Smoked Oxtail

Smoked Oxtail

2.5-3 lbs of oxtail
Head Country Marinade
Head Country Championship Seasoning, High Plains Heat
1 tablespoon Head Country Bar-B-Q Sauce, The Original
4 diced red skinned potatoes
And many more.

  • First. Trim off the excess fat from the oxtail, then place in a large ziplock bag with about 10-12oz of Head Country Marinade. Remove all air from the bag and place in your refrigerator for 8 hours.
  • After it, Once 8 hours has passed, remove meat from the bag and liberally season it with Head Country Seasoning.
  • Next, At this point fire up your grill and bring to temp, then add two chunks of oak wood. Grill temp should be between 250º-275ºF.
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