Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Beef Cheeks, how should I cook them?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Beef Cheeks, how should I cook them?

    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.

    #2
    Never have prepared this recipe but have to believe it is amazing

    The beef cheek is incredibly tender and full of flavor. It’s marbled with fat and has a richness like no other cut of beef.

    Comment


    #3
    Every BBQ story I’ve seen about them on TV suggests low and slow.

    Comment


    • rickgregory
      rickgregory commented
      Editing a comment
      Yep. Smoke (you will likely need got wrap to keep the from drying out but YMMV) or braise them. Killer tacos. Mmm... tacos...

    #4
    My wife just slaps ‘em. Works for me...

    Comment


      #5
      Check out Texas 2.5 on YouTube.
      smokes some beef cheeks on an LSG IVC
      informative

      Comment


        #6
        Don’t ferget to give em a little squeeze before ya put em down. Always squeeze the cheeks, yessir!

        Comment


          #7
          Check out my latest post on how to make Barbacoa using beef cheeks. Low and slow smoke/braise.

          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





          Comment


            #8
            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.

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes

            Spotlight

            These are not paid ads, they are a curated selection of products we love.

            All of the products below have been tested and are highly recommended. Click here to read more about our review process.

            Use Our Links To Help Keep Us Alive

            Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


            The Good-One Is A Superb Grill And A Superb Smoker All In One


            The Good-One Open Range is dramatically different from a traditional offset smoker, placing the heat source behind and under the smokebox instead of off to the side. Click here to read our complete review.


            The Cool Kettle With The Hinged Hood We Always Wanted


            It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22″ Pro Cart a great alternative! Click here for more about what makes this grill special.


            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

            kamado grill
            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.


            Is This Superb Charcoal Grill A Kamado Killer?


            The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!