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Smoked/Braised Beef Cheeks... - Page 2

post #21 of 34
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!
post #22 of 34
Thread Starter 
Quote:
Originally Posted by dls1 View Post

Quote:
Originally Posted by webowabo View Post

I did pretty much the same thing, other than the banana leaf.. they turned out great, smokey... melt in your mouth good.. RIGHT up until I poured a full bag of sea salt into the damn D.O... (I was soooooooooooo mad.... .it was good that I was wasted when it happened .. which is why it happened.. or things could have gone south real fast. )

Before the salt "thing" I was able to pull one good chunck of cheek out to cool a bit so I could slice (with a fork btw)... so I know it WAS good, before I ruined it all. I apologize for a wasted thread... but over all .. Ill do it again, less booze next time... less salt....

 

and boy oh boy do I love some barbacoa.. with the cheeks... all that grease... and chili's... some homemad corn tortillas. onions... YUM!!! greatness!!!


Well, it sounds like you've got it pretty much worked out, but sorry about the salt "thing". Personally, i would have rinsed the meat well and moved on. BTW, the banana leaves are a nice addition but aren't mandatory. I use them because I always have a supply on hand.

 

This thread has got me thinking, and if time allows this weekend, I may make some Enchaladas de Cachetes. I'm also working on a dish I had at Babbo restaurant in NYC a couple years ago known as Ravioli Guancia di Manzo. Beef cheek ravioli with a sauce comprised of squab liver, anchovies, and capers. Squab livers aren't going to happen so I'll sub chicken livers. In both cases, the cheeks will be smoked then braised as previously described.

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...... :):)

post #23 of 34
Thread Starter 
Quote:
Originally Posted by FWIsmoker View Post

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!

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 :)

post #24 of 34

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....wife.gif ...

Bride likes the oxtails for winter soup..... NO CHIT!!!!!....  now I gotta slip in some cheeks......  and a PICKLED TONGUE.....

post #25 of 34
Thread Starter 
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!!!
post #26 of 34
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

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....wife.gif ...

Bride likes the oxtails for winter soup..... NO CHIT!!!!!....  now I gotta slip in some cheeks......  and a PICKLED TONGUE.....

Now Ill try some oxtail next weekend... a little Keith style :) I haven't tried pickled tongue.. but I do love the 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 :):)

post #27 of 34
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.
post #28 of 34
Let's see the beef ribs.

They are on my to do list.
post #29 of 34
Thread Starter 

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? ... :):)

post #30 of 34
You two bone heads crack me up.. Lol
post #31 of 34
Thread Starter 

oh... BONE... that's funny...lol

post #32 of 34
Who me? I want to see beef ribs.
post #33 of 34
Quote:
Originally Posted by c farmer View Post

Who me? I want to see beef ribs.
Haha.. Beef ribs are simple and GOOD. Saturday is beef ribs UDS style.
post #34 of 34
Quote:
Originally Posted by FWIsmoker View Post

Haha.. Beef ribs are simple and GOOD. Saturday is beef ribs UDS style.

I will be watching.
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