How to Smoke Beef Cheeks
ฝัง
- เผยแพร่เมื่อ 12 ก.ย. 2024
- Beef cheeks would have to be one of my favourite things to smoke!
In this video i'm going to show you how to make smoked beef cheeks and i'm also going to show you how to make some homemade tortillas to make some beef cheek tacos too!
These beef cheeks were absolutely incredible! So much flavour, super rich, tender and juicy! Beef cheek would have to be my favourite pulled meat!
Here's how I smoked them below:
- Trimmed excess fat and silver skin
- Seasoned with Steak Shooter and Beef Bounce
- Smoked at 275F/135c for around 2.5 hours
- Wrapped with onions, beef stock and butter in a tray
- Covered tray in foil and continued cooking for around 3 more hours
- The beef cheeks were probing tender around 210F/99c internal
- Rested and pulled apart
Here's the recipe for the tortillas:
- 190g all purpose flour
- 2.5g baking powder
- 2.5g salt
- 40g pork lard
- 120ml warm water
Definitely give this recipe a try for yourself! If you aren't a fan of beef cheeks, you can use cuts like chuck, brisket, oyster blade or beef rib!
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If the tortilla mix is too wet, add flour, too dry, add water 🤦♂️. Got it mixed up in the video 😅
I'm sure some were heading to the comments to help remind you too!😅
Try it next time with Masa Flour from a mexican importer - (nixtamalised corn flour). Corn Tortillas made from scratch like this take everything up to the next level!
Brutal trimming
Hey mate, just want to say that you are doing a great job. I started smoking a couple of years ago and learned a heap from your videos.
Thanks heaps mate 🙏
Love home made tortillas, had to laugh too “ pull these cheeks apart “ 😂😂😂😂😂
😂😅
That looks sensational. Love beef cheeks and I'll definitely have to give this a shot soon. Cheers mate
Definitely do legend!
Perfect recipe for tacos de cachete!!
You know it's going to be an awesome day if you start it out with these tacos or beef or lamb barbacoa.
You're making me rethink what I'm going to have for breakfast this morning.
I was just going to make eggs and sausage with toast but now it's going to have to be barbreakfast tacos from my favorite local Mexican restaurant here in Corpus Christi.
Makes me happy to see y'all making homemade tortillas.
There can be a learning curve for this but it's always worth it to make your own.
Cheers legend!
You've just given me a great meal idea. Beef cheeks are awesome and you're effort here is certainly a 10/10.
Thank you!
🙏
Thanks for the recipe, im about halfway through the braising process as we speak. Instead of tacos im going to eat this on some poutine. Going to use the juice for some gravy and picked up some sriracha cheese curds from the grocery store. I'm excited.
If mine turned out that good I don't know if the meat would make it to the tortilla haha
Haha it was a challenge 😆
Nice mate i did these a couple weeks back and the turned out amazing using my Webber kettle from watching your videos over the last couple years I've got temp control down packed 135c snake is class winner in my book at the moment still trying to master my HARK offset temp control but I'm getting there 🙂
Very nice!
Looks awesome! 5:15 -5:25 love it 🤣😂
Haha cheers mate!
one of the best cuts ive ever smoked sadly only managed to get it right 1/3 times, will follow your method next time
Such a great cut! 🤘
Awesome mate. Cheeks are one of the best.
Cheers legend
Another winner 🏆
🙏
Have to try this !!!😮
I’m still saving up for Oklahoma joe drum pro just to be able to hang nine racks of ribs, theres next to zero vids on the tube of anybody cooking nine racks and wrapping to finish off in the pro. Would be great to see you do it !!!! 🤞🤞🤞👌🏻👌🏻👌🏻👌🏻
I’ll see what I can do 🫣🤘
A. luv yer work. N
Cheers mate!
Awesome vid Aron 🤟
Cheers legend.
Another great video
🙏
Oh yeah, going to do this one for sure
🤘
can you buy a knife kit like that one or did you buy everything individually?
Hey mate, top videos! - have been watching for a while. I picked up a set of your rubs from austral meats and loving the beef bounce at the moment. Do you have any tips to stop the rubs clumping together in the jars? Seems like pretty much any rub I get from any brand will start to harden if I don’t get through it quick enough
Hey mate! Try store them in the fridge and keep the seals on 🤘
@@LownSlowBasics oh, never thought of the fridge! Thanks mate
@@LownSlowBasicswhat's the brand of these rubs and are they available in NZ. Or a link to the site?
Make a barbecue beef sandwich with that
Absolutely!
Too wet add some more water and to dry add more flour?
Yep!
Sounds opposite?
@@jimsbbqs4320 haha oops! You’re right 🤦♂️
Roy Kent BBQ!
Awesome👍
🤘
YUM!
Thanks 😀
Bbq king
Just a bloke sharing knowledge 🙏
Why use a drum smoker vs an offset?
Just personal preference. Offsets are much harder work.
@@LownSlowBasics thanks, I'm still trying to figure out what smoker to start with.
Ah austral meats :)
The best!
Has anyone made this. I cooked on the Weber for 2.5 hours at 275f. Then after a further 1 hour covered it was 210 internal. Took it off to rest. When getting into it it was tough as boots. Where did I go wrong.
with slow cooks like cheeks and ribs, etc. I always cook to probe tenderness, never to temp. roasts steaks, etc, you cook too temp.
beef intestines tasty for me Sir
Make pies out of the left over beef cheeks 👌
Perfect 🤘
*PromoSM*