Smoked Beef Cheeks are AWESOME on a pellet smoker | BBQplus
HTML-код
- Опубликовано: 4 фев 2025
- IF you have never tried Beef Cheeks on a smoker, you are missing one of the best bites in all of BBQ.
These take quite a while to cook, but the Beef Cheeks are well worth the effort as they turn out AWESOME!
I had never heard of beef cheeks before. But they look so delicious with that great smoke ring. I can only imagine how great that tastes. Wonderful job on making them Jeff. Have a great weekend.
Thanks, I was surprised too. They were way better than I expected!
Cheeks Look Amazing !! 👍
Why The Tallow Approach Vs A Texas Wrap !??
The tallow helps keep the cheeks moist and flavorful. They were soooo tough when i trimmed them. Used my sharpest knife and had a hard time.
Confit helps tenderize.
I am planning another beef cheeks video to compare techniques... butcher paper wrap, confit, foil wrap and maybe foil boat.
@@bbqplus I Definitely Want To See The Results Of That Cook ..I'm Subbing Now !! 👍
Looks great! What a treat.
They were pretty amazing!
Ah, the L&L beef cheek. Another man of culture, I see. 👍
LOL! Headed there this weekend in fact. BBQ Fest in Lockhart and check out the new brick and mortor L&L :-)
@@bbqplus Right on man, going to be a good trip. My wife brought back a bottle of their beet BBQ sauce a few months ago, and I wish I could get more.
@@twistedsphere i am eager to try that sauce. Unfortunately we are carry-on luggage only. I bet they sell online and ship?
Cheeks and tongue is used to make barbacoa. Throw it in a pressure cooker/slow cooker with onion, garlic, bay leaves and a good amount of salt then shred when its done. Put it on a tortilla and you'll fall in love.
That is a great idea. I've been wanting to try barbacoa!
@@bbqplus try it if you need more instructions let me know
Holy shit 10 minutes of trimming with a dull knife and seasoning. First video?
Actually 2.5 minutes of trimming & sesoning.
Feel free to fast forward though parts you want to skip.
Wouldn't be RUclips without a dick in the comments section...