Oh my goodness. Again I make the mistake of watching one of your videos at 5am in the morning as I prep for work. Now I will be thinking about this all day. Again you have raised the bar Captain. By the way you look younger than me so keep doing what your doing. hahahahaha
Hey Ron, thank you again for the little tidbits of knowledge you drop it to your videos. This recipe looks great and I’ll try it, but what I really got out of it was you explaining why you put the blaze-a-ball at the bottom, and how it’s constantly fed air down there. I’ve always been afraid to smother my starters with the charcoal and then, forehead smack, duh! Of course there’s a giant source of air down there. I’m doing a flank steak tonight and lit it with the starters at the bottom, and it is starting beautifully!!
@@FOGOcharcoal thanks for the quick reply! I'll be sure to try this recipe as soon as I can get my hands in one of these beef hammers. I haven't found any locations that have them in south Florida, I'm in Cutler bay.
Do you throw in your wood chunks as soon as you light your grill? Also, how long do you wait to place your meat on the grill? I currently wait for the smoke to become clear to avoid the bitter taste. Thanks!
Please tell me regarding your vegetable peelings that “garbage” was a euphemism for a freezer bag you collect your scraps for stock, or at least your compost bucket… An online friend uses the following for his signature on forums: “Oxymoron: too much garlic.” I agree with him totally. The more garlic the better. I suggest using Chef Alex Guarnaschelli’s method to thicken that she uses for her turkey gravy; instead of flour or a roux, use a similar method as thickening bean soup. Put some of the liquid and veg into a blender and make a purée. Then use the purée to thicken. No additional flavors are added and it works great!
Oh, trust me my friend, there is not a vegetable scrap that goes to waste in this house. Straight into a freezer ziplock. I also keep all of my chicken trimmings to make stock with.
That looks delicious. By the way why isn't FOGO sending email notifications about your new videos anymore? Haven't received one in two weeks and have to dig through Facebook to find the latest cook.
You want us to guess your birthday? I hate to do it because some people get offended when I’m off. But I’m going on a limb and say that you will celebrate your 54th this year. You’re definitely a scorpion like my wife and my mother who were born early November, but you like to share recipes, and that tells me that you are in the middle of the month. I’m guessing, the 15th.
Tony, you're kind of freaking me out a bit. You had to have looked up my birthday....... If not, you missed your calling. You should have gone into the "Let me guess your age" business. 11/15/1969
Holy cow. What a guess. But actually, I take a lot of guesses and I’m always on. My wife and daughters keep telling me that I’m an alien. Lol. No, I can’t guess the lottery numbers. Wow. 11/15/69 is a scary guess.
@@FOGOcharcoal Yeah, that happens when we get older !!! 😜 Of course, you never did say in the video how old you are🤔🤔🤔. And, ship Captain, Police Captain, Fire Captain?????
Was looking amazing until you blew it by pouring that insipid liquid full of all the fat. ALWAYS reduce the liquid to intensify flavors. ALWAYS skim the fat during that process. Then, fill your boots on how you want to finish the sauce.
Everything you cook is delicious, but this may be my favorite! Thanks to FOGO for carrying my European Blend Seasoning!
You are too kind Miss Tina Pearly Girl. You know we just adore you over here!
Fantastic work
Fantastically delicious! Thanks James
Oh my goodness. Again I make the mistake of watching one of your videos at 5am in the morning as I prep for work. Now I will be thinking about this all day. Again you have raised the bar Captain. By the way you look younger than me so keep doing what your doing. hahahahaha
LOL, thanks for that Jim. We both love food and have last names that will make people afraid! Mine is Dimpflmaier
This was absolutely amazing. That shredded beef shank with that kiss of smoke was absolutely delicious!
I always appreciate your new video drops, thanks Cap’n
You are very welcome and we certainly thank you for tuning in!
Wow, that looks fantastic! How many do you think that would serve?
Thanks Craig! I'd say 3-5 people
Amazing cook!
What's the brand of the Dutch oven your using?
Thank you! It is made by Romertopf and there is a link for it in the video description
Thank ya!
Morning Ron, Very interesting dish. I never heard of it, but I was salivating watching you eat that. Thanks for pushing the envelope on BBQ
You're very welcome Steve!
Another fun video! That looks delicious and very doable. Got to get some of Tina's seasoning and give it a try!
Ricky, I swear, I use that seasoning for soooo many things, it really is that good.
Amazing gotta do this one. Thanks!
Ron, if there is one recipe of ours that you were thinking of making...this is the one!
Hey Ron, thank you again for the little tidbits of knowledge you drop it to your videos. This recipe looks great and I’ll try it, but what I really got out of it was you explaining why you put the blaze-a-ball at the bottom, and how it’s constantly fed air down there. I’ve always been afraid to smother my starters with the charcoal and then, forehead smack, duh! Of course there’s a giant source of air down there. I’m doing a flank steak tonight and lit it with the starters at the bottom, and it is starting beautifully!!
That's so great Todd, I am glad that you took something away from this that will work for you!
That's look delicious 😋
Well thanks Remi!
You are so entertaining!
Thanks Sylvia! So are you, I would love to make some videos together someday! I think we would have so much fun.
@@FOGOcharcoal AGREED!
C'Mon who doesn't like meat jello? Keep on cooking Ron, looks great.
LOL, you are too funny Steve! Thanks bud, I always appreciate you my friend!
This looks excellent! I'm an osso buco guy most definitely. I use polenta instead of pasta to finish, but either way it will be great!
Yummo! I do love me some good polenta
New sub here! I’m also a member of your South Florida BGE group! Awesome videos! I think you’re about 65 years old…smoke on, brother!
OK, I have mixed emotions....Hooray for being in my group! Ouch on the 65 years old comment!!!
@@FOGOcharcoal, my bad…I was never good at playing that game…lol. Take care.
Where did you get your shank from?
I got them from Broward Meat and Fish
@@FOGOcharcoal thanks for the quick reply! I'll be sure to try this recipe as soon as I can get my hands in one of these beef hammers. I haven't found any locations that have them in south Florida, I'm in Cutler bay.
@@efreeze88 they have 3 or 4 stores around S Florida. Also try Josh’s Premium Meats
Do you throw in your wood chunks as soon as you light your grill? Also, how long do you wait to place your meat on the grill? I currently wait for the smoke to become clear to avoid the bitter taste. Thanks!
I throw the chinks on about 10-15minutes before I put the meat on so that the white smoke goes away.
What temp did pull it off the smoke ?
I think it was around 170
Very nice Sir.
Nice fact, in Europe (Netherlands ) I want American rub en sauce and in the states you want European rubs hahaha. I like it
LOL< maybe I should come there and open an American BBQ restaurant
Please tell me regarding your vegetable peelings that “garbage” was a euphemism for a freezer bag you collect your scraps for stock, or at least your compost bucket…
An online friend uses the following for his signature on forums:
“Oxymoron: too much garlic.”
I agree with him totally. The more garlic the better.
I suggest using Chef Alex Guarnaschelli’s method to thicken that she uses for her turkey gravy; instead of flour or a roux, use a similar method as thickening bean soup. Put some of the liquid and veg into a blender and make a purée. Then use the purée to thicken. No additional flavors are added and it works great!
Oh, trust me my friend, there is not a vegetable scrap that goes to waste in this house. Straight into a freezer ziplock. I also keep all of my chicken trimmings to make stock with.
@@FOGOcharcoal
And what about Chef Guarnaschelli’s method for thickening the juices I mentioned? I think that would work very well.
That looks delicious. By the way why isn't FOGO sending email notifications about your new videos anymore? Haven't received one in two weeks and have to dig through Facebook to find the latest cook.
That is very strange Tony, I am getting the emails. Could they be going to your spam folder?
Same here. I don’t get notifications
@@FOGOcharcoal checked that. I always go through the spam folder before deleting it.
You want us to guess your birthday?
I hate to do it because some people get offended when I’m off. But I’m going on a limb and say that you will celebrate your 54th this year.
You’re definitely a scorpion like my wife and my mother who were born early November, but you like to share recipes, and that tells me that you are in the middle of the month. I’m guessing, the 15th.
Tony, you're kind of freaking me out a bit. You had to have looked up my birthday....... If not, you missed your calling. You should have gone into the "Let me guess your age" business. 11/15/1969
Holy cow. What a guess. But actually, I take a lot of guesses and I’m always on. My wife and daughters keep telling me that I’m an alien. Lol. No, I can’t guess the lottery numbers. Wow. 11/15/69 is a scary guess.
Yaassss! I've got one in my freezer I need to get trimmed down to the hammer. Thanks for reminding me Capn...you sexy mf 😁
LOL, I want to see it when you make it
Lee, I didn't realize that this was your youtube! I should have realized right away! LOL- Luv ya!!!
@@FOGOcharcoal Love you back Cap'n! And, I absolutely will post it when I cook it! Have a great day superstar!
Great recipe! But what if I’d use red wine instead of white?
Yo ucould absolutely use red wine for this. It would really go qwell with the beef. I just wanted to keep it somewhat traditional as Osso Buco.
Hammer 🔨 time ⏲️
you can't touch this..... 🎵
for how many persons is enough 1 piece?
1-3, depending on how hungry everyone is
@@FOGOcharcoal well how much weight had?
MAgic mushrooms would be great in there so i can sit and wonder why there are som many dam EGGS ?
We are now best friends.
Don’t forget to sauté the onion and reduce the wine first !
You'd be surprised at how much the veggies cook in just a little oil with all of the beef fat in there.
Lol almost quit watching when he said smoke with charcoal 😂
Thanks for tuning in!
Al dente = to the tooth.
You know what? A friend reminded me of that and I actually knew it. I forgot...
@@FOGOcharcoal Yeah, that happens when we get older !!! 😜 Of course, you never did say in the video how old you are🤔🤔🤔. And, ship Captain, Police Captain, Fire Captain?????
Was looking amazing until you blew it by pouring that insipid liquid full of all the fat. ALWAYS reduce the liquid to intensify flavors. ALWAYS skim the fat during that process. Then, fill your boots on how you want to finish the sauce.
OK, thank you
You need to tone down your meds....
Noted.....
56
ok