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Smoked beef cheeks for the first time
Posted on 7/5/22 at 8:59 am
Posted on 7/5/22 at 8:59 am
I followed chud’s bbq YouTube video. I smoked them for about 5 hours Sunday, then let them cool, and vac sealed with some beef tallow. Put them in a sous vide bath for about 7-8 hours Monday. They came out pretty good but still had some pretty thick collagen.
I think I’d sousvide longer or maybe a higher temp next time
I think I’d sousvide longer or maybe a higher temp next time
8
Posted on 7/5/22 at 9:48 am to Glock17
IWEI!
Posted on 7/5/22 at 9:57 am to heypaul
quote:
IWEI!
#me2
Posted on 7/5/22 at 11:03 am to Glock17
I like Matt Pittman's method for smoked barbacoa personally.
Posted on 7/5/22 at 12:03 pm to offshoreangler
quote:
like Matt Pittman's method for smoked barbacoa personally.
Did that one about a month ago… great tacos and will definitely do it again sometime
This post was edited on 7/5/22 at 12:04 pm
Posted on 7/5/22 at 12:20 pm to offshoreangler
quote:
Matt Pittman's method for smoked barbacoa
You have a link for this? Google failed me.
Posted on 7/5/22 at 12:42 pm to Aubie Spr96
Posted on 7/5/22 at 2:24 pm to Glock17
I just wanna pay Gonzo's Smokehouse for their recipe.
Posted on 7/5/22 at 3:25 pm to Neauxla
Buy a thermoworks smoke and be done with it
Posted on 7/6/22 at 8:16 am to Glock17
quote:
Put them in a sous vide bath for about 7-8 hours Monday
What was your sous vide temp? The problem with sous vide is trying to truly render the fat and collagen. That starts to happen in the 190 or so range of internal temperature. That's where you start to get that rendered, sticky kind of fat. I'd personally rather smoke a little longer, then either wrap in foil with the tallow, or submerge into a tallow bath until the cheeks are tender.
The cheeks look great.
Posted on 7/6/22 at 8:26 am to Crawfish From Arabi
quote:
What was your sous vide temp? The problem with sous vide is trying to truly render the fat and collagen. That starts to happen in the 190 or so range of internal temperature
I think that may have been part of my problem...I ran it at 175. I was kinda following the Chud video, but I also think he ran his over night for a really long time. He also cooked his direct heat and most likely at a higher temp than I did. Mine probably only went 6-7 hours. I think next time I'd try to sousvide at a higher temp. The flavor was good, but it still had a little to much collagen IMO
This post was edited on 7/6/22 at 8:43 am
Posted on 7/6/22 at 8:52 am to Glock17
I almost bought some last week. I had no idea one would have to smoke and sous vide. May hold off, of chunk and instantpot.
Posted on 7/6/22 at 9:21 am to AlxTgr
quote:
I had no idea one would have to smoke and sous vide
I don't think you have to.... but it's a pretty gnarly cut of meat. I only fooled with them one other time, but I only smoked for a couple hours then braised them for tacos...they were fall apart tender.
Posted on 7/6/22 at 9:26 am to Glock17
Had beef cheeks once and didn’t like them. They had a weird metallic flavor to them. Kind of similar to liver. Maybe I had a poorly prepped one, so I’d be willing to try again. This looks great
Posted on 7/6/22 at 12:49 pm to Glock17
Cooked them a few times. Smoked for a couple hours then put in pressure cooker and shredded for tacos. Amazing
Posted on 7/6/22 at 8:03 pm to Glock17
•Season heavily with butchers cut pepper and kosher flaky salt. The granularity and density of these matter.
•Use post oak, it makes a difference
•Smoke at 235°~ for 4 hours
•confit at 255° with beef tallow until tender, usually 2.5-4 hr.
DO NOT SOUS VIDE FINISH THESE! They need to stay on the smoker.
•Use post oak, it makes a difference
•Smoke at 235°~ for 4 hours
•confit at 255° with beef tallow until tender, usually 2.5-4 hr.
DO NOT SOUS VIDE FINISH THESE! They need to stay on the smoker.
Posted on 7/6/22 at 8:30 pm to TunaTrip
Can definitely confit them in the oven after smoking them. Never did the sous vide method, assuming it will make for a little bit of a texture but should still be good.
Posted on 7/6/22 at 9:06 pm to ruger35
I’m opposed to sous vide due to inability to release moisture. The texture is one of the best characteristics of smoked beef cheeks.
And you’re right, an oven is sufficient.
And you’re right, an oven is sufficient.
Posted on 7/6/22 at 9:44 pm to TunaTrip
I’m with you on the sous vide, I use mine solely for reheating things. Just seems like it takes all the fun out of cooking lol.
Posted on 7/7/22 at 8:59 am to TunaTrip
quote:Lots of moisture is released.
I’m opposed to sous vide due to inability to release moisture
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