Big Joe III
Big Green Egg lg
Grill Dome lg (at camp and it sucks!)
Gas:
Modern Home Products WNK
RecTeq Matador w/WOK
Blackstsones (at home & camp)
Yakatori: Konro XL
Electronics/Tools:
FireBoard - Original, II, and Spark
Fans - Pit Viper, Pit Bull, FireBoard
Temp measurement - Thermapens (all), DOT, timers, . . .
KJ rotisseries (L and XL)
Lots of cast iron, woks, etc.
GrillGrates® and SearMagic®
Sous Vide Water Immersion Oven
Kindling crackers (at home & camp), axes - Gransfor, other favs
Just like most everyone here, a lot of other stuff!
I bought a 7.5 lb. cryopak of beef cheeks. How should I cook them? I have several pits/options - LSG AGS, LSG offset, kamados, and charcoal grills. That gives me fuel options from splits to lump to briquettes.
What is your favorite approach and seasoning. It is my first time to cook them. I have watched a few youtubes but I am interested in hearing from my friends here.
Homage to the Taco Chronicles – The Series – Tacos de Barbacoa de Res
There are a lot of culinary words and described techniques of cooking that are simply misnomers. French fries and French toast are hardly French inventions. Strawberries are not berries at all. Danish pastries don’t come from Denmark, I could go on and
Hard to go wrong with beef cheeks. I like to SPG dry brine overnight then cook to tender with plenty of smoke on the little COS.
Then braise them in your fave ragout sauce until they pull apart with a spoon.
Serve it as you please, with a side of rice, poured over steamed vegies or just with buttered bread.
So many choices and I have always found them very forgiving to the abuse I often inflict to perfectly innocent meat.
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