#TBT One of my most rewarding cooks, it was a 10 hour labour of love. Inspired by @LeRoyandLewisBBQ 👑 💨 🍖 they just got a @MICHELINguideInternational reco 🔥 This was my first time trying beef cheeks, so I went all in and I adjusted the recipe for the size of the cheeks and my smoker.
Beyond tender, like mini personal briskets on your plate, but even better—it’s all smoky bark in every bite. Any gristle transforms into gelatin, creating a beef butter experience that’s absolutely fantastic 🤤
Preparation
• Beef Cheeks: Trimmed of exterior silver skin for smoke to get too. Dry brined overnight with kosher salt. Coated with yellow mustard and coarse black pepper before hitting the smoker.
• Beef Tallow: Made from ground suet fat (clean kidney fat not attached to meat). Rendered low and slow on the BBQ with water and salt, strained, and cooled. The water and salt will draw the impurities to the bottom. Perfect for this recipe and save extra it’s great for pan steaks whatever!
Cooking Process
• Smoked 4 hours on the offset smoker with pecan wood at 225–250°F, spritzing every 30 minutes with apple cider vinegar to prevent drying – they are small jerky pucks.
• Preheated tallow bath so it was ready for cheeks after smoking. Submerged for 6 hours in the oven at 225°F. Rested in the bath for an hour, then briefly drained on a wire rack.
NOTES
Enjoyed straight up as is like a baby brisket, in tacos, or pastrami-style sandwiches, these were absolutely amazing 🤩.
🥩 Beef cheeks from @dryagedmarket
🪵 Wood from @GrillwithWeber
🧂 Kosher Salt @diamondcrystalhome
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#BeefCheeks #BBQ #Barbecue #SmokedMeat #Foodie #homecook
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