I hope all of you fathers out there had a great Father's Day. It was mixed emotions today, my wife and kids gave me a great Father's Day but it was also the first without my dad. Couldn't have asked for a better dad.
Anyway, I've been wanting to try Malcolm Reed's smoked oxtail recipe for a while and today was the day. Thankfully Claudette stayed to the South of us. I wasn't too good at photographing it, but I'll share what I've got. I used a couple of cryovac'd packages of oxtails from a local grocer. After opening them I became aware that they gave you pretty much the whole tail - from the big end all the way to the small.
It was about 5 lb. of oxtails seasoned with Malcolm's hot seasoning. Fuel was KBB with a large chunk of pecan. Shooting for 275.
This was an hour in, just after the flip.
Another hour in and about to begin the braise.
Into the braising liquid. The dutch oven went back on the smoker to cook for a couple more hours at 275 but the temperature probe was playing mind games with me. I wasn't in the mood for games so into a 275 degree oven it went.
Not much on the plate, but this was the second helping and I remembered to take a photo. This was good stuff. Next time I'll look for some oxtails that I can choose out of the meat case. I didn't like the varying sizes even though the smaller ones tasted just as good. Thanks for looking.
Anyway, I've been wanting to try Malcolm Reed's smoked oxtail recipe for a while and today was the day. Thankfully Claudette stayed to the South of us. I wasn't too good at photographing it, but I'll share what I've got. I used a couple of cryovac'd packages of oxtails from a local grocer. After opening them I became aware that they gave you pretty much the whole tail - from the big end all the way to the small.
It was about 5 lb. of oxtails seasoned with Malcolm's hot seasoning. Fuel was KBB with a large chunk of pecan. Shooting for 275.
This was an hour in, just after the flip.
Another hour in and about to begin the braise.
Into the braising liquid. The dutch oven went back on the smoker to cook for a couple more hours at 275 but the temperature probe was playing mind games with me. I wasn't in the mood for games so into a 275 degree oven it went.
Not much on the plate, but this was the second helping and I remembered to take a photo. This was good stuff. Next time I'll look for some oxtails that I can choose out of the meat case. I didn't like the varying sizes even though the smaller ones tasted just as good. Thanks for looking.
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