Beef cheeks.....

[Kevin Braker]

I have some thawing after they got set to my store on accident. Who here has done them on a smoker and how?

 

[daveomak]

Beef cheeks have a powerful flavor, and they can be tough because they are a well used muscle... I really like the flavor...
Add some smoke, maybe 1 hour or so, as the smoke flavor intensifies when additional cooking is used... then cook for a long time to tenderize...
I like to sous vide them... They can be cooked in a stove top pressure cooker... or simmered with onions etc....
I like them on egg noodles... The gravy from either method is awesome...
Some add the cheeks to sausage... grind as you would other meats... they add tremendous beef flavor to any sausage... I would start with around 10-20% cheeks to other meats... grind fine so as to equally distribute the meat...
Most folks would not care for the intense flavor they have if eaten alone... It's REAL beefy flavor.... It kind of smacks you upside the head type flavor...
However you cook them, save the gravy... For a real "Cowboy cookout" flavor, simmer in beer and onions....

 

[daveomak]

Be prepared... That's where I get my cheeks... They are "butchered"... like the person that preps them, hates them... I wanted to do a charcuterie using them... not possible unless I used meat glue to get something that looked like a whole muscle....
You might get some hunks that would be acceptable for biltong... That would be some awesome biltong....