Smoked Ossobuco | Mad Scientist BBQ

[@MadScientistBBQ]

Thanks to Porter Road for sponsoring today's video! Check out their awesome selection here: porterroad.com/BBQOSSOBUCO

[@ektran4205]

try cooking with japanese kiln fired carbonizied wood charcoal

[@TROYCOOKS]

Personally, I think this was one of your best videos Jeremy. Just old fashioned cooking and I loved it brother!!! Nice seeing Erika's back! LOL Miss you guys! Give Erika a hug for me! Cheers!!!!

[@bluesfish55m51]

My thoughts exactly as I watched. Thanks J Y !!!

[@craigluhr7243]

I've been making and talking about smoked osso bucco for at least 5 years. I have commented that you should try this. It's about time you finally got around to it. The other ones are smoked ox tail, smoked lamb shoulder,and lamb shank. Good to see you are catching up.

[@rwagenveldqmesnl]

An ox is a castrated bull used for pulling stuff

[@williammerkelz7260]

A Family that cooks TOGETHER Stays TOGETHER! Awesome Video again Brother! God Bless

[@_SurferGeek_]

An ox (or oxen if you're talking about more than one), is any cattle over four years of age that has been trained to do work.

[@MadScientistBBQ]

Ahh. Thanks for the info! Always kinda wondered

[@JakeLovesSteak]

That's partially true, but oxen aren't just any cattle, they are males that have been castrated.

[@wolfigraz5791]

@@JakeLovesSteakThat‘s true!

[@GrantFawson]

Yes, oxen are simply steers that start training for work at 1 year old. Allowed to mature til 3, then worked til they're 6 or 7. Generally, because the meat is still tender, they then slaughter the ox at 6 or 7 for beef.

[@therichieboy]

Osso buco is one of the few decent cuts I can get where I live but I've never had any luck with it. Really glad to watch this. Going to try it out asap.

[@larslan1975]

How’d it come out?

[@kevtz83]

I'm really surprised videos like this don't get more views. This is type of stuff my wife and I like to do for company, add smoke/grill flavoring to familiar dishes. Grilled spaghetti and meatballs is another one. Personally I only need to watch brisket smoked so many times on youtube...

[@johnmurray5221]

My daughter (10yo) recently brought home the Oregon trail game on her school computer. I played with her as a co-op situation. I played later by myself and crushed it lol. That is a fun game and as an adult you do recognize that you can shoot around 100lbs and head back to camp.

[@willd639]

lol!!! That’s awesome

[@MissGimpsAlot]

The full video of Brian Regan's "stupid in school" bit is so worth it. It's from his show "I walked on the moon". It's the one where he's in a blue shirt in front of a wall that has a big backdrop that says "improv"

[@Lamurscrappy]

Love the background music. I can watch food get cooked and do the two step at the same time!

[@LadyofRockmart]

The Oregon trail was such a great game😂

[@koryleach9660]

As the son in law of a rancher I had questions about just what an ox is. I knew what a bull is and also a steer (castrated male) an ox is a fully mature (four years or older) steer. Thanks, you made me learn something!

[@OmegaGamingNetwork]

As someone who cooks A LOT of tendon..I can state emphatically that "meat jello" is in fact, amazing. Also Pro tip on that particular ricer as I have the same one. Don't bother peeling the potatoes, they will stay in the ricer and you just have to scrape them out every few potatoes. Far faster than peeling. (For non russets at least.)

[@MadScientistBBQ]

Great tip! I hadn’t considered that but 100% will be trying it

[@tironial]

What is the ricer that was used?

[@OmegaGamingNetwork]

@@tironial All Clad. I couldn't tell you if it is the best ricer or not, I only bought it because I caught it at Homegoods for an absolute steal of a price. It might work the same with any other ricer, but as this is the one I have, I can't guess that.

[@blakeblackmar]

I throw the cheese rinds in with the cream while I slowly reduce it. Similar to how you might for a béchamel sauce

[@bryanp5534]

This looks awesome. You need to call it Yoderbuco! 😉

[@JeffreyGLutz]

Really great video Jeremy! Good mix of funny and cooking.

[@troydesmarais1775]

Jeremy I do the mashed potatoes just like that but add a block of cream cheese. So good

[@MadScientistBBQ]

My mom does the cream cheese! Also very good

[@toddgaines9446]

I always toss a few cloves of garlic in the water when I boil the potatoes. I'll have to try the parm. Cool video!

[@charlesmoore5840]

Looks great would like to try cooking that dish soon I also would like to see how you have your outside kitchen built

[@JoaquinChea]

Wow that looks amazing! Erika’s veggies look great too.

[@Nordestada]

That looks so delicious! Thank you for sharing this recipe.

[@gironic]

This is literally my favorite thing to smoke. I make it for mother's day. It's amazing.

[@jmdelan99]

been using Porter Rd. for years too. This week pork short ribs braised in wine and stock. unbelieveable.

[@sbraudrick]

I love the Oregon Trail reference! Thank you fellow old guy! 😀

[@BBQ_With_Dave]

One of the best cuts going if done properly, which you Sir, did! Delicious.

[@russellrofe4849]

I like to wrap things like oxtails, shanks, and short ribs in an oven bag. Add a bit of sauce or water and let them braise in the bag. It is easy and makes the meat tender as butter.

[@spankymcduff9683]

I make a pretty good ossobuco if I do say so myself ( am Irish/Scottish/Brit) but It looks like I'll be stepping up my game by following your recipe...Thanks for video

[@fly1327]

I'm 5 seconds in. You had me at Ossobuco, my absolute favorite Italian dish.

[@BigWood76]

Definitely a plate to be proud of, what an excellent dinner!

[@williamwilson2624]

That was a tasty looking meal! I am definitely going to try out those mashed potatoes. Great video, as always!

[@tonymillward3755]

Great video Jeremy, wish we had a Porter Road (or equivalent) in Western Australia. Loved the mash by the way.

[@willd639]

Great editing and music Jeremy. Very nice vid. Good looks amazing too…..

[@1shagg420]

This is a nice change of pace. I can't say I've ever seen that cut. I'll have to try to order it once at least

[@whitewolf2727]

Looks insane You’re getting much better at presentation of meals Looks like something a chef plated up

[@bud1971]

Can't wait to see the oxtails vid. Smoked oxtails have been all over my yt feed this week.

[@atahau6600]

That looks amazing! Love the mash 👌

[@ChrisLincolnHomes]

There was a resturaunt here in Sarasota that used to serve it. I've had it with the bone in a few times and it was delicious. Sadly the place closed a few months ago.

[@EatAtKurts]

This is awesome! Adding it to my list

[@LorienDrechsler]

I grew up on a cattle ranch and I didn't know this either. So I asked my know-it-all friend, ChatGPT (I call him Einstein), and he said you're right. Oxen and steers are both castrated cattle however, oxen are raised for work and are typically larger and older than their steer counterparts, which are raised for slaughter. So, Einstein confirmed your guess! Bravo!

[@gofaster474]

As soon as you were talking about oxen, my first though was Brian Regan saying "Boxen" 😂

[@SilverFoxCooking]

That looks so good!! As an investor in Porter Road, YES please go buy more. LOL. They really do have great products.

[@tfretch-hobbyist]

I noticed you using the enameled cast iron from Made In. I bought mine for my wife awhile back using your coupon code and it is an amazing pot! Now I have to break my keto diet and make mashed potatoes in it.

[@stelp7617]

Went to my local butcher and bought Ossobuco right after watching this. I enjoy beef shank, and this looks real good.

[@ScottysBackYardBBQ]

beef shank with a fancy name. nice job. looks amazing

[@MadScientistBBQ]

Like a beef shank but sliced much thinner. And Italian names do sound fancier

[@aidansdad22]

I wouldn't call this an osso bucco. osso bucco isn't a cut of meat only. it's a dish/recipe which means that what makes it actually osso bucco includes how it's prepared - which is braised in wine. This looks fantastic but it would be called "smoked beef shank over pomme puree" I'd also take the drippings from the foil and create a pan sauce with some wine and butter.

[@galacticspacepants997]

"I" before "E" except after "C" and when sounding like "A" as in neighbor and weigh, and on weekends and holidays and all throughout May, and YOU'LL ALWAYS BE WRONG NO MATTER WHAT YOU SAY!!!! So glad you brought up Brian Regan 😂😂😂😂😂😂

[@Crankinstien]

The Steele guitar music is awesome!

[@justinr9753]

Amish fellow playing Oregon Trail, not sure why but I love it! 😂 Awesome video. Maybe some plate ribs this summer?

[@craigluhr7243]

Great job on the twist of this classic dish that typically is braised and uses veal. I have been smoking beef osso bucco at least 2 times a month for over 10 years. It is always a hit with guests. Sadly, your video will now raise the price of this cut. Another great cut to smoke is ox tail. I make a smoked oxtail Jamaican stew. Ox tail is the same as beef tail. I'm surprised you don't do much with lamb. Smoked Lamb Shoulder or lamb neck makes great pulled lamb. And smoked Lamb shank is wonderful.

[@michaelmatias5281]

That would be so good over grits!! 🍻

[@chrishartley8867]

Hey Jeremy, I was wondering if you could help me with a decision on a smoker. Between the brazos and the g2 since you have cooked on both which do you think would work best in Birmingham Al? This would be my first smoker.

[@FunAtDisney]

It may seem strange, but the first thing I would eat where the brussels sprouts! The char on them was legit!

[@ajg14]

Keep up the good work... Thank's

[@CoalAerospaceAi]

For the mash use cold butter and then hot milk - It will get you the smoothest texture.

[@easymad1918]

as an Italian I never tried osso buco this way.. from now on I will cook it like that,... hahahah Thanks

[@johnscola7642]

Hey do you make your own salt and pepper mix your self or do you buy it from the store??

[@johnc5741]

this looks amazing, would be even more insane if you made an “italian” red wine gravy to put over this.

[@wcneathery3100]

I've done crosscut beef shanks a half dozen times or so. Best tasting cut of beef for low and slow IMO. I usually do 15# to 20# at a time. Hand pull, vac seal and freeze for quick easy week night meals.😊

[@MadScientistBBQ]

How do you cook them?

[@wcneathery3100]

@@MadScientistBBQ pretty much like you did. Salt and pepper only. On the smoker at 250ish for about 4 hours. Into a big hotel pan (usually a double layer) along with preheated beef bone broth (1" deep) cover with foil and braise for another couple of hours at 275 to 300. Always tender always succulent due to the rendered collegen. I believe leaving the membrane on as you did helps to retain moisture and helps hold it together.

[@dandoe1620]

I've been all over Italy. You should open an American BBQ spot there. They would love it.

[@outlawjjsmith]

Need to try the Veal Ossobusco.soooo good!

[@MadScientistBBQ]

I bet that would be spectacular

[@SilverFoxCooking]

It does sound good, just wondering if it would be big enough to work well?

[@mikeamato9917]

The first thing I thought of when you said "oxen" was that Brian Regan bit!

[@paul756uk2]

I was in my local wholesaler the other day and they had a thor's hammer there. Never seen one of those before and found out that's where osso bucco comes from.

[@dubehigh]

I like garlic mashed potatoes my family and friends love them

[@mickvk]

Great idea - I like to make things besides the holy trinity of BBQ on my smoker!! And hmm, I got that it was 90 minutes on smoke til red, then a little more time. Then wrapped to about 200F... For planning purposes, I wonder what the total cook time was?

[@napasbbqco.]

If I ever go thru with my dreams of opening a BBQ SPOT.. I'd love for you to eat my food!!❤

[@davidhertzberg2493]

Hi Jeremy, Love your videos 🙏🏻🥩🇺🇸. What’s your “go to cooker” if you’re looking to make a couple Cowboy Ribeyes for you and the girls? Thanks

[@richiewingo9027]

curious if it would go well in a fettucini alfredo or is it too rich for that? nice video brother looked delicious

[@thecrib8]

Try steeping the cream in some garlic. Next level mash, brotha.

[@rockbutcher]

It's a good thing I'm just about to cook fried chicken right now because after watching that I'm ready to eat my right arm. My wife always braises her osso bucco. Next time I'll try this method and see what she thinks. Cheers!

[@scott76252]

Ever try smoking a beef heart. I’ve done it several times. I was surprised that it didn’t dry out and was actually juice

[@wanderingkenknight]

I think I first tried Osso Bucco by adapting a Sam the Cooking Guy recipe. Very good cooked in an open Dutch oven on my Weber Kettle low and slow. I cooked for a couple hours before adding some braise to it. The result was wonderful. But just cooking it as you did would be great and really make the beef the star.

[@WGA-grill]

Looks amazing! Question about time. I don't understand English well. How long did it take to prepare at each stage?

[@markgriz]

As soon as you said "oxen" Brian Regan was the first thing I thought of

[@Keasbeysknight]

Id take a good carrot and brussel sprout recipe!

[@AlexK07010]

couple questions: would this work with veal ossobuco? so you do 1 hour unwrapped at 200f, then 1 hour unwrapped at 250f then 1 hour wrapped at 275f? to internal temp 205f?

[@mrspms143]

My husband and I were talking about that Brian Regan comedy skit 2 minutes before you mentioned it😂 great

[@BakouMOH]

Language nerd here: the cows, bulls and oxen were farmed by Anglo-Saxon peasants (hence why ox sounds germanic to you), but the Norman nobles consumed the beef (the meat of these animals). In French, boeuf means the meat (regardless of the gender of the animal), but it also refers to a castrated male (ox). An intact male is a taureau (bull, but also taurus) and a female is a vache (cow).

[@larrymattei3903]

Looks good. I will try this by smoking it first and instead of wrapping in foil transfer to Dutch oven with traditional recipe ingredients to finish.

[@crookedpinebbq9101]

Will be making this soon!

[@ninjastiz9046]

this is what im talkin bout. quality content as usual. but like, a lil extra mo betta

[@OUDLES]

That Brian Regan skit is also one of my all time favorites! Brian, what's the plural for a Moose? ...MOOSEN! I SAW A FLOCK OF MOOSEN, There were many of em, many much moosen! Out in the woods, the woodes, IN THE WOODSEN!

[@markgriz]

Tito!

[@andrewcappiello5585]

I saw those Moosen! They were in a boxen.

[@jasonfrost4259]

Meese. Gotta go with Meese

[@edtsch]

That looks amazing! Nothing to do with your excellent video (enjoyed the inclusion of the rainbow, BTW), but it was funny to watch the video with the automatically-generated captions as they found a different creative way to botch "ossobuco" every time!

[@J-Tang]

How long did you wrap it in foil for?

[@kjbober]

Consider finishing the beef in a Dutch oven simmered in beef broth to make a rich gravy to spoon over the beef and taters.

[@David-burrito]

Looks like one of the plates served at the Thermoworks event.

[@boombot3029]

I feel like your going to hit a million subscribers soon…

[@KieranShort]

Jamie Oliver has a brilliant Osso Buco recipe. Give it a try. It's *nothing* like this. Beef shin smoked is great, and osso buco (beef shin sawn through) is great too. All that gelatin 🤤🤤

[@derrickpoe4527]

that solution pit is calling me, simplified beauty... decisions, decisions... Solution/Goldees or Blue Smoke.

[@rickloginname]

wow - looks good

[@cybernode33]

As a previous Traeger+ user, I was initially skeptical about switching to Asmoke. But after using it for a few weeks, I must say, it's changed my grilling game completely! The precise temperature control is a game-changer. It allows me to cook my meats to perfection without having to constantly check on them. Moreover, the variety of wood pellet flavors has added a new dimension to my barbecues. The fact that it's also portable and battery-powered means I can now take my grill on camping trips and not worry about finding a power source. The Asmoke app, with its temperature monitoring and recipe sharing features, has made grilling a more interactive and enjoyable experience. I'm so glad I made the switch to Asmoke! #Asmoke

[@edtsch]

I love that your wife pops out from behind the camera to take a bite.

[@MadMFox]

We just had Porter Road osso buco 2 days ago.

[@gregmcmaster1606]

Porter Road sends you the good stuff. They send the common client all their seconds. They actually refunded me the cost I paid for my meat because they knew it was a second cut at best !!!!!!

[@rodneypratt4324]

What cities were these Italian restaurants so-called Italian restaurants in because that's a staple in any Italian restaurant that has any worth and it's a delicious delicious dish

[@augustolivo2345]

Ever do desserts on the smoker?

[@JulieClark-o3s]

Looks amazing!

[@eulogyforadream]

With your love of tallow I'm surprised you didn't use it for the mashed potatoes.

[@shadowcaster111]

I make pork Ossobuco its fantastic Also Try that with some dinner grits 1 cup grits 1 onion minced 1 stick butter 1 ear of corn roasted over the fire and cut from cobb 2 cups chicken stock 2 cups heavy cream melt butter add onions add stock and cream add grits and cook till done Heaven