I tasted these at LeRoy & Lewis and they were (trigger warning ahead ) BETTER THAN BRISKET. That ultra-dense collagen honeycomb in the cheeks makes it taste so amazing when fully rendered. Great video Evan!
Yea, beef cheeks are just amazing, i regularly use them for vine braising. And since in Europe our brisket is very lean, cheeks are perfect if you want to make bbq.
@@alexis1156 I do beef cheek instead of brisket for my catering (also because in the UK its all grass fed brisket and just drys out as you say) and it is such a better meat than brisket imo although seems butchers have suddenly realised and price is up at 15 to 20 gbp a kilo .. ridiculous .
Had the beef cheeks a couple of weeks ago at the restaurant/food stand. I think that's a debateble topic in regards to the brisket aka personal choice. But will say they were damn good and defintely did not dissapoint. 10/10
I totally agree with your bold statement sir! I haven't had L&L cheeks yet but followed their recipe exactly and OMG! Way better than brisket in my opinion! .......You have awesome content also sir!
Visited Austin back in October and your truck was the first stop after getting off the plane. I will say the beef cheeks were amazing. Also, the cheesecake was awesome.
And meeting Evan as he came through the line as he introduced himself and mentioned which items would still be available. We didn't experience that anywhere else.
What an unpretentious and simple explanation! I thank you for graciously sharing all your secrets for those of us not in Texas so that we may enjoy this also. I wish you continued success and good fortune.
Just had some of these in Austin. Better than the brisket. The crust on the brisket was a little better but enjoyed the flavor and texture of the cheeks a little more. Both were amazing. And don't sleep on the sausages either. Great BBQ all around 😁🎉
Had the cheek at the L&L food truck last Oct, and it was incredible!( as was everything I ate there ) Made them at home the other day following the L&L recipe, and it was amazing. So damn rich. Right up there with beef ribs as being the best bite in BBQ, IMHO. Brisket got bumped down to third in the beef category!
I made beef cheeks for the first time recently. I tried the normal two parts pepper, one part salt that I normally use on brisket but found it a little strong in flavor and saltiness. Instead of the beef fat I used low sodium beef bone broth for the liquid element. I smoked the cheeks for about four hours then put them in a covered pan with about two cups of broth for about three hours. It is something that I will repeat but make adjustments to the seasonings.
It could be that salt is soluble in the broth you used, but not the fat used for confit. If you used the large ratio of S&P shown here you effectively created a brine that probably made it a lot saltier.
@@jessewicker5145 It's great when people say they tried a process but didn't like it, then they casually add in that they skipped a massive aspect of it!
That was one of my favorite meats i had on my last trip to Austin! (Also the whole hog) Congratulations on the brick & mortar!! Trying to recreate it at home. Is there a good substitute for the confit? (Instead of beef fat)
Had the beef cheek on my one and only visit to Leroy and Lewis, kimchi, kale caeser slaw and that amazing potato bread on the side and was one of the best lunches I've ever had. Had no idea they were finished confit till watching this video. Top notch BBQ joint putting a modern twist on a true classic
Very COOL!! Cole gave me a taste of beef cheek tonight when I dropped by the trailer to pick up some Hop Citra sausage. I've had it shredded in a taco (Face Meat Tacos) but never just a finger slice. Very interesting taste and texture. THANK YOU COLE!!!!! EDIT... Shoulder to shoulder? You must have meant CHEEK to CHEEK... 😛
These look fantastic! I'm making these next weekend, and the process is so well-documented here; thank you! A question: how do you folks store that beef fat that you confit the cheeks in? Fridge? Freezer? In the hottest, sunniest part of your backyard? You rock!
I just watched this video and the time is 0516 hrs. I just want you to know I'm going to be messed up for the rest of the day as soon as you cut that cheek and I saw what it looked like my mouth start to water I got to try myself some of that this smoking season first I got to find some cheeks good job bro
I MUST try one of those E, just the way you had it. However, I live in Thailand, so it might be a minute before I get back to the ol' U S of A to give it a go. But rest assured it is on my to do list, and the Chud too shop of course.
I tried the beef cheeks at LeRoy and Lewis last week. Have to say. I prefer the brisket. Beef cheeks flavor was weird. Perhaps it might grow on me. But for now I'll stick to the brisket thanks.
hello, i noticed after the 2nd time in your smoker( 200 internal temp) you let the cheeks rest “over night” @ 160 in your warmer. How long a period are they resting for at 160 in the beef fat, 16 hours? (Id assume you finish the 2nd cook at like 5 pm and place in warmer until opening (around 10 am) the next day? AMAZING VIDEO By the way!!!!
Awesome video! I’ll have to try the beef cheeks now! Bet they are great with tacos. Question, can the leftover rub in the tubs like that be reused later? Or would it need tossed with the introduction of raw meat? Could you just refrigerate or freeze after the first round? Thanks!!
A little bit of newer smoker here and having a taco bar for a birthday party and found a local place that sells beef checks. Wanted to give a try at some barbacoa can I use the whole beef cheek for it and just trim the fat off or do I still need to separate them and just use the fat cap part.
@@LeRoyandLewisBBQ Awesome so excited to try them. Could I add anymore seasoning to them before smoking or just add anything else flavor wise after smoking, finishing them with a confit and shredding them. Between this channel and CHUDS BBQ channel opening my eyes to so much smoking possibilities.
Greetings from 🇨🇦…PitStudent here w/ hopefully not a dumb question. Does that beef tallow confit get re-used again like cooking oil, or disposed of after a confit cook? I know you said it was coloured & beefy flavoured from before, but how often can one use it again & again? Thx 🍺🍺
Sorry I had to stop the video and yell at the screen wen I saw you put cling wrap in a smoker!! WTAF!! You don't need it if you seal the foil properly and I prefer to have no plastic in my beef cheeks!!
I tasted these at LeRoy & Lewis and they were (trigger warning ahead ) BETTER THAN BRISKET. That ultra-dense collagen honeycomb in the cheeks makes it taste so amazing when fully rendered. Great video Evan!
Yea, beef cheeks are just amazing, i regularly use them for vine braising.
And since in Europe our brisket is very lean, cheeks are perfect if you want to make bbq.
@@alexis1156 I do beef cheek instead of brisket for my catering (also because in the UK its all grass fed brisket and just drys out as you say) and it is such a better meat than brisket imo although seems butchers have suddenly realised and price is up at 15 to 20 gbp a kilo .. ridiculous .
@@embecmom5863 Yea beef cheeks are amazing but with inflation and the increase in popularity, prices increased too.
Had the beef cheeks a couple of weeks ago at the restaurant/food stand. I think that's a debateble topic in regards to the brisket aka personal choice. But will say they were damn good and defintely did not dissapoint. 10/10
I totally agree with your bold statement sir! I haven't had L&L cheeks yet but followed their recipe exactly and OMG! Way better than brisket in my opinion! .......You have awesome content also sir!
"POV's my favorite" "Clap the cheeks" 😂😂
Leaning on the everlasting arms.
Song choice is very telling. I see why you guys are successful.
Its not just good food. It's good people.
These beef cheeks make me want to be a better man. Excellent video, thanks for sharing!
Visited Austin back in October and your truck was the first stop after getting off the plane. I will say the beef cheeks were amazing. Also, the cheesecake was awesome.
Never had beef cheeks until I stopped by L & L in south Austin. They were incredible!
That was the best bite of bbq we had in all of Austin when we visited a couple weeks ago. Perfection.
same
And meeting Evan as he came through the line as he introduced himself and mentioned which items would still be available. We didn't experience that anywhere else.
Concur.
That's what I'm talking about!.. great video Evan...
When he clapped the cheeks, I felt that
I just made beef cheeks LeRoy and Lewis Style for the second time in my life... fantabulous! Really good! Thank you Evan!
leaning on the everlasting arms. perfect song. keep it rolling that direction....or be defeated.
just had a beef cheeks sandwich... that's easy top 3 in my list !!! Thanks for sharing your receipt :)
Have you found that covering the beef cheeks pan with foil during the confit process is not sufficient?
Just foil doesnt create the pressure needed. Some steam escapes which is why we do the plastic as well.
Good video. I don’t mind the music, but the volume is totally distracting.
Awesome music for this video! I’m impressed. God bless. ✝️
What an unpretentious and simple explanation! I thank you for graciously sharing all your secrets for those of us not in Texas so that we may enjoy this also. I wish you continued success and good fortune.
“Season these cheeks up” 😂 sorry I’m a degenerate.
Had them tonight for the first time. Amazing! Now I have to try this at home!!
Just had some of these in Austin. Better than the brisket. The crust on the brisket was a little better but enjoyed the flavor and texture of the cheeks a little more. Both were amazing. And don't sleep on the sausages either. Great BBQ all around 😁🎉
That looks amazing! You need to do a road show in SoCal!
Had the cheek at the L&L food truck last Oct, and it was incredible!( as was everything I ate there ) Made them at home the other day following the L&L recipe, and it was amazing. So damn rich. Right up there with beef ribs as being the best bite in BBQ, IMHO. Brisket got bumped down to third in the beef category!
I made beef cheeks for the first time recently. I tried the normal two parts pepper, one part salt that I normally use on brisket but found it a little strong in flavor and saltiness. Instead of the beef fat I used low sodium beef bone broth for the liquid element. I smoked the cheeks for about four hours then put them in a covered pan with about two cups of broth for about three hours. It is something that I will repeat but make adjustments to the seasonings.
It could be that salt is soluble in the broth you used, but not the fat used for confit. If you used the large ratio of S&P shown here you effectively created a brine that probably made it a lot saltier.
@@jessewicker5145 It's great when people say they tried a process but didn't like it, then they casually add in that they skipped a massive aspect of it!
Was that an instrumental of “leaning on everlasting arms” ??
The best bite in BBQ!!!
Thanks for sharing!!
Great cut for Bbq
That was one of my favorite meats i had on my last trip to Austin! (Also the whole hog) Congratulations on the brick & mortar!! Trying to recreate it at home. Is there a good substitute for the confit? (Instead of beef fat)
Had the beef cheek on my one and only visit to Leroy and Lewis, kimchi, kale caeser slaw and that amazing potato bread on the side and was one of the best lunches I've ever had. Had no idea they were finished confit till watching this video. Top notch BBQ joint putting a modern twist on a true classic
Very COOL!! Cole gave me a taste of beef cheek tonight when I dropped by the trailer to pick up some Hop Citra sausage. I've had it shredded in a taco (Face Meat Tacos) but never just a finger slice. Very interesting taste and texture. THANK YOU COLE!!!!! EDIT... Shoulder to shoulder? You must have meant CHEEK to CHEEK... 😛
Best music in a bbq UA-cam video yet. 👍
Tried this yesterday, was awesome thank you for sharing.
I want to be like you when I grow up
Thank you for this
True professionals make it look easy and you make it look incredibly easy.
I can’t wait to get over there and try this! 🤤
Beef cheeks clap back
These look fantastic! I'm making these next weekend, and the process is so well-documented here; thank you! A question: how do you folks store that beef fat that you confit the cheeks in? Fridge? Freezer? In the hottest, sunniest part of your backyard? You rock!
I just watched this video and the time is 0516 hrs. I just want you to know I'm going to be messed up for the rest of the day as soon as you cut that cheek and I saw what it looked like my mouth start to water I got to try myself some of that this smoking season first I got to find some cheeks good job bro
I tried this recipe and lost my virginity all over again. Great vid Evan😉
I MUST try one of those E, just the way you had it. However, I live in Thailand, so it might be a minute before I get back to the ol' U S of A to give it a go. But rest assured it is on my to do list, and the Chud too shop of course.
Bbq game is late on beef cheeks,Mexicans been doing this for ever.
I tried the beef cheeks at LeRoy and Lewis last week. Have to say. I prefer the brisket. Beef cheeks flavor was weird. Perhaps it might grow on me. But for now I'll stick to the brisket thanks.
I neeeeeddd to try these and that bacon rib... omg
How many lbs of cheeks was that at prep?
A lot lol
Want to try this, only beef cheeks I can find are the Walmart Rumba ones and they appear pre trimmed. Has anyone tried using these?
"Turgid", lol
Check clapping this could have turned out to be a different video
😂😂
THE video we've all been waiting for!
These look incredible. I wish places served smoked confited beef cheeks. I might even order it over brisket sometimes.
Unbelievable bbq. One day I’ll make it to Texas.
Looks so delicious 😋🤤
Gotta love beef cheeks, awesome as burnt ends too
Clappin nem cheeks 4:22
For the love of god that looks so good
Best cheek clapping I ever seen
I gotta get downthere and try that
hello, i noticed after the 2nd time in your smoker( 200 internal temp) you let the cheeks rest “over night” @ 160 in your warmer. How long a period are they resting for at 160 in the beef fat, 16 hours? (Id assume you finish the 2nd cook at like 5 pm and place in warmer until opening (around 10 am) the next day? AMAZING VIDEO By the way!!!!
always clap yer cheeks👍
Can you make them tender without confit? Don't have the containers to do it
Try a sous vide bag
Great video Evan! Is there a reason you dont use the trim for sausage? Bad texture? Too fatty? Thanks.
Oh man those look so good!
I wonder how you make a confit without having previous be fair from briskets ?
I could do without that fiddle music! 🤢
Awesome video! I’ll have to try the beef cheeks now! Bet they are great with tacos.
Question, can the leftover rub in the tubs like that be reused later? Or would it need tossed with the introduction of raw meat? Could you just refrigerate or freeze after the first round? Thanks!!
Leaning on the everlasting arm....Thank you Jesus
is yalls confit basically tallow? or no
Thanks a lot! I used to be able to buy these dirt cheap now, not so much. 🤬🤬🤬
A little bit of newer smoker here and having a taco bar for a birthday party and found a local place that sells beef checks. Wanted to give a try at some barbacoa can I use the whole beef cheek for it and just trim the fat off or do I still need to separate them and just use the fat cap part.
You can use the whole cheek and you dont even have to trim it!
@@LeRoyandLewisBBQ Awesome so excited to try them. Could I add anymore seasoning to them before smoking or just add anything else flavor wise after smoking, finishing them with a confit and shredding them. Between this channel and CHUDS BBQ channel opening my eyes to so much smoking possibilities.
You can season them any way you like!
Nice looking cheeks. 👌
Greetings from 🇨🇦…PitStudent here w/ hopefully not a dumb question. Does that beef tallow confit get re-used again like cooking oil, or disposed of after a confit cook? I know you said it was coloured & beefy flavoured from before, but how often can one use it again & again? Thx 🍺🍺
Reused twice then discarded
is that a dull knife or is the meat really tough before getting the treatment?
thanks for sharing -- great video.
The connective tissue is particularly tough to cut through even with a sharp knife!
Have you tried using a pressure cooker first to soften then smoke?
@@projektxentusing the pressure cooker is a cheat code
Cuz knife looked a little dull trimming dem cheeks
It's actually pretty sharp! All the connective tissue in the cheeks is hard to cut thru!
Sorry I had to stop the video and yell at the screen wen I saw you put cling wrap in a smoker!! WTAF!! You don't need it if you seal the foil properly and I prefer to have no plastic in my beef cheeks!!
I think they know what they’re doing
Karen
the best bbq spots are the ones that dont keep secrets. ordering a few of these from my butcher asap!