steak.

 

[Grass Snake]

Haha Velveeta
 
What's next Totino's
 
 

 

[t0mato]

Very nice! I still have a couple of those in the freezer that are itching to be seared.

 

[Thegreenchilemonster]

Haha Velveeta
 
What's next Totino's
 
 

Hey man, desperate times call for desperate measures. I could have eaten a horse, I was so hungry after work. At least the steak was quality!

 

[Thegreenchilemonster]

Cornish hens, limes, lemon thyme from my garden, EVOO, and S&P.

 

[Thegreenchilemonster]

Made the marinade.


Marinated the hens well, covering every inch if skin, including the bird's chest cavity.


Threw them on the grill

 

[Grass Snake]

You ever make Sofrito?

 

[Thegreenchilemonster]

Once the birds started gett8ng ready...


I dropped on some polenta slices

 

[calchilihead]

Is it weird im kinda turned on by those pics?

 

[Thegreenchilemonster]

Dinner time!

 

[Grass Snake]

kinda weird if your not

 

[Grass Snake]

slow down there TGCM is that potatoes? 

 

[calchilihead]

Dinner time!

 
 
Looks amazing!

 

[tctenten]

Is it weird im kinda turned on by those pics?

Depends which picture...

 

[tctenten]

Awesome looking birds and looks like you will have some leftovers for lunch this week

 

[Thegreenchilemonster]

You ever make Sofrito?

Definitely! I make sofrito for lots of dishes. Usually not for grilled dishes, though.

 

[Thegreenchilemonster]

slow down there TGCM is that potatoes? 

Not potatoes. Polenta. It is super tasty when grilled. Absorbs a ton of smoke, gets nice and crispy, but stays crunchy on the outside