Follow me on Instagram! www.Instagram.com/wilsons.bbq
LeRoy & Lewis Patreon –
source
41 Comments
Leave a Reply
You must be logged in to post a comment.
Follow me on Instagram! www.Instagram.com/wilsons.bbq
LeRoy & Lewis Patreon –
source
You must be logged in to post a comment.
Will be cooking these Sunday. Got myself some from Grid Iron company and some Wagyu beef tallow so looking forward to the cook.
Best part is you can do this cook on a Weber kettle and not compromise anything. Well done video.
Beef cheeks prices will be going up now 😅 I've smoked beef cheeks a few times now if you're keeping to a budget you can also wrap in foil with a tablespoon of beef tallow/butter still tastes great.
Been put off seeing so many disaster stories with UK brisket, will 100% be trying this!!!
Looks terrific, will be trying with home-made kimchi and focaccia! What temp roughly are you pulling them from the beef dripping at the end?
Oh yeah👍👍👍
been doing this for a while. was hoping to keep it my little secret haha
Totally 100% agree Dave, also my stand out bbq from Texas.
It's crazy that the cheek is now a popular meat. Mexicans have been cooking these forever. Wait until you guys find out that lengua is delicious as well.
Those might be the thickest beef cheeks I've ever seen. Really do look like little briskets.
Excellent video. Well done!
These look fantastic. I need to find a recipe for Beet BBQ sauce now.
Very nice! Always enjoy your content
My first visit to LeRoy & Lewis led to me to make this as soon as I got home too! It’s magical! Well done!!
I’m an American and yet I love watching the passion and perspective of bbq from a Brit’s perspective. Subscribed!
Excellent video! I'm in the States and the only beef cheeks I can find are half fat. It's really annoying.
If you can't get ahold of a brisket, try smoking a trip tip. Great eats
I smoked a brisket a few days ago and used it's fat to tallow, where do you source your tallow from
Are they close to brisket point burnt ends
Nice looking smoker right there
Cracking video again. If you are time restricted, could you smoke the cheeks one day, then confit them the nxt day
I've had the beef cheeks at LeRoy and Lewis and yours look great! Fantastic job Dave!!!
For the algorithm 🎉
Oh my days!!! Its beautiful!
Great video. They turned out great.
dang, a brit who can bbq.
Couldn’t have done it better myself! ❤🤝
Dollar store max the meat guy 😂
That's a really good substitute for brisket thanks
Got a few in the freezer waiting to be cooked up! Here's an idea though – what about confiting other common cuts? i.e. instead of smoking whole briskets at a time could confiting a brisket flat work? Seems like it would cut down on time in the smoker/wood consumption and give a more tender end product?
Can you recommend anywhere to buy beef fat/tallow here in the uk if you don’t have any trimmings to use
Nice cheeks! Cheers!
Yep, deffo ordering some beef cheeks 👏
Great video mate done beef cheeks a couple of weeks ago bought from grid iron meat, smoked for about 5 hours then finished off in a covered foil pan with beef stock and served sliced, they turned out amazing like mini briskets. I've tried the beef cheeks in Leroy and Lewis had the kimchi and kale caeser slaw with that amazing bread on the side one of the best things I've ever eaten
What do you do with the tallow after? Is it reusable?
Looks banging – really appreciate the UK twist on guidance and translation your channel provides – thank you
Thanks for this, glad you're putting out videos like this for us the UK!!!
I cooked this yesterday following Evans process. Absolutely next level.
Mate I followed your guidance last time we spoke and let my brisket ride up past the stall to 180 before wrapping, and I didn't spritz it at all. Hands down the best I've ever made. Wife agreed and the neighbours party I was catering for agreed. You have literally taught me everything I know about bbq. Thanks again. Will try these cheeks next!
Did the other week! Smoked for 5 hours and then into a Sous Vide with some butter for 8 hours. Absolutely insane and agree better than Brisket in terms of what easily accesible in the UK
Perfect cook, perfect video.