This is readily available in most Walmarts where there is a population of Mexicans. Last time I did these I did them SVQ. I've also used the instant pot. I prefer the SVQ for the hint of smoke flavor.
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Beef cheeks
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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 !!
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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Club Member
- Mar 2020
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- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
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
Meat Fridge for dry aging
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
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- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
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Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
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Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
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
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
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Club Member
- Mar 2020
- 4277
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
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
Meat Fridge for dry aging
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 STEbbq; 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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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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