Arkansas In Every Way: Dub Shack BBQ Presents Oxtails

I know oxtails aren't exactly tailgating food but what a way to close out T4E this season. Unfortunately, since HSU isn't going to the D2 playoffs, my beloved Red and Grey might as well play spoiler and simultaneously own Arkadelphia for another year by beating the archival across 10th Street: 14th-ranked Ouachita. 

Well, since the governor happens to be an OBWho alum as is her redneck pappy, let's say misery loves company. They can cry after a Reddie win.

Back to what matters: barbecue content.

But first, oh friendly pitmaster, what are oxtails?

Cow tails. 

INGREDIENTS 

Beef oxtails

Killer Hogs' The BBQ Rub

Braising liquid

Beef broth

Bear and Burton's W Sauce 

Red wine

Tomato paste

Optional: Basamic vinegar (your call)

STEP ONE. Trim the excess fat from each oxtail and set aside. If you don't know what is excessive, look for the hard fatty bits that will not render during the cook. Once that is done, set aside and prepare to give them Killer Hogs' The BBQ Rub on all sides. 

Why am I only using one rub?

Because I am braising the gang later. 

STEP TWO. If your weapon of choice (in my case, the Weber kettle) is lit and ready to go at 275 degrees, you have done a fine job. Otherwise, go light the rig up! What we are shooting for in this portion of the cook is a mahogany color across each oxtail; flip over halfway through the first hour. [Don't be like me and let them get too dark for the eyes to get hungry. They may mess around and get hangry!] 

STEP THREE. Once the oxtails get that candy red color, take them off the grill and add them to the braising liquid to take us to the finish line. In my disposable pan - I'm too cheap to get a cast-iron set of skillets and Dutch oven pans - are the following: beef broth, the W sauce, tomato paste, and red wine. Return to the grill and cook until they are falling apart. 

Lately my Weber kettle has been cooking fast, so it may not be too long before it is time to eat.

STEP FOUR. Be sure you check the temperatures of each oxtail before calling the cook done by probing each one for tenderness - or the feel test. Oxtails are done around 210 degrees for that falling apart taste,  and if your feelers do a better job than a tool (don't let it be the only thing to determine tenderness), squeeze one. Give them a bit of a rest before serving!

I know mine aren't candy red the same way Utah YouTuber (and Houston native) LesBBQ presents his oxtails from each of his videos, but they will be next time! I think I did a pretty good job of making mine Arkansas in every way the first time around, and I suppose they can be run back. 

Rocky gives the paw of approval

This concludes Season 3 of Tailgating For Everyone. Thanks for sticking around to this point and trying some wicked-awesome items to cook at the next party, cookout, event, or in my case, Barbecue Sundays at the Dub. With this slew of recipes, may your next cook be the best one ever! Y'all be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!