Red Gum Creek Beef Cheek

Buzabbq · Post by **Buzabbq** » Thu Sep 17, 2015 6:45 pm

So I picked up from Woolies today and planing to cook it this Saturday.

yakabot · Post by **yakabot** » Thu Sep 17, 2015 6:55 pm

You need to host the pics on an image site, and then post the links to them.

Buzabbq · Post by **Buzabbq** » Thu Sep 17, 2015 7:18 pm

Thanks yakabot, that worked

ozwaz · Post by **ozwaz** » Thu Sep 17, 2015 7:47 pm

How you going to cook?

Buzabbq · Post by **Buzabbq** » Thu Sep 17, 2015 10:48 pm

I haven't think-ed that far ahead.
On the back of the box the instructions read. Cook slow for 7 to 8 hours.
I am open to any suggestions from those more experienced than myself (that's just about everyone)

ozwaz wrote:How you going to cook?

Muppet · Post by **Muppet** » Thu Sep 17, 2015 11:28 pm

Urbangriller has a cracker braise recipe for beef cheeks. http://www.aussiebbq.info/forum/viewtop ... ks#p144519

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Nath · Post by **Nath** » Fri Sep 18, 2015 12:07 am

^+1 the braise is quite heavy in flavour. Changing up your selection of beer can change the dish hugely.

Nath

Buzabbq · Post by **Buzabbq** » Fri Sep 18, 2015 11:20 am

Thanks Muppet and Nat, looks the way to go.

Urbangriller do you ever do classes over here on the east coast ?

Nath · Post by **Nath** » Fri Sep 18, 2015 4:52 pm

No he doesn't. But I believe he is intended to one day! Just a big job to get all the gear over there

Nath

urbangriller · Post by **urbangriller** » Fri Sep 18, 2015 8:05 pm

Nath wrote:No he doesn't. But I believe he is intended to one day! Just a big job to get all the gear over there

Nath

+1 that!

Heaps of issues and cost getting BBQ school to the other side of the country....long way to go for one day!

Still thinking about it though!

Cheers
Chris

Buzabbq · Post by **Buzabbq** » Sat Sep 19, 2015 11:34 pm

Rubbed and ready to go on the kettle in the morning

Buzabbq · Post by **Buzabbq** » Sun Sep 20, 2015 2:15 pm

It pissing down in Newcastle at the moment but the BBQ is happy under the makeshift shelter
Temp steady around 105C

Buzabbq · Post by **Buzabbq** » Sun Sep 20, 2015 4:17 pm

Don't know that to think with my progress.
It has been 3 hours at 95 - 105C (grill temp)
Internal temp of meat is 77C
Had the lit on all the time.

Buzabbq · Post by **Buzabbq** » Sun Sep 20, 2015 6:40 pm

I got to the 4.5hr mark and ended up transferring the cheeks to my oven to braise.
The kettle kept climbing in temp even with all vents closed.

Buzabbq · Post by **Buzabbq** » Sun Sep 20, 2015 8:36 pm

For my first real low and slow the end result was ok. I don't know if I am a fan of all that smoke flavor. Seemed to over power the beef a bit.
Will have to try doing some ribs and try for a sweet profile.

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