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Author Topic: Today's cook  (Read 1392 times)

inkaddictedchef1

  • WKC Ranger
  • Posts: 1543
Today's cook
« on: January 24, 2018, 07:26:29 PM »
Oxtails on the yellow... fire was started at around 820 this morning on a clear and sunny 42° northerner California dayand temps were stabilized at around 235° by 9 am. After 3 hours of smoke with plum wood the pan was wrapped and ran for another 6 hours and 45 minutes. By the end if cook it was 50° out and rainy. Through all the wind and rain the SNS held strong between 235 ish and never climbed above 268° the whole cook I added a hand full more briquettes to get through the final hour and a half.

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Jules V.

  • WKC Ranger
  • Posts: 1578
Today's cook
« Reply #1 on: January 24, 2018, 09:10:47 PM »
Wow!

I love oxtail but your skill set is just above and beyond comprehension for us ordinary grillers. Might as well change your name to MichelinChef1
« Last Edit: January 24, 2018, 09:13:01 PM by Jules V. »

Mike in Roseville

  • WKC Performer
  • Posts: 2247
Re: Today's cook
« Reply #2 on: January 24, 2018, 09:23:59 PM »
Matt crushes it...again!

You made it look easy with the wind, and eventually the rain, that came through today.

Nice comfort food for the cold and rainy day! Great job!


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jdorn

  • WKC Ranger
  • Posts: 618
Re: Today's cook
« Reply #3 on: January 24, 2018, 10:26:51 PM »
Amazing cook Chef!!

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Firemunkee

  • WKC Ranger
  • Posts: 1931
Re: Today's cook
« Reply #4 on: January 25, 2018, 04:15:33 AM »
Mmmmmmm
Together we'll fight the long defeat.

Mr.CPHo

  • WKC Performer
  • Posts: 3275
Re: Today's cook
« Reply #5 on: January 25, 2018, 04:22:06 AM »
That looks so friggin phenomenal, chef.  What did you use for seasoning?

I can’t believe how expensive oxtails have become in recent years.


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jcnaz

  • WKC Performer
  • Posts: 3369
Re: Today's cook
« Reply #6 on: January 25, 2018, 05:54:37 AM »
That is inspirational!
A bunch of black kettles
-JC

hawgheaven

  • WKC Performer
  • Posts: 2070
    • Hawg Heaven Smokin' BBQ
Re: Today's cook
« Reply #7 on: January 25, 2018, 07:07:53 AM »
I love oxtail! And yes, oxtail has become VERY expensive around here as well. Brisket and oxtail used to be the go to for the affordability... not no mo...

That looks wunnerful chef!
Multiple kettles and WSM's. I am not a collector, just a gatherer... and a sick bastard.

inkaddictedchef1

  • WKC Ranger
  • Posts: 1543
Re: Today's cook
« Reply #8 on: January 25, 2018, 07:46:48 AM »
That looks so friggin phenomenal, chef.  What did you use for seasoning?

I can’t believe how expensive oxtails have become in recent years.


Sent from my iPhone using Weber Kettle Club
....thanks. Salt, pepper, passilla negra powder, sweet and hot calabrian chili powder, brown sugar and minced garlic... yet the price per pound has gotten out of hand I usually have the best luck at Asian markets and Winco freezer sections they are typically a dollars or more less per pound than other stores

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inkaddictedchef1

  • WKC Ranger
  • Posts: 1543
Re: Today's cook
« Reply #9 on: January 25, 2018, 07:50:05 AM »
I love oxtail! And yes, oxtail has become VERY expensive around here as well. Brisket and oxtail used to be the go to for the affordability... not no mo...

That looks wunnerful chef!
Thanks they were delicious... I'm not a huge brisket guy (I know, I know what kind of griller am I) but you are absolutely correct on the price increase on both, I've noticed a spike in short rib and chuck prices as well. Now that these items have increased in mainstream popularity and are ending up on more and more menus our beloved cheap tough cuts are getting a bit expensive... sad.

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inkaddictedchef1

  • WKC Ranger
  • Posts: 1543
Re: Today's cook
« Reply #10 on: January 25, 2018, 07:52:10 AM »
Wow!

I love oxtail but your skill set is just above and beyond comprehension for us ordinary grillers. Might as well change your name to MichelinChef1
Haha, thanks. I am always willing and available to share any tips, tricks and secrets... if you ever have any questions feel free to reach out.  I'm of the school of thought and training that I do not actually know how to do something unless I can teach someone else how to replicate it. Cheers

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inkaddictedchef1

  • WKC Ranger
  • Posts: 1543
Re: Today's cook
« Reply #11 on: January 25, 2018, 07:53:48 AM »
Matt crushes it...again!

You made it look easy with the wind, and eventually the rain, that came through today.

Nice comfort food for the cold and rainy day! Great job!


Sent from my iPhone using Weber Kettle Club mobile app
Thanks Mike! It was a fun cook with 2 sick kids... Between couch forts, movies and video games all day I managed temps pretty well throughout the weather.
We need to get together and play with kettle fried chicken and sone other cooks soon.

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inkaddictedchef1

  • WKC Ranger
  • Posts: 1543
Re: Today's cook
« Reply #12 on: January 25, 2018, 07:54:02 AM »
Amazing cook Chef!!

Sent from my SM-G955U using Weber Kettle Club mobile app
Thanks Dorn!

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inkaddictedchef1

  • WKC Ranger
  • Posts: 1543
Re: Today's cook
« Reply #13 on: January 25, 2018, 07:54:22 AM »
Mmmmmmm
Sho you right they were tasty!

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inkaddictedchef1

  • WKC Ranger
  • Posts: 1543
Re: Today's cook
« Reply #14 on: January 25, 2018, 07:55:17 AM »
That is inspirational!
Rad! Look forward to seeing what this cook inspires.

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