Thank you for watching my Barbacoa Sausage video! If you enjoyed this video, check out my most popular Sausage video, Texas Hot Links. ua-cam.com/video/LraCFhhOz2A/v-deo.html
I worked at a slaughterhouse/locker plant back in the 70's. One of my favorite beef cuts was cheek meat. Pressure cooked until fork tender, it was amazing in the flavor department. I got them for hamburger price, which was less than a buck a pound back then. I miss the cheeks since I can't get them any more. I won't be ordering from the expensive meat shops online. On disability and can't afford it. Thanks for the video. It brought back a few memories. I enjoyed it.
Dude, I love some old school barbacoa dug from a pit, pulled straight from the cheek, and slapped on a fresh tortilla. Combining this into a sausage? Pure genius!
Excellent looking sausages! I made beef cheek burgers the other weekend. Smoked for 4 hours and sous vide overnight, we couldn’t tell where the bun ended and the beef started!
Holy smokes Joe! You hit it out of the park with these special Barbacoa Sausages! Back in my line cook days we would braise beef cheeks in Chile Colorado and they were delicious. Thank you for sharing your salsa recipe! Well done my friend!
Beef cheeks are amazing. That sausage looks fantastic! I was really curious to see how you were going to do this one. It's very unique, but a great addition to your sausage repertoire.
HOLY SMOKINS those look delicious! I don't know how you had the willpower not to stop after adding the Negra Modelo and eat about a pound of that rico goodness hand to mouth! Smokin' Joe and Chud/Bradley are the online Sausage Yodas.
THAT is not to Dark. Looks just like Barbacoa after it get's some smoke on it. I got to do 2 real hole in the ground Barbacoa cooks and I was addicted. You have really stepped up the sausage game. I could put a few of those away. I liked the salsa also. Nice video my Friend.
I have been watching many of your sausage videos and I always thought "why is there no sound of machinery when he fills them? How does he activate the machine, by foot pedal?". And only now I saw the arm of the person using the crank, I'm such a dumbo. Great content!
When you're cutting up the beef cheeks, how the hell did you have ANY left over to make sausage. I would've grabbed a tortilla and i dont think i wouldve gotten past that step. that looks sooooo freakin good!
Wow, I love barbacoa. I wish you were in Washington state Is be at your place everyday! 😄 if you ha a way to ship those I’ll be a buyer. Thank you for your time in making these videos I enjoy them very much.
Great video, thoise things look amazing. They are currently out of stock. checking elsewhere they are not trimmed up and look kind of scary. I will try the PR's when back in stock
This sausage looks amazing, but to be a version of boudin it would need rice. And yeah, I'm from Louisiana so I know. Boudin is one of the four food groups here, along with gumbo, jambalaya, and bread pudding. 😂
Bro Mexican boudin that what’s up talk about fusion cooking! You Have Something So Bomb on it’s own like barbacoa and put in as sausage. I can see this sliced up perfect finger Food For The Game
That looks great! Not to mention so much easier than the traditional Central and South Texas method of a whole head cooked in a literal pit. So, when can we expect smoked cabrito?
Just for my own understanding why did you smoke the beef cheeks first and then put them through the grinder instead of grinding them raw and then casing them and smoking the sausages? Thanks and keep up the great videos!
Great question, mainly for that smoky flavor. I thought about grinding the beef cheeks and then stuffing but I wasn't sure what the outcome would be. Maybe a future video. 👍
This makes me wonder. I've had a plan to corn some brisket as if I were making pastrami, but then grinding/emulsify it and mixing it with both hot dog spices and pastrami rub, then cold smoking it as pastrami hot dogs. Now I wonder if I should finish the pastrami, then grind it and mix with hot dog spices before smoking it off as pastrami hot dogs, not sure if cooked brisket will emulsify for that hot dog texture, heck not sure if cured brisket will. So far I've been too chicken as thats a lot of brisket to waste if it doesn't work, and brisket isn't as cheap as it once was.
I bet you could get away with it. I don't think it will emulsify but just thinking about the texture it will be OK. I'd tear into a pastrami sausage. 🤘
Thank you for watching my Barbacoa Sausage video! If you enjoyed this video, check out my most popular Sausage video, Texas Hot Links. ua-cam.com/video/LraCFhhOz2A/v-deo.html
Joe, every time I watch you're videos you make me hungry! Love you brother!
I worked at a slaughterhouse/locker plant back in the 70's. One of my favorite beef cuts was cheek meat. Pressure cooked until fork tender, it was amazing in the flavor department. I got them for hamburger price, which was less than a buck a pound back then. I miss the cheeks since I can't get them any more. I won't be ordering from the expensive meat shops online. On disability and can't afford it. Thanks for the video. It brought back a few memories. I enjoyed it.
Wow Tom, that's a heck of a price. I bet they didn't take long to cook in a pressure cooker. Thanks so much for watching and sharing your story. 👍
@Average User Thank you! I'll look around.
@@SmokinJoesPitBBQ You're very welcome.
I don't know where you're from but here in California you can get them from pretty much any Carniceria.
I never had cheeks, but I will say shanks (oso bucco) have a great deep flavor and usually $3/4 a lbs.
Very nice Joe. Me and wife mouths was watering. Thanks for sharing. Can’t wait until you do the beef cheek hamburger.
Thanks for watching guys, definitely mouth watering 👍
Dude, I love some old school barbacoa dug from a pit, pulled straight from the cheek, and slapped on a fresh tortilla. Combining this into a sausage? Pure genius!
Holy cow Joe that looks money. 🤤🤤🤤
Thank you bro!
Dude, You're my new favorite cook because of this sausage. Sausage is one of my top favorite foods!
Beef cheek (barbacoa) sausages is once again thinking outside of the box. Those sausages look incredible. Cheers, Joe! 👍👍✌️
Yes sir Dwayne, thanks so much for watching my friend. 👍
Excellent looking sausages! I made beef cheek burgers the other weekend. Smoked for 4 hours and sous vide overnight, we couldn’t tell where the bun ended and the beef started!
Man I bet that was delicious!👍
Come on Joe,that looks amazing.The sausage king of El Paso! Great video…
That was interesting and different. Thank you, Joe!
Thank you for watching 👍
My god these look incredible! Freeze some of these and send me a care package!!! lol
I know right, soon I'll be able to share my food...locally anyway. 👍
@@SmokinJoesPitBBQ Where abouts in Tx are ya?
@@Trains-With-Shane I'm in El Paso.
@@SmokinJoesPitBBQ Ouchie. That's a little bit of a haul for me. I'm northeast of Dallas, lol.
Such a fabulous, unique sausage! I would not have blamed you for making a taco with some of the mix. Awesome👍😊
Tacos & Beer! Thanks for watching Bobbi!🤘
Mexican Boudin!! Hell Yeah!
Yeah buddy! We missed you last night. 🤘
Mouth watering........
Thank you for watching 👍
Holy smokes Joe! You hit it out of the park with these special Barbacoa Sausages! Back in my line cook days we would braise beef cheeks in Chile Colorado and they were delicious. Thank you for sharing your salsa recipe! Well done my friend!
Awesomeness !!
Thank you. 👍
You've inspired me to get sausage equipment. I've been enjoying your videos, glad I found your channel!
Your food looks great 👍👍👍 and yummy 😋😋😋
Thanks buddy!👍
Beef cheeks are amazing. That sausage looks fantastic! I was really curious to see how you were going to do this one. It's very unique, but a great addition to your sausage repertoire.
HOLY SMOKINS those look delicious! I don't know how you had the willpower not to stop after adding the Negra Modelo and eat about a pound of that rico goodness hand to mouth! Smokin' Joe and Chud/Bradley are the online Sausage Yodas.
Awesome cook Joe still have to cook me some beef cheeks.
Oh man Chris, they're so good. Especially these that are trimmed to perfection. 👍
You and Smokey Ribs BBQ have the best cooking videos!! I want to try the sausage!!
Thank you Richard 👍
That looks Amazing.
Thanks Ken. 🤘
Wow! Thanks, Joe. This is a great video tutorial on something I definitely want to make! 🙂
Thank you for watching James. 👍
THAT is not to Dark. Looks just like Barbacoa after it get's some smoke on it. I got to do 2 real hole in the ground Barbacoa cooks and I was addicted. You have really stepped up the sausage game. I could put a few of those away. I liked the salsa also. Nice video my Friend.
Hey Britt, thanks so much for watching my friend. That salsa is pretty savage too. 👌
You outta send me some of that Joe, my mouth watering bro!
Dude, the color on those beef cheeks!!!!!! Those sausages look fantastic!!!
Great work, Joe. This is something really unique! Must say you have a marvelous spanish pronunciation as well. Cheers from Spain, un cordial saludo!
Gracias Manuel. Saludos!👍
Looks delicious. Never had beef cheeks. Going to need to get on that. Nice sausage.
Absolutely Amazing ✅👍 Thank you So Much for this Recipe Wow!
I have been watching many of your sausage videos and I always thought "why is there no sound of machinery when he fills them? How does he activate the machine, by foot pedal?". And only now I saw the arm of the person using the crank, I'm such a dumbo. Great content!
🤣 I do use a foot pedal to grind and my daughter cranks the stuffer for me. 👍
First thought was that a beer would be great in this sausage, then you added it! Great idea, Joe. Bet these were delicious.
I really love this video looks delicious thank you for the recipe may God Bless 🙏
Joe, you are a God among insects. This looks amazing, and I will definitely make it this weekend.
Thanks Jorge!👍
Great Sausage Joe you really have the sausage making down. Really looked fantastic.
Great idea, congratulations !
Thank you👍
Those looked amazing and simple oh but they look so good definitely something I would try to make
Thanks Ernest, these bad boys were super tasty. 👍
Great stuff as always!!
Zamzam water from mecca saudi arabia is so tasty
Damn Joe! this worked out perfectly. Never seen anything like this before for sure. great success!
Man that looks amazing! Love the channel!
Now I'm thinking what would barbacoa boudin be like
Smokin’ Joe clappin’ cheeks!
Those sausages looked incredible!
I’d be wrapping those in a corn tortilla and going to town compadre!
You rule Joe!!!!
Wow that looks amazing!
Thank you Mark! I dug into my bag of tricks for this one. This proves that just about anything can go into a sausage casing. 🤘
😋
Joe really said stay tuned... like my fat ass was going anywhere lmao
Hahahaha...funny guy!🤣
Holy smokes! I’m from the RGV and this is a staple meat here but in sausage 🥳is a different level up! Great recipe, I will have to try it!
Thanks so much for watching Priscilla 👍
Awesome sausages and an awesome video good job Joe thumbs up all the way😎👍
Those Barbacoa Susauages look fantastic 👌 and I bet they were really tasty. Great content as always my brother. Cheers 🍻
💯🤘😎🤘💯
Thanks Carl. ✌️
Man that’s a great idea. I would love to try one of those !
Thanks brother Marcus!🤘
When you're cutting up the beef cheeks, how the hell did you have ANY left over to make sausage. I would've grabbed a tortilla and i dont think i wouldve gotten past that step. that looks sooooo freakin good!
Looks awesome I bet it will make quick easy tacos too
Good lord! I thought you couldn’t out do the chorizo links. I want both!!!
Straight money. Wow Wow Wow
Awesome
⭐️⭐️⭐️⭐️⭐️👍🏼
I want to buy some!!!
Soon I'll sell these on my food truck. 👍
Wow, I love barbacoa. I wish you were in Washington state Is be at your place everyday! 😄 if you ha a way to ship those I’ll be a buyer. Thank you for your time in making these videos I enjoy them very much.
boy, these look good...
Thank you Marie. 👍
Yes sir the first amazing job
To keep going with the boudin theme, adding in Mexican rice might work well too...
So good. Maybe you should try a king sausage from off cute (not necessarily offal).
Great video, thoise things look amazing. They are currently out of stock. checking elsewhere they are not trimmed up and look kind of scary. I will try the PR's when back in stock
This sausage looks amazing, but to be a version of boudin it would need rice. And yeah, I'm from Louisiana so I know. Boudin is one of the four food groups here, along with gumbo, jambalaya, and bread pudding. 😂
Homerun🍺🍻🍺
Thanks my man. 👍
Привет из России!)) Нравятся ваши ролики))
Great video what could you use instead of beef checks ?
Bro Mexican boudin that what’s up talk about fusion cooking! You Have Something So Bomb on it’s own like barbacoa and put in as sausage. I can see this sliced up perfect finger Food For The Game
Yes sir Frank!🤘
That looks great! Not to mention so much easier than the traditional Central and South Texas method of a whole head cooked in a literal pit. So, when can we expect smoked cabrito?
I really need to do that some day. 👍
Not a boudin but a bouJuan 🤣 great looking sausage brother! Temp pop quiz
Syper!!!
Aw man….you did it again Joe.
Dammit man….
You should of done a shout to CHUD with the jingle on the shaft
Bradley knows I stroke it a couple of times just for him on every video. 🤣
@@SmokinJoesPitBBQ ❤️
I like the label "mexican boudin" Lol
Joe, love the vids, thanks.
You sold me on Meat Grinder. You talked about a Joe's discount. How do I go about getting it.. Thanks again.
Here you go. Order your MEAT processing equipment here and get a nice discount- alnk.to/2Qr3AqV
sausage look great. what if you ran through a grinder using a 1/4 die?
I knew the meat would continue to break down after the 2nd smoke so I purposely left it a little chunky. As you can see, they texture was spot on. 👌
Just for my own understanding why did you smoke the beef cheeks first and then put them through the grinder instead of grinding them raw and then casing them and smoking the sausages? Thanks and keep up the great videos!
Great question, mainly for that smoky flavor. I thought about grinding the beef cheeks and then stuffing but I wasn't sure what the outcome would be. Maybe a future video. 👍
Very interesting, what if you added rice, similar boudin?
I almost added some Mexican rice to this. 👍
Dude, I wish you sold all the sausages you make on here
Soon I'll be doing just that on my food truck.
@@SmokinJoesPitBBQ hell yeah
Looking fantastic!
Did it have enough fat to keep it moist?
Oh yeah, the fat was perfect. Beef cheeks are very unique and the fat isn't like fat you'd find on brisket. This fat renders and gets gelatinous. 👍
I think I would pick another preview shot for the intro. Just sayin'. :)
Great minds think alike 😉
Made the sauce today man delicious, but I was the whole can of tomato sauce.
Hey Joe, what mesh black pepper do you use?
I use 16. 👍
This makes me wonder. I've had a plan to corn some brisket as if I were making pastrami, but then grinding/emulsify it and mixing it with both hot dog spices and pastrami rub, then cold smoking it as pastrami hot dogs. Now I wonder if I should finish the pastrami, then grind it and mix with hot dog spices before smoking it off as pastrami hot dogs, not sure if cooked brisket will emulsify for that hot dog texture, heck not sure if cured brisket will. So far I've been too chicken as thats a lot of brisket to waste if it doesn't work, and brisket isn't as cheap as it once was.
I bet you could get away with it. I don't think it will emulsify but just thinking about the texture it will be OK. I'd tear into a pastrami sausage. 🤘
👀🍽️
Would big red work in place of beer?
I don't think so, maybe while you eat the sausage. 👍
I know looks can be deceiving, it looks dry..was it sticky/moist like barbacoa tacos?
It was nice and sticky and very juicy. 🤘
I don’t see the beef cheeks on the website..
Hello Rey, I just contacted Porter Road and they sold out this morning buddy. They should get more by Friday.
Should of added tallow
Looks delicious, I bet that salsa will have smoke coming out of your ears!🥵🥵🥵
Without the tomatoe sauce it's fire. Thanks for watching 👍
Question beef or pork casing?
I only use natural pork casings. 👍
@@SmokinJoesPitBBQ what if the person doesn’t eat pork for religion? Do they offer beef casings
Hey joe do you have a restaurant down in El Paso?????
Not yet Charles, I'm working on my food truck as we speak. Very soon. 🤘
What's the song?
Can you do boudin next?
That's a sausage I definitely want to tackle.👍
Clearly its a 5/5 but the most important question is… did it blow?
Nope, it held together perfectly 👍
Mmmmm, don’t those look good! Hahahahahahaha!
Thanks Steve, they were pretty tasty. 👍
Rate the sausage 1 to 10?
Definitely a 10. 🤘
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