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Long day… oxtail, short ribs, baby backs
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MrCookingNurse06
Posts: 38
Egg was doing work today. I guess she heard I was looking at offsets.
Did a whole hog a couple weeks ago, I’ll post it sometime, but was on a competition trailer rig I borrowed from a friend. Haven’t been able to stop thinking about getting something like it.
Anywho… the egg showed out today. We pressure washed the porches of pollen and I had ribs going for tonight, with the beef going for lunch tomorrow. Never had oxtail before, it was so juicy and flavorful. The egg just locked in on my temp, smoke rolling, and I could do my honey do list and never worried about it.
Smoked ribs in a 3-1-1
short ribs and oxtail was 3 hour smoke and 2 hour braise in beef broth, a Guinness and a root beer.
short ribs and oxtail was 3 hour smoke and 2 hour braise in beef broth, a Guinness and a root beer.
One pic of the hog
Comments
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Great looking cook and happy to see you are still at it and doing well.Keepin' It Weird in The ATX FBTX
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Wow that looks amazing. Never tried cooking oxtail like that I've always braised it, Ill give this a go.-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Great looking cooks, same as above never done Oxtail other than braising, interesting!!!Greensboro North Carolina
When in doubt Accelerate.... -
Nice looking cook!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
@MrCookingNurse. The more thought I have given your oxtail cook, the more I am liking it. Rendering a bit of the fat and put a kiss of smoke on it before braising. I am definitely going to give this a try.Greensboro North Carolina
When in doubt Accelerate.... -
@johnmitchell
cool man! Give it a whirl. I’m enjoying cooking all these new to me cuts. When we got a side of beef last fall, I told the butcher I wanted everything. So I’ve had tongue, heart, oxtail. Just all the stuff I’ve not tried before.The suet has been the best to get. I render it down for tallow. Tallow fried rice or eggs is so good. I put it in a lot. Gives it a huge depth of flavor.There’s a guy I’ve seen on YouTube who smokes oxtail. -
Great work across the spectrum right there.
And you can get sucked into the stick burner vortex.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
That looks amazing! I would happily tuck into some of that!No philosophers so thoroughly comprehend us as dogs and horses. - Herman Melville
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