TheGreenChileMonster Fires Up The Weber Smokey Mountain

I'm doing some beef dino ribs today. I like to cook them as a mix of BBQ styles. Low and slow with lots of smoke, American BBQ style. I only use coarse salt as a direct seasoning on the ribs, but I make a salmuera to baste them with, Argentine style. I'll be using my WSM. I got my WSM about 2 months ago, and I've smoked a whole lamb, briskets, chickens, salmon, beef dinos, pork ribs, and pork butts. I've become very familiar with maintaining specific temps on the smoker. This will be 250 degrees all the way til it's done.

Rib blocks untrimmed


Rib blocks trimmed of the silverskin, and excess fat.


Ribs hit the Weber at 12:45. I'm using oak, hickory, and a bit of mesquite.

 

[t0mato]

I was literally just going to ask if your ham was cured, but you already answered that lol.

I've never eaten an uncured ham but I would imagine it's like a blank canvas that you could impart whatever flavors you want on it.

 

[Thegreenchilemonster]

Some beef dino blocks just hit my WSM for an all night cook. Royal Oak and hickory, low and slow.

 

[Thegreenchilemonster]

Woke up at 3:40 AM to check on the Q. The smoker is kicking! Slammed this sour, then went back to bed...

 

[Thegreenchilemonster]

This is definitely something nice to wake up to! I just wrapped them in foil, and added some beef broth and AC vinegar in the bottom of the foil packs. The ribs are at 180 degrees right now, and jt's pouring rain outside. I put them in my oven at 225 to take them up to a final temp of 206, then there will be a 2 hour rest in the cooler, wrapped in towels.

 

[t0mato]

Awesome looking Dino bones there!


I just lit the primo

 

[Thegreenchilemonster]

Ceviche appetizer to warm up for the beef dinos

 

[t0mato]

Dino bones! Dino bones! Dino bones!

 

[Thegreenchilemonster]

Smoked salmon. I started with this 5 lb. filet of salmon. I cut it into 5 1lb. Pieces, then made a brine with aji limo, aji panca, aji amarillo, rocoto, fish sauce, hoisin sauce, and water. I brined the fish over night.

 

[Thegreenchilemonster]

This morning I removed the fish from the brine, amd put the filets on my dehydrator racks, amd set the temp to 95 degrees for 4 hours. Once a nice pellicle formed, I put the fish down on a paper bag, and cut molds out of the bag for the fish to sit on the grill with.

 

[Thegreenchilemonster]

I then put the fish on the grill with apple wood, and a handful of kingsford. Temp is at 225.

 

[Thegreenchilemonster]

I just whipped up some fresh tzatziki to accompany the smoked salmon.

 

[Thegreenchilemonster]

I can't wait to dig in!

 

[Thegreenchilemonster]

Sooooo F'ing tasty!

 

[tctenten]

Not a fan of salmon, but I would hammer down a plate of those.

 

[Thegreenchilemonster]

I ate that whole plate! I made a smaller one for the Mrs.

 

[t0mato]

You're killing it dude!

Smoked salmon is one of my absolute favorite foods.

 

[HopsNBarley]

I would have eaten the whole plate too. Likely including the plate itself.

Nicely done!

 

[Guatemalan Insanity Pepper]

 
 
very nice lookin' smoked salmon 
 
DROOL     

 

[The Hot Pepper]

Damn!

 

[Walchit]

I normally don't mess with salmon either, but with that sauce... I would get down.

Oh and what was that beer or whatever that you said you slammed a sour? Lol. That is a crazy color whatever it is