BBQ Beef Cheeks in Tallow | BBQ Champion Harry Soo SlapYoDaddyBBQ.com
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- Опубліковано 5 вер 2024
- #HarrySoo #SlapYoDaddyBBQ #BeefCheeks
Viewer request on how to prepare beef cheeks in the pit. Try my delicious tallow confit method. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq
👍Beef Cheeks and Short Ribs are my favorite cut in Austria. Cheers Harry !
Same here!
Believe it or not, the best cheeks I've ever had were made in a pressure cooker. About an hour cook time and an hour resting. They were like little fatty roast pillows. Made the best barbacoa.
They make great tacos!
I saw some beef cheeks at Sam's, but didn't pick any up. Your video has given me confidence to give them a try next time I go, thanks!
Please do!
In San Antonio TX we call that Beef Cheek taco a “Barbacoa Taco” my friend; its a Sunday ritual here……😌😋num num
😜👍🏼
That it is delicious because it is the Barbacoa Mexicana now Harry you show me that I can cook it diferente way thanks 🙏 and like always god bless your and your family
My pleasure!!
Oh my goodness, the result looks incredibly delicious! I’ve never had beef cheeks nor have I ever used tallow! But based on your results, I’ve been missing out big time! Thank you so much for sharing your recipe and knowledge! Please continue sharing your passion for cooking with the community! ☮️🖖🏽
It's so good!
You had me at tacos. Ok, so here a request, Beef lips. Serious request.
LOL!
@@SlapYoDaddyBBQ No, serious, my local meat market sells them. They scare me but intrigued at the same time.
@@BigSteve93015 OK. Let me try to cook some. I've done tongue but not the lips
Great cut of meat to try, love your videos Mr Soo!
Hope you enjoy
I gotta make these. Like mini briskets. Great video as always
Super delish!
Grew up on beef cheeks, my family made barbacoa with it.
Cheeks....hmmm never seen them in the grocery, I will have to keep an eye out and give it a try! Thanks Harry!
Please do!
Pretty tasty looking beef cheeks. Cheers, Harry! ✌️
Mr.Beans is my cheeky Hero 😜
The very best Flavor 👌
You killed it with the confit! Awesome.
I loved the video, Harry! Thanks for showing us your method. Cheers!
Cheers!
I JUST DID THE SAME THING ON MY CHANNEL BUT NO BEEF TALLOW ANYWAYS GREAT VIDEO HARRY LOVE YOUR CONTENT!
I'll check it out!
Fantastic! Thanks Harry
My pleasure Darrell!
Mr. Beans is so lucky. I have a Boston terrier and I don't give him that much smoked meat at one time. Love your videos.
Harry, you mentioned your default Texas rub is 60% pepper by volume, 40% salt (obviously coarse/Kosher), and then a little bit of white pepper and celery seed. Would you be able to approximate how much by volume/measurement you use of of the white pepper and celery salt? It is 5% of each, then that would make the total 110% so I wondered if you would use 55% coarse pepper, 35% coarse salt (those two totalling 90%) and then 5% each of white pepper and celery salt? Thanks, John Moss
1/2 C Diamond Crystal Kosher Salt + 1/2 Cup 16 Mesh Pepper plus 2 TBS + 1 TBS finely ground celery seed + 1 tsp white pepper
America, as a whole, needs to get onboard with whole animal butchery. Cuts like this aren't readily available here in southeast Georgia. Oxtail is somehow crazy expensive. This is good food, although time consuming. This would be a great barbecue restaurant offering where the cheek is cooked in brisket fat tallow instead of throwing that fat away. We have a lot of people to feed and we need more barbecue love.
Cheeks and other parts are commonly found in ethnic grocery stores. Fortunately in Los Angeles we have numerous grocery stores with amazing diversity of tasty animal parts!
Thanks for your constant uploads 🙏
More to come!
Harry you mad genius!!!👍😀❤
Thank you! Cheers!
@@SlapYoDaddyBBQ dont you dare ever change!!👍😀❤
Harry I miss seeing you work your WSM. I get the simplicity of pellet and appreciate the larger focus on execution but man just miss seeing you messing around with the fun of charcoal and fire. That is all
Yes, I've done so many WSM videos that I now focus on cooking instead of fussing with a WSM. The Smokefire IMHO does a better job than my WSM. See my MEGA Weber throwdown episode for more info
Many thanks dear friend!! Please how many cooking time at 275°F?
This is an older video so I'm estimating 4 hours to crust and another 2 to 3 in the next phase
Harry , have you had chance get hands on new Jealous devil charcoal pellets JAX ? Review video would be cool ! #teamjealousdevil pro team keepin it smokin !
Will do!
Looks good I’ve been wanting to smoke a beef cheek. Do you think you can do a video with a lengua smoked on the pit? Don’t know if that’s possible
Yes, same treatment as cheeks works for tongue!
I need to find a good butcher. I got some bad beef cheeks last time I went to my local butcher
Amazing! What kind of tool did you use to get the cheeks out the tallow? Where can I find that what is it called?
It's a pigtail meat flipper. See my Amazom store link in Description
Harry, if you had to make your own *natural* injection mix, what would you use?
Almost all of the off-the-shelf injection mixes have some ingredients that don't agree with paleo/keto, I've been trying to fake out a good injection with polyunsaturated animal fats, vinegar, and basic spices but it never seems to work.
I had some good success with tallow injection after your tallow series, but wanted to switch things up.
See my numerous injection videos including how to make your own if you don't want to buy a commercial one.
This is something that we HAVE to try, it looks so good 👍. I'm not sure if we can get this locally, at least it's not something that I've seen in the coolers around here but who knows, the butchers around here can make things happen! Another thing I really want to try, and I know we can get locally, is Ox tails 😋
Yes this method works for tough cuts of meat and edible parts!
Looks delicious! Around how much does beef cheek go for per pound? I feel like it’s one of those specialty cuts
They are very inexpensive around $2.75 / lb
Hey Harry - Question: I got a 2Lb can of Wagyu Beef Tallow for Father’s Day gift (Yeah!)…. I am wondering once I use some what is the best way to store and how long will it store for? Thanks and happy Father’s Day to you! -Ken G
Freeze. Lasts forever, almost
OK - thanks!
Does the water pans below the grating even out the heat??
Maybe. I use them to catch the grease so I don't have to clean my SmokeFire as often. The disposable pans are $0.20 so cheap to replace
Nice as always, can you do a middle eastern beef ribs one day
Will do.
😋😋😋😋😋😋😋
Don't you think that submerging it in fat leeches some of the flavor from the meat? Guga from Sous vide Everything learned that adding fat to the bag always resulted in less flavor compared to one without fat in the bag.
Not in the case of the very funky cheeks
Harry I have a KCBS rules question for you... at what point in the cook are you allowed to fully remove the money muscle on the pork butt? Thank you in advance
PORK: Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four
(4) pounds at the time of inspection. After trimming, pork shall be cooked whole (bone in or bone out), however,
once cooked, it may be separated and returned to the cooker at the cook's discretion. It may be turned in chopped,
pulled, chunked, sliced or a combination of any of those.
@@SlapYoDaddyBBQ once cooked meaning 145. Safe temperature to eat
@@mooresmoke3543 Yes
Harry, have u ever smoked any veggies like whole heads of cauliflower or maybe some broccoli? What are ur faves if any? I only ask because my wife has gout an doesn’t eat much meat...
www.slapyodaddybbq.com/category/recipes/vegetables/
i think beef cheeks are better than brisket on tacos
Quit showing ppl these cuts of meat cause it causes the price to skyrocket! Lol 🤪 I’ve eaten them smoked and i’ve eaten them unsmoked and I think I like them better unsmoked but thats just me and how I grew up eating them 🤷♂️