LarryR
TVWBB Diamond Member
PICTURES
So I found some beef cheek at my local market and remembered how great Barbacoa is and now I’m cooking 12 lbs of beef cheek! Traditional (Mexican) Barbacoa is the head of a cow with the best part (IMO) being the beef cheek. So after some quick reading on the Internet and some input from Kevin K I’m ½ way through my cook.
Seasoned the cheek with kosher salt, pepper, ancho powder, cinnamon and cumin. Put her on the cooker at 225 grate with a piece of red oak. At the 4 hour mark I’ll transfer to a foil pan, cover and cook for another 2 – 3 hours.
I just turned and rotated the pieces, probably didn’t need to but I wanted to see what was “doing” in the cooker. Looks really odd so far. I’ll keep you posted.
So I found some beef cheek at my local market and remembered how great Barbacoa is and now I’m cooking 12 lbs of beef cheek! Traditional (Mexican) Barbacoa is the head of a cow with the best part (IMO) being the beef cheek. So after some quick reading on the Internet and some input from Kevin K I’m ½ way through my cook.
Seasoned the cheek with kosher salt, pepper, ancho powder, cinnamon and cumin. Put her on the cooker at 225 grate with a piece of red oak. At the 4 hour mark I’ll transfer to a foil pan, cover and cook for another 2 – 3 hours.
I just turned and rotated the pieces, probably didn’t need to but I wanted to see what was “doing” in the cooker. Looks really odd so far. I’ll keep you posted.