Thanks! Yeah man, for sure! I already packed lunch for tomorrow.tctenten said:
food TheGreenChileMonster Fires Up The Weber Smokey Mountain
- Thread starter Thegreenchilemonster
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Just a little weird, lol!!!calchilihead said:
I grilled late tonight, since the Mrs. was tied up with her job much later than normal.
Lamb rib chops, a branch of freshly cut rosemary from my garden, and a fresh squash fron my garden.
I rough chopped half of the rosemary, and put it in a bowl with some lime juice, EVOO, and S&P. I also trimmed the rib block to individual chops.
Smothered both sides of the lamb with the rosemary marinade, and hit it with some coarse salt.
Grilled the lamb and the squash
Served with some spicy/sweet baked beans enhanced with brown sugar, cane sugar, and a generous helping of inca drop powder.
Lamb rib chops, a branch of freshly cut rosemary from my garden, and a fresh squash fron my garden.
I rough chopped half of the rosemary, and put it in a bowl with some lime juice, EVOO, and S&P. I also trimmed the rib block to individual chops.
Smothered both sides of the lamb with the rosemary marinade, and hit it with some coarse salt.
Grilled the lamb and the squash
Served with some spicy/sweet baked beans enhanced with brown sugar, cane sugar, and a generous helping of inca drop powder.
Good stuff
yes please 
nom nom nom
looks great
nom nom nom
looks great
i think i just broke the like button 
Guatemalan Insanity Pepper said:i think i just broke the like button
GET AHOLD OF YOURSELF GIP
My wife wanted to hit up this Argentine Churrascería, so naturally I was down for some prime cuts...also a break from the grill for the night.
We split a parrillada with asado de tira, bife de chorizo, entraña, mollejas, chorizos, chinchulines, and morcilla.
We smothered everything in the house chimi, as usual. I also crushed a tallboy of Quilmes with dinner, but no sense in taking a photo of a lager in a glass...
We split a parrillada with asado de tira, bife de chorizo, entraña, mollejas, chorizos, chinchulines, and morcilla.
We smothered everything in the house chimi, as usual. I also crushed a tallboy of Quilmes with dinner, but no sense in taking a photo of a lager in a glass...
Paging Dr. Atkins Dr. Atkins
Dude what is with everyone making Argentinian stuff tonight ? ehhehe Looks amazing dudde
I felt like doing some kabobs, so I prepped a nice marinade for the chicken and beef.
Marinated for a several hours
Skewered and ready to go!
Marinated for a several hours
Skewered and ready to go!
On the grill with some camotes.
Off the grill for a rest.
Very tasty! I forgot to add the roasted califlower to this plate. It was damn good, though.
Off the grill for a rest.
Very tasty! I forgot to add the roasted califlower to this plate. It was damn good, though.
Baby back ribs covered with S&P.
On the smoker at 2:10. Apple wood and kingsford.
225 temp held the whole time, this pic is 2.5 hours in. I hit them with some ACV to keep them moist.
On the smoker at 2:10. Apple wood and kingsford.
225 temp held the whole time, this pic is 2.5 hours in. I hit them with some ACV to keep them moist.
I made a quick sweet mustard sauce for the ribs, spiked with inca drops.
The ribs have developed a very nice bark. I applied the sauce generously to the ribs, then wrapped them.
My wife will be off of work in an hour, just in time for the feast.
The ribs have developed a very nice bark. I applied the sauce generously to the ribs, then wrapped them.
My wife will be off of work in an hour, just in time for the feast.