Hey mate/bro!...I'm a ex private chef (20 years) , love your style and teachings on this topic. Keep it up as I'm learning to smoke (from you), on my Weber Kettle.
They look epic mate!!!! So so simple but the flavour would be next level. Keep up the amazing work mate. So so close to 100k followers too. So well deserved mate. You have worked extremely hard to get to this stage so very pumped for you to be so close to this huge milestone
Great content mate ! As someone pretty new into bbq scene just used lump for the first time and loved it. Would love a video of the differences between lump charcoal and briquettes and the different uses and ways of cooking with them, seen a few videos online but never to the detail in your videos. Keep it up!
@@LownSlowBasics hey mate wondering if you had any advice. Tried this out this Sunday first time doing this particular cut. 3 hours uncovered in the Weber then covered for 4 hours in the oven to finish off, probed 90% zero resistance but couldn’t leave it any longer and when pulled apart had bits all sticking together like jelly and just not like how I’d imagine it should be. This your experience with this cut or did I stuff up somehow?
Tacos look amazing. Leroy and Lewis use their beef cheek trimmings to make their Barbacoa, do you think it would have much of an impact to not trim the cheeks at all? I’d also love to see your take on the Leroy and Lewis style sliced beef cheeks
@@LownSlowBasics Dude, is there something you inject into the cheek before putting it in the smoker?The recipe does not match the steps in the video.I cooked it for 11 hours and had to inject broth into it at the 5th hour of cooking.
Wow... I'd be getting the butcher to pre-trim them. You're basically paying twice the price that you should be with all the fat and silver skin you had to remove from a small piece of meat
Hey mate/bro!...I'm a ex private chef (20 years) , love your style and teachings on this topic.
Keep it up as I'm learning to smoke (from you), on my Weber Kettle.
Every Week such delishes meals 👍 Thank you so much! Greetings Bernd
Cheers mate!
That looks absolutely amazing.
Thanks mate!
100k subs! Way to go brother. Your food keeps getting better and better!
Thanks heaps mate!
They look epic mate!!!! So so simple but the flavour would be next level. Keep up the amazing work mate. So so close to 100k followers too. So well deserved mate. You have worked extremely hard to get to this stage so very pumped for you to be so close to this huge milestone
Thanks heaps legend!
Looks super delicious 😛🤪
🙏
Great content mate ! As someone pretty new into bbq scene just used lump for the first time and loved it.
Would love a video of the differences between lump charcoal and briquettes and the different uses and ways of cooking with them, seen a few videos online but never to the detail in your videos.
Keep it up!
Cheers mate I’ll see what I can do 🙌
Making these right now!
Hell yeah!
@@LownSlowBasics hey mate wondering if you had any advice. Tried this out this Sunday first time doing this particular cut. 3 hours uncovered in the Weber then covered for 4 hours in the oven to finish off, probed 90% zero resistance but couldn’t leave it any longer and when pulled apart had bits all sticking together like jelly and just not like how I’d imagine it should be. This your experience with this cut or did I stuff up somehow?
Great Video as always whats not to like about a good taco
Thanks mate. Definitely one of my favourites!
Man that looks good!
Hey mate, have you done a review on the Pellet Smoker? Im a Weber Kettle man but i like the thought of set and forget. How is it for Brisket bark etc?
Just a rough ball park figure how much was it for the Oklahoma Joe smoker and did you buy it local or imported from the US?
Tacos look amazing. Leroy and Lewis use their beef cheek trimmings to make their Barbacoa, do you think it would have much of an impact to not trim the cheeks at all? I’d also love to see your take on the Leroy and Lewis style sliced beef cheeks
They should be fine, just gotta let them really cook down if you’re not going to trim them. Even go into a slow cooker after they’ve hit some smoke.
Where do you get those dried chillis from?
@@jessf6649 just off Amazon. Should be a link in description 🙌
@@LownSlowBasics awesome mate, thanks 😊
What's the point of rehydrating the chilli if you just blend it anyway?
It’ll be like hard bits of chilli flake if you chuck it in dry to blitz. Want it softened/rehydrated to release the flavours and blend better.
@LownSlowBasics oh yea nice
❤ yer werk
I made the same recipe but it didn't work
@@kriptogann5971 how so?
@@LownSlowBasics Dude, is there something you inject into the cheek before putting it in the smoker?The recipe does not match the steps in the video.I cooked it for 11 hours and had to inject broth into it at the 5th hour of cooking.
@@kriptogann5971 meat quality is going to play a huge factor. Every cook is going to be different.
Wow... I'd be getting the butcher to pre-trim them. You're basically paying twice the price that you should be with all the fat and silver skin you had to remove from a small piece of meat
To be honest I probably trimmed them a bit hard. But that’s a good option!