First Season with coarse salt/pepper/garlic and whatever seasonings you like on your beef.
Next smoke offset the coals at 275 for three hours.
Once the oxtail has reached the color you’d like to achieve add some beef broth in the corners and cover with foil to braise. allow to braise for at least a couple hours more or until the meat is fall apart tender.
Keep It Simple Stupid.
So often we get caught up in complex recipes with a million ingredients when some of the best things are simple to make with just a few.
Shrimp peeled and deveined. Swathed in butter and minced garlic.
A half a chimney of charcoal spread evenly on the bottom of the charcoal grate.
A turn or two and when the grill flares up from the dripping butter close it to snuff out the flames. Easy Peasy lemon Squeezy. 5 minutes prep time 5 minutes cook time.
Very simple. Scale, de-head,de-head,clean out the guts. Pat dry. Coat with EVOO. Roll in panko.
Set up the grill for high indirect heat.
Let grill heat up and place merluzzi offset the coal. Cook for about 35-40 minutes or untill crumbs are golden brown and fish is flakey.
@webergrills First second and third generation Performers. One Dove Grey, one Spring Green.
Keeping It Simple- Salt-Pepper-Garlic
After Six Hours In The Smoke At 250
Got to use Ryan and Wood Distillery Whiskey Barrel chunks for smoke. They sell them at the distillery. Directions- 15 Great Republic Dr, Gloucester, MA 01930
First arrange the coals around the inside perimeter of the bowl in a semicircle from 7:30 to 3:00
Next place a Weber lighter cube at the left hand start of the snake (or fuse) and get the left most coals going. Place come apple wood along the top and cherry wood chips sprinkled along the path of the snake.
St Louis ribs have been dusted with rub for an hour or so.
Place the foil under the grill grate and on top of the charcoal grate for an easy clean up. Once covered grill temps hit 200 degrees close the bottom vent so the handle is about one inch from being completely closed. Cover and don’t peek for about three hours when we will mop them for the first time.
The day started off cleaning a Black Stainless Steel First Generation Performer Up. She had quite a buildup of charcoal on the bowl but after a couple of hours of razor blade and steel wool she came out shining-
The afternoon brought about a walk around the Back Shore and Past The Wharf. On this walk I’d taken dozens of times and at an old apartment house I’d driven past thousands and thousands of times was a neglected pretty rare Green 18 inch Weber One-Touch Premium. She’s in very rough shape. Needing a new lid vent, a new handle(this one is melted), new charcoal and cooking grates and some serious deep cleaning. The frame and table are in very good shape though.
I spotted her on the walk but was not going to be stopping as I was with my beautiful Kate.
Later that evening I knocked on the door and asked if it was for sale. It had probable been sitting there untouched for years. We came to an agreement and she’s now in my care.
Getting home I unloaded the Green One-Touch Premium and pulled the Dove Grey Special Edition Crate and Barrel 2nd Generation Performer around front smoke the Atomic Buffalo Turd Stuffed Avocados that Kate prepared and reverse sear a NY Strip Steak. Both were elegant. Stuffing avocados and smoking them is my new favorite thing to grill.
Here’s the stuffing recipe from Kate-
“I didn’t follow a specific recipe. Ive made jalapeño popper dip in the past and just tossed the same ingredients in a bowl. Cream cheese (at room temp) maybe 1/2 cup. TBS of mayo and sour cream. Some shredded cheese, tsp of grated parm, chopped bacon and jalapeños. Mix and spoon on top of avacado. I topped it with a sprinkle or panko crumbs and a little more bacon.
Next time, I’ll add more mix to it- so double of everything. There was a lot of avacado vs popper mix.”
A very Weber day…