Happy October to you all!
My wife and I are hosting a bbq potluck this afternoon, and have a bunch of friends coming over. I was asked to smoke pork ribs, and to do something different. The ribs are smoking as I type - but the something different? I whipped it up yesterday .... here goes the tail of my cook... (see what I did there?)
I started with 6 pounds of oxtails. I trimmed most of the knobby fat off of them.
Then I made a marinade consisting of a container of fresh green tomatillo salsa, a healthy splash of olive oil, a couple of tablespoons of Worchestershire sauce, a nice splash of cider vinegar, and a bunch of Jamaican curry powder. I dunked each piece of tail into the mix to evenly coat them, and then let them marinate for a few hours.
While the meat was soaking up all that goodness, I made a simmering sauce with bbq sauce, ketchup, Worcestershire sauce, cider vinegar, salt, black pepper, and heaping scoop of jerk seasoning powder. I simmered it, then I let it cool to room temperature.
Next up I prepared all of the veggies...
I sautéed them down and mixed them in with the simmering sauce. While I was sautéing the veggies, I started up a pile of Kingsford in my Weber kettle grill. Once the coals were ready, I seared off the oxtails, getting a nice brown on them.
When all of the oxtails were browned, I assembled all of the parts .... I put a nice scoop of the veggie/sauce mix on the bottom of a cast iron Dutch over, then put in a layer of oxtails. Then I repeated until everyone was in the pool.
Once it was all mixed I put the pot into the oven at 275F for 4 hours. Man ... the smells .... so good! Here's a picture when It came out of the oven...
I let it cool down, and then put the pot in the icebox overnight to let the fat congeal so defatting was a little easier.
I did have a taste test - nom nom! I think our friends are going to love this dish. I can't wait to pour some of that sauce over some rice.
My wife and I are hosting a bbq potluck this afternoon, and have a bunch of friends coming over. I was asked to smoke pork ribs, and to do something different. The ribs are smoking as I type - but the something different? I whipped it up yesterday .... here goes the tail of my cook... (see what I did there?)
I started with 6 pounds of oxtails. I trimmed most of the knobby fat off of them.
Then I made a marinade consisting of a container of fresh green tomatillo salsa, a healthy splash of olive oil, a couple of tablespoons of Worchestershire sauce, a nice splash of cider vinegar, and a bunch of Jamaican curry powder. I dunked each piece of tail into the mix to evenly coat them, and then let them marinate for a few hours.
While the meat was soaking up all that goodness, I made a simmering sauce with bbq sauce, ketchup, Worcestershire sauce, cider vinegar, salt, black pepper, and heaping scoop of jerk seasoning powder. I simmered it, then I let it cool to room temperature.
Next up I prepared all of the veggies...
I sautéed them down and mixed them in with the simmering sauce. While I was sautéing the veggies, I started up a pile of Kingsford in my Weber kettle grill. Once the coals were ready, I seared off the oxtails, getting a nice brown on them.
When all of the oxtails were browned, I assembled all of the parts .... I put a nice scoop of the veggie/sauce mix on the bottom of a cast iron Dutch over, then put in a layer of oxtails. Then I repeated until everyone was in the pool.
Once it was all mixed I put the pot into the oven at 275F for 4 hours. Man ... the smells .... so good! Here's a picture when It came out of the oven...
I let it cool down, and then put the pot in the icebox overnight to let the fat congeal so defatting was a little easier.
I did have a taste test - nom nom! I think our friends are going to love this dish. I can't wait to pour some of that sauce over some rice.
