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cmac610
Posts: 326
What used to be a throw away cut, is now elevated bbqβ¦and I LOVE oxtails!!
Left these guys pretty intactβ¦hit them with a simple rub of SPGβ¦and put them on the BGE with the fat trimming to render down into tallow. Once the tallow starts forming, brush the tails with the tallow.Β
After about 3 hours of smoke, I moved the oxtails into a braise of red wine, beef stock, carrots, onions and celery. Covered the pans and let braise for another 3 hours or until probe tender.Β
Remove and left rest for at least 30 min to an hour before shredding.Β
I served the shredded oxtails over creamy polenta and drizzled that reduced braising liquid over the top. If youβve never cooked oxtails, trust me. Theyβll be at the top of your list!! π₯β¨οΈπ₯
Craig aka Cmac Cooks
Amesbury, MA
#BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
Amesbury, MA
#BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
Comments
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Stunning magazine quality plated photo.Β Sweet!Louisville; Rolling smoke in the neighbourhood.Β Life is too short for light/lite beer!Β Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.Β Β
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That looks amazing.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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"I've made a note never to piss you two off." - Stike
"The truth is,Β these are not very bright guys, and things got out of hand." - Deep Throat -
Absolutely one of my favorites. You certainly did those tails justice. Your plated picπ³π
Great post as usual ππGreensboro North Carolina
When in doubt Accelerate.... -
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Fine looking plate!#1 LBGE December 2012 β’Β #2 SBGE February Β 2013Β β’ #3 Mini May 2013A happy BGE family in Houston, TX.
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That looks fantastic!! Even the garnish is absolutely spot on.ΒAll that, and the italics in your thread title really put it over the edge! π
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Magnificent!
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Appreciate it all! ππ»ππ»Craig aka Cmac Cooks
Amesbury, MA
#BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide. -
holy smokesΒ
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That looks awesome!Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
I could eat all of that!!! I make a gelled oxtail terrine and I am definitely gonna follow your lead and smoke the oxtails next time!Β https://www.epicurious.com/recipes/food/views/herbed-oxtail-terrine-11301
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Now that"s an interesting cook and something I never had the chance to try.Β
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That sounds amazing too!BeanHead said:I could eat all of that!!! I make a gelled oxtail terrine and I am definitely gonna follow your lead and smoke the oxtails next time!Β https://www.epicurious.com/recipes/food/views/herbed-oxtail-terrine-11301Craig aka Cmac Cooks
Amesbury, MA
#BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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