Not for the squeamish!

[Caneyscud]

First time in 2 months I have been able to use the Bradley because of rain (we've had a wet spring)!  So decided I wanted to do something different.  Ever since the Iron Chef Competition, I have wanted to tread new waters and smoke up some OXTAIL.  Some research revealed no recipes for smoked/barbecued oxtails - or at least none that were easy to find.  So had to make it up as I went along.  Knew they had to cook a long time to not only render fat, but also to tenderize the meat because it contains lots of collagen.  Knew it had to be mesquite, duh.  Decided to do a rub this time as the meat was to cook for a long time and I would foil the tails.  I happened to have some of the Java Rub leftover from a brisket a few months ago - so bingo.  I used a liberal amount - but after the cook, I decided that a liberal amount is not really needed - they have mind-blowing taste by themselves.  That rub is not too salty, so added some salt on top of that.  Went in for 3 hours of dancing to the beat of that wonderful soul-filling mesquite smoke.  Foil wrapped (no added liquid) and stuck back into the smoker, but unfortunately, I also put in a dozen rather large mambo jambo chicken chests - Giada style.  That kept the temp. down lower than I wanted for too long.  So took them out after 2 hours for what I thought was going to be 1 hour in the oven.  Opened the package, found they were still too tough, so added a little Dale's and a little worcestershire sauce (whew spelled that right the first time!) for good measure and taste and put them in the oven at 275.  Well, long story short I forgot about them, then in a panic, after say 4 hours, I threw open the oven, and pulled out the package, ripped it open to find perfectly cooked (or at least I think they were) smoked oxtails.  After eating a few by now - I did these on Sat., I must say that has to be the richest beef I have ever tasted.   Extreme success!  Was going to strip the meat off the bones, and mold it in a timbale and put it in the middle of some kicked up cheesy grits, and post a pic, but they did not make it that far!   

Next time: less rub, maybe less flavorful rub, less time in the oven, will go directly to oven from the smoke, less Dale's, maybe boubon/tequila/wine instead, find some on sale - they aren't cheap! 

To satisfy the squeamish in the house, I decided to do them some boneless yardbirds chests.  Used a derivation of a recipe that one Giada had on her show a couple of days before - garlic, lemon, EVOO, salt and pepper for a marinade.  Supposed to have had a basil/lemon sauce for the table, but didn't get around to it.  About halfway through their cooking, the Bradley Heating Element shut off for apparently no reason.  Still had time on it.  Of course by the time I found out, and got it started back up, the temperature had really dropped.  Should have put them on the grill, but I did not really want to uncover the grill, start a fire, etc.... So kept them on the Bradley, but by the time they were done, they had gotten drier than I wanted.  Good lemony/garlicky flavor though. 


Naked Oxtails


Oxtails dressed up with Java Rub and ready for their first kiss of mesquite.  I forgot to get finished pics, however, the finished oxtails were a lot darker than this.

[NePaSmoKer]

I bet those would be good as a MoinkTail  ;D

nepas

[Caneyscud]

I bet those would be good as a MoinkTail  ;D

nepas

HHHhhhhhmmmmmmmm!!!

[ExpatCanadian]

Nobody squeamish in this house...  well...  noone that counts anyway  ;D!!!!  Cr@p... that was mean...  my wife is a VERY good sport and rarely complains about anything, but I think chopped up cow's tail may just push her to her limits.

They look fantastic to me.  I was just saying the other day that I'm going to be cooking up some oxtail in my yet-to-be-used Potjke pot... maybe some smoke first would be just the thing before adding them.

Thanks for the inspiration!

[Ka Honu]

Don't know how good they'd be in Chinese-style oxtail soup (a local fave here) but I bet they'd be awesome in a European-style stew or ragout!

[Roadking]

Oh boy! Ox tails. There's a Cuban Mom and Pops lunchinette in Elizabeth, N.J. that made the greatest braised oxtails. I can still taste them, brings back good memories.

[La Quinta]

Caney...first off...holy cow they look delicious even before the smoker....I have some choice oxtails in the freezer right now and I've been pondering smoking them...I too, could not find a recipe, so bravo... :) They take a boatload of time...and from what I understand (when braised) are better the next day...so dang it...I'm gonna do it...thanks for taking the giant leap and posting this...I am now inspired!!!

I think I may add some red wine when I bring them inside...whataya think?  :)

[Ka Honu]

We finally caught TLLQ asking a stupid question!  Red wine with oxtails?  How could you even consider preparing oxtails (other than Chinese-style) without it?

[Caneyscud]

LQ, I think (no, I know) that next time, after the smoke, when they go in the oven, they will go in a dish, with some onions, garlic, red wine and worcestershire sauce.   With the richness of the meat, that sounds like a marriage made in heaven.  Something appropriate for that special candlelit Sat. night meal. 

As an aside, and to point out how much collagen is in those babies, you know that juice that collects after cooking a roast, the stuff that congeals when it cools.  Well I call it My Reward on Earth.  I love the stuff, guard it jealously, savour it, dab a little behind each ear.  I could swim in it.  Well, the Reward after cooking the oxtails - let's just say it is concentrated!  Instead of being like jello, you can cut this with a knife and make a sandwich outta it.  A Bacon, Lettuce, Reward (BLR) sandwich is on the menu when the good tomatoes start coming in! ;D

[Roadking]

LQ, I think (no, I know) that next time, after the smoke, when they go in the oven, they will go in a dish, with some onions, garlic, red wine and worcestershire sauce.   With the richness of the meat, that sounds like a marriage made in heaven.  Something appropriate for that special candlelit Sat. night meal. 
As an aside, and to point out how much collagen is in those babies, you know that juice that collects after cooking a roast, the stuff that congeals when it cools.  Well I call it My Reward on Earth.  I love the stuff, guard it jealously, savour it, dab a little behind each ear.  I could swim in it.  Well, the Reward after cooking the oxtails - let's just say it is concentrated!  Instead of being like jello, you can cut this with a knife and make a sandwich outta it.  A Bacon, Lettuce, Reward (BLR) sandwich is on the menu when the good tomatoes start coming in! ;D

Oh yeh! Me, the candle and the Oxtails that's special - just the three of us  ;D

"My Reward on Earth" brings back some thoughts of me consuming roasted bone marrow on good toasted bread. Oh yeah!

[La Quinta]

I'm with ya on that one Caney....I know my hubby would go for the BLR in a heartbeat!!! My curiosity about the wine (as I have never smoked oxtails) was the competition between the wine and the smoke in the dish...