Instagram AmazingRibs Facebook AmazingRibs X - Meathead Pinterest AmazingRibs Youtube AmazingRibs

Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | 30 Day Trial | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Project Beef Cheek Pastrami

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    #16
    Ok…. Here we go!! Let me start by saying….. dayum!! Y’all know I am my own worst critic, but dayum!!! I followed the AR recipes for ingredients and corning. I followed a mash up of procedures for smoking beef cheeks. I chose pecan with BB briquettes. Two of these cheeks were harvested so poorly, I decided to roll/tie like a small roast/roulade.

    Here they are after the braise. I did a blend of beef stock and tallow. It worked very well:

    Click image for larger version

Name:	IMG_0321.jpg
Views:	73
Size:	6.15 MB
ID:	1856954

    Sliced on the board:

    Click image for larger version

Name:	IMG_0322.jpg
Views:	64
Size:	2.72 MB
ID:	1856955

    These were decadent almost to a fault.

    Plated with tater salad and pea salad. Rye bread from a really nice bakery nearby.

    Click image for larger version

Name:	IMG_0323.jpg
Views:	64
Size:	2.83 MB
ID:	1856956

    Comment


    • jayjordan
      jayjordan commented
      Editing a comment
      Fabulous!

    • Dewesq55
      Dewesq55 commented
      Editing a comment
      Wow! That pastrami looks amazing! Great job, Pitmaster!

    • klflowers
      klflowers commented
      Editing a comment
      Amazing SA! The pastrami recipe is my favorite AR recipe. Next to the Texas BBQ Juice. Yours looks freaking... just... I can't even find the words. I need to make some.

    #17
    Wow! They look beautiful SheilaAnn! What did you cook them on, smoker or grill? I have the Pit Barrel Smoker and love it but I can't seem to keep such a nice crust of char on mine.

    Comment


    • Draznnl
      Draznnl commented
      Editing a comment
      What temperature are you cooking at Tracy?

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Tracy Evans 22” Weber for both the smoke and braise.

    #18
    Ok, last one….. leftovers. Since this is a specific thread, I’m not following the “leftovers” procedure. The before is above.

    So, obviously they have cooled down and they firmed the heck up!! It sliced like speck or biltong. Warmed a bit and served with the same sides.

    Sliced while cold

    Click image for larger version

Name:	IMG_0326.jpg
Views:	38
Size:	5.86 MB
ID:	1857736

    Plated

    Click image for larger version

Name:	IMG_0327.jpg
Views:	38
Size:	2.59 MB
ID:	1857735

    Comment


    • WI Bubba
      WI Bubba commented
      Editing a comment
      I was hoping you would nail this cook and it look like you did just that. Way to go!

    #19
    Great job! 🤩🤩🤩

    K.

    Comment


      #20
      I got my Wild Fork delivery. Beef Cheeks were $5.98/lb. They are defrosting in the fridge.

      Comment


        #21
        Found a chuck roast in the freezer, it's defrosting as we speak!

        Comment


        • cruiseplanner1
          cruiseplanner1 commented
          Editing a comment
          Love my chuckies. Have a couple also waiting in the freezer for me to get back from my trout fishing excursion next week

        • dpearce
          dpearce commented
          Editing a comment
          oooo! I love trout fishing (and eating). Reminds me, I really need to get a new fly rod and reel. Enjoy!

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      Guest
      500
      ["membership","help","nojs","maintenance","shop","reset-password","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      Yes
      ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2025-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2026-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads"]
      /forum/free-deep-dive-guide-ebook-downloads