TonyUK
TVWBB Guru
Pepper Stout Beef - A Larry Wolfe recipe. A sticky in the Beef Recipes forum. Marvellous!
Anyone ever seen beef cheeks?
- Thread starter LMichaels
- Start date
Timothy F. Lewis
TVWBB 1-Star Olympian
PSB-Pit Smoked Beef
I think I’d lean toward a mixed cook, smoke and then, braise with onion, carrot, celery (classic mirepoix) with bay leaf and some oregano. Maybe some red wine with the stock and let it turn almost to threads!
Cool, de fat, then sauté some like carnitas and be a very happy man!
Sorry, TonyUK is right, pepper stout beef!
I think I’d lean toward a mixed cook, smoke and then, braise with onion, carrot, celery (classic mirepoix) with bay leaf and some oregano. Maybe some red wine with the stock and let it turn almost to threads!
Cool, de fat, then sauté some like carnitas and be a very happy man!
Sorry, TonyUK is right, pepper stout beef!
Dustin Dorsey
TVWBB Hall of Fame
They serve them at Leroy and Lewis in Austin. They smoke them, then confit them in tallow. The problem is probably the trim. They they turn the cheeks themselves into smoked beef cheeks and the trim into barbacoa. I'm really interested in trying them.
LMichaels
TVWBB 2-Star Olympian
Well I smoked one today. First off what a beeeyatch to clean. Waste was more than 50% of the one I cooked. Had great taste but weird "sticky" texture. Neither one of us particularly liked it. The taste of course (thank you Big Z), it was tender and such but just a weird feel and texture. Not at all pleasant to us.
Timothy F. Lewis
TVWBB 1-Star Olympian
Too bad, sorry it felt like so much work and find that the end product was a letdown!
MikeCantell
TVWBB Pro
I have read about the waste on prepping them but have resisted the urge to get 1, I thought about taco's if I ever picked a pack up. Folks are making a run on the grocery stores around here and supplies must be stuck on all those unloaded ships 
, reckon toilet paper and meats are on them lol. been hitting chicken a lot lately, see feet sometimes, will pick up both when I see them NOT 
reckon I will stay in the lanes I feel comfortable in. What can change the mind though is eating stuff somewhere where they know how to cook it, makes a big difference, I still ain't eating chicken feet no matter who cooks them 
, reckon toilet paper and meats are on them lol. been hitting chicken a lot lately, see feet sometimes, will pick up both when I see them NOT reckon I will stay in the lanes I feel comfortable in. What can change the mind though is eating stuff somewhere where they know how to cook it, makes a big difference, I still ain't eating chicken feet no matter who cooks them Morrey Thomas
TVWBB Super Fan
I trim carefully removing silver skin and unwanted fat. I use Birria Bombs ( Google EZ Birria Bombs) which is a spice ball. Brown meat if you choose but not totally necessary. Crock pot in low with spice ball and 4 cups water or beef broth for extra flavor. Shred and use for tacos, fajitas, quesadillas etc. Use chopped onion and cilantro while dipping into the reserved juice. Cheeks are very deep in beef flavor