This was a fun and rewarding cook.
I loosely based what I did on the recipe in the following link:
https://www.thehungryhutch.com/braised-beef-neck-bones-recipe/This MasterTouch is my go-to kettle since rescuing it last summer.
I put a light coating of avocado oil on each piece along with a dusting of SPG.
I proceeded to grill them doing 4 minutes per side.
I then put the DO (Dutch Oven) on and sautéed some chopped onions in beef tallow.
After a few minutes I added some minced garlic, 2-3 tablespoons of tomato paste.
Followed by a cup of red wine, and a bottle of near-beer.
Gave everything a stir along with some added S&P, ground thyme, and 2 bay leaves.
Added all the pieces of meat.
Loaded up a basket with unlit charcoal.
Most of it was used, abused, re-purposed lump and briquets.
Topped with the lit charcoal from the first 2 stages.
Put the lid on the DO and it was ready to ride out the afternoon...
I first checked on it after 2 hours.
Then roughly every hour after that. Moving the pieces around.
The kettle temperature slowly came up and settled in the 325-350℉ range.
I had the intake vents set at the lowest setting. The P vents are awesome for that.
This was absolutely incredible!! Flavour was amazing!!
The mashed potatoes were simple and a great complement to the beef.
Total time that the DO was on the kettle was close to 5 hours.
Thanks for looking!
Mark
Topic: Beef Neck Bones (Read 743 times)
