This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Ox cheeks

  • Filter
  • Time
  • Show
Clear All
new posts

    Ox cheeks

    I have had ox cheeks several times, and it is always a delicacy. The meat is fibrous and tough, but with good marbling. It has a lot of flavor, kind of like a hanger steak. That means it should be well suited to some proper bbq. When served in a restaurant, it is always braised for many hours.

    I bought two cheeks, about 1 pound each. I dry brined them overnight.

    The morning after I trimmed them, and applied the first rub which consisted of smoked paprika, cumin, onion powder.

    After 4 hours I took the cheeks out of the fridge (from their plastic bags), and applied a generous amount of coarsely ground black pepper. I figured this was the second flavor ”attack”.

    Said and done, got the kamado fired up and dialed it in at 225 deg F. I threw in a couple of cherry wood chunks, I thought it would be a good match.

    After internal temp hit deg 150 deg F (65 deg C) I wrapped them, mostly on account of the cheeks being thin. I waited until inner temp was 195 deg F (90 deg C), then wrapped them in foil and a bath towel, and let them rest for an hour.

    I wanted a lighter plate, so I made some salad with camembert cheese and apples. I served it with a red wine sauce that I reduced to half, to concentrate the flavors. Also, just to top it up, I had some Sauce Bearnaise also (store bought). That is about the best sauce ever for a steak.

    The red wine reduction in the making (before sifting)

    Overall the flavor was really good, with a perfectly balanced cherry smoke flavor. The only thing I would do differently the next time was to perhaps wrap it a bit earlier, and leave it on the bbq until inner temp was 203 deg F (95 deg C). I think it would improve, I was a bit eager today.
    The cheeks, sliced after resting:
    Click image for larger version

Name:	IMG_3591.jpg
Views:	146
Size:	61.0 KB
ID:	22638

    The end result:
    Click image for larger version

Name:	IMG_3592.jpg
Views:	108
Size:	55.6 KB
ID:	22639

    Has anyone else done ox cheeks?

    Those look great Henrick! I've honestly not heard of them before.


      That looks awesome, cheek is a great cut, salmon cheeks are fantastic grilled, I bet this would be out of this world!


      • Henrik
        Henrik commented
        Editing a comment
        Thanks! Yes, I couldn't agree more, salmon cheeks are amazing.

      Henrik, that looks tasty!

      I live in South Texas, just a few miles from Mexico, and all the local Mexican restaurants serve barbacoa which is beef cheek meat that is pulled and usually served salted with fresh cut onion and cilantro on a plate or in tacos. It is very moist, very fatty, very tender and so delicious! I have never cooked it but now I want to smoke it. I am thinking dalmation rub, tortillas and fresh cut onions and cilantro.

      If you ever get a chance to eat authentic Mexican barbacoa don't pass it up... cheek meat is tasty.


      • Henrik
        Henrik commented
        Editing a comment
        Thanks, I will definitely try it, (proper) Mexican food is one of my favorites! Do you know how the restaurants cook it? Almost all recipes I have found are based on braising. I would like to know if there are other ways of getting the cheeks really tender, preferrably with a grill involved :-)

      Those look really good Henrik!

      I have looked for these several times around here... but alas, I guess people here don't like this kind of delicacy
      Last edited by smarkley; October 2, 2014, 08:16 PM.


        I suppose hog jowls would be the pork version of ox cheeks... can't find those here either.


          Hi. I'm in the process of smoking 2 x 1.5lb Ox Cheeks. Never done them before, (but have eaten braised ones many times in restaurants). Currently stalled at 175* 3.5 hrs in. Not going to foil, & gonna let it ride till 205*. Pit temp @ 260*, Minion & Hickory.
          Edit: I forgot. I'll post up some pics of the cook later.....
          Last edited by (Tony); May 17, 2015, 08:34 AM.


            Nice post, I'm going to give them a try. Is that cornichons on that salad?

            Last edited by Jerod Broussard; May 17, 2015, 08:44 PM.


            • Henrik
              Henrik commented
              Editing a comment
              Yes it is, I think cornichons goes well with a mature cheese like in this salad.


          No announcement yet.
          Rubs Promo


          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

          Is This Superb Charcoal Grill A Kamado Killer?

          The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

          Click here to read our detailed review of the PK 360

          Click here to order directly and get an exclusive AmazingRibs.com deal

          Our Favorite Backyard Smoker

          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
          Click here for our review of this superb smoker


          Comprehensive Temperature Magnet With 80+ Important Temps

          Amazingribs.com temperature magnet
          Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

          Click here to order.

          Compact Powerful Sear Machine For Your Next Tailgater

          Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

          Click here to read our detailed review and to order

          Groundbreaking Hybrid Thermometer!

          Thermapen One Instant Read Thermometer

          The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

          Click here to read our comprehensive Platinum Medal review

          Blackstone Rangetop Combo: Griddle And Deep Fryer In One

          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

          Click here to read our detailed review and to order

          Bring The Heat With Broil King Signet’s Dual Tube Burners

          3 burner gas grill

          The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

          Click here to read ourcompletereview