Smoked Oxtails | Delicious oxtail recipe cooked on the grill!

Oxtails are a Caribbean favorite and this is in no way a traditional way of making oxtails. I have to say this because I can’t make it this way for a majority of the family because they will only eat it if its cooked the way that they are used too.

I won’t give you a history lesson on oxtail, but just know its by far my favorite cut of beef. This recipe can be changed because as you saw, I used the ingredients available to me at the time in the house.

Using ingredients available to you is what every person should practice doing.
I would suggest putting the oxtail on the grill directly if possible. It will give it a better charr and smoke flavor.

SUBSCRIBE, SHARE and COMMENT PLEASE

Check out my cookbook Meat to Vegetarian
https://bit.ly/mgvcookbook

IG: http://bit.ly/chefbalo

What’s good beautiful people welcome back to the channel today we’re making smoked oxtails this is what I’m in the mood for not our traditional style of oxtails equally as delicious of course we’re going to make these on the grill for a couple hours so that they have

That rich Smoky flavor and they’re super tender let’s Go okay the first thing we want to do is make a smoke pack to smoke the oxtails we’re just going to use Pento and some apple wood chips this is actually the same thing that you get when you order our jerk chicken that we season up and

You want to make it at home we have a package that we give you that includes this also along with the lump charcoal so here we’re just making a tight little pack I’m doing this like if I make roast fish so if you’ve ever seen any of my

Roast fish videos you know that this is exactly how I do it well similar to how we do it just a double fold over and make sure it’s really tight because we don’t want you know the smoke to go everywhere we just kind of want to keep

It to where we need it to go so here we’re going to use this Fork which I’m improvising normally I would have had a toothpick or something just to make some holes so that a little ear can go in there and this is kind of where we want

The smoke to take its time and be released now you don’t want to puncher it all the way down to the bottom you just make it in the top just so that again the air can be released and that’s it our smoke pack is done let’s move on

To the next thing the next thing is lighting the grill Okay so we’ve been cooking all day um shooting different videos so the grill is a little funky looking but hey it gets it done I’m not here to pretend that everything has to be new like a lot of YouTube videos I

See people go and buy brand new equipment and stuff just to make you know a video I I don’t get it you know I think you should use what you have and this is what we have right here so we’re using lump charcoal I like lump charcoal

A lot um it’s one of the best charcoal to me it lights pretty easy and it burns really really well and evenly more importantly than anything else and we’re just putting our little starter things in there and here we got Striker fire so if anybody knows this is a real thing

Now that’s a fire I don’t know why I said that I had to throw that in there so we use this just to light it and get everything going you know this will stay lit and you know keep you out of trying to keep moving light this thing over and over

And over and over something you don’t want to do so just going to make everything get on top of each other just to make a little triangle is what I try to do and these other little starters I like to kind of evenly put them around the fire so

Once I walk away from this it’s just going to burn on its own you know all over the place instead of just wear that um what is that fire stick or whatever you call that that I lit and there you go that’s it just let this go ahead and

Burn and we’re good to go so let’s go ahead and get this oxtail seasoned up this is about 2 lbs of oxtail you know enough for me and maybe another person and we’re just going to season it with some garlic powder you know and then I’m going take some white

Pepper again with me I use what I have right so I don’t have black pepper on hand so I got to use white pepper and these are some of my favorite spices this is spiceology prime rib and I just absolutely love spiceology brand guys um hopefully one day I can get a seasoning

Line in there too so we want to season this generously this doesn’t really have a high salt content so you know don’t be too afraid to use it you just basically want to get the spices out of it and here goes another favorite of mine black magic

Baby yeah so if you ever use this if you could see it in here I use this one a lot look at that and this has a really Smokey flavor this is why I’m using this um to enhance the smoke that we’re going to be using from the apple wood chips I

Want a really intense Smoky flavor and now the star of the show this is my jerk seasoning um again this is not traditional cooking so I know a lot of people going to be like oh that’s not how you season oxtail we’re not making traditional Jamaican oxtail okay I have

Plenty of videos for that and I’ll be uploading a lot more of those this is smoked oxtails we want a totally different flavor profile and you can’t leave out some complete seasoning now I’m filming so you could have you know been doing both sides at the same time

With me just because I’m filming I just do one at a time I don’t want to touch the camera and stuff with the hands dirty so okay so let’s go ahead and check on the fire it’s burning absolutely beautifully I love it we’re going to just add a few Pento seeds I

Want that flavor to kind of come out into the meat and then also we’re going to add some apple wood chips directly onto the flame as well as what’s in our pack now I’m going to go ahead and get my smoke pack that we made earlier and

I’m going to put it on the side of the flame some people like to put it directly on the flame but for me it burns a little too quickly when you do it that way especially if you don’t have a lot in there we need the smoke to take

His time and burn a little bit longer so that’s it now normally we put the oxtails on the grill but they’re a little sketchy so we’re not going to go ahead and do that I’m going to just close this down for a little bit and let

It smoke out and kind of out the flame okay so we got the grill up to about 300° let’s go ahead and open it and see where we are okay so the smoke is not overly intense if you want more smoke you got to use a lot more wood some

People actually just use wood to do their oxtails I don’t that’s a little bit too much smoke flavor for me so if you notice we have the oxtails on foil and the reason for that I didn’t really clean the grill like I told you earlier so I don’t want them touching it

Directly but if you really want it to do it it should be on the grill to get a better Char so we’re going to go ahead and cover it up and then close this down and let this roll for about half an hour or so okay let’s go ahead and open it up

And see where we are oh my goodness the smell I wish you guys could smell it and that’s it that’s right where I want to be look at at that Smoky color coming in so I’m going to close this for another half hour 40 minutes and this is half an hour 40

Minutes later look at this whoa oh yeah it’s coming along beautifully guys beautifully the only thing I’m telling you guys what you should do maybe you could add it a little bit more to the fire I had covered this really tight and man I wish you could smell this the

Aroma right now it’s just incredible and look at the beauty ah I can’t wait to taste this but I got a few more hours left on it though now while we’re waiting for that oxtail to finish cooking we got to go ahead and make the Brazen liquid cuz

Oxtail can’t cook by itself like that if you’re just trying to smoke it man you’re going to be here for the rest of your life um I don’t have that long so I want it in this lifetime so what we’re going to do we’re going to make a Brazen

Liquid here I’m just adding a a little coconut oil to the pan and get that heated up really quickly and put in a little butter now I said butter not margarine and definitely not the thing that says I can’t believe it’s butter or better yet all of you are guilty of this

Not country Croc country Croc is not butter folks I’m tired for tell you this okay so we’re using butter real butter b u t t e r all right so we’re going to go ahead and just let that melt down a little bit you know not much it doesn’t

Matter too much because we’re actually making a brazing liquid so we’re going to add our Trinity of ingredients which is just carrots skeleion um white onions and I have a little bit of Scotch bonnet in there normally we would have put celery in here again the beauty of the way I cook

We just use what we have available at the house we didn’t have any so we’re going to go ahead and salt this with some garlic sea salt you know this is just what we have at the house again we use what’s available to us you could

Just use regular salt it does not matter here sea salt of course or kosher salt doesn’t make a bit of difference we’re just using what’s available and we go ahead and let that simmer for a little bit and here I have some chicken stock NOW chicken stock with oxter is saying

Yes cuz we need flavor this is homemade chicken stock um we could have used beef broth would have worked just is fine you know if you didn’t have that you could have used a Maggie mix and you know and water just anything to give you a flavor profile but we’ve had this

Homemade it’s going to work just fine use what you have available guys this is what it is you got to be creative man you got to be creative this is how cooking works and especially Caribbean style cooking now again we’re going to bust it up with some complete

Seasoning you know we have to always add that give it a quick twirl you know just so everything kind of marries together and gets together that’s what we want so now we’re going to put all of this into our brazing pan Which is a foil pan we

Just add all the ingredients in there they’re just kind of cooked down now if you see they’re just slowly cooked they’re not really over umly burnt or anything or going crazy cuz we’re still going to have to cook this on the grill okay with the oxtails in it so we’re

Just going to add some water to keep the flavor going and here this is what I was telling you earlier this is the Maggie seasoning the beef seasoning we’re going to add this which I just found it so this is why I’m adding I’m like oh man I could have used

This originally but got to keep going got to keep going guys just get creative don’t don’t worry about it too much and again remember a little bit more of the black magic baby look at this just to give me that smokey smokey flavor I just

Don’t want to lose that when I put it in the Brazen liquid is very important um so let’s get back to the oxtails as you can see the gorgeous looking absolutely pristine man look at the color on them they look like they’re cooked but they’re not

Okay this will be a frisbee man you might have to hit the dentist if you ever try to eat it like this so we go ahead and just get our brazing liquid on the heat side of the grill and all you’re going to do now is just add your

Oxtails to the liquid and get them all in there that’s it so once all the oxtails are in the next step is to go ahead and cover it really just want to tighten this up and make sure it’s on there pretty good because we’re going to let this go until they’re

Tender it’s probably going to take us about an hour hour and a half okay guys let’s see what we got here here I’m not sure what to expect but here we go whoa oh my man that smells good man that smells really really good all right let’s see if it’s good or

Ready to go or do I have to put it back on no there’s coming off M delicious let me taste this wow wow so there there we have it guys smoked oxtails I’m going to devour this right now with some white rice and some cabbage it’s basically what we

Made it with so you know thanks for watching the video hope to see you guys watch more just give me a like and a quick subscribe put me on notifications too I’m really going to spend some time showing some recipes I hope you like this I know it’s not traditional uh I

Have another one coming up pretty soon the traditional way Jamaican style that we make it but this is equally as good if you’ve never had it this way you got to try it it’s absolutely fantastic and just keep in mind that I use seasonings that I had available to me so you can

Kind of interchange the seasonings you know if you just want to keep it really simple just salt black pepper seasoning salt maybe an allpurpose and even smoked paprika that would work just as fine but as you can see this is really really good and it’s still on the bone right A

Lot of times we make our oxtail it’s off the bone it’s all over the place almost like when you put it into a pressure cooker this is still tender and it’s still on the bone absolutely fantastic smells great tastes great H I would do this

Again and it’s just enough for me like I actually don’t have to share this cuz what I’m about to do right now is go ahead and hide this pan and put it in the back somewhere where nobody can see it and there we are