If you’ve never taste smoked beef cheeks, you need to try this recipe! This recipe uses the Mini ChudBox to get the direct heat barbecue flavor, which makes these beef cheeks super flavorful.
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►Full list of things I use and recommend:
_________________________________________
►Fogo Charcoal
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Thermometer
►Flame Thrower
►Fire Blower
►Injector
►Vegi Grill Pan
►Meat Slicer
►Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Black Pepper
►Beef Tallow
►Wagyu Tallow
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
►Chef Knife
►Boning Knife
►7″ Chef’s Knife
►8″ Chef Knife
►9″ Cimeter Knife
►Bone Saw
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Camera Lens
►Drone
38 Comments
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Bought some beef cheeks on sale and learned about the confit method afterwards. Came here looking for a confit alternative and sous vide is 100% PERFECT. Thanks!
I just bought 4.5 pounds of beef cheeks at Sam's Club at 3.98/lb. After trimming I had 2 cheeks weighing in at 1.25 pounds. Net cost per pound $14. Yikes! Plan to cook tomorrow but that's too expensive.
I wish I had watched this before I attacked my first bag of beef cheeks. I had a huge pile of waste meat. Would love to see what you do with that.
I prefer this over pulling it apart. Thanks for the video!
Thanks!
How does Pastrami Beef Cheeks sound? I’m thinking about trying it since a brisket would be too much food for me.
Fyi the name of the muscle is called a masseter. It’s used to flex the mandible to chew. I was confused by this bc “cheek” would mean outside broad area of the cow.
Guga as said in the past and tested in the past that using fats or oils in a vacuum sealed Sous Vide cook with Beef washes out the Beef flavor greatly. What say you Chud?
Beautiful
Just made this confit with my sous vide worked great. also confit the scraps for barbacoa can't wait to make some tacos.
That’s a lot of money spend on gadgets for beef cheeks. Just 275 for five hours or until they reach 210 internally. Just like southerners and Native Americans been doing it for hundreds of years.
Gfys
I inject, instant pot for 20 min then I put on the smoker
We do cheeks at least twice a month theyr amazing great fat taste
👍
That looks even better than brisket
So good. Made last night. And the scraps wound up where they belong: in the scrap pile.
Thanks for clarifying which end of the cow these cheeks come from 🤣
When I smoke mine, I bundle them all together with kitchen twine so that it's like a brisket point. I think it's a wonderful brisket substitute
Would you do the same thing in a weber kettle?
Essential you show processing of scrap. That yield is unacceptable and I need answers besides grind it with your other beef scrap, please.
If you are just going to braise them for 3 hours in red wine type deal, is trimming necessary?
😋😎
Doing this on Saturday! YYES!!!!
I wonder… How a brisket flat would come out cooked like this…. Any thoughts?
I tried this method last night and the results were fanTASTEic! Only issue was the sliceability. They kind of shredded. I took them to 190 on the pit and then Sous Vided at 203 for 8hrs. Do you think I went too long and too hot in the Sous vide?
Could you use the cheek scraps for sausage?
Looks delicious, will be making this soon
Please show us how you cook Barbacoa because I find your channel very informative and I like Barbacoa!
In Austin for the week right now, went by Leroy and Lewis today, had the beef cheeks. So damn good man.. so good
Not enough bang for the buck.
This or the beef cheek burnt ends?
Bradley, new subscriber here. Your videos are awesome. Very informative and funny.
Really looking forward to what you'll be preparing next. I've watch damn near all your videos including your road excursions. Keep up the great work.
This looks the perfect cook for my Hasty Bake grill. I could do the first part low and slow to get smoke ring then raise the charcoal bed, remove the heat deflector and direct grill. Then finish off in hot bath. Thanks for the great cook and expert meat trimming.
Discards no way when my dad could not buy beef heads he would buy beef checks for barbacoa and that was decades ago, used to eat the beef brains delicious
So awesome
Just smoked and confit'd some beef cheeks last weekend. GOOD LORD! My new favorite cut o'meat.
I'd love to see you do something with the scraps. If you ever need any help from your fans in Austin, let me know. I'll bring a keg of smokey homebrew beer too! 😁
I’d like to see a brisket video re-using the rendered tallow from a previous cook. I’ve seen you mention keeping the rendered tallow but never seen you use it.