TheGreenChileMonster Fires Up The Weber Smokey Mountain
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.
Posted 18 June 2017 - 09:59 PM
I think i would have filled up on that Salsa criolla and some tortilla chips while waiting on the ribs
love all the color on your platings
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!
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.
Posted 21 June 2017 - 08:31 PM
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
looks great my friend!
-General James "Mad Dog" Mattis (to Iraqi tribal leaders, 2006)
0 user(s) are reading this topic
0 members, 0 guests