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You got a point,same happened to brisket
Beef cheeks are just as expensive as brisket with a lot of waste, just like a brisket. If you're alone, it's ok, but for a food truck, you'll have to charge a profitable price.
I cook Tri tip like brisket for the 2 of us, brisket is to big. Tri tip is great taste like brisket.
Beef cheek is not cheaper than brisket. Not saying beef cheek isn’t good it’s delicious just not cheaper.
Not sure how this saves you money, as it is more expensive than brisket!
looks good. i'd make a chopped sandwich with that meat.
Finding it is the problem
I've never had beef cheek but it sure does look amazing!
I don’t see how this saves you money. Brisket is only $4 a pound and beef cheeks is $4.50 per pound.
There is no cheap cut of beef any more. The cheapest cuts are almost ten dollars a pound.
@BallisticBBQ how do the beef cheeks compare to beef plate ribs? Which do you think is better
New recipe!!!! Thanks
I would definitely moo for some of that cheek meat. 😂
I hear cheek, I think barbacoa…I hate barbacoa…flavor, texture…not at all appealing to My pallette…and I've even watched My mother cook the whole head, remove the mucus membrane, cheek, tongue, and brain, and eat it….that's the first time I tried it…didn't like it. I thought, MAYBE, just MAYBE it was something to do with My mother being the one to cook it and her method…I tried it a few more times, different people, different prep and cooking methods, still didn't like it…just not a flavor profile for Me, but, hey, I detest pot roast too, so shouldn't be taken too hard.
Looks great, on my list to do. Thanks for the video!
For me, personally, I figure meat can only take do much smoke for my taste. After a few hours I finish a lot of my low and slow in the oven.
Don't see the point of burning expensive pellets that are only lending heat.
A brisket that has been smoked and confited, like the cheeks, would undoubtedly taste better.
Juicy beef cheeks by CALLEkocht (Carl Michael Hofmann from Buxtehude. Not a 100 km's from where I'm located.)
https://www.youtube.com/watch?v=dh4yVKbaknk
Calle is a masterchef. Means: he was in the jury, when aspiring chefs had their exam. And I think the language barrier is not a big deal, as long as we're able to watch what is beeing done.
Funny: just a few days ago a german chef used beef cheeks and showed how to make a fantastic sauce from the cut-offs. I'll send a link to it in another comment.
That one will get blocked at first, 'cause of the link. Just so you know it's coming. Another recipe for that same cut. I wanna try it out real soon.
I do them for 15 hours at 200 degrees in the tallow at my restaurant. Works just as well
It's pronounced, eh, like Leh. Not Lee.
Not to be "that guy", but it's laroy and louis. Great video. I'm going to try this out.
Can you reuse the tallow after this?
Beef cheek is amazing!
Ive never seen beef cheeks for sale. Is there another name for it?
Great video Greg. I'd like to see you cook one in a more traditional way without using the confit method. Curious how that would turn out and would love to hear your always trusted opinion. Thanks for the great content!
Look amazing! L&L are a proper restaurant now, they got number 2 on the texas monthly bbq list and a micheling star!
That looks amazing Greg!!
Loving your content ❤