Join us on a mouth-watering culinary adventure as we take you through the slow smoking process of oxtails and transform them into a rich and flavorful stew! 🌟👀 Get ready to tantalize your taste buds with a dish that's as exciting to make as it is to eat. With the perfect blend of spices and the magic of slow smoking, these oxtails are cooked to perfection, ensuring every bite is bursting with taste and tenderness. 🔥
Whether you're a seasoned BBQ pro or a foodie looking to try something new, this recipe is sure to impress. We'll guide you step-by-step, from prepping the meat to achieving that perfect smoke-infused flavor, all the way to creating a luscious and hearty stew that's perfect for any occasion. You'll learn tips and tricks to elevate your BBQ game and enjoy a satisfying meal that's guaranteed to be a crowd-pleaser.
Gather your ingredients and fire up your smoker as we dive into the art of slow smoking and stew-making like never before. Don't miss out on this delicious journey—hit that play button and join us in making magic happen in the kitchen! 🔪🥘
Let us know in the comments if you've tried our recipe or if you have any tips of your own. Don't forget to like, subscribe, and hit the notification bell so you never miss out on our tasty adventures. Happy cooking! 😊
Is that oxtail or kangaroo tail? I don't know. I'm just kidding. It is an oxtail. Let's cook it up.
Don't make fun of my neighborhood. You're just jealous because there's lack of character. Go
ahead and pull off the hood. Get off there. And I'm sure I got to clean it. Oh, I don't want to.
Grab this guy. We're just going to give it the one, two, clean the roof and all that at the
bottom. I'm sure we'll just introduce some extra flavor. Go ahead and plug it in. Place it there
and plug her in. Turn the Z grill on and we're at 275. That's exactly what we want. Let's go
season the meat. We're going to turn it into like a pot roast at the end, but $21 is crazy for one,
two, three, four pieces. It's an expensive tail. All right, I need a bowl. I'm going to dump in
some brown sugar, go a fair amount of black pepper, go a nice amount of garlic powder,
some kosher salt. And then I'm just going to dump in a little bit of my seasoned chaos,
some spice. I'm going to throw in a fair amount of cayenne pepper. I'm trying to feel the heat.
So I go ahead and mix that combo in. Well, that is a nice looking amount of seasoning right there.
Go ahead and remove these, place them on a baking sheet, just like so. We'll grab a handful of
seasoning and then we're just going to cover these things generously. All right. They're
all evenly coated. Take this outside, kind of off to the side. I'll place those on the grat,
just like so. We'll shut the door. I'm not doing nothing for the next three hours. We're
going to let it cook at 275 the whole time. It's been three hours. Let's go check on the
oxtails. I'm also going to grab a pan. Oh boy. It's saying 212. Not what you want. Side track
doing other things, but whatever. We're actually saving oxtail. Oh, dude, that looks fantastic.
Pick these guys up, place them in here. Do they look good? Or that guy. Close the door,
take this inside. I'm going to dump in all this beef broth. Go ahead and sprinkle in some baby
carrots. Go ahead and dump in some potatoes. Heck, is that a truffle? I'm going to cut up an
onion. We'll go ahead and toss that in, try and spread it out. And then I guess the rest of my
seasoning, I'll just go ahead and coat that in here because why not? Push everything in here.
Make sure I move all that liquid around. I'm going to go over here and cover it with a lid.
We'll go ahead and take this outside. Oh, it's heavy. Open her up. And I'm just going to let
that sit right there. Shut the door, 275 degrees. And we'll just let it sit for three hours and then
see what I've created. This is going to be good, right? We've now hit the six hour mark. Let's go
take off the Oxtail. I have no idea what to expect. I don't think I've ever done this before.
See what it looks like. Oh, she's boiling. Go ahead and remove this. Oh my goodness.
Oh, it's so heavy. Place it there. And then we'll go ahead and turn off my Z grill. You want to come
over here and kind of see what this looks like. Oh, that looks so good, bro. All right. I'm going
to cover that with a lid. I'm just going to let it sit out here for like 30 minutes and we shall
taste it and see what it tastes like. I'm actually excited for this. I think it's going to be sweet
with some heat. It's going to be good. I already know this is like still extremely hot, but I'm
like really ready to eat this. Oh, they look so tender. Let's just take this inside and make a
plate. But this broth smells so good. Place that. Go ahead and grab this Oxtail. Oh my gosh. Dude,
look. That meat just comes right off, bro. Yeah, that is a regular Oxtail bone. And pick up some
of these potatoes. Oh yeah, they're tender. Two of these jokers. Throw in some carrots,
more potatoes. I want a bunch of carrots. Scoop up some of that broth and I'll pour
it on my plate. First thing I want to do is try this broth. Here we go. Oh, that's so good.
That broth has so much flavor and a nice little spice to it. It's not as sweet as
I thought it was going to be. It's got that perfect little sweetness to it. Try the carrot.
Bro, we did something here. Try that potato. This is definitely going to burn my mouth.
Why does it want to get past the tongue? It no longer burns.
Belly feels bubbly. All right, now I just got to try these Oxtails. Dude, that's crazy, bro.
Bro, take a piece of meat. Wow. This is still like piping hot,
but the meat's coming right off. I'm going to devour this plate. This is definitely something
I recommend trying. Good video vibe. Thank you so much for all the support. These are
some pretty good Oxtails. It's an even better stew. Oh, my God.
