Comments on: Texas Style BBQ just got better with the new BEEF TALLOW HOLD Method

By: @MrRebar15

@MrRebar15 — Wed, 10 Sep 2025 18:59:54 +0000

Pitmaster X Bravo well done, thank-you sir for taking the time to bring us along on your cook. GOD Bless.

By: @garryhammond3117

@garryhammond3117 — Wed, 10 Sep 2025 18:59:54 +0000

This method looks amazing Roel – Can't wait for the next test! – Cheers!
Hello to Jim!

By: @homayounazarnoush5699

@homayounazarnoush5699 — Wed, 10 Sep 2025 18:59:54 +0000

🌸😋Thank you so much for sharing.

By: @tomn7638

@tomn7638 — Wed, 10 Sep 2025 18:59:54 +0000

Thanks Roel, gonna try it out for myself! What smokewood did you use?

By: @fretless05

@fretless05 — Wed, 10 Sep 2025 18:59:54 +0000

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.

By: @toux7964

@toux7964 — Wed, 10 Sep 2025 18:59:54 +0000

I've done this with short ribs. Smoke and then confit.

By: @renedevries9049

@renedevries9049 — Wed, 10 Sep 2025 18:59:54 +0000

Op Ralph zijn feestje hadden we het er nog over. Deze ga ik zeker proberen!

By: @gnosisg481

@gnosisg481 — Wed, 10 Sep 2025 18:59:54 +0000

Great recipe. Where do you buy your veal cheeks from?

By: @darkestdot2752

@darkestdot2752 — Wed, 10 Sep 2025 18:59:54 +0000

You think that's good, you should try using lard instead.

By: @Auger3504

@Auger3504 — Wed, 10 Sep 2025 18:59:54 +0000

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.