We try to hit the Baton Rouge Farmer's Market downtown at least once a month. My favorite vendor has got to be the Gonsoulin Land & Cattle. Great people and great conversation. In the past, I've called an made requests which is so convenient. They have beef heart that is already cubed up, which if you've ever had to clean a beef heart yourself you know that it can be a tedious task.

I started by loading the kamado up with premium lump charcoal from FOGO Charcoal and getting the fire going. I tossed a couple of Westernwood pecan chunks on the fire and got that beautiful blue smoke rolling. I season the oxtails with my own seasoning blend that I make with Redmond Real Salt, then let the oxtails smoke for about an hour before pulling them aside and popping the cast iron dutch oven on the grill.

I add some bacon fat to the pot and started to saute some yellow onions, yellow bell pepper and Mt. Olive pickled jalapeno slices. I also added some minced garlic after the peppers and onions were softened a bit. I added the oxtails to the pot along with enough beef broth to cover them, then popped the lid on the dutch oven and let them cruise for about an hour. I take the lid off to check the progress and add more liquid if needed. At this point I added some seasoned sliced mushrooms to the party. If you add them too early they'll disappear. I let this simmer until the meat fell off the bone.

I do take the meat out of the pot and remove all the bones, which makes serving it up to the family a little more hassle free when its time to eat. This rich hearty stew screams comfort food. I usually give it an additional sprinkle of parsley just before serving which my kids say makes any meal automatically fancier.

Thanks for watch and reading along. I hope you enjoy.