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]

Just threw this brisket on the Weber. 5:30 AM sour for some early mornin hydration

 

[t0mato]

How's the brisket?

 

[Thegreenchilemonster]

How's the brisket?

Best brisket I've ever had, by far.

 

[Thegreenchilemonster]

My goodness this brisket is amazingly delicious

 

[t0mato]

Dayyyyyyummmmm! Nice!

 

[t0mato]

Briskets are always better on a Weber.

 

[Thegreenchilemonster]

What do you do with the whole point of a smoked prime brisket?

Make burnt ends of course

I cubed up the brisket while cold, into nice bite sized pieces. I'm making a sauce right now to coat them with. A little bit of sweet heat, rocoto BBQ sauce. I will make the sauce, cover the burnt ends while still cold with the sauce, then slowly bring he burnt ends up to temp at 250. That way as soon as the fat starts rendering again, the burnt ends will soak up all of that tasty sauce.

I'm also cooking some fried chicken. I started brining the chicken last night, in the leftover pickle juice from some spicy home made pickled snap peas.

 

[Thegreenchilemonster]

The fried chicken came out perfect

 

[Thegreenchilemonster]

Brisket burnt ends smothered in rocoto BBQ sauce, fried chicken, pickled okra, pickled snap peas, and some freshly made from scratch mac and cheese. Perfect Sunday Linner!

 

[Guatemalan Insanity Pepper]

BOOM
 

 
     
 
everything looks fantastic 

 

[The Hot Pepper]

HOLY CRAP THIS PAGE!

 

[Thegreenchilemonster]

I'm about to go in on seconds right now. The burnt ends just melt in your mouth, which pairs amazingly well with the epic crunch of the fried chicken.

 

[Wiriwiri]

I just want to compliment you on the awesome food you showcase here TGCM, from prep to display!....Just da best.
 

 

[Thegreenchilemonster]

I just want to compliment you on the awesome food you showcase here TGCM, from prep to display!....Just da best.
 

Thanks man! There will be a lot more grilling to come, now that the weather is warming up.

I got in contact with a local farmer, and I will be able to pick out one of his piglets to slaughter in July for the world cup finals.

I can't wait for that cook. I've wanted to do a whole lechon ever since I cooked the whole lamb last year on the Weber.

 

[t0mato]

I just fell in love with this thread again!!!

 

[Thegreenchilemonster]

I just fell in love with this thread again!!!

As soon as this constant rain clears, the Weber is going full steam...I mean, smoke!

 

[Thegreenchilemonster]

3 racks of baby backs just hit the WSM. Apple wood and royal oak for the fuel and smoke.

I hit the ribs with salt, pepper, paprika, and aji powder.

I'll be making a mopping sauce in an hour or so, once the ribs are getting closer to being done.

I just noticed that all of my Photobucket pics in this thread just magically reappeared!

 

[Thegreenchilemonster]

I just prepped the mopping sauce. The mop has scoops of a strawberry/mango/blueberry/garlic/rocoto ferment, vinegar, and honey. I also threw on the kielbasa

 

[Thegreenchilemonster]

sooo good!

 

[MikeUSMC]

You're killing it, like always, TGCM! I'd absolutely destroy that grub! Looks awesome