Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Smoked then Braised Oxtail

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Smoked then Braised Oxtail

    Smoked for 2 hours then braised with Carribean flavors.

    #2
    Wowzers. Looks awesome!

    Comment


    • troymeister
      troymeister commented
      Editing a comment
      The cool thing about this oxtail is that it is locally raised free range Western Illinois beef. We buy it at a small processing plant where people bring their 1/4 or 1/2 steers in to be fully processed.

      The oxtail sells for $3.00 a whole tail.

    • Medusa
      Medusa commented
      Editing a comment
      WOW! Looks great!

      --Ed

    #3
    Damn Troymeister, you certainly have a way with those tails. I have had a life long love affair with oxtails. My mom and grandma(s) cultivated this in me, I guess. I've never thought of smoking before braising, but I guess its time for this old dog to pursue new tricks..lol Thank you so much for sharing your cook with all of us.

    Comment


      #4
      Nice one, troymeister! I love those caribbean flavors. I'm all for oxtail, but my wife (very) less so. I'd love to try this, and I do all the cooking anyway, which means it will happen. Two questions:

      1. Any particular recommendations for how I should cook it?
      2. If you smoke it first, then braise it, doesn't the (indoors) kitchen smell too much of the smoke?

      Comment


      • troymeister
        troymeister commented
        Editing a comment
        I put it on the smoker for 2 hours or so with a very light apple wood smoke. Maybe 1 small chunk. Then in the pot with all of the other goodies including 1/2 habanero and butter beans, onion, bell pepper, tomato, thyme, Jamaican curry powder snd some other things. No problems with the smell in the kitchen.

        I can post the method later. my wife takes over on this one on the indoor part.

      • Henrik
        Henrik commented
        Editing a comment
        Thanks troymeister. Will definitely try this. Habanero is one of my favorite chili peppers.

      #5
      WOW< I never considered smoked. Thats awesome.

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        "I never considered smoked."

        I've never considered, period. My wife refuses to eat the sausage I smoke, cause she found out what the casings are made of. Never mind she still eats ALL the sausage from the store with edible casings.

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes
    Rubs Promo
    Meat-Up in Memphis