I gotta say, Malcolm always gives credit when due. Never pushing his rubs. Always telling his viewers about other bbq companies to check out. Just seems like a super genuine guy
"I had beef cheek tacos for breakfast at my friend Matt's house" is an interesting way to say you had barbacoa tacos at your friend Mateo's after a night of drinking.
In south texas we called this barbacoa we have this in are breakfast table paticular on Sunday's its a popular tradition along with some menudo , that looked real good Malcom Reed ..👍
My father and i will cook a whole hog almost every year and put on a big cookout for family, friends or the neighborhood. When its done and ready for picking i always go straight for the cheek meat. The reactions from city friends always tends to be priceless when i go after the pigs face to get at that meat. Jaws dropped but i always ask them don't knock it till you try it.
Mate, the way you explain the process and the reasoning behind the processes is incredible. I just wanna come over a sunday BBQ and just listen to you talk.
Just got back from a bbq competition in Hamilton, New Zealand. Sitting here watching your videos smelling like smoke makes it feel like I could reach out and grab one of those tacos. Watching your videos in ‘4D’ is amazing!
Good to see you discovering a amazing Mexican dish Garlic powder onion powder salt to taste put in a crockpot on low over night No liquid needed the fat well render out by the ton you can even put some bananas leaves above the checks and then the crockpot top
Cheek tacos = tacos de cachete. Most often they're 'tacos de cabeza' or beef head tacos. There you can choose what part of the head you want the tacos made of: cheek, tongue, eye, brain, mixed, etc
Hi Malcolm great vid. I really appreciate how you work so cleanly and methodically. Your tuition is both clear and concise. Really look forward to you next drop. Best regards
I just got my latest delivery of HTBR rubs and sauces and just did a pork shoulder this last weekend. Thanks so much for having this awesome channel that inspires me to try cool and new things on the smoker!
I got introduce to beef cheek when I started working in Austin. If you ever come here check out a place called Leroy and Luis. Beef cheek is always on the menu. They serve it as Barbacoa or sliced like a brisket. It’s AMAZING🔥
I am in Texas and the nearby Walmart had a bunch of beef cheeks! They were kinda in the Mexican section with tripe and other similar cuts that most Americans won't cook or don't know how to cook! I didn't buy them, yet, but I will before I leave town! Dang I love your drum smoker / pit! A lot smaller than some and not too complicated. Doesn't look heavy so not too bad to bring home or move!
I usually just cook them in a crockpot for about 6-8 hours and they come out tender and delicious 😋 Now I have another way to make them. Thanks Malcom!!!👍👍👍
I don’t watch cooking videos on YT so not sure how it popped up in recommended vids. Anyhow this dude is just scratching the surface, we Mexicans have been eating the weird parts of the cow for centuries. Menudo (tripe), pata (hoofs), cachete (cheek), lengua (tongue), cabeza (head) and it’s all marvelous. Good on you for trying cheek my man. It’s clear you have a passion for what you do keep living the dream!
The Mexican name for this dish is barbacoa, barbacoa is a slow cocking of the beef and the name is a derivation of American word barbecue. Traditional the slow cocking in Mexico is dig a hole in the ground and put a fire with wood, later put the meat with pencas (agave leaves) to protect the meat from the fire and later close the hole and it’s going to be slow cocking. People think that is a traditional Mexican dish but is a derivation of the American technique is slow cocking, the only difference Mexicans use cheeks and tongue. This technique of cheek tacos looks amazing, I’m going to try to replicate. Greetings from Monterrey, Mexico!
Barbacoa! I never thought of smoking the cheeks! My family has always braised it in the oven or made it in the crockpot! I made some on Monday. Next time we’ll have to try making it in the smoker!!
You guys are great and I really enjoy your channel. I'm still trying to decide what type my first grill should be and I hope to get to barbecuing when I get back to Austin and find me a Traeger. Your recipes will be regulars at my house initially. :)
Malcom just saw this recipe and cannot wait to try. A variation I will do is a homemade salsa and turn the aju into a cosume with pieces of the meat with garbanzos topped with onions and cilantro. Loving your recipes here in Texas.
Enjoyed the trimming part of the video. I have some cheek in my freezer I plan cooking for the first time and I would have been clueless about that step!
In the south we cook the beef Head under ground we call it a pozo we throw about 30 to 40 mesquite 12" split logs and just let them burn until there's nothing but coals then we put a grate on top of the coals and place the foil covered beef Head (seasonings beef broth and annato and coriander paste and cumin ) on top of the grate then cover it with galvanized sheets and cover the sheets with dirt until you can't see the smoke escape for 12 hours oh my goodness then they will be ready in morning just get the head and start dissecting it you get meat from the tongue, the cheeks, the brains, and the eyes, the head feeds about 15 to 20 people that is some serious meat cooking greetings and salutations Malcolm from Brownsville Texas
Here in Texas we call em barbacoa tacos 🌮 mmmmm one of my absolute favorites and yes u can eat em at any time a day here their usually a breakfast taco but the way u made it👌
I live in deep south Texas and they are very popular down here. We call it “barbacoa” and its a mexican tradition to buy it on sunday mornings and have yourself some badass barbacoa tacos. Looks like you did a hell of a job with that cheek meat.
Mr. HowToBBQRight, those tacos absolutely make so hungry! I know the taste of the cheek beef--it is the best! I did not even know I could buy cheek beef. You definitely know to cook and eat! Thank you for those tasty tacos!
I was lucky enough for Malcom to give me some to try and they were awesome, very rich. He cooked some beef short ribs for me about a year ago and the flavor profile were almost identical.
I bought this one from amazon works amazing for indoor cooking; www.amazon.com/Presto-06013-Electric-Cooker-Stainless/dp/B07HL7W1QH/ref=sr_1_8?keywords=electric+smoker&qid=1577143893&sr=8-8
Malcom, you are a BBQ genius! This stuff looks amazing, please write a recipe book with all of these videos recipes in it. I know it’s already on here but seriously I’d buy it if you made it into a book.
Made them tonight, and holy cow! Found the cheeks at a Mexican grocery store. When Malcolm says they have a lot of fat on them that needs to be trimmed... that’s a serious understatement. I bought 5 pounds and threw out 3 pounds of fat!
Sam's Club got oxtails as well. thanks for the headsup on Sams carrying the beef cheeks. that braising liquid is gold. I think I might want to pour that liquid in a pot, blend it to break up all the veg bits and reduce it on the stove to a syrup
I love these recipes Malcolm you adapt our traditional recipes to you american bbq style and honestly you are one of the very few people that do not insult our gastronomy
Put a very small pat of butter in a pan and crisp those corn tortillas up just a little and that makes a world of difference too! Cant wait to make these this weekend
Hey Malcolm, Jman from Miami, Florida. Dude, your channel is awesome. Dude your rub makes the ribs look great. I know this is the beef cheek tacos. But man your ribs is where it's at. Can you do "GRILLED ROSEMARY AND CARMELIZED ONIONS WINGS"? Anthony's Coal Fire Pizza and other coal fire pizza places do the same kind of wings. That would be so cool!! They are DELICIOUS TOO! Thanks chief!! Happy Grilling!
I gotta say, Malcolm always gives credit when due. Never pushing his rubs. Always telling his viewers about other bbq companies to check out. Just seems like a super genuine guy
"as little or as much as you desire, and I desire a lot"
That man is a poet as much as he is a chef.
Read this comment early, got confused... but lmao towards the end!
I love how happy Malcolm gets when he is cooking lol
Because every time he cooks all he sees is dollar signs comin out of that smoker
@@jeanvi52 Yeah, I mean imagine, you're doing your favorite thing in life and get paid well to just have fun doing it.
@@barney2159 Ain't no point gettin' outta bed, if you ain't living the dream.
Try vegan meat
@@whyvegan79 Stop it. Get some help.
like this big ole Southern boy. really low key and has excellent bbq recipes. thanks for yet another excellent tutorial
Did anybody else laugh when he said "I'm gonna let the cheeks hang out" at 2:11 🤣🤣🤣
I busted up too. Lol
No
@@static3886 just no?😂
Yes lol
David Galvan I read your comment right as he said it. Damn boiii lol
"I had beef cheek tacos for breakfast at my friend Matt's house" is an interesting way to say you had barbacoa tacos at your friend Mateo's after a night of drinking.
instaBlaster.
Lmaooo definitely Barabcoa
I’m Mexican and I approve of this message!
ARRIBA MALCOM!
Buford T. Justice Who cares if your mexican?... Idiot...
@@markdavis8657 stfu mark you narc
@@markdavis8657 barbacoa (beef cheeks) is a traditionally Mexican/south Texan dish
@@markdavis8657 *you’re you racist dunce.
The comments at very end are the BEST! “Whoever thought to eat some beef face was genius!” Love it. Thx for great videos
You can throw this in a slow cooker for 8-12 hours with onion, garlic and bay leaves. Then make some tacos, with onion, cilantro and salsa. OMG!!!
This is one of the best BBQ channels on UA-cam. God bless you.
Malcolm likes tacos as much as I do, damn, love it
Eric Pratt
It’s one of those foods that you just want more even though you’re full
“It’s smelling fantastic, especially the rubbbb on these cheeks” 😂
Drake Jones the hell,,, I read your comment just as he said it lmao. Funny bc I read someone else’s comment right as Malcom said it too.. good times
Man, do those look good! Best BBQ channel on UA-cam, no doubt. I enjoy watching & learning, Malcolm. Thanks.
His son is eating like damn King, I'm Jealous.
Milan Skoric same
lol i was thinking the samething!!!
Actually, a pretty gourmet flavor
Michael probably has "Future bbq pitmaster" tattooed on his chest.
David R Malcolm
tacosrock11 _ Malcolm’s kid is named Michael
Love them cheek’s dude!!! 💪🇺🇸💯👀😎
Great vid as always! love also to see the family man Mr. Malcom Reed!:)
I've learned from you as a novice smoker. Thank you for the way you explain things.
Beef Cheeks is one of the most underrated cuts of meat that don't get enough love.
My fav meat. Also really like sheep cheeks.
@@feelthatfeelthat Yep can't go wrong with sheep.
In south texas we called this barbacoa we have this in are breakfast table paticular on Sunday's its a popular tradition along with some menudo , that looked real good Malcom Reed ..👍
I was at that meat church class last summer and got to meet Malcolm there. Those tacos were the best!
My father and i will cook a whole hog almost every year and put on a big cookout for family, friends or the neighborhood. When its done and ready for picking i always go straight for the cheek meat. The reactions from city friends always tends to be priceless when i go after the pigs face to get at that meat. Jaws dropped but i always ask them don't knock it till you try it.
I've always wanted to try Pork Jowl. Looks delicious!
Just subscribed after watching a couple of the Mexican style meats videos I was happy that you stayed to tradition .!
Mate, the way you explain the process and the reasoning behind the processes is incredible. I just wanna come over a sunday BBQ and just listen to you talk.
Same here.
Been eating beef cheek tacos most of my life, we use all the head and also use the lengua(tongue) in the same tacos. Great job.
It's awesome to see you and your boy enjoying great food . That's what life is about the simple small things .
Just got back from a bbq competition in Hamilton, New Zealand.
Sitting here watching your videos smelling like smoke makes it feel like I could reach out and grab one of those tacos.
Watching your videos in ‘4D’ is amazing!
Good to see you discovering a amazing Mexican dish
Garlic powder onion powder salt to taste put in a crockpot on low over night
No liquid needed the fat well render out by the ton you can even put some bananas leaves above the checks and then the crockpot top
Cheek tacos = tacos de cachete. Most often they're 'tacos de cabeza' or beef head tacos. There you can choose what part of the head you want the tacos made of: cheek, tongue, eye, brain, mixed, etc
Motoone Ndrd oh foreal, i was like wtf isn’t this barbacoa lol
I think I'll stay with the cheeks.
@@tomevans5458 tongue is pretty good too! Not a huge fan of the brains or eyes
My dude, I’ve been with you since the beginning.. And it’s awesome to see your Killer Hog seasoning all over the place!!
Hi Malcolm great vid. I really appreciate how you work so cleanly and methodically. Your tuition is both clear and concise. Really look forward to you next drop. Best regards
I usually do the beef cheeks in the crockpot, with some salt and pepper a piece of onion and some garlic they come out delicious
I just got my latest delivery of HTBR rubs and sauces and just did a pork shoulder this last weekend. Thanks so much for having this awesome channel that inspires me to try cool and new things on the smoker!
Absolutely beautiful.
Thanks for ALL of your videos. You have taken my Q'ing to such a different level over the past few years. Keep it up sir.
I just made these and OMG. Probably the best tacos I've ever eaten. I never would have tried that cut of meat if I hadn't seen it on your channel.
I got introduce to beef cheek when I started working in Austin. If you ever come here check out a place called Leroy and Luis. Beef cheek is always on the menu. They serve it as Barbacoa or sliced like a brisket. It’s AMAZING🔥
I went to Sam's and asked for Beef cheeks. I was turned away. Sam is my accountant.
😂👍🏻
That fly got me good
Lol
Good to see your boy in there he is getting big. Beef cheek tacos and power right is what his future holds
I am in Texas and the nearby Walmart had a bunch of beef cheeks! They were kinda in the Mexican section with tripe and other similar cuts that most Americans won't cook or don't know how to cook! I didn't buy them, yet, but I will before I leave town!
Dang I love your drum smoker / pit! A lot smaller than some and not too complicated. Doesn't look heavy so not too bad to bring home or move!
Malcom had always been a staple in my cooking journey. Just did these today and man they are good!
He went from pitmaster to legend when he added valentina 😎
U smoking crack
By far one of my fav sauces!
I usually just cook them in a crockpot for about 6-8 hours and they come out tender and delicious 😋 Now I have another way to make them. Thanks Malcom!!!👍👍👍
I love his videos.
Really nice trim on the beef cheek, looks amazing. Another great video chief!
I've never seen any of this guys videos but I'm really enjoying him saying "beef cheeks".
I love Malcom. I love these videos and the fact he’s sharing his passion for bbq. And I’m gonna make this for sure.
I don’t watch cooking videos on YT so not sure how it popped up in recommended vids. Anyhow this dude is just scratching the surface, we Mexicans have been eating the weird parts of the cow for centuries. Menudo (tripe), pata (hoofs), cachete (cheek), lengua (tongue), cabeza (head) and it’s all marvelous. Good on you for trying cheek my man. It’s clear you have a passion for what you do keep living the dream!
You busted them cheeks really well !!!
Great bbq videos keep them coming!!!
Taqueria Malcolm! Looks good compadre!! Excellent in my book! Salud(cheers!)
The Mexican name for this dish is barbacoa, barbacoa is a slow cocking of the beef and the name is a derivation of American word barbecue.
Traditional the slow cocking in Mexico is dig a hole in the ground and put a fire with wood, later put the meat with pencas (agave leaves) to protect the meat from the fire and later close the hole and it’s going to be slow cocking.
People think that is a traditional Mexican dish but is a derivation of the American technique is slow cocking, the only difference Mexicans use cheeks and tongue.
This technique of cheek tacos looks amazing, I’m going to try to replicate.
Greetings from Monterrey, Mexico!
Mike! Great job kid! I love sharing my smoke creations with my kids, this might be my favorite video!
Can’t get enough of ur vids! Keep it up !
Barbacoa! I never thought of smoking the cheeks! My family has always braised it in the oven or made it in the crockpot! I made some on Monday. Next time we’ll have to try making it in the smoker!!
I see beef cheeks at Costco and now I'm picking some up and cooking this for Super Bowl!!! Thank you Malcolm!!
You guys are great and I really enjoy your channel. I'm still trying to decide what type my first grill should be and I hope to get to barbecuing when I get back to Austin and find me a Traeger. Your recipes will be regulars at my house initially. :)
Mix cheek with tongue and that some good barbcoa!
A huevo!!!
Simon, con cebolla morada curtida, y unos chiles em vinagre.😋😋😋😋
best cure for a hangover...still hope you're not busy for the rest of the day tho lol.
@@alejandroruiz7866 Chilean mejor con una salsita de molcajete🤤🤤🤤
Yumm ! yumm !
Awesome video Malcom! Looking forward to follow you for the rest of your career, and the beginning of your kids!
Malcom just saw this recipe and cannot wait to try. A variation I will do is a homemade salsa and turn the aju into a cosume with pieces of the meat with garbanzos topped with onions and cilantro. Loving your recipes here in Texas.
Fantastic job Malcolm! These beef cheek tacos look amazing!!
Enjoy watching all of your videos all the way from Georgia ,I'll be definitely trying this very soon
Those look so good! Making wabt some beef tacos right now. I bet your neighbors love you (as long as you share).
Enjoyed the trimming part of the video. I have some cheek in my freezer I plan cooking for the first time and I would have been clueless about that step!
That is looking awesome and in my freezer are still 2 beef cheeks - now I know how to do 👍👍👍
In the south we cook the beef Head under ground we call it a pozo we throw about 30 to 40 mesquite 12" split logs and just let them burn until there's nothing but coals then we put a grate on top of the coals and place the foil covered beef Head (seasonings beef broth and annato and coriander paste and cumin ) on top of the grate then cover it with galvanized sheets and cover the sheets with dirt until you can't see the smoke escape for 12 hours oh my goodness then they will be ready in morning just get the head and start dissecting it you get meat from the tongue, the cheeks, the brains, and the eyes, the head feeds about 15 to 20 people that is some serious meat cooking greetings and salutations Malcolm from Brownsville Texas
My mouth is watering!!! 😋😋😋😋
Thanks for the tease!!
I gotta make my own now
Now that's a real dad like "Eat son it's good for you"
Here in Texas we call em barbacoa tacos 🌮 mmmmm one of my absolute favorites and yes u can eat em at any time a day here their usually a breakfast taco but the way u made it👌
In Mexico we call them tacos de cabeza. Or tacos de cachete.
@@reyrey0226 mmmmmmm sounds authentic 😁👌
@@reyrey0226 con una salsita de molcajete Roja y unas bien frias
Barbacoa is tongue not face.
Always enjoy you’re videos! And every time I get even more hungry. Keep the videos coming sir 😋
Thanks for another great episode Malcom!
I live in deep south Texas and they are very popular down here. We call it “barbacoa” and its a mexican tradition to buy it on sunday mornings and have yourself some badass barbacoa tacos. Looks like you did a hell of a job with that cheek meat.
I was at the meat church kitchen when you was there this summer. I've been dreaming about these damn tacos. Now I know how it's done, lol
Mr. HowToBBQRight, those tacos absolutely make so hungry! I know the taste of the cheek beef--it is the best! I did not even know I could buy cheek beef. You definitely know to cook and eat! Thank you for those tasty tacos!
I tried these from a street vender in Colorado Springs, once. Very good. Can't wait to cook them myself.
In my family we cook them long in wine. It's amazing ! Great content as always, thanks from France !
In what the oven? Crockpot? Can you please pass me the recipe?
^^
I follow too many of his recipes. They are always delicious.
Looks fantastic, i’m gonna have to try this! Keep the videos comin! I really enjoy that you show how to use so many different cuts of meat!
Nothing better than a good beef cheek facial!
Looks great!!
thank you for your service
I was lucky enough for Malcom to give me some to try and they were awesome, very rich. He cooked some beef short ribs for me about a year ago and the flavor profile were almost identical.
I have none of the equipment for these recipes, I just watch to torture myself.
niSch I made a drum smoker very similar to his. I only had about $100 in it. Lots of tutorials on line
@@HyborianAge I'm always showing my cheeks off to my friends. A lot of fat in there, beautiful marbling !
I bought this one from amazon works amazing for indoor cooking;
www.amazon.com/Presto-06013-Electric-Cooker-Stainless/dp/B07HL7W1QH/ref=sr_1_8?keywords=electric+smoker&qid=1577143893&sr=8-8
I know what you mean. Since im top level in my apartment I cannot have a bbq or a smoker.
Same here
Texas baby!! Barbacoa tacos!!🔥🔥🔥🔥
OMG.... You sir could come over to cater my sister's quincarena ... those tacos look soooo good!! Love ur vids sir
Malcom, you are a BBQ genius! This stuff looks amazing, please write a recipe book with all of these videos recipes in it. I know it’s already on here but seriously I’d buy it if you made it into a book.
Easily top ten luckiest kids in the world. God bless both of you
One of the best things you’ve cooked!
you can use the liquid to make a Consume or soup where you can drop in the meat as well. Delicious! Great Video!
Made them tonight, and holy cow! Found the cheeks at a Mexican grocery store. When Malcolm says they have a lot of fat on them that needs to be trimmed... that’s a serious understatement. I bought 5 pounds and threw out 3 pounds of fat!
Dude!!!! Another slobber knocker! Amazing
I love this man... he is the uncle i need in my life :D
I love your channel, food is awesome
I made beef cheek steaks a few mo's ago. Cooked them to med rare and treated them like a London Broil cut. Turned out fantastic!
This dude is a scientist and artist with fire and meat
Sam's Club got oxtails as well. thanks for the headsup on Sams carrying the beef cheeks. that braising liquid is gold. I think I might want to pour that liquid in a pot, blend it to break up all the veg bits and reduce it on the stove to a syrup
Giving these tacos is try today! The trimming was trickier than I thought. Glad my Sams have plenty of these cheeks in stock
I love these recipes Malcolm you adapt our traditional recipes to you american bbq style and honestly you are one of the very few people that do not insult our gastronomy
I had a terrible Dad joke ready, but it was a little tongue in cheek!
Haha....
I will be trying this very soon ! Great as always Malcom !
Put a very small pat of butter in a pan and crisp those corn tortillas up just a little and that makes a world of difference too! Cant wait to make these this weekend
Hey Malcolm, Jman from Miami, Florida. Dude, your channel is awesome. Dude your rub makes the ribs look great. I know this is the beef cheek tacos. But man your ribs is where it's at. Can you do "GRILLED ROSEMARY AND CARMELIZED ONIONS WINGS"? Anthony's Coal Fire Pizza and other coal fire pizza places do the same kind of wings. That would be so cool!! They are DELICIOUS TOO!
Thanks chief!! Happy Grilling!
Damn that looks so good . I like your style great job and I will be trying this recipe ASAP
Looks great man.
Thanks for the info!