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Beef Cheeks, how should I cook them?

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    #1

    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.
    Tags: None
    • Likes 1
    #2
    Never have prepared this recipe but have to believe it is amazing

    Beef Cheek Tacos Recipe
    https://howtobbqright.com/2019/10/31/beef-cheek-tacos/
    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.
    • Likes 1

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    #3
    Every BBQ story I’ve seen about them on TV suggests low and slow.
    • Likes 2

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    • rickgregory
      #3.1
      rickgregory commented
      May 4, 2021, 05:20 PM
      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...
      • 2 likes
    #4
    My wife just slaps ‘em. Works for me...
    • Likes 3

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      #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!
        • Likes 1

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          #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 - Pitmaster Club
          https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/tacos-burritos-quesadillas-nachos-tortilla-recipes/1024428-homage-to-the-taco-chronicles-the-series-tacos-de-barbacoa-de-res
          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





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            #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.
            • Likes 1

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