fwismoker
Master of the Pit
I could have sworn you said you were doing shanks... I'll blame it on you making laugh so dang hard about losing my shank bone!
Smoked/Braised Beef Cheeks...
- Thread starter webowabo
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
The only thing I understood from this is Ravioli..(I like) ....livers, anchovies, capers (which also I like).. and smoked cheeks...{also like minus a box of sea salt) . Take some pics and post it up... Im Game!!!!
and I tried the rinse the meat... it still didn't help.... I could have just licked the salt container and called it smoked salt that looked like meat :):) leason learned...... :):)
I wondered why you said "I hope your bone falls off too"... I was like.. its beef CHEEKs.. the BONE fell off along before I bought the meat :):).. stupid tequila...
Thanks to you though.. chicken is STILL good. Im making chicken salad sammies tonight with the remaining chicken from Sunday :)
I'm sure I'm on tape at walmrt.... I looked at the cheeks and oxtails for a good 5 minutes.... couldn't pull the trigger for fear of....
...
Bride likes the oxtails for winter soup..... NO CHIT!!!!!.... now I gotta slip in some cheeks...... and a PICKLED TONGUE.....
Bride likes the oxtails for winter soup..... NO CHIT!!!!!.... now I gotta slip in some cheeks...... and a PICKLED TONGUE.....
I didn't want to post any of the pics I took cause it was a bust... but for learning purposes.. here is right until the salt thing...
all the 'pieces'
I tried to tie them together.. some worked.. they were about the size of CSR's
On the mini... smoked for about 1.5 hour.. around 210*.. got to IT of 145*
Transferred the pan from bottom grate of mini that had the marinade of wine.. onions garlic.. rosemary and thyme.. to the dutch and added meat.... in to oven for about 4 hours...
THEN SALT!!!
THEN SALT!!!
Last edited:
Now Ill try some oxtail next weekend... a little Keith style :) I haven't tried pickled tongue.. but I do love the tongue!!!!I'm sure I'm on tape at walmrt.... I looked at the cheeks and oxtails for a good 5 minutes.... couldn't pull the trigger for fear of.......
Bride likes the oxtails for winter soup..... NO CHIT!!!!!.... now I gotta slip in some cheeks...... and a PICKLED TONGUE.....
edit.... And that's me Dave..as well.... on film every Saturday at my Mexican meat market.... just walking back and forth.. googling Spanish to English translation of certain cuts of meats... then I pick something up... put it back.. pick it up.. and so forth... EVERY Saturday.. One of these days Ill learn Spanish and just ask wth THIS is :):)
Last edited:
fwismoker
Master of the Pit
Lol I had oxtail in my hand today at the butcher for this weekend but decided for beef ribs. The mutts love those bones so I thought I'd give them a treat.
I just looked through ALL of my organized picture gallery of food.. and there isn't ONE picture of beef ribs.... THATS a shame. Now I gotta do some again just for the pictures (and for some smoked treat bones for the pups too... ) Thanks Keith...another thing I gotta smoke this weekend..and.... I hope your Bone falls off your ..well... rib? ... :):)
fwismoker
Master of the Pit
fwismoker
Master of the Pit
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 65
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 40
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
