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Beef cheeks

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  • Potkettleblack
    commented on 's reply
    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.

  • IFindZeroBadCooks
    commented on 's reply
    Does that reduce the fattiness or should I have trimmed off even more like 2/3rds?

  • Potkettleblack
    commented on 's reply
    As the wife feels about cheek like you do, I often make a 50-50 chuck-cheek mix. Works nicely.

  • IFindZeroBadCooks
    replied
    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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  • IFindZeroBadCooks
    replied
    Cooked using Troutman’s recipe!
    Attached Files

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  • IFindZeroBadCooks
    replied
    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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  • IFindZeroBadCooks
    replied
    I will report back in about 2 weeks when I make this for my birthday.

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  • IFindZeroBadCooks
    commented on 's reply
    Thanks. Too bad the Sams actually closed down. Mexican store it is !

  • HawkerXP
    commented on 's reply
    Yes!

  • IFindZeroBadCooks
    commented on 's reply
    Love this series! I am definitely seeing if I can do this recipe too.

  • Troutman
    replied
    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

    Leave a comment:


  • Bkhuna
    replied
    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.

    https://rumbameats.com/product/beef-cheekmeat/

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  • Potkettleblack
    replied
    Almost certainly available at your local Mexican market. You might need to gesture to your cheek, if the butcher isn't great with English (happened once). My old market had them frozen in giant blocks. They'd saw me off a weight, and then I'd defrost.

    Thirding the idea of brisket point on luxury steroids. Big beef flavor, like the legs and chest, one of the hardest working muscles on a cow, tons of connective gunk, so they have to be taken all the way to collagen breakdown.

    I got the idea from the BBQ All Stars class with the guy from Meat Church. I dunno that that's how Rick Bayless would make barbacoa, but DAMN that was delicious. As noted above, wife is not a fan of high connective gunk meat, so I cut 50/50 chuck and cheek. Gives a wonderful textural contrast in a taco, which is part of what a taco is all about.

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  • Potkettleblack
    commented on 's reply
    Will confirm that the Meat Church method, even if you don't use their rubs (which is how I did it) will render an amazing flavor AND a luxurious TEXTURE. In deference to wife, who does not like unctuous food texture, I make this barbacoa with cheek and chuck, which evens it out for her, or lets her pull the tighter chuck and me profit fully from the cheek.

  • bbqLuv
    replied
    Serve it with PBR. No problem.

    A glossy picture (cookbook or the internet) should look appetizing compared to a "crapple" pile of beef cheeks.
    Last edited by bbqLuv; May 21, 2021, 08:11 AM. Reason: just to add

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