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.

 

[Thegreenchilemonster]

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

That is a Berliner Weisse with boysenberry, blueberry, and blackberry. Brewed by Aslin in Herndon, VA.

 

[Thegreenchilemonster]

I threw a ham on the Weber. Half a chimney of Royal Oak, and the rest logs of hickory. 250 degrees. I'll probably dice up a pineapple, and throw some slices on the ham, along with a generous mopping of a mix of honey/apple cider/rocoto.

 

[Thegreenchilemonster]

Pineapple does pork no wrong

 

[Thegreenchilemonster]

 

[t0mato]

That all looks phenomenal!

Your ham looked like a pineapple porcupine.

 

[Thegreenchilemonster]

Full Parrillada Argentina about to hit the Weber

Picaña, Tira de Asado, chinchulines, chorizo, amd morcilla. Some fresh chimichurri to drizzle all over the meat once ready to eat.

 

[Thegreenchilemonster]

Almost done!

 

[The Hot Pepper]

I'm looking at that whilst smelling my neighbor's Q, total smell-o-vision moment!!!

 

[Thegreenchilemonster]

Seriously Delicious!

 

[The Hot Pepper]

blood sausage?

 

[Thegreenchilemonster]

Yeah, morcilla. These are the most authentic ones I've found in the States. They taste exactly like the ones in Argentina.

 

[t0mato]

Got meat? Wow!

 

[Thegreenchilemonster]

I whipped up a fresh sofrito to accompany dinner.

 

[Thegreenchilemonster]

Flank steak, that I promptly pounded out with a mallet. Black beans and morcilla for the side. I diced up some plantains. My goodness, I sometimes I forget how delicious fried plantains are!

 

[Thegreenchilemonster]

My wife said yum after almost every bite, and I pretty much did the same.

Grilled flank topped with sofrito, black beans with morcilla, and fried plantains.

 

[dragonsfire]

Makes me want to deep fry some bananas

 

[Thegreenchilemonster]

Chicken thigh cutlets marinated in the leftover sofrito from last night. I skewered them up, and just fired up a chimney for the Weber.

 

[Thegreenchilemonster]

Money shot! Chicken kebabs, lamb chop, spicy pickled snap peas, spicy pickled okra, and cucumbers with tzatziki.

 

[Thegreenchilemonster]

A Prime packer brisket for the Weber. I can't wait to get this bad boy going mañana

 

[Thegreenchilemonster]

A 13 lb. Prime packer brisket for the Weber. I can't wait to get this bad boy going mañana