Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Beef cheeks on the BGE?
Options
cssmd27
Posts: 345
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.
Dallas (University Park), Texas
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.Keepin' It Weird in The ATX FBTX
-
This is a braise/smoke combo method that looks real good. Seems like they are all braised before some other type of finishhttp://otaised.wordpress.com/2012/04/29/cherrywood-smoked-beef-cheeks/Keepin' It Weird in The ATX FBTX
-
Cen-Tex:There is no Double RR in Ca!!! Only in Mx!!!!:-cMen, easier fed than understood!!
-
Cen-Tex:
There is no Double RR in Ca!!! Only in Mx!!!!:-cCorrect- Typo
Keepin' It Weird in The ATX FBTX -
Sorry- I was trying to say you are correct and that was typo. Be there again this week- can't waitCen-Tex:
There is no Double RR in Ca!!! Only in Mx!!!!:-cCorrect- Typo
Keepin' It Weird in The ATX FBTX -
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.....wowLove 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.Keepin' It Weird in The ATX FBTX -
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.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum