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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.
 
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I've grown a bunch of different varieties of eggplant over the years and just can't get into it. The only way for me that I could barley choke it down was Parmesan style. Eggplant and olives are the only thing I can't do. But I love the look of eggplant and they are fun to grow for other people. Cheers
 
It's not the Weber, but I'm prepping a fresh octopus.
 

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FreeportBum said:
I've grown a bunch of different varieties of eggplant over the years and just can't get into it. The only way for me that I could barley choke it down was Parmesan style. Eggplant and olives are the only thing I can't do. But I love the look of eggplant and they are fun to grow for other people. Cheers
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I've noticed that most folk don't care for eggplant. I also have many friends that don't care for olives. Eggplant parm does seem to be the one eggplant dish everyone loves. I plan on doing a Sunday gravy soon with fresh toms from the garden, and I will definitely make a grilled eggplant parm with some of that gravy.
 
I've got some hickory in the chimney. Time to grill up some lamb loin chops!

I rubbed the loin chops with some freshly cut rosemary from the garden, and hit them with some coarse salt.

I'll also be grilling some HG eggplant, amd making a sauce to drizzle the eggplant with, using this HG rocoto and pomegranate molasses.
 

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My wife has been asking me to make gumbo, ever since we started getting a bunch of okra from the garden this season. Since it's been raining off and on all day, I decided to go for it. I grabbed some giant prawns from the local seafoof market, as well as 4 of the fiestiest live blue crabs I could pick out of the pile.
 

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