The difference is, Les braises his after he smokes them. That's cheating. Smoking em all the way through is the real way to do it. This brother got it right. Les is faking the funk!
@@truthmatters142boy shut up...u sound like a 🤡 everyone cook it different and it tastes different..he's cheating 😅😅 TEXAS IN EVERY WAY. CANDY RED SEA .. stop hating
I applaud your efforts. As a pitmaster myself, fire management is super important. That smoke needs to be clean, almost no smoke, or a slight blue. White billowing smoke is bad. Open that flew on that exhaust and ensure good combustion on the wood. Your fire lacked oxygen. These are tips I learned a long the way. When smoking meats, the meat doesn't need to be turned. The meat doesn't need smoke the entire cook either - it doesn't take on any more smoke after about 145 degrees. All it needs is heat after that. I hope these tips help. Keep doing your thing and continue to learn the craft. I wish you much success.
@@SuperChamp49 we never, ever stop learning and the man that doesn’t learn something new every day is a dead man! We can learn something from everything we do or other individuals we come in contact with each day, and that includes animals. We learn even when we don’t know we are learning, the brain is an absolutely amazing organ!! It’s good to see other folks out here willing to spread the word and even better to see someone receptive to the feedback and willing to try and apply it. That’s getting difficult to see these days when these younger generations feel like they know everything coming out of the womb, lol 😂 Take care my friend and be safe out there!!
This is not salmon, this is tough red meat. There needs to be much smoke to penetrate that meat and create those rings. Us Texas boys like smoke and bark.
I bet if you used one box of beef broth and one bottle of a red wine along with your onions n peppers that it would be absolutely Devine brother and it would add another dimension and richness to the tails but your way has already got to be amazing as well!!
Those oxtails look awesome. The color is locked in and looks awesome. I have no problem with you rotating them. I also dont have an issue with the smoke level seen in the video. That comes from each time you add a wood chunk. You will get extra smoke. I have been smoking and selling oxtails for well over 10 years. I've been in the game for a minute. Your oxtails look AWESOME.
Man that means a lot coming from someone doing them so long!!! I know you definitely seen the price increase over the years and way like hood up wait a min stop!!!!! I just subscribed
Man the simple seasoning of Spg and then the veggies in the beef broth, it all came together. I usually but some rubs, but these are right in the cabinet 🙌🏽
www.gatewaydrumsmokers.com/ here’s the site for the drum smoker. You can get the good charcoal from Sam’s club or homedepot.com they’ll ship it to your door for free. More retailers popping up regularly too.
I’ve had the pit barrel cooker and this was my second drum that my wife bought for me . This thing is a straight up beast, it’s a 55 gallon and a nice amount of space. You can dial those temp in easily and go hot and fast or low in slow. The juices from the meat drop Down on the fire and go right back into the meat. I have nothing but good things to say about it.
Hello. I do the crock or pressure cooker method. As he said, just ladle the oil out. Kick your Oxtails up a notch. For 6 pounds I add 1 tbl ginger, 1 tbl jerk sauce, 1 tbl cumin, 1 tbl thyme, 3 scallions cut up, 1 large onion cut up, 3 TBL soy sauce, 3 tbl Worchester, 1 tbl pimento berries in addition to the salt, pepper, garlic. Refrig overnight or 12 hours min. You could use cornstarch to thicken and sometimes I add ketchup
@@allbarkallbitebbq That's how I do it. It's a little work and I also forgot to mention I brown the meat first for extra flavor. Oxtails is $6.99/lb this week in 15-pound lot size
That's just to redundant, you can cut the cooking down to half, say 3 hours and it's still just as tender and delicious. I just season with salt, pepper, and garlic salt, then throw in the oven for 45 minutes to and hour then braise them in beef broth and onions for another 3 hours. by then it's already so tender fall of the bone deliciousnesss....
Excellent job only a few men have the ability to wait that length of time to have it just right women will pressure cook her oxtail of the bones in one hr and fifteen minutes
So true. The Stop and Shop store had Porterhouse Steak on sale for $6.99/lb and nearby was Oxtail for $10.99. The cheapest I got them in the last few years is $7.99 if you buy them in a 15-pound lot size.
Let's show love to LESBBQ. He got us all on smoking them tails
He’s on fire!!! But before I spotted les, my dude asked if I could make some in 2021 and so I made them a few times b4
The difference is, Les braises his after he smokes them. That's cheating. Smoking em all the way through is the real way to do it. This brother got it right. Les is faking the funk!
@@truthmatters142wouldn’t say faking the funk more or so his cooking preference everyone prepares meals differently just food for thought!
@@truthmatters142boy shut up...u sound like a 🤡 everyone cook it different and it tastes different..he's cheating 😅😅 TEXAS IN EVERY WAY. CANDY RED SEA .. stop hating
Naw it’s a TEXAS thang just like swan gin on 4 and Gray Screw Tapes❤❤❤❤❤ Les just gave the WORLD the GOOD OLE TEXAS HOOD STAPLE it’s not just BRISKET
I applaud your efforts. As a pitmaster myself, fire management is super important. That smoke needs to be clean, almost no smoke, or a slight blue. White billowing smoke is bad. Open that flew on that exhaust and ensure good combustion on the wood. Your fire lacked oxygen. These are tips I learned a long the way. When smoking meats, the meat doesn't need to be turned. The meat doesn't need smoke the entire cook either - it doesn't take on any more smoke after about 145 degrees. All it needs is heat after that. I hope these tips help. Keep doing your thing and continue to learn the craft. I wish you much success.
Thank you very much superchamp, I’m always looking for tips and to continue learning. 🤜🏽🤛🏽🤟🏽
You're gonna do well bc you can take constructive criticism. A wise man is always willing to learn.
@@SuperChamp49 we never, ever stop learning and the man that doesn’t learn something new every day is a dead man! We can learn something from everything we do or other individuals we come in contact with each day, and that includes animals. We learn even when we don’t know we are learning, the brain is an absolutely amazing organ!!
It’s good to see other folks out here willing to spread the word and even better to see someone receptive to the feedback and willing to try and apply it. That’s getting difficult to see these days when these younger generations feel like they know everything coming out of the womb, lol 😂
Take care my friend and be safe out there!!
Somebody know what they are talking about fam.
This is not salmon, this is tough red meat. There needs to be much smoke to penetrate that meat and create those rings. Us Texas boys like smoke and bark.
Best cook yet I've seen..... Thank You....
@@rswanigan100 thank you very much
Don't lie
@ I didn’t need to show the washing of the meat in this video 😂😂😂
I add a half can of beer also great looking tails!
Man imma have to try that next 🙌🏽🙌🏽🙌🏽
I bet if you used one box of beef broth and one bottle of a red wine along with your onions n peppers that it would be absolutely Devine brother and it would add another dimension and richness to the tails but your way has already got to be amazing as well!!
Imma do it next time, so I’ll know for show!!! Thanks for the idea
I may have to do that when I try this
Love that shirt you rocking and the recipe preparation of oxtails
Thank you and I got a nice new one that I have to put on a video
Them boys looking right bro!!! You putting in that work!
My man!!🙌🏽🙌🏽🙌🏽
Looks Great 🔥🔥
Fantastic Job
🙌🏽🙌🏽🙌🏽 I appreciate it
Looks good 👍
Thank you 🙏🏽
Subscribed !
Thank you
Omg, that looks delicious
Thank you 🙏🏽
Just subbed to the channel. I'm a Akron guy my daughter binge watched your videos on our TV. Great content keep them coming we are fans.
🙏🏽 i appreciate it, thank you very much🤟🏽
Outstanding! 🏆
Thank you very much
Looks delicious
Thank you very much 🙏🏽
Nice review keep up the good work
🙏🏽 much appreciated
Love the music
Chef Emeril years ago attempted some of these oxtail they been expensive every since 🥳💯🙏🏿
Just like chicken wing prices went up, but you can get leg quarters for pennies 😂😂😂 Make it make sense 🙏🏽
Just subscribed them oxtail looks good delicious 😋
Thank you, I need to make some more 😂
Looking amazing!
Thank you
Those oxtails look awesome. The color is locked in and looks awesome. I have no problem with you rotating them. I also dont have an issue with the smoke level seen in the video. That comes from each time you add a wood chunk. You will get extra smoke. I have been smoking and selling oxtails for well over 10 years. I've been in the game for a minute. Your oxtails look AWESOME.
Man that means a lot coming from someone doing them so long!!! I know you definitely seen the price increase over the years and way like hood up wait a min stop!!!!! I just subscribed
They look delicious, I'm going to cook my first oxtails next Saturday on my pellet grill
Let the smoke roll🤟🏽🤟🏽🤟🏽 They’re going to be delicious 😊
Great job Sam!
Thanks Aaron 🤜🏽🤛🏽
Looks delicious!!! Thank you, Tommy
🙌🏽🙌🏽🙌🏽
New Subscriber. Keep the videos coming
🤜🏽🤛🏽🙌🏽🙌🏽
This is Quiana I had to subscribe this is heavenly or should I say perfection! 🤤
Thanks q I appreciate it!🙌🏽
Did you wash the slime off the oxtails, remove excess fat?
Yes sir, just didn’t do it in the video.
I wish you the success and perhaps even better as smokin and grillin with AB
Thank I really appreciate the comment 🙏🏽
Those were some nice cuts man. It could only be better if my fork was doin the taste test. Nice video. Thanks for posting.
😂😂😂😂😂😂😂 when you go to the restaurants, they cutting them boys as thin as paper footballs 😂😂
good job on that meat. looks perfect. dang i'm hungry now.
Thank you 🙏🏽
Damn dude that looks BOMB
Man the simple seasoning of Spg and then the veggies in the beef broth, it all came together. I usually but some rubs, but these are right in the cabinet 🙌🏽
Masterpiece
🙌🏽🙌🏽🙌🏽🙌🏽thanks bro
Yes .
🤜🏽🤛🏽🙌🏽🙌🏽
YES SIR YES SIR!!!!
🤜🏽🤛🏽🙌🏽🙌🏽
Yessss cuz yessss ❤❤❤
Where can I buy the charcoal and Pitt from? I needs that
www.gatewaydrumsmokers.com/ here’s the site for the drum smoker. You can get the good charcoal from Sam’s club or homedepot.com they’ll ship it to your door for free. More retailers popping up regularly too.
I see this video is a few months old,However, I’m thinking of buying me a gateway drum. What are your thoughts of the drum & is it worth the money?
I’ve had the pit barrel cooker and this was my second drum that my wife bought for me . This thing is a straight up beast, it’s a 55 gallon and a nice amount of space. You can dial those temp in easily and go hot and fast or low in slow. The juices from the meat drop
Down on the fire and go right back into the meat. I have nothing but good things to say about it.
Did u wash them thoroughly and get the grit out them? I didn't see no cleaning process
I washed them when I took them out of the package. I thought people don’t need to see me clean them lol
❤👍👍👍
Where can I get that pit from?
www.gatewaydrumsmokers.com/ you can get one from this site🤟🏽🤟🏽
Thanks
@@kimwagner6917 no problem
Great job brother. Is the smoker for sale?
Thank you and no this one is for keeps
How do I get rid of a lot of the oil/fat that builds up when you cook them in a crockpot??
J you can scoop it out with a ladle, or pour it into a dish. You can use that oil/fat to grease a pan or cook with it later.
Hello. I do the crock or pressure cooker method. As he said, just ladle the oil out. Kick your Oxtails up a notch. For 6 pounds I add 1 tbl ginger, 1 tbl jerk sauce, 1 tbl cumin, 1 tbl thyme, 3 scallions cut up, 1 large onion cut up, 3 TBL soy sauce, 3 tbl Worchester, 1 tbl pimento berries in addition to the salt, pepper, garlic. Refrig overnight or 12 hours min. You could use cornstarch to thicken and sometimes I add ketchup
@@Aaron.Davis56 man that sounds like a good recipe
@@allbarkallbitebbq That's how I do it. It's a little work and I also forgot to mention I brown the meat first for extra flavor. Oxtails is $6.99/lb this week in 15-pound lot size
🤤
Whats the best place to order the oxtails from??
farmersfreshmeat.com/shop/premium-oxtails-case-wholeuncut-15lb this place was comparable to the price I paid, I just don’t know how much shipping is.
@@allbarkallbitebbq Thank you
@@MrRedstorm41 No problem
Watermelon 🍉 will 🐝 20 bucks each next summer because of the new craze.
😂😂😂 you right
Bruh where you get them oxtails from..?
Bought them from a food warehouse, straight from the connect lol, no middle man! Lol
and now I'm hungry
🙌🏽🙌🏽🙌🏽
U jam wit LES I jam with all my brothers.but LES be rocking my cardinals hat.all love
🤟🏽🤟🏽🤟🏽…all luv, but I gotta rock with my guardians lol
Les brought me here
Thank you
Texas in every wayyyyyyy
And Im Outtt!
😅😅😅
@@UniversalMind-10 😂😂😂🙌🏽🙌🏽🙌🏽
Idk fam. Les bbq got them red nuggets. He say he the oxtail king
I agree he’s the oxtail king🤜🏽🤛🏽 I’m just saying I smoked them a few times before I came across les cooking them.
At 9.99 a pound , these ox tails have become refocus.
My brother works at a food warehouse and I was fortunate to get a case and split it with a friend.
Ok I can see before they hit the grill, I can see you did trim the fat.
The trim wasn’t bad, it didn’t take long.
What in the bombaclot is this
😂😂😂
That's just to redundant, you can cut the cooking down to half, say 3 hours and it's still just as tender and delicious. I just season with salt, pepper, and garlic salt, then throw in the oven for 45 minutes to and hour then braise them in beef broth and onions for another 3 hours. by then it's already so tender fall of the bone deliciousnesss....
Dat not candy red!! IM OUTTUH!!
😂😂😂😂😂
@@allbarkallbitebbq keep grindin!! Im subbed!!
@@eastbee103 thank you 💪🏽💪🏽
Grounded eggroll small
Sup
You really got to love cooking and have time to spare..
It was my off day lol
@@allbarkallbitebbq God Bless🙏🏻
Lesbbq do it better facts CANDY RED NUGGETS
Excellent job only a few men have the ability to wait that length of time to have it just right women will pressure cook her oxtail of the bones in one hr and fifteen minutes
😂😂😂😂 thank you
Bro wash your meat
@@shawngrant1537 😝😝😝😝😝😝😝😝😝
Nice. Too bad all the good smoking cuts are getting expensive. Im seriously thinking about buying a side of beef, and maybe a whole hog.
You ain’t never lied. My boss at work has a farm and they raise cows and pigs. We got some and the quality was outstanding
Oxtails, turkey necks and pig feet are now more expensive than steak! We can’t buy shit no more!
It’s simply crazy and mind boggling! You’re exactly right. My mother said years ago the oxtails would be cut up for under ten dollars.
So true. The Stop and Shop store had Porterhouse Steak on sale for $6.99/lb and nearby was Oxtail for $10.99. The cheapest I got them in the last few years is $7.99 if you buy them in a 15-pound lot size.
@@Aaron.Davis56 man that’s so crazy, prices going up based on popularity, when actually it should be 2.00 a pound lol
❤👍👍👍
@@bongmea03 thank you