Smoke Meat

30 servings... prep time: 30 minutes... Cook time: 3 hours

Necessities

• Smoker

• Mesquite wood

Ingredients

• 8 lb boneless pork butt

• 2 cup shoyu

• 1 cup sugar

• 1 hand garlic, minced

• 1 big hand ginger, minced

• 6 habanero peppers, rough chopped

• Black pepper

Instructions

1. Cut boneless pork butt into about 1..25” thick strips.

2. Mix shoyu, sugar, garlic, ginger, habaneros in separate bowl. Add black pepper to taste.

3. In a gallon ziplock bag, place pork and marinade. Mix to evenly season, then let sit refrigerated overnight.

4. Smoke at 200-225F for 4 hours, or until internal temperature about 145F.

5. Slice strips into pieces and stir-fry with caramelized round onion.

Braised Beef Shortribs

30 servings... prep time: 30 minutes... Cook time: 3 hours

Ingredients

• 3 lb beef short ribs (boneless or bone-in

• Shoyu

• Worcestershire sauce

• Garlic salt

• Black pepper

• Cayenne pepper

• Canola oil

• 1 box beef broth

• 2 big carrots

• 1 sweet onion

• 4 large cloves garlic, crushed

Necessities

• Dutch Oven

Instructions

1. Season short ribs all sides with garlic salt, pepper, and some cayenne pepper.

2. Dice sweet onion and carrots.

3. Set oven to 300F.

4. Oil dutch oven and brown onions and carrots with garlic; remove to separate bowl.

5. Add oil and brown all short rib sides; remove to separate bowl.

6. Add some beef broth to deglaze dutch oven.

7. Add short ribs to dutch oven; add veggies back in; add enough beef stock to cover 3/4 of short ribs.

8. Move dutch oven into oven for 3 hours.

9. After 3 hours, remove short ribs from dutch oven and simmer on low so sauce reduces and thickens.

Oxtail Soup

10 servings... Prep time: 20 minutes... Cook time: 6 hours

Ingredients

• 3-4 lb ox tail
• 4 quarts chicken broth
• 1 bunch scallion or green onion (~4 adult-length shoots), sliced on diagonal
• 12-15 pieces rehydrated shitake mushrooms, cut in halves
• 5 star anise
• 1 2-inch piece of fresh ginger, thinly sliced
• 1/2 tablespoon Hawaiian rock salt
• 1 teaspoon shoyu
• Optional: 1/2 cup shelled, skinned, raw peanuts

Necessities

• 5 qt. stock pot with lid
• Cutting board and knife
• Fork and pair of tongs

Instructions

1. Add oxtail to stock pot in a single layer. Add water to cover raw oxtail by 1" and cover pot, leaving lid slightly ajar. Bring water to a boil on medium heat, then completely drain water and discard excess fat that rises to the top. When bringing water to a boil or while simmering, leave lid slightly ajar to prevent liquid from overflowing.
2. Return pot with oxtails to stove. Fill pot with chicken broth until oxtail is covered by 2". Add star anise, ginger, rock salt, and shoyu.  Bring water to a boil and reduce heat to a light simmer for 2 hours.
3. Add shitake mushrooms. Let simmer for 1.5 hours.
4. Add peanuts (optional). Let simmer for another 1.5 hours (simmer for 1.5 more hours regardless of adding peanuts).
5. Meat should tenderly fall off the bone. Use a fork and pair of tongs to gently separate meat from the oxtails. Leave bones in or remove as desired.

Tips: Add extra chicken broth or water as desired because some liquid will be lost through evaporation.  Periodically skim fat off of broth's surface in steps 2 through 4. Alternatively, let soup cool and place in refrigerator to let fat congeal.  Skim off fat after it congeals (typically within ~6 hours), reheat, and serve.