Twice Cooked Braised BBQ Beef Cheeks.

[bbqmad]

WOW Amazing Chris......i gotta fly out there one day an eat with you


Glen

[bbqmad]

Giving this a go this Saturday. Has anyone else had a shot yet? How did you go?

Looking forward to seeing them Mick so dont forget the pics......never gave these a thought but Jezzz they look Great

Glen

[Nath]

Yep I've tried it! It's a great recipe. Quiet heavy but very very nice.
Search my for thread SM if you want I take a look
Naths twice cooked beef cheeks, or something like that.

[Smokey]

Yep I've tried it! It's a great recipe. Quiet heavy but very very nice.
Search my for thread SM if you want I take a look
Naths twice cooked beef cheeks, or something like that.

Cheers mate, will do.
I should have got some more as they look like they would make great pastrami if I cured them

[Nath]

Yep I've tried it! It's a great recipe. Quiet heavy but very very nice.
Search my for thread SM if you want I take a look
Naths twice cooked beef cheeks, or something like that.

Cheers mate, will do.
I should have got some more as they look like they would make great pastrami if I cured them

Out of interest, do you mind me asking $$$ per KG?

[Smokey]

Never bought them before but were $13 kg , Same price as rump cap I just purchased from My local.
There must be a demand for it.

[Nath]

Never bought them before but were $13 kg , Same price as rump cap I just purchased from My local.
There must be a demand for it.

Thats about right, I pay $12 a kg over here in WA. Price has gone up since they have become "fancy"

[NotoriousPIG]

Never bought them before but were $13 kg , Same price as rump cap I just purchased from My local.
There must be a demand for it.

Thats about right, I pay $12 a kg over here in WA. Price has gone up since they have become "fancy"

You can blame Chris's write up in The West for that

[Smokey]

Never bought them before but were $13 kg , Same price as rump cap I just purchased from My local.
There must be a demand for it.

Thats about right, I pay $12 a kg over here in WA. Price has gone up since they have become "fancy"

You can blame Chris's write up in The West for that

Ha, Was talking to Card Shark about this very thing, The more we talk the more we shoot ourselves in the foot,,, or hip pocket

[hoddo]

Beef Cheeks are awesome but depending on your butcher they may have a heavy silverskin that is best removed before cooking

[Smokey]

Beef Cheeks are awesome but depending on your butcher they may have a heavy silverskin that is best removed before cooking

Thanks for the heads up Hoddo.

[PaPaGeorGeo]

Going to give this a go later in the week. Beef Cheeks are one of the only Cape Grim products I've found on the gold coast.

Just wondering with the Rub is that the right amount for 4 cheeks? or will there be plently left over? I only ask because every time I seem to make a rub I make way too much

[urbangriller]

Going to give this a go later in the week. Beef Cheeks are one of the only Cape Grim products I've found on the gold coast.

Just wondering with the Rub is that the right amount for 4 cheeks? or will there be plently left over? I only ask because every time I seem to make a rub I make way too much

There will be some left over....first time out, you might just want to use salt and pepper as a rub....taste the meat...not the spice!

Cheers
Chris

[Teebs]

Hi Chris, looking to give this a run over the weekend and wanted to clarify something.

You mention using beef stock and then mention chicken stock in the method twice.

Would you suggest using the beef or was it a just a typo?

Cheers!

[urbangriller]

I used Beef Stock for the cook, because I like the deeper flavor and I was cooking if for a photo shoot with a couple of WA chefs also doing Low and Slow.

The recipe has chicken stock because it's lighter and suits most palettes (Management), use either....depending on who you are cooking for.

Cheers
Chris