Today's cook

[inkaddictedchef1]

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.]

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

[Mike in Roseville]

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]

Amazing cook Chef!!

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[Firemunkee]

Mmmmmmm

[Mr.CPHo]

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]

That is inspirational!

[hawgheaven]

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!

[inkaddictedchef1]

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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....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]

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]

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]

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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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]

Amazing cook Chef!!

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Thanks Dorn!

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[inkaddictedchef1]

Mmmmmmm

Sho you right they were tasty!

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[inkaddictedchef1]

That is inspirational!

Rad! Look forward to seeing what this cook inspires.

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