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Beef cheeks on the BGE?

cssmd27cssmd27 Posts: 136
edited May 2012 in EggHead Forum
Love them braised and have had them quite a few times, but never made by me. I was wondering if anyone has tried them on the egg and had any results to share? It's a classic low and slow meat type.
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Comments

  • I'm very curious too. I love beef cheek and have had it several ways. Since it's the traditional meat for Barbacoa (braised and shredded beef tacos) it should lend itself to traditional low and slow.. I was in Monterrey CA and had an unreal cheek steak so I'm sure it would grill up nicely too. Lemme know what you find out and I'll dig around a little too.



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  • This is a braise/smoke combo method that looks real good. Seems like they are all braised before some other type of finish

    http://otaised.wordpress.com/2012/04/29/cherrywood-smoked-beef-cheeks/

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  • FlyingTivoFlyingTivo Posts: 329
    Cen-Tex:

    There is no Double RR in Ca!!! Only in Mx!!!!
    :-c
    Men, easier fed than understood!!
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  • Cen-Tex:

    There is no Double RR in Ca!!! Only in Mx!!!!
    :-c

    Correct- Typo



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  • Cen-Tex:

    There is no Double RR in Ca!!! Only in Mx!!!!
    :-c

    Correct- Typo


    Sorry- I was trying to say you are correct and that was typo. Be there again this week- can't wait



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  • billybonbillybon Posts: 183
    Love them braised and have had them quite a few times, but never made by me. I was wondering if anyone has tried them on the egg and had any results to share? It's a classic low and slow meat type.
    If you have a sous vide cooker try this:
    Season as you like and then cold smoke for 3 or 4 hours. After cold smoking. vacuum seal the cheeks and place in SV bath for 72 hours at 138F. Sear before serving.
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  • Love them braised and have had them quite a few times, but never made by me. I was wondering if anyone has tried them on the egg and had any results to share? It's a classic low and slow meat type.
    If you have a sous vide cooker try this:

    Season as you like and then cold smoke for 3 or 4 hours. After cold smoking. vacuum seal the cheeks and place in SV bath for 72 hours at 138F. Sear before serving.
    I've had them SV before and they were unreal. They were SV then seared as a steak.....wow

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  • GriffinGriffin Posts: 6,698

    There's a lady named Smokin' Gal on barbecue bible forum and the smoke ring who did them for Cinco de Mayo. She also had a blog called barbecue addict where you can find out how she did it. She also makes insane desserts, smoking a bunch of the ingredients first. This lady is awesome.

    http://www.barbecueaddict.com/?p=332

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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