https://rumbameats.com/product/beef-cheekmeat/
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Beef cheeks
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- Aug 2017
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I know this may be late but for those who have followed my Taco Chronicles series, I just did Barbacoa using beef cheeks and ox tails. Check it out !!
https://pitmaster.amazingribs.com/fo...arbacoa-de-res
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Club Member
- Mar 2020
- 2022
- Near Chicago, IL
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Current Portfolio:
Masterbuilt Gravity 560 (Smokey)
Joule
Akorn (Bandit)
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LEM # 8 Meat Grinder
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Meat Claws
Grill Rescue Brush
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
I bought 5 pounds for $3.70 a pd at my local Mexican shop. I figured I have a bunch of fat to trim off so that should be good. I am looking forward to cooking it next week or so.
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Club Member
- Mar 2020
- 2022
- Near Chicago, IL
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Current Portfolio:
Masterbuilt Gravity 560 (Smokey)
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Meat Claws
Grill Rescue Brush
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
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Club Member
- Mar 2020
- 2022
- Near Chicago, IL
-
Current Portfolio:
Masterbuilt Gravity 560 (Smokey)
Joule
Akorn (Bandit)
Old (sold) Loves:
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Weber 22" Premium
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Inkbird
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Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Cave Tools Grill Light
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Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
Troutman’s sauce is amazing and fun to make.
That said, despite trimming off what seemed to be about half of the meat and smoking it to be shredded, it was still a pretty fatty cut of meat. Cooked at about 300-350 for about six hours.
I will make the sauce again but maybe with a different cut like carne asada/skirt steak.Last edited by IFindZeroBadCooks; June 12, 2021, 06:19 PM.
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As the wife feels about cheek like you do, I often make a 50-50 chuck-cheek mix. Works nicely.
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Does that reduce the fattiness or should I have trimmed off even more like 2/3rds?
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It blends the lean chuck with the rich cheek, so you're a bit drier and less fatty. Works for a nice compromise between the great flavor and controversial texture of cheek with the good flavor and familiar texture of chuck.
A lot of barbacoa can be full animal cooking, so some shoulder and face are acceptable.
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