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TheGreenChileMonster Fires Up The Weber Smokey Mountain


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#41 t0mato

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Posted 18 June 2017 - 08:07 PM

Oh man.....that is food.
I am the Pickle Princess ¯\_(ツ)_/¯

#42 Thegreenchilemonster

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Posted 18 June 2017 - 09:15 PM

Hell to the yeah!
Looks terrific TGCM!

I really like the sweet potatoes on the charcoal ring. Never done that but certainly will from here on out.


Thanks! It also works that way with regular potatoes that you intend to mash, or to prep potatoes for baked potatoes.

#43 Thegreenchilemonster

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Posted 18 June 2017 - 09:16 PM

Oh man.....that is food.


Yeah man, it seriously hit the spot! I'll definitely be making some rib sammies tomorrow with the leftovers.

#44 Guatemalan Insanity Pepper

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Posted 18 June 2017 - 09:49 PM

Dinner time!
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Yum    :drooling:

 

I think i would have filled up on that Salsa criolla and some tortilla chips while waiting on the ribs :lol:     

 

love all the color on your platings  :drooling:  :drooling:  

 

 

 

 

:cheers: 


:onfire:  

 


#45 Thegreenchilemonster

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Posted 18 June 2017 - 09:59 PM

Yum    :drooling:
 
I think i would have filled up on that Salsa criolla and some tortilla chips while waiting on the ribs :lol:     
 
love all the color on your platings  :drooling:  :drooling:  
 
 
 
 
:cheers: 


I did nibble a bit on it. It's definitely going to go great on top of some rib meat, with melted manchego, and squeezed in between a couple of slices of pan casero for a rib sammie tommorrow!

#46 Malarky

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Posted 19 June 2017 - 09:11 AM

ouch man!

just hit my face on the screen



#47 The Hot Pepper

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Posted 19 June 2017 - 09:17 AM

Killer plate!



#48 Thegreenchilemonster

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Posted 20 June 2017 - 08:42 PM

Fired up the Weber.

Soaked some corn.
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...and threw it on the grill.
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#49 Thegreenchilemonster

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Posted 20 June 2017 - 08:43 PM

Scallops, bacon, mollejas, limes, aji limo, and some fresh oregano from the garden.
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#50 Thegreenchilemonster

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Posted 20 June 2017 - 08:44 PM

Diced up the aji limo and oregano with some butter, and a squeeze of lime.
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Edited by Thegreenchilemonster, 20 June 2017 - 08:48 PM.


#51 Thegreenchilemonster

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Posted 20 June 2017 - 08:45 PM

Brushed it all over the bacon wrapped scallops.
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#52 Thegreenchilemonster

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Posted 20 June 2017 - 08:46 PM

Threw everything over some smoldering kingsford.
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#53 Thegreenchilemonster

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Posted 20 June 2017 - 08:47 PM

Dinner is served!
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#54 tctenten

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Posted 20 June 2017 - 08:48 PM

Damn!

Beautiful.

#55 Thegreenchilemonster

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Posted 20 June 2017 - 09:29 PM

Damn!

Beautiful.


Thanks man! It was pretty damn scrumptious.

#56 Malarky

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Posted 20 June 2017 - 10:10 PM

Are you picking fresh limo's already or are those frozen?

#57 Thegreenchilemonster

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Posted 20 June 2017 - 10:47 PM

Are you picking fresh limo's already or are those frozen?


Still frozen from last year's harvest. I have a bunch of baby aji limo pods on my two plants, but they won't be ripe til late July or early August.

Edited by Thegreenchilemonster, 20 June 2017 - 10:48 PM.


#58 Thegreenchilemonster

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Posted 21 June 2017 - 06:33 PM

I've got the chimney fired up, and picked up these super fresh NC shrimp to grill. I like to de shell, and marinate them for an hour or so, before they hit the grill.
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#59 FreeportBum

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Posted 21 June 2017 - 06:46 PM

looks great my friend! 



#60 MikeUSMC

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Posted 21 June 2017 - 08:31 PM

looks great my friend! 

Hell yeah, man! Dude, you eat like a KING every day, haha! Probably 3 days a week, I'm stuck eating the kids' leftover dinosaur shaped chicken nuggets and shit :rofl:
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