How to cook Beef Cheeks Low and Slow
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- čas přidán 1. 04. 2018
- In this episode, we are going to cook low and slow beef cheeks!
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Quick, easy and to the point! Nice video.
Looks delicious!!
I've never had beef cheeks, definitely going to try this out!
They're amazing! Worth giving a go ;)
IF you like brisket...
I would love to see brisket done.
I've got a recipe on the channel for brisket on an offset smoker but I'll have one soon for the kettle BBQ ;)
Use the same techniques only I'd add some sugar to the rub. Low n long on the smoker/bbq
A Flavor Explosion!!!!! Awesome! \m/
They sure were!
I can get beef cheeks, (LARGE 1s) for $10/kg! Gonna grab a couple kilos and try a few different cooks! Thanks dude!
I gave this a go, but mine turned out soo tough, I tryed to keep my grill at 250F but I wasn't very accurate, is it worse to have a grill too hot or a grill to cold? Gonna try it again though with different charcoal
You didn't cook them long enough. Get the internal temp up to 195F before taking them off. Then wrap them and put them under a towel or in an insulated container for 30-60 minutes. The collegen melts around 202F and the meat will keep cooking as you let it rest.
Put them in the slow cooker.
Use a pressure cooker - brown first in fat and the pressure cook for 30 minutes.
A great suggestion, years ago I worked for a southern style bbq up north. Hed short smoked his meats just to put some smoke on it, then would slow cook it overnight in the ALTO SHAM CABINET with poly film covering the pans 😂AT 160 TO 170 DEGREEs FAHRENHEIT. His pork shoulders beef brisket everything was amazing. He would even recook n smoke the pre cooked n smoked banjo hams.
😎
What we’re the vents setting
Really
i prefer eating pork cheeks as a stew
Smoking some cheek right now 😉
How on Earth do you guys find the time to make the food and upload so frequently? You're robots, aren't you?
+Unhappy Bowl haha very little sleep and little free time. Working most nights after working all day. It's a little crazy but it's slowly starting to get some momentum
measurements are way off...
Just how BIG are your ***** teaspoons?? And beef cheeks now just slightly cheaper than sirloin steaks.
Finished product didn't look good. Better if you submerge in stock and put in oven.
It looked perfect. Nice smoke ring and great bark.
It no longer cheap it really expensive now along with tounge
Same here. I'm in Germany.