Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Face Roast??

CampCookCampCook Posts: 157
edited November -1 in EggHead Forum
I just finished braising beef cheeks for today's dinner and got to thinking that they might be candidates for a low and slow smoke treatment like a brisket. Has anyone tried this?
Dave

Comments

  • campCook,[p]well, buster...[p]first you're going to have to define beef cheeks! :)[p]
    HS

  • thirdeyethirdeye Posts: 7,425
    campCook,[p]Did you do them with the vegetable trinity, tomatoes and wine? And where did you find them??[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • campCook,
    They are just what it says, the cheek material off a bovine. All butchers have them but they usually end up in hot dogs or stew meat. They are on display at most mexican style markets here in Phoenix such as Ranch market and Food City.[p]I was turned on to them after reading Tom Colicchio's book (think like a chef)where his diners gave them rave reviews.[p]The ones I bought yesterday were not trimmed so I trimmed excess fat and "skinned" off a tough membrane. I braised them for three hours at 300 degrees (cover on) let them cool over night and rewarmed them today.[p]It is the most succulent meat you will ever eat. I cooked several short ribs in the same batch and everyone was going for the cheeks.[p]Anyway, I see the potential for a dynamite possibility here but need to think through the possibilities. No reason to reinvent the wheel if someone else has done it.
    Davr

  • campCook,[p]sounds like what we know here as Halibut Cheeks.[p]used to be dirt cheap, since no-one wanted anything but th filet, but now that everyone's caught on...[p]three times the price of regular halibut meat.[p]dang! was much better before :)[p]HS
Sign In or Register to comment.