food TheGreenChileMonster Fires Up The Weber Smokey Mountain

[Thegreenchilemonster]

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

Thanks Mike! It was delicious
Nice and spicy too

 

[texas blues]

Gotta' have the pickled goodies with bbq!
 
Crackers.
 
White bread.
 
Raw sliced onions.
 
Ain't a bad 'thang neither.
 
 

 

[Thegreenchilemonster]

I just boned out this succulent leg of NZ lamb, and slapped it on a skewer to grill. I freaking love

I'll be saving the bones for stock at some point in the future.

 

[t0mato]

Wow. You're singing my song dude.

 

[Guatemalan Insanity Pepper]

 
 
 
 
 
 
 
 
 
 
can't wait to see plated finished pics 
 
 
 
 
 
 

 

[Thegreenchilemonster]

Leg of lamb spit is now on the grill! I'm prepling up some of my garden okra and peppers for the sides. The smell of roasting Numex Big Jims is permeating my house

 

[Thegreenchilemonster]

I just flipped the spit over. It's looking reeeeaaaalllll nice!

 

[Thegreenchilemonster]

Flipped one last time...it looks so darn tasty!

 

[The Hot Pepper]

Looks the same plate that shizz

 

[Guatemalan Insanity Pepper]

 
 
 
#Likebombed and it's not even plated yet 
 
 
 
 
 

 

[Thegreenchilemonster]

A spit roasted leg of lamb, drizzled with green chile chimichurri...blistered shishitos and aji dulces, pan fried okra, and an aji charapita salsa criolla

 

[Ashen]

Looks the same plate that shizz

You are crazy. That last pic looks at least 20% more delicious.

 

[Ashen]

TGCM. Just won the lamb throwdown for 2018

 

[Thegreenchilemonster]

I just got home with a friend of mine with 60lbs. of meat for his engagement party I'm cooking at on Sunday. One 16 lb. packer brisket, one 13.5 lb. packer brisket, a whole 15 lb. beef fajita, and a looot of beef hearts.

 

[MikeUSMC]

Oh, DAAAAAAAAAAAMN!!!!!!! I see a lot of drinking in your immediate future!

I might be doing a brisket on Friday into Saturday. Just one though

 

[Thegreenchilemonster]

Oh, DAAAAAAAAAAAMN!!!!!!! I see a lot of drinking in your immediate future!

I might be doing a brisket on Friday into Saturday. Just one though

I'm making three different batches of jungle juice for the party

We also picked up a bunch of top shelf bottles of booze, and there will be a ton of beer, including premium local crafties. It's a pool party too, and the groom to be is bringing his PA system and turntables, so we'll be taking turns on the wheels of steel all day as well

 

[Thegreenchilemonster]

I got the anticuchos marinating. They are going to be delicious! Cutting off all of the fat and silverskin is always a major PITA with these beef hearts, but the end result is always so worth it!

 

[nmlarson]

A spit roasted leg of lamb, drizzled with green chile chimichurri...blistered shishitos and aji dulces, pan fried okra, and an aji charapita salsa criolla
 

 
WOW!  That's about the best looking plate I've seen in a long time!

 

[Thegreenchilemonster]

 
WOW!  That's about the best looking plate I've seen in a long time!

Thanks! It tasted as good as it looks!

 

[Thegreenchilemonster]

Round 2 of prep for the party. I made a sofrito/mojo style marinade with some fresh aji dulces from my garden, a bunch of culantro, garlic, olive oil, cumin, citrus, and a rocoto for a whack of flavor.

I removed the silver skin and excess fat from these 15 lbs. of entrañas, cut them into medium steak sized pieces, then pounded them out with a mallet. I massaged all of that sofrito into the meat, then covered the bowl to marinate til grilling time on Sunday.