Beef Cheek ideas???

[nitis]

So to my surprise why am I surprised at SAMs club I dunno. They had cryo pack beef cheek. About 6-7 pound per pack.

How would you fix it? Cook it like a brisket til 165 and wrap til 200?

 

[rc4u]

looks like nobody likes cheeks or never done them.. probably more in spanish cuisine??

 

[daveomak]

I do beef cheeks regularly... I season them then in the sous-vide at 170 for 17 hours... delicious and tender... in the smoke, they need time...

add seasoning and smoke at about 180 ish... foil and increase temp to 220 ish until 190 IT then hold for a couple hours... check for tenderness.... they are tough until they break down....

 

[brekar]

I just noticed this thread. I would smoke them to make some sort of Barbacoa, but that type of meat would likely lend it self to the low and slow style of cooking, or risk turning tough and chewy.

Inject it with some beef broth and spices and smoke it for 2 hours at 200-225, wrap it in foil or in a foil covered pan with veggies and what not wrapped in with it, for another 4-6 hours (or more) until it is tender. Take it out shred the meat, warm up some tortillas and enjoy the delicious food...

 

[mneeley490]

I bought a similar package in Costco one time. It turned out to be half fat and sinew. I ended up braising the cheeks in wine, osso buco style.

 

[crankybuzzard]

Barbacoa tacos!

Simmer in water with cumin, onion, garlic, and some carrots until the meat is fall apart tender.  Remove glands, excess fat and silver skin, serve the meat on tortillas with some cilantro, onion and lime.

Use the broth to make rice.

LOVE LOVE that stuff!

 

[dirtsailor2003]

Here is a perfect cut to cook in a cream can! They turn out great every time! I cold smoke them for a couple hours then transfer them to my ogallala cream can and cook until tender. Makes excellent taco meat!

 

[crankybuzzard]

Here is a perfect cut to cook in a cream can! They turn out great every time! I cold smoke them for a couple hours then transfer them to my ogallala cream can and cook until tender. Makes excellent taco meat!

Never heard of an Ogallala Cream Can until now, just googled it, watched a couple of videos, and I'm hooked! Gotta get one of these!

 

[dirtsailor2003]

Never heard of an Ogallala Cream Can until now, just googled it, watched a couple of videos, and I'm hooked! Gotta get one of these!

They are awesome! Get the 2.5 gallon it's perfect for everyday cooks, or small groups. I did two chucks and all the veggies for a group of twelve last year at a wooden boat gathering I host. The 5 gallon can you could cook for 50!

 

[moikel]

http://www.smokingmeatforums.com/t/112627/water-buffalo-rendang http://www.smokingmeatforums.com/t/139814/beef-cheeks-the-french-bistro-version

We don't get decent Mexican here but I get the Barbacao taco idea.

Low & slow flavours up to you. A classic Malaysian  Rendang is also a good fit.

 

[doctord1955]

course grind fantastic for chili!

 

[moikel]

http://www.smokingmeatforums.com/t/112627/water-buffalo-rendang

 

[moikel]

http://www.smokingmeatforums.com/t/139814/beef-cheeks-the-french-bistro-version

 

[BrianGSDTexoma]

I do beef cheeks regularly... I season them then in the sous-vide at 170 for 17 hours... delicious and tender... in the smoke, they need time...

add seasoning and smoke at about 180 ish... foil and increase temp to 220 ish until 190 IT then hold for a couple hours... check for tenderness.... they are tough until they break down....

I doing 3 hour smoke than trying your Sous Vide method.