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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!

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TheGreenChileMonster Fires Up The Weber Smokey Mountain


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#261 Thegreenchilemonster

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Posted 09 August 2017 - 08:27 PM

I washed this down with a good malbec.

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Edited by Thegreenchilemonster, 09 August 2017 - 08:27 PM.


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#262 Thegreenchilemonster

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Posted 10 August 2017 - 01:31 PM

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.

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#263 Thegreenchilemonster

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Posted 10 August 2017 - 02:13 PM

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.

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#264 Thegreenchilemonster

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Posted 10 August 2017 - 04:52 PM

Time to fire up the Weber!

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#265 Thegreenchilemonster

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Posted 10 August 2017 - 06:55 PM

Lamb and mushroom kebabs, with salsa criolla and chimichurri.

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#266 The Hot Pepper

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Posted 10 August 2017 - 07:23 PM

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



#267 tctenten

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Posted 10 August 2017 - 07:29 PM

You cook alot.

Great bunch of dishes.

#268 t0mato

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Posted 10 August 2017 - 07:36 PM

Nice work TGCM.

That criolla looks bomb.

Edited by t0mato, 10 August 2017 - 07:57 PM.

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#269 Thegreenchilemonster

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Posted 10 August 2017 - 08:49 PM

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


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

#270 Thegreenchilemonster

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Posted 10 August 2017 - 08:54 PM

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.

#271 Thegreenchilemonster

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Posted 10 August 2017 - 08:56 PM

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.

#272 FreeportBum

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Posted 11 August 2017 - 08:40 AM

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


“We are here to drink beer. We are here to kill war. We are here to laugh at the odds and live our lives so well that death will tremble to take us.” – Charles Bukowski


#273 Thegreenchilemonster

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Posted 11 August 2017 - 05:06 PM

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.

#274 calchilihead

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Posted 12 August 2017 - 01:04 PM

Mint jelly + lamb = heaven


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#275 Thegreenchilemonster

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Posted 12 August 2017 - 07:30 PM

Mint jelly + lamb = heaven


I can definitely get down on some mint jelly.

#276 Guatemalan Insanity Pepper

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Posted 12 August 2017 - 08:06 PM

I can definitely get down on some mint jelly.

I have never been a fan of mint jelly  :neutral:

 

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 :D

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.

 

 

:cheers: 


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#277 Thegreenchilemonster

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Posted 12 August 2017 - 08:25 PM

I have never been a fan of mint jelly  :neutral:
 
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 :D
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.
 
 
:cheers: 


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.

#278 Grass Snake

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Posted 12 August 2017 - 10:34 PM

Food looks great in here Dale. 


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#279 Thegreenchilemonster

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Posted 10 September 2017 - 08:40 PM

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.

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#280 Thegreenchilemonster

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Posted 10 September 2017 - 08:43 PM

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

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