Food Smokers and Smoking Tips/Tricks/Techniques

Takes about 10-12 hours for oxtail or any beef/pork broth. Chicken takes 2 hours.

One day I’m gonna invest in an Instpot. For whatever reason I like them long ass cooks....the wait and the end result is satisfying I guess. Lol

 

Care to share any recipes?

 

oxtail pho...Sounds amazing! Whenever my wife and I are feeling lazy in the evening we always go get pho.

 

Everything I used
Beef bone, oxtail, daikon, yellow onion, shallots, ginger, small piece of rock sugar, salt, pepper, coriander, stay anise, and cinnamon sticks, any pho rice noodle of your choice. I couldn’t find cardimom pods and fennel but you could do without, same goes with coriander. Cinnamon stick and star anise is the most important.

Add ons to bowl: green onion, yellow onions sliced (submerge in water for 5min to tone down the onion taste), bean spouts, cilantro, lime and whatever you want really this is the basics. Fish sauce, hoisin m, and sriracha is optional but you do lose the flavor of the broth if you put to much. I didn’t add any of these 3

Instructions.

Oxtail about 7-8 larger large ones and About 6-7 medium/small ones. It was a total of 4 packages, I fed the family and had a lot of left overs. Beef bones Not sure of the weight but I spent 10.00 on 2 packages of cut up bones that had tendon still attached. Tendon is optional if you can’t find it. Usually asian stores will have everything you need to make this. Garlic is also optional.

Put oven on broil and slice longways 2 gingerseih skin off, 2 large yellow onion or 3 medium size yellow onion (peel brown skin after being broiled) and 5-6 shallots( I don’t peel the skin). Flip over to avoid burning. Take about 10-15. You know when it’s done when the juices from the onion starts to run.

Boil beef bones and oxtail For 10min in the biggest pot you can’t find. Skim off the scum that rises and dump out in a strainer. Basically run water under each bone and oxtail and just lightly scrub with your hands. This is important to clean the bones and oxtail to ensure your broth is clear. Throw back in a beef bones, oxtail, onion, shallots, rock sugar, ginger, peel your daikon, and cut about 2-3 pieces, about 1-2 tbsp of salt and good amount of cracked black pepper and top off of water. Bring to boil then drop your heat to a low-medium that when the waiting game begins. You will have to top off with water frequently. I basically add almost the same about of water when I began

Make sure you skim off any scum and use a large spoon or whatever you have from time to time to make sure nothing is sticking to the bottom of the put. Try to avoid stirring the pot to much otherwise you have small pieces meat floating all over and your broth is cloudy.

Right before serving add your aromatics the cinnamon sticks, star anise, corricander, fennel, cardimom pod in a cheese cloth or that fancy steel mesh contraption in my post earlier. Only leave in for about 30-1hr. These are really strong flavors so taste the broth. Add salt or pepper to your liking.

** edit skim off most of the rendered Fat, but not all of it. Some of that Fat contain a lot of flavor. Actually saving that Fat for other purposes.

I take out as much oxtail before I dump out into another pot with a strainer so the oxtail doesn’t fall apart cuz it’ll be super tender. If you put the broth back into the original pot make sure you clean it before.

At this time your noodles should be boiling, dump out into a strainer and run under cold water to stop the cooking process.

Start making your bowl of pho. Youube all this and it’ll have its variances but it’s pretty close.

Chicken pho is the same process basically but you need to find lime leaves.

Good luck send pics of you end up doing this. It’s pretty damn good!

 

Still need to pick up my tofu!... err... meat for this...

LOVE me some Pho. Really want to try my hand at it. such a long investment to make good stock though. Well, should say, to gather all the odds and ends for a good one. I'll have to give your instructions above. Thanks

 

Thanks for the detailed info. I may try this in the near future.

 

It’s really easy...anyone can boil something in a pot. Finding the ingredients is the hard part.

 

not this person apparently

 

Like 10-15 years or longer for the OG places. They just keep adding to the base.

 

That's one of the huge bonuses of using an instant pot type device. You can develop intensely deep flavors with marrow bones & herbs/spices very quickly. Like an hour for a great broth instead of 12. I put a bunch of chicken feet in with mine the first few batches too. Adds a lot of flavor and the collagen thickens it up too!

 

I know!!! Might pick one up for the holidays!

 

I've thought about an IP a few times, I just don't think i'd use it that much to be worth it.

 

You will once you get that Pho down!!!

 

We love our IP, actually getting to the season where it’s about to get a bunch more use.

 

Round two. Wish I would have bought more of these since they we on sale. They were really good.
Is it possible that wrapping them for a rest is degrading the char? I swear it had more before wrapping.

 

Why yes it is! I will start grilling and smoking more also.

Instant Pot Gun Club Pot Roast, turn any roast edible in short order. With sides of course.





Ham hock and bean soup with bone from smoked ham





Beef barley soup, prime sirloin steak seared first on the grill for the beef



You get the idea...

 

Spog is what I always do