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Beef Cheeks, how should I cook them?

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  • bbqLuv
    commented on 's reply
    Dito on howtobbqright, also
    Matt Pittman's https://www.traegergrills.com/recipes/beef-cheek-tacos
    Last edited by bbqLuv; May 5, 2021, 08:56 AM.

  • Stuey1515
    replied
    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.

    Leave a comment:


  • Troutman
    replied
    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





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

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  • Greygoose
    replied
    Check out Texas 2.5 on YouTube.
    smokes some beef cheeks on an LSG IVC
    informative

    Leave a comment:


  • JCBBQ
    replied
    My wife just slaps ‘em. Works for me...

    Leave a comment:


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

  • LA Pork Butt
    replied
    Every BBQ story I’ve seen about them on TV suggests low and slow.

    Leave a comment:


  • DavidNorcross
    replied
    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.

    Leave a comment:


  • Alphonse
    started a topic Beef Cheeks, how should I cook them?

    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.

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