We bought a side of beef, well actually a quarter and it came in today. Unfortunately I’m out of town for work so I haven’t got to inspect the quality, but with processing and the cow it was around $5 per lb. I made a joke while drinking to my wife’s cousin about we want the tongue and cheek so apparently we have that. Anyone cooked either? I am definitely using the cheek for tacos of some kind, but not sure about the tongue.
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Anyone else buy a side of beef?
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Club Member
- Jul 2017
- 1408
- Southeast Illinois
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Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
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Set of Grill Grates
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Club Member
- Nov 2017
- 5077
- Virginia
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Grilla Silverbac
Grilla Primate
Weber Kettle
Camp Chef Escape
Old Hickory Knives
More Cast Iron than I care to admit
I have a half coming that will be ready in a few weeks. Also have a whole hog on the way as well. Not cooked the cheek but something that I want to try. I would go to Howtobbqright.com and search beef cheek.
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Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
Beef cheeks are pure gold. You're gonna love 'em! About the only cut on a cow tougher than a brisket, but with a slow smoke/cook they turn into pure bliss. Most recipes call for braising in red wine with butter and herbs. I've done that many times, never fails. But I've started to smoke them first. Next up: grill them all the way. Will report back.
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