food TheGreenChileMonster Fires Up The Weber Smokey Mountain

[Thegreenchilemonster]

Baba ganoush.

 

[Thegreenchilemonster]

Lamb.

 

[Thegreenchilemonster]

Soooo good. I made sure to fire grill the naan, to get a perfect crunchy texture for the bana ganoush.

 

[MikeUSMC]

Wow! That looks killer! Nice job, TGCM

 

[t0mato]

Do you ever get questions from your wife about why you're taking so many pictures of your food?

 

[Thegreenchilemonster]

Wow! That looks killer! Nice job, TGCM

Thanks man, it was really tasty.

 

[Thegreenchilemonster]

Do you ever get questions from your wife about why you're taking so many pictures of your food?

No, she gets it. If I spend a bunch of time growing the plants, I can spend a few seconds snapping pics while I cook the fruits of my labor.

 

[t0mato]

That's cool. I get a bunch from mine. She always wants to know how my "pepper people" are doing.

They're doing great.

 

[FreeportBum]

My bro just called and he said the spot he's at right now for dinner has a bunch of Aslin on tap!  It's only about 35 minutes from me so I plan to hit it up tomorrow. 
 
Cheers 

 

[FreeportBum]

Nice selection!

Cheers

 

[Thegreenchilemonster]

Nice selection!
image.jpeg

Cheers

Wow, epic Aslin selection! I would go straight for the Dunley Place and Double Orange Starfish. I haven't had that gose with apricots since earlier this year, but it was fantastiv.

 

[FreeportBum]

Yeah I was surprised to see so many, can't wait to try them all tomorrow. I'll report back with how everything was, and it's a pizza place! Cheers

 

[The Hot Pepper]

Soooo good. I made sure to fire grill the naan, to get a perfect crunchy texture for the bana ganoush.

Naan not pita?

Killer eats. Love some baba!

 

[Thegreenchilemonster]

Yeah I was surprised to see so many, can't wait to try them all tomorrow. I'll report back with how everything was, and it's a pizza place! Cheers

That is a very awesome spread. Better find a DD. I would nurse those kegs like mothers milk!

 

[Thegreenchilemonster]

Naan not pita?

Killer eats. Love some baba!

Thanks! Twas some giant pitas fire roasted on my grill. I used the general naan term, because they were giant breads from that region. The fire roasted aji amarillo added just the right flavor/kick. Dat baba do!!!

 

[Thegreenchilemonster]

I've got the weber fired up. Time to make una parrillada Argentina!

First step is the sauce, chimichurri in this case.

I made a half gallon batch, since it lasts forever in the fridge, and I eat it with anything grilled anyway. I chucked in a super minced fresh rocoto, and a few mini rocotos from my garden, for some added flavor/kick.

I forgot to put the oregano in the pic, but you know what that looks like.

 

[Thegreenchilemonster]

Next step is prepping the entraña. You have to pull the film off of both sides, otherwise it is tough, and doesn't absorb any salt.

 

[Thegreenchilemonster]

The meat is prepped. Entraña, tira de asado, mollejas, y chorizo Argentino.

I had my Argentine butcher cut the ribs to about 1 inch thickness. They make the chorizo at the butcher shop, and they are suuuuper authentic, and delicious. The mollejas(sweetbreads), are the ones found near the heart of the cow, which are the best tasting ones. The sweetbreads found by the neck of the cow taste like shit compared to the ones by the heart. I picked up the whole centro de entraña, which was like 2.5 lbs.

I can already feel the meat sweats coming on!

 

[Thegreenchilemonster]

The meat is off the grill, and resting. My wife is making a Viet style side dish with HG eggplant, HG tomatoes, HG onions, HG aji mochero, garlic, ginger, Maggi, balsamic vinegar, and S&P.

 

[Thegreenchilemonster]

Dinner time!