Tried beef cheeks for the first time today and wanted to test out 2 ways. Method 1 was just salt and pepper, no wrap. Method 2 started same way but 3 hours in went into foil tin with Mexican lager and Mexican spice mix and then covered. Both turned out great but the simple salt and pepper uncovered was the clear winner to me. Smoked around 265F on M1 to 210F.
Announcement
Collapse
No announcement yet.
Beef cheeks 2 ways
Collapse
X
-
Club Member
- Jun 2016
- 2374
- Beautiful Downtown Berwyn
-
Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
Make great barbacoa, but I like to cut with chuck. So 50/50 chuck and cheek. The cheek brings that rich beef flavor and rich texture, and the chuck adds a more traditional slightly drier braisey texture.
- Likes 2
Comment
Announcement
Collapse
No announcement yet.
Comment