Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

What would you use Beef Cheek for?

thebtlsthebtls Posts: 2,300
edited 7:45AM in EggHead Forum
I was at the farmers market this morning buying some beef and the guy running the stand said a local chef has asked him to save up 20-25 lbs. of 'cheek' for his restaurant. He has NO IDEA what it is to be used for...anyone cooking cheek out there? I didn't find much with google out there other than brasing it with spices and that it is really tough but very sweet.
Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241

Comments

  • Not sure about beef but the cheek meat on salmon, walleye, is the best tasting meat on he entire fish. Maybe cheek is the last undiscovered great tasting, cheap meat.
  • RollocksRollocks Posts: 570
    Beef cheeks come from the face of the cow, not the hind end. The meat is mostly made of muscle. When you braise it for several hours, it becomes tender and flavorful.
  • Little ChefLittle Chef Posts: 4,725
    Cooked correctly, beef cheek can be some of the most amazing and flavorful meat. It has to be braised for hours, but is a delicious treat. :)
Sign In or Register to comment.
Click here for Forum Use Guidelines.