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TheGreenChileMonster Fires Up The Weber Smokey Mountain


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#1 Thegreenchilemonster

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Posted 18 June 2017 - 12:54 PM

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
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Rib blocks trimmed of the silverskin, and excess fat.
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Ribs hit the Weber at 12:45. I'm using oak, hickory, and a bit of mesquite.
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Edited by Thegreenchilemonster, 18 June 2017 - 03:17 PM.


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#2 t0mato

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Posted 18 June 2017 - 12:59 PM

Damn dude! Nice

Should've started this thread ages ago lol.
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#3 Thegreenchilemonster

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Posted 18 June 2017 - 01:01 PM

Now it's time to make a salmuera. This is a very traditional way to season meat during large cooks in Argentina. Usually with whole fire roasted lambs, beef rib blocks, and really any large piece of meat that is being grilled. I used fresh oregano and lemon thyme from my garden. All you have to do is jam your herbs in a clean wine bottle, then smash some cloves of garlic, drop those in, pour a good amount of salt in, and enough hot water to fill up the bottle. Shake the bottle to dissipate the salt throughout the salmuera, and let it sit for 20 minutes or so. About 1 hour into the cook begin basting your ribs every half hour or so with the salmuera to season them, and keep them from drying out.
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#4 The Hot Pepper

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Posted 18 June 2017 - 01:02 PM

Awesome!
 
very_interesting.jpg

 


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#5 The Hot Pepper

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Posted 18 June 2017 - 01:02 PM

I love mixing cultures.


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#6 Thegreenchilemonster

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Posted 18 June 2017 - 01:03 PM

Damn dude! Nice

Should've started this thread ages ago lol.


Yeah, I probably should have. There will be many more cooks to come though, this Summer. I'm definitely going to be doing a whole suckling pig on the WSM at some point.

#7 Thegreenchilemonster

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Posted 18 June 2017 - 01:04 PM

I love mixing cultures.


Same here. Take the best elements of different cuisines to make something even better.

#8 The Hot Pepper

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Posted 18 June 2017 - 01:08 PM

You need to try smoked salmon banh mi :D


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#9 Thegreenchilemonster

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Posted 18 June 2017 - 01:15 PM

You need to try smoked salmon banh mi :D


That sounds awesome!

#10 t0mato

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Posted 18 June 2017 - 01:17 PM

Yeah, I probably should have. There will be many more cooks to come though, this Summer. I'm definitely going to be doing a whole suckling pig on the WSM at some point.


It's funny you say that. The wife and I are looking into getting a Primo oval kamado. Yesterday I was fantasizing about doing a suckling pig on it while I was watching the ribs smoke. :D

IMG_4642.JPG
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#11 The Hot Pepper

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Posted 18 June 2017 - 01:18 PM

That sounds awesome!


It is. Please excuse the link but check this out, and Grassy's salmon too
 
http://thehotpepper....35#entry1464152
 
http://thehotpepper....32#entry1464074
 
We had a lot of fun, I guess you missed it. Cheers.

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#12 Grass Snake

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Posted 18 June 2017 - 01:32 PM

Y U no like TD TGCM?

 


Personally, I'll eat a pig's ass if they cook it right.   -CB4-


#13 Grass Snake

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Posted 18 June 2017 - 01:34 PM

It's funny you say that. The wife and I are looking into getting a Primo oval kamado. Yesterday I was fantasizing about doing a suckling pig on it while I was watching the ribs smoke. :D

attachicon.gifIMG_4642.JPG

 

Cool. Not sure I can bring myself to cooking a whole pig. 

 

Poor Wilber... :mope:


Personally, I'll eat a pig's ass if they cook it right.   -CB4-


#14 The Hot Pepper

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Posted 18 June 2017 - 01:35 PM

Arnold!


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#15 Thegreenchilemonster

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Posted 18 June 2017 - 01:57 PM

Two hours and 10 minutes in. I just hit them with some salmuera.
20170618_144813_zps3ntaszlc.jpg

#16 Thegreenchilemonster

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Posted 18 June 2017 - 01:58 PM

It is. Please excuse the link but check this out, and Grassy's salmon too
 
http://thehotpepper....35#entry1464152
 
http://thehotpepper....32#entry1464074
 
We had a lot of fun, I guess you missed it. Cheers.


Oh, damn. Those salmon burgers look great!

#17 Thegreenchilemonster

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Posted 18 June 2017 - 02:14 PM

Y U no like TD TGCM?
 


I was crazy busy that whole TD. I couldn't squeeze in a cook.

#18 Thegreenchilemonster

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Posted 18 June 2017 - 02:15 PM

It's funny you say that. The wife and I are looking into getting a Primo oval kamado. Yesterday I was fantasizing about doing a suckling pig on it while I was watching the ribs smoke. :D

IMG_4642.JPG


Yes! I need exactly that in my life. A delicious little pig.

#19 Thegreenchilemonster

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Posted 18 June 2017 - 02:20 PM

I made a tasty salsa criolla to accompany the ribs. Very easy to make. Diced peppers, onions, and tomatoes. Splash of fresh squeezed lime/lemon, vinegar, EVOO, and S&P.

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I saran wrapped the salsa criolla and dropped it in the fridge til the rins are done this evening. Salsa criolla tastes much better cold, especially in the Summer. Plus, all of the flavors get to meld a bit.
20170618_151240_zps3gpjjedh.jpg

Edited by Thegreenchilemonster, 18 June 2017 - 02:45 PM.


#20 t0mato

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Posted 18 June 2017 - 02:46 PM

Wow. There's always a ton of color in your food.
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