My local butcher had some beef cheeks, so I bought a bunch. Tougher than a brisket, but 100% made for low 'n slow cooking with oak wood. I kept this cook simple, but it still takes 7 hours. But the flavors? Out of this world.
Ingredients
6 beef cheeks
4 tbsp conc. beef stock
100 grams/3.5-4 oz real butter
4 tbsp beef rub
Instructions
Trim up them cheeks real good. They need to be cleaned up, and it's gonna hurt (mentally) when you realize how much you have to trim off.
Trimmed
Apply a rub evenly all over. Smoke for 2.5 hours at 120° C / 250° F. I use oak wood for flavor.
Rubbed
Smoked
Barkalicious!
Now drop the cheeks in a disposable aluminum pan, and drizzle with the beef stock and butter. Seal the deal with aluminum foil and place back on the grill. Keep grilling until internal temp hits 95-98° C / 203-208° F.
All buttered up
Move the pan (unopened) to a faux cambro and let it rest for 1 hour.
Open the package and start pulling the cheeks, mixing it all with that rich, buttery saucy goodness.
I served it on a soft tortilla with some finely chopped red onion, cilantro and lettuce. Dang tasty.
Delish!
Ingredients
6 beef cheeks
4 tbsp conc. beef stock
100 grams/3.5-4 oz real butter
4 tbsp beef rub
Instructions
Trim up them cheeks real good. They need to be cleaned up, and it's gonna hurt (mentally) when you realize how much you have to trim off.
Trimmed
Apply a rub evenly all over. Smoke for 2.5 hours at 120° C / 250° F. I use oak wood for flavor.
Rubbed
Smoked
Barkalicious!
Now drop the cheeks in a disposable aluminum pan, and drizzle with the beef stock and butter. Seal the deal with aluminum foil and place back on the grill. Keep grilling until internal temp hits 95-98° C / 203-208° F.
All buttered up
Move the pan (unopened) to a faux cambro and let it rest for 1 hour.
Open the package and start pulling the cheeks, mixing it all with that rich, buttery saucy goodness.
I served it on a soft tortilla with some finely chopped red onion, cilantro and lettuce. Dang tasty.
Delish!
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