Teddy J.
TVWBB Pro
Cooking some pho later this evening, and instead of cooking the oxtail and ribs in the broth, I figured I would smoke them a bit first to see how much it would change the flavor.
Thought this pic may be helpful for those interested in the size of the Jumbo Joe. That is the smaller Weber chimney, which fits great. The charcoal baskets are for the 22.5", but fit fine. One thing worth mentioning is I've only done indirect cooks on this, but I can see when grilling direct there isn't as much space between charcoal and grill grate.
Also, after last night's cook which was about 6.5 hours worth of lump, the bottom air vents were not even touching the ashes. I've seen some concern in other posts about ashes clogging the vents on longer cooks.
On they go. Hickory and apple, all I currently have at the moment. No rub, just a little bit of salt and pepper.
Around 1.5 hrs in. Flipped and rearranged the food to even out the cooking.
About 2.5 hours now, meat seems about 70% there in terms of tenderness. Went ahead and removed since it's still going to cook in the broth prior to the meal.
Broth finished. Main ingredients - oxtail, beef short ribs, meatballs, tendons, and grilled shallots/garlic.
Before dressing.
Plated.
Before adding about 3 cups of rooster sauce.
An absolutely delicious bowl. Loved the deep color and flavor of the broth.
Thought this pic may be helpful for those interested in the size of the Jumbo Joe. That is the smaller Weber chimney, which fits great. The charcoal baskets are for the 22.5", but fit fine. One thing worth mentioning is I've only done indirect cooks on this, but I can see when grilling direct there isn't as much space between charcoal and grill grate.
Also, after last night's cook which was about 6.5 hours worth of lump, the bottom air vents were not even touching the ashes. I've seen some concern in other posts about ashes clogging the vents on longer cooks.
On they go. Hickory and apple, all I currently have at the moment. No rub, just a little bit of salt and pepper.
Around 1.5 hrs in. Flipped and rearranged the food to even out the cooking.
About 2.5 hours now, meat seems about 70% there in terms of tenderness. Went ahead and removed since it's still going to cook in the broth prior to the meal.
Broth finished. Main ingredients - oxtail, beef short ribs, meatballs, tendons, and grilled shallots/garlic.
Before dressing.
Plated.
Before adding about 3 cups of rooster sauce.
An absolutely delicious bowl. Loved the deep color and flavor of the broth.
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