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Meat-Up in Memphis 2021

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Trout(man) Tail

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  • grantgallagher
    Club Member
    • Feb 2018
    • 1063
    • NJ

    Trout(man) Tail

    I know i know. You see trout in the beef channel and say what is going on? But this here is oxtail inspired by Troutman so im taking some liberties.

    A little bit ago, Mr Troutman posted a recipe for smoked and braised lamb shanks which stuck in my mind. The he posted in the show us thread about oxtail done the same way and that stuck in my mind even more. So, courtesy of Troutman, im am doing some ox tail smoked and braised. Kinda following his recipe, but mostly for timing.
    • HEAVY dry brine overnight (note i am going heavy on the salt here and will NOT add salt to the mirepoix and braising liquid, will adjust when done if needed
    • Next day, rub in whos your sister sauce and season with pepper, onion powder, garlic powder and italian seasoning (green herbs)
    • Smoke around 250 for 1.5 hours with cherry wood
    • Meanwhile, chop up some carrots, celery, onions and mushroom mix
    • When the smoke is close to being done, saute down the mirepoix with some oil...again, no salt
    • Add tomato paste and cook down a little...about 2 mins
    • Add red wine and beef stock and cook off the wine
    • Add smoked tails and stick in the oven at 350 for 2 hours, flip them after one hour.

    Im still in the oven phase right now but will post finished pics.

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    Last edited by grantgallagher; October 27, 2019, 09:34 AM.
  • HouseHomey
    Club Member
    • May 2016
    • 5421
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Primo Oval xl

      Slow n Sear (two)
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Two chimneys (was 3 but rivets finally popped, down to 1)
      cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      A 9 year old princess foster child
      Patience and old patio furniture
      "Baby Girl" The cat

      Erik S.

    Wow. Just wow. I’ll swim in that salty, fatty pot.


    • pkadare
      Club Member
      • Jun 2019
      • 938
      • Bobcaygeon, Ontario
      • My gear:
        22 Weber Kettle
        Napoleon PRO Charcoal Kettle Grill
        Broil King Keg
        Traeger Pro 34
        Napoleon Prestige Pro 500
        Pit Barrel Cooker
        Blackstone Range Combo Griddle

      So this here is one of the only downsides to hanging out in the Pit. Just when I thought my cooking game was pretty good, I come across something like this that lets the wind out of my sails. On the plus side, this place definitely serves to keep my ego in check. This looks awesome and I now need to clean the lick marks off of my monitor.


      • grantgallagher
        grantgallagher commented
        Editing a comment
        pkadare hey man...its all Troutman fault. that dude kills me with every post. Im like crap, i need to go buy asparagus and cook that steak in my freezer and just hope it looks that good.
    • smokin fool
      Club Member
      • Apr 2019
      • 2006
      • Mississauga, Ont

      That dish is perfect for the weather up here today, something that just gets in and warms you right up.
      Nice job.


      • pkadare
        pkadare commented
        Editing a comment
        It is a blustery day in the 100 Acre Wood.

      • grantgallagher
        grantgallagher commented
        Editing a comment
        Its rainy and miserable here. Perfect weather for a scotsman!
    • Troutman
      Club Member
      • Aug 2017
      • 7462
      • aka Troutman Taco - Hanging Free in Tejas




        SOUS VIDE


      77 degrees and sun shining today boys, good to be in the South. Looks like you nailed it Grant. I meant to mention to you to braise the oxtails longer than the lamb shanks, they are a bit tougher. Needless to say I hope you enjoyed what is a relatively simple dish to put together. Can't wait to see the final parting shots !!!


      • RonB
        Club Member
        • Apr 2016
        • 13103
        • Near Richmond VA
        • Weber Performer Deluxe
          Pizza insert
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          lots of probes.

        Add me to the crowd. I just ate lunch, but am hungry again...


        • grantgallagher
          Club Member
          • Feb 2018
          • 1063
          • NJ

          Click image for larger version

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          • treesmacker
            treesmacker commented
            Editing a comment
            Beautiful! Bet it was tender delicious!

          • Troutman
            Troutman commented
            Editing a comment
        • JGo37
          Club Member
          • Apr 2018
          • 1577
          • the LOU
          • Cookers:

            22" Blackstone Griddle, with stand & hood
            CharGriller Portable Firebox - so modified you'll BLOL
            Kitchenaid #810 Charcoal Grill - highly modified
            Weber BI-code Black Performer w/Igniter
            Weber DE-code Red Limited - 'Lucille'


            Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
            BBQ Dragon kettle shelves - 2
            Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
            Fyre Dragon Kettle Ribbin' Ring
            Fyre Dragon Kettle 2-Zone Smokin' Sheet
            OneGrill Rotisserie for the Kitchenaid
            Smoking Tubes: 2x12" & 1x6"
            Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

            My Helpers:

            Anova 900W Sous Vide Cooker w/Radios
            Instant Pot 6Q Duo
            Nesco Tabletop Roaster
            & the PIT!

          Every time I see this it sticks in my mind - shanks or tails - now yours is sticking in my mind a little bit more... I need the aroma and taste plug-ins for this.

          smokin fool is right, this is a great transition time of year to dive into the colder weather dishes - my faves for sure!

          That's a great looking plate of food.


          • Troutman
            Troutman commented
            Editing a comment
            I enjoy these braised dishes all year long, to heck with weather when it comes to good eats !!!

          • JGo37
            JGo37 commented
            Editing a comment
            Troutman I just bought Test Kitchen's 'How to Braise Everything' from Amazon - there's definitely dishes in there I want to make all year long. I needed to up my game just a bit, and I like the book. One thing I do make year long is Coddle (I'm Irish).
        • theroc
          Founding Member
          • Jul 2014
          • 769
          • Altadena, CA
            • Camp Chef 24" Smoke Vault
            • Buckaroo Chunk Wood Grill
            • Weber Summit Gold D Gas Grill
            • Fireboard
            • Thermapen MkIV

          Oh my.....


          • klflowers
            Club Member
            • Sep 2015
            • 3475
            • Tennessee

            Yep, I did some yesterday. They are in our regular rotation - at least once a month.


            • grantgallagher
              Club Member
              • Feb 2018
              • 1063
              • NJ

              our costco just started having them on what i hope to be a regular basis. so hopefully this becomes a standard rotation


            • Texas Larry
              Club Member
              • May 2017
              • 1598
              • Wilson County, TX
              • Kamado Joe Big Joe 2
                Weber 22” Premium/SNS
                Weber Jumbo Joe/SNS
                Thermoworks Smoke
                Thermoworks 2K Thermocouple
                Thermoworks Dash
                Too many gadgets, accessories, and tools
                Favorite beer: Alaskan Amber

              Holy cow! Have never done this, but will soon! Thanks for sharing




              Meat-Up in Memphis 2021

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