- Oct 28, 2006
- 12,488
- 9,561
Only like the 3rd time trying to make pizza at home...first one got stuck so made a calzone stromboli hybrid....2nd one was redemption...came out good...ready to try again
Official BBQ thread
- Thread in 'General' Thread starter Started by verbal kint,
- Start date
- Oct 28, 2006
- 12,488
- 9,561
- Oct 28, 2006
- 12,488
- 9,561
finessence
Supporter
- Mar 14, 2010
- 29,795
- 42,198
How many slabs of ribs y’all for marinating…?
- Jan 18, 2006
- 40,624
- 45,605
Just 2. I'm actually going to BBQ tomorrow instead of Tuesday. I hate middle of the week 4th of Julys.
- Jul 29, 2012
- 6,981
- 5,482
Picanha
finessence
Supporter
- Mar 14, 2010
- 29,795
- 42,198
- Jan 18, 2006
- 40,624
- 45,605
Let em tack up and they are done.
- Oct 3, 2005
- 675
- 145
Just came across this thread. Recently finished smoking my 2nd ever pork butt.
- Oct 28, 2006
- 12,488
- 9,561
Keeping it simple today...it's hot as **** in NC today
- May 15, 2005
- 6,159
- 6,745
Keeping it simple today...it's hot as **** in NC today
elpablo21
Supporter
- Feb 11, 2008
- 107,084
- 197,801
Couple baby backs and some randos for today
- Oct 28, 2006
- 12,488
- 9,561
mplsdunk
Supporter
- May 25, 2004
- 30,583
- 41,429
This farmer by me has oxtail for a good price. How would I go about making this?
Spg rub and smoke until tender? Never smoked oxtail but it looks fire.
Spg rub and smoke until tender? Never smoked oxtail but it looks fire.
kdawg
Staff member
- Jun 25, 2003
- 11,313
- 13,079
Traditionally you’d braise oxtail.
If you can’t do that low and slow is probably the way to go - but I’m not sure how tender it would get.
mplsdunk
Supporter
- May 25, 2004
- 30,583
- 41,429
I could braise it then smoke it so it doesn’t get over smoked.
- Apr 30, 2010
- 69,858
- 106,677
A braise, smoke, quick char sounds good. That's a crazy expensive amount of oxtail though, would love a reasonable source like that gets you a full tail.
elpablo21
Supporter
- Feb 11, 2008
- 107,084
- 197,801
Did it once for a small time catering gig. Smoked and then braised and they liked it 
mplsdunk
Supporter
- May 25, 2004
- 30,583
- 41,429
I think he sells it so it makes sense to smoke so much.
I just rolled up to this farm because he had a sign saying he sold beef and chicken. and he had a shed with freezers full of beef tongue, oxtail, beef sausage, fresh eggs, honey and you name it.
Dude just had a cam and a square card reader so you serve yourself, Super smart.
I just rolled up to this farm because he had a sign saying he sold beef and chicken. and he had a shed with freezers full of beef tongue, oxtail, beef sausage, fresh eggs, honey and you name it.
Dude just had a cam and a square card reader so you serve yourself, Super smart.
elpablo21
Supporter
- Feb 11, 2008
- 107,084
- 197,801
Also is this the dude that gave those white kids in his neighborhood oxtail for the first time?
mplsdunk
Supporter
- May 25, 2004
- 30,583
- 41,429
yeah dude
- Jan 21, 2015
- 2,609
- 2,791
I smoke mine at 225 for 2 hours then confit it in beef tallow for 3 hours then back on the smoker for an hr to get a nice bark and crunch on the outside .
I use to just put them in a big pot for 6 hrs but I like the smoke flavor and crispy texture from the smoker
mplsdunk
Supporter
- May 25, 2004
- 30,583
- 41,429
Damn that sounds like move right there. 
ALNotSure
Supporter
- Oct 15, 2017
- 5,713
- 12,610
I did it for the first item for the July 4th holiday. We are Carribean so obviously normally pressure cook. Wife loved them smoked but the ends got burnt. So I would definitely regulate heat to 200-250 and maybe wrap in a banana leaf or something else. I smoked on the top shelf and had a foil pan at the lower one to collect drippings. Later on I moved the oxtail into into their juices.
mplsdunk
Supporter
- May 25, 2004
- 30,583
- 41,429
I’ll cop one next time I’m at that farm and throw something together. Probably just be a combo of all your guys cooks.
