First Season with coarse salt/pepper/garlic and whatever seasonings you like on your beef.
Next smoke offset the coals at 275 for three hours.
Once the oxtail has reached the color you’d like to achieve add some beef broth in the corners and cover with foil to braise. allow to braise for at least a couple hours more or until the meat is fall apart tender.
Thank you to Sheree Zizak, owner of the Beauport Hotel, who shared that the bride and groom that braved Saturday’s snowstorm to have photos taken in front of Lobster Trap Tree are Molly Ross and Ryan Stokes. Molly and Ryan held their reception at the beautiful Beauport Hotel.
Many of us marveled at how relaxed were the wedding party, especially the bride and bridesmaids, wearing sleeveless dresses and gold heels in the slush and freezing snow. Art Haven’s program director Cathy Kelley, on the spur of the moment, quickly painted a buoy with wedding rings and the date, and David Brooks presented the buoy to the happy couple. Congratulations Molly and Ryan!
Last batch of photos from the festive and fabulous Lobster Trap Tree preparations, lighting, and party. Go see–the tree looks beautiful day or night. Hats off and thank you to David Brooks, Shawn Henry, Traci Thayne Corbett, Cathy Kelley, and every one of the volunteers who have created this wonderful holiday tradition for all to enjoy! See you at the Buoy Auction at Cruiseport on January 26th!
My grandson Yitz studying the menu at Lobsta Land.
I love the snow on the streets and how pretty it always look the next day. Took a walk out to Rafe’s Chasm and it did not disappoint.