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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.
 
I fired up the Weber today for some pork belly burnt ends. I took a whole pork belly, cubed it up, then dusted the cubes with my proprietary home made pork rub. I slapped those cubes on a rack, then slapped them in the Weber at 250 with 50/50 kingsford/apple wood for the fuel and smoke.
 

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I needed to whip up some fresh chimichurri, since I just ran out of my last batch.

My goodness these burnt ends are perfect...almost I just dusted them with brown sugar, some butter, and a honey drizzle. This will render for a few hours covered on the smoker, to finish these nuggets of smoked pork meat candy.
 

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MikeUSMC

Extreme Member
You're fuckin killing it, TGCM, like always!!! Those look freakin FANTASTIC!!! I've been craving those all week. Never had them before. Went to the store the other day, and they were out of pork belly I plan on making some soon, and I'd be happy if they came out HALF as good as yours look, bro! Awesome freakin' cook, man!

:cheers:
 
MikeUSMC said:
You're f**kin killing it, TGCM, like always!!! Those look freakin FANTASTIC!!! I've been craving those all week. Never had them before. Went to the store the other day, and they were out of pork belly I plan on making some soon, and I'd be happy if they came out HALF as good as yours look, bro! Awesome freakin' cook, man!

:cheers:
Thanks man! These pork belly burnt ends came out seriously amazing. They melt in your mouth, amd are crazy addicting. I about made myself sick popping one after another last night. Most of the fat renders out, so they aren't nearly as fatty as you would think.

You gotta make some ASAP Mike!
 

MikeUSMC

Extreme Member
Thegreenchilemonster said:
You gotta make some ASAP Mike!
I'm definitely going to, sometime soon, man! Those look killer! :cheers:

Do you recommend smoking them "pre-cubed" like that? I was picturing smoking the whole slab, then cubing it at the end, glazing the cubes, then more heat/smoke to set the glaze (?)

Or do you cube it because of the cook time? I'm assuming the cubes would cook a lot faster than a whole slab, lol
 

WarrantMan

Extreme Member
Just had beef stew. A staple for me. Comfort food I reckon. After doing so, I landed here and as always I am awestruck.
 
Some can "walk the walk," some can "talk the talk," some can actually do both. But, on rare occasion, someone surfaces so talented that it just ramps up the whole damn game.
 
Such is my observation here.
 
GCM Cheers  :cheers:
 
MikeUSMC said:
I'm definitely going to, sometime soon, man! Those look killer! :cheers:

Do you recommend smoking them "pre-cubed" like that? I was picturing smoking the whole slab, then cubing it at the end, glazing the cubes, then more heat/smoke to set the glaze (?)

Or do you cube it because of the cook time? I'm assuming the cubes would cook a lot faster than a whole slab, lol
I cubed them mainly for more bark, and to renderd the fat early. I'm sure smoking the whole belly, then cubing, would have similar results.
 
I started corning this whole lamb shoulder on Tuesday night. I trimmed off the fat cap, and plopped the shoulder in a brine of salt, sugar, scotch bonnets, bay leaves, and black peppercorns.

I plan on smoking, then steaming this lamb shoulder on Sunday, for some lamb pastrami sammies
 

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Malarky said:
Havin a party? Seems like youre cooking for more than 3 this weekend
Yeah, I was cooking all of this food for a surprise party for a friend of mine. Since we're getting hit with this snowstorm, my friend's wife cancelled the party at their house. I'm still smoking all of these birds, and the corned lamb shoulder, since I had everything brining. They are usually pretty good about plowing the roads by my house, so I invited some folks to come by and feast tomorrow.
 
This lamb shoulder is fully corned, since it has been brining since Tuesday. I pulled it out of the fridge, rinsed all of the brine off well, then patted it dry. I applied a salt free dry rub, since the lamb meat is salty enough from the over 5 days brining. I slapped the lamb on the smoker at 250, with Hickory, Apple, and Kingsford.

Lamb pastrami inbound

I'll put the chickens on in a few hours.
 

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I just pulled the chickens out of their brine, rinsed them off, patted them dry, dusted them with rub, and slapped them on the smoker for a low and slow. The lamb shoulder pastrami is wrapped, and breaking the 160 stall. I'll be taking up to 195.
 

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