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TheGreenChileMonster Fires Up The Weber Smokey Mountain


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#281 Grass Snake

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Posted 10 September 2017 - 08:52 PM

Morcilla and tablitas! Dude we should hang out....

Please share your recipe for chimichurri


Edited by Grass Snake, 11 September 2017 - 09:38 AM.

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


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#282 Thegreenchilemonster

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Posted 11 September 2017 - 05:33 PM

Morcilla and tablitas! Dude we should hang out....
Please share your recipe for chimichurri


I make my chimichurri exactly like this.
https://youtu.be/WSYch4pESw0

#283 The Hot Pepper

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Posted 11 September 2017 - 05:35 PM

Shiiiiiiiiiiiiiiiiiiiiiiiiit...

 


:cheers:


#284 Grass Snake

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Posted 11 September 2017 - 07:56 PM

I make my chimichurri exactly like this.

 

Thanks! I actually watched this before I'll give it a try. That guy makes some awesome food ..


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


#285 t0mato

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Posted 11 September 2017 - 08:05 PM

That's a great recipe. I love that they don't measure.
I am the Pickle Princess ¯\_(ツ)_/¯

#286 Thegreenchilemonster

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Posted 12 September 2017 - 04:59 PM

That's a great recipe. I love that they don't measure.


For sure! That's why they show how to make the base, and then make three different styles of chimichurri using that base. It is a very improvisational sauce, once you start adding additional ingredients to the base. It all depends on what you have available, or how you intend on flavoring your meat.

#287 The Hot Pepper

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Posted 12 September 2017 - 05:00 PM

Measurements are for baking

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#288 Thegreenchilemonster

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Posted 12 September 2017 - 09:06 PM

I made some braised lamb shanks with orzo for dinner. I forgot to put the can of san marzano tomatoes in the pic, but you get the idea. Soooo good!

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#289 Thegreenchilemonster

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Posted 18 September 2017 - 06:54 PM

About to hit the Weber. Oak and Kingsford for the fuel. I need to post on here more often. I've been grilling almost every other day this Summer.

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#290 Thegreenchilemonster

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Posted 18 September 2017 - 08:50 PM

Nom nom nom!

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#291 t0mato

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Posted 18 September 2017 - 09:38 PM

Wow!!!
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#292 Thegreenchilemonster

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Posted Today, 01:09 PM

I decided to smoke two racks of whole pork spare ribs. I did minimal trimming, but did remove some huge fat pieces that had no meat, and the silverskin/film on the back. S&P with paprika for the rub. I'm doing this one low and slow on Mesquite and Kingsford. I'm also going to do some molleja burnt ends, and make some sauce.

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#293 The Hot Pepper

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Posted Today, 01:28 PM

Nice! That style it cool too, a meaty chop-like bonus at the end of the rib. But I usually cook em St. Lou and grill the tips, you can eat while cooking.


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#294 Thegreenchilemonster

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Posted Today, 02:04 PM

Nice! That style it cool too, a meaty chop-like bonus at the end of the rib. But I usually cook em St. Lou and grill the tips, you can eat while cooking.


I usually do the same as well, but I wanted to go with the whole cut on this smoke.

#295 Thegreenchilemonster

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Posted Today, 02:05 PM

The mollejas are soaking in some lime juice. I'm about to salt them, and throw them on the smoker

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