Smokin Legs and Tail

[Bill Schultz]

Got some of you guy's didn't I, Made up a recipe using Ox Tail and Hind Shanks. Came out gooood!
So the cuts with eight cloves of garlic diced, Burgundy Wine, EVOO, a couple of dashes of red wine vinegar, Onion Powder as a marinade, over night in the fridge

Love my Bullet, had 2/3 the Lump in from my last cook still good after it was shut down last week. The difference between a seasoned WSM and unseasoned is extraordinary. Got her up with some apple wood buried

After the marinade all night put on little racks coming to room temp, seasoned well with my buddy Chef Merito

Brought the marinade to a five minute boil then added Worcestershire Sauce and some of the Merito and simmered about an hour to reduce about half.

Meat on the WSM at 250 for three hours then put in the pan with the reduced marinade, beef broth, Yukons quartered, quartered yellow onions, carrots and Baby Bella Shrooms. Foiled.

# 3 brought home a nice surprise for me (us) tonight

Your plate, enjoy

Really great flavor profile, I had to rush tonight so took it off when toothpick tender but a couple pieces still were not quite there. Needed another 30-45 minutes. Took the tender and veggies out and put it back on where it sits as I post. The Fam loved it.

After Action Report

Just some after action info for you guys, the Ox Tails were delicious, just not a lot of meat, the hind Shanks on the other hand were very meaty, delicious, cheap and have an additional benefit for those who like it. Bone Marrow. Delicious.
Next time it will be hind shanks for me low and slow, foiled the same way and cooked to tooth pick tender, it literally falls off the bone when done. Figure 6 hours till done

 

[Adam H]

Excellent post Bill! I've always wanted to try OX tails this post made my decision for me!

 

[RogerS]

Looks great Bill! To bad I couldn't join ya!

 

[Derek_Marsh]

That look fantastic Bill! Great cook. Also, love the "Dead Guy Ale". Have had it here a few times. Great pint!

 

[Tony R]

Thanks for posting. I see this cuts at my Mexican store but never knew what I could do with them.

Plated pic look good.

 

[Gregory R]

Always something new Bill!! Love the idea of this one. Plate of food looks delicious.

 

[Paul Kastner]

Ox tails. The other end is just as good.

 

[John Solak]

Great looking dish!!! I have never tried oxtails either.

 

[Robert T]

There is a difference between cooking and creating and my friend you got it going!

 

[Jim Lampe]

looks FANTASTIC Bill!! Absolutely FANTASTIC!!

 

[Bob H.]

There is something that you dont see every day. Looks Good!

 

[Bill Schultz]

Just some after action info for you guys, the Ox Tails were delicious, just not a lot of meat, the hind Shanks on the other hand were very meaty, delicious, cheap and have an additional benefit for those who like it. Bone Marrow. Delicious.
Next time it will be hind shanks for me low and slow, foiled the same way and cooked to tooth pick tender, it literally falls off the bone when done. Figure 6 hours till done

 

[Tyson]

Well done, sir! Great looking plate. I can almost taste it from here.

 

[russ olin]

Beautiful plated meal. I'll take seconds if there is any left over.

 

[Bob Correll]

Terrific cook Bill, and one I must try!

 

[Peter Gallagher]

very rustic looking dish - Nice! Your evenings beer selection is from our neck of the woods

 

[TOM BAUER]

Well, very appropriate for me as I have some of both in the freezer and was wondering how to cook them. I thought about using a pressure cooker, but after this post Bill, I now know what to do!!

 

[Nick_U]

Fooled me with the title! Dinner looks good, have never tried ox tails but want to! I see those other cuts of meat at the Mexican grocery store. Will have to pick some up.

 

[Mike Cosgrove]

Nice job Bill, my wife makes oxtail and I really like it, I will have to try to bbq them.