Beef Cheeks

Brisket, steaks, roasts, ground beef or any beef recipes.

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BArevalos210
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Beef Cheeks

Postby BArevalos210 » Tue Oct 31, 2017 6:22 pm

Has anyone tried smoking beef cheeks to make breakfast taco barbacoa?

Any suggestions? Not sure if they sell it at H.E.B.
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Re: Beef Cheeks

Postby Txdragon » Fri Nov 10, 2017 7:00 am

BArevalos210 wrote:Has anyone tried smoking beef cheeks to make breakfast taco barbacoa?

Any suggestions? Not sure if they sell it at H.E.B.

Yuppers! I do at least twice a month. Not too often because the ONLY place I can purchase beef cheek is a bit of a drive for me. Nobody.. Carries.. It.. Here..
Anywho.. I cook it up about the same as I would a chuck roast with a couple small exceptions. I let it roll for only an hour before I wrap it up, and pour the smoke on during that time. Then it goes for an all day cook at 250. Wrapping is important or it will dry out horrendously.
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Re: Beef Cheeks

Postby Txdragon » Fri Nov 10, 2017 7:02 am

Oh, HEB carries it by the way. That's where I used to get mine. It's usually around the tongue and tripe area.
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Re: Beef Cheeks

Postby Russ » Fri Nov 10, 2017 4:35 pm

Beef cheeks are very popular here, slow roasted in the oven. Post pics if you do them please.

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Re: Beef Cheeks

Postby dub' » Sun Nov 12, 2017 10:12 am

I've had good luck smoking them a bit first then finishing in the crock pot.
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Re: Beef Cheeks

Postby Txdragon » Sat Nov 18, 2017 6:05 pm

Russ wrote:Beef cheeks are very popular here, slow roasted in the oven. Post pics if you do them please.

Russ

I'm prepping these for an overnight cook to be ready for breakfast!
20171118_165236.jpg
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Re: Beef Cheeks

Postby Russ » Sat Nov 18, 2017 6:23 pm

What are you prepping with please.

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Re: Beef Cheeks

Postby Txdragon » Sat Nov 18, 2017 6:25 pm

Russ wrote:What are you prepping with please.

Russ

Salt, pepper, onion and garlic powder, and cumin.
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Re: Beef Cheeks

Postby Russ » Sat Nov 18, 2017 6:30 pm

Txdragon wrote:
Russ wrote:What are you prepping with please.

Russ

Salt, pepper, onion and garlic powder, and cumin.


Fwiw I always use coriander with cumin, a bit like salt n pepper, made for each other. You just reminded me I have some cheeks in my freezer......somewhere??? Lol, how are you cooking these.?

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Re: Beef Cheeks

Postby Txdragon » Sat Nov 18, 2017 7:16 pm

Russ wrote:
Fwiw I always use coriander with cumin, a bit like salt n pepper, made for each other. You just reminded me I have some cheeks in my freezer......somewhere??? Lol, how are you cooking these.?

Russ

They are getting wrapped up like a present and put in a 225 degree oven all night, or 10 hours. I usually start them at bedtime, 10pm-ish, and pull them around 8am; the time I'm ready for breakfast!
I will be making some homemade flour tortillas for them also. I'll have a post on it in the other than bbq section.
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Re: Beef Cheeks

Postby Russ » Sat Nov 18, 2017 8:18 pm

Txdragon wrote:
Russ wrote:
Fwiw I always use coriander with cumin, a bit like salt n pepper, made for each other. You just reminded me I have some cheeks in my freezer......somewhere??? Lol, how are you cooking these.?

Russ

They are getting wrapped up like a present and put in a 225 degree oven all night, or 10 hours. I usually start them at bedtime, 10pm-ish, and pull them around 8am; the time I'm ready for breakfast!
I will be making some homemade flour tortillas for them also. I'll have a post on it in the other than bbq section.


Yummy.

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Re: Beef Cheeks

Postby BArevalos210 » Wed Nov 22, 2017 10:56 pm

Txdragon wrote:
BArevalos210 wrote:Has anyone tried smoking beef cheeks to make breakfast taco barbacoa?

Any suggestions? Not sure if they sell it at H.E.B.

Yuppers! I do at least twice a month. Not too often because the ONLY place I can purchase beef cheek is a bit of a drive for me. Nobody.. Carries.. It.. Here..
Anywho.. I cook it up about the same as I would a chuck roast with a couple small exceptions. I let it roll for only an hour before I wrap it up, and pour the smoke on during that time. Then it goes for an all day cook at 250. Wrapping is important or it will dry out horrendously.


Thanks alot TxDragon! You just made my mind up for me. As soon as I am back from work it's homemade barbacoa tacos!
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Re: Beef Cheeks

Postby BArevalos210 » Wed Nov 22, 2017 10:57 pm

Txdragon wrote:
Russ wrote:Beef cheeks are very popular here, slow roasted in the oven. Post pics if you do them please.

Russ

I'm prepping these for an overnight cook to be ready for breakfast!
20171118_165236.jpg
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Re: Beef Cheeks

Postby BArevalos210 » Wed Nov 22, 2017 10:59 pm

Txdragon wrote:
Russ wrote:Beef cheeks are very popular here, slow roasted in the oven. Post pics if you do them please.

Russ

I'm prepping these for an overnight cook to be ready for breakfast!
20171118_165236.jpg



How many pounds is that and how much do you recommend to buy if you usually buy 2 lbs at the restaurant?
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Re: Beef Cheeks

Postby Txdragon » Thu Nov 23, 2017 4:58 am

BArevalos210 wrote:

How many pounds is that and how much do you recommend to buy if you usually buy 2 lbs at the restaurant?


It's still pretty much pound for pound. I've not actually ever weighed the end result to get an idea of the difference; just assume 5% loss after cooking. Normally a restaurant gives pre-cooked weight for meat items anyways. Cost for what i made was about 7 bucks. This batch net us a total of 16 GENEROUSLY sized tacos that if you received in a restaurant, you wouldn't flinch paying 2.50-3.00 for one. I've sold tacos like this for 2 bucks a pop and profited like a champ.
If you cook some up, post it here!
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