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REALLY !!! Confit (lard/tallow sous vide) smoked beef cheeks !!!! The only thing you didn't do was use WAGU. What could possibly go wrong? Just use a sous vide circulator with beef tallow and no bag to cook your COLD smoked beef cheeks. French Confit Duck and Mexican Carnitas date back to the 16th century so Beef Confit is hardly new, neither is Sous Vide, which uses water instead of fat. As the saying goes, "what's old is new again".
The amount of collagen in the cheeks is extraordinary. That alone gives them a unique flavor. I cab get smoked pork cheeks at the local store, 5x of the flavor you get from regular bacon.
You think that's good, you should try using lard instead.
Great recipe. Where do you buy your veal cheeks from?
Op Ralph zijn feestje hadden we het er nog over. Deze ga ik zeker proberen!
I've done this with short ribs. Smoke and then confit.
Amazing! I love beef cheeks already, and this might just take it to another level. For the next experiment, maybe another cut that's not huge, but bigger: beef short ribs.
Thanks Roel, gonna try it out for myself! What smokewood did you use?
🌸😋Thank you so much for sharing.
This method looks amazing Roel – Can't wait for the next test! – Cheers!
Hello to Jim!
7:20
Just seeing this video here in America, at 10: pm Eastern time. Always appreciate you sharing knowledge of different types of cooking methods. This being a holiday day weekend, grilling is in full force.
It isn't pronounced Leeroy and Lewis. It's leh-ROY.
Could you do this with a lower quality/leaner brisket
Wow! Isn't it super heavy, can you eat a lot?
Do you know how they raise Veal?
……………!Try it on everything 😂
Beef cheek tacos are proof that God loves us.
Pitmaster X Bravo well done, thank-you sir for taking the time to bring us along on your cook. GOD Bless.