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Smoked Oxtail Lasagna
For anyone that's ever had it you know that oxtail is one of the most underrated cuts of meat from the wonderful bovine. And yes, it is very much what the name indicates. It's a cut directly from the tail although rarely taken from oxen these days. This cut yields a super beefy flavor but is also very tough. That's why in this recipe I use two cooking methods. First, their time on the BBQ imparts a great smoky flavor. Secondly, the braise helps provide a nice tender cut just right for the shredding required for this lasagna.
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Baby Back Ribs
Ribs. The great backyard equalizer. Properly done, they are tough to beat no matter what delicious backyard bbq recipes are on your resume. On a BBQ scale of difficulty, I would rank these somewhere between pork shoulder (aka pulled pork) and brisket. While not quite as difficult as brisket, ribs still present their own challenges. Like shoulder and brisky, ribs are not too be rushed. This means, at least for me, these are definitely a weekend endeavor. You can expect anywhere from up to seven hours for spares or up to five or six hours for baby backs.
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Pulled Pork
Easily one of the most recognizable forms of BBQ is pulled pork. Which, by definition, is a piece of pork that has been cooked to a temperature that allows itself to be pulled off the bone. Many cuts can be used but the most common is the shoulder, aka Boston Butt. A staple at every decent BBQ restaurant and competition. For first time smokers, pulled pork is an excellent option mainly because the shoulder is a very forgiving cut of meat.
