When I use beef tallow in my cooks, I always pour it into a big pan so there’s a lotta surface area for the tallow to absorb some smoke and add some flavor. I’ll let it sit in the cooker for a few hours while it’s getting some smoke and coming up to temp. That extra smoke will make your food better than you can imagine. I do this for my competition brisket, and I’ll also do it with lard for competition ribs and pulled pork. You don’t have to confit with the liquid fat… you can use it as a base layer of moisture so your protein doesn’t dry out while it’s resting or finishing off in the cooker.
That’s how I do my tallow when I’m making it. I smoke it while I’m cooking other stuff. Then I jar it and save it for another time. Definitely steps things up a bunch!
My pleasure!! Thanks for checking the video out!! I appreciate it!! Beef cheeks are such an amazing cut of beef! Let me know how they come out for you.
update: major pain in the ass to cut all the silverskin off... big ass pack only got me about 4 good peices of lean beef cheek, the rest is all fat, what can i do with the extra fat cuttings??
@@FullFlavorRetro Yep, welcome the untrimmed world of beef cheeks. I have a farm near me that sells amazing trimmed cheeks. They’re a gnarly hunk of meat untrimmed. I know a lot of traditional Barbacoa recipes leaves it untrimmed and braises it for a long time and it all breaks down and shreds. I wouldn’t use the gristle for much. Fat and meat you could save for sausage or burgers. Or you can try and render the fat and gristle for tallow.
What a great idea! I’m wondering if the brisket would just fall apart? The confit made the cheeks super tender I can only imagine what it would do to a brisket? Hmmm…. Maybe another video idea!
I have never cooked beef cheeks before but after watching your video I'm going to have to now. Awesome cook and so juicy...kind of like mini brisket slices.
I keep the tallow in the fridge. Some say you can keep it in a jar in a cabinet as well, but I haven’t done that yet. I’ve used tallow up to 6 months old with no issue. But pay attention to the smell. If it smells bad, don’t use it.
I only did it because the fat and connective tissues seemed to be a lot and I didn’t want to deal with it. I’m not sure about more traditional methods of preparing for barbacoa though.
No way man, I’m always up for learning new methods and techniques. Such a great part of cooking is learning and trying new things! I appreciate you checking out the channel.
@@RaceviceSmokehouse have you done them without the beef tallow? Any difference? I would try anything once especially if it improves the taste but man it’s a lot grease.
Yeah, I made barbacoa without the tallow. I know it looks super greasy, but it really wasn’t. They were so amazing. Give it a shot if you want, I know it won’t disappoint. Or if you’re ever in Austin Texas, go to L&L and try theirs. Amazing!
I'm going to do mine WITH the Beef Tallow in a Sous Vide Bath that will bring them the the point of Super tenderness..! I've made Duck Confit many times and it's the Confit Cooking that does it.
Great Job!!! Keep it up!
Thank you, my friend! Cheers!
Great video!❤❤
Thank you so much!! You all have inspired many of us!! Continued success in your brick and mortar! Cheers!!
When I use beef tallow in my cooks, I always pour it into a big pan so there’s a lotta surface area for the tallow to absorb some smoke and add some flavor. I’ll let it sit in the cooker for a few hours while it’s getting some smoke and coming up to temp. That extra smoke will make your food better than you can imagine. I do this for my competition brisket, and I’ll also do it with lard for competition ribs and pulled pork. You don’t have to confit with the liquid fat… you can use it as a base layer of moisture so your protein doesn’t dry out while it’s resting or finishing off in the cooker.
That’s how I do my tallow when I’m making it. I smoke it while I’m cooking other stuff. Then I jar it and save it for another time. Definitely steps things up a bunch!
Great video man, you made one hell of a beef cheeks
Thank you! I absolutely love beef cheeks. What an underrated cut! Cheers my friend and thanks for checking out the video.
6:17 Those looked SPECTACULAR..! I have some Wagyu Beef Cheeks in my freezer and now I know how to cook em..! Thanks... 🥩❤
Oh man, that’s going to be great. I need to get my hands on some more cheeks. They’re so good!
@@RaceviceSmokehouse I can taste that Peppery Crust already..! 😋
Great job on this video. Well done.
Thank you!! I appreciate the feedback! Cheers!
Honestly really amazing stuff.. Thinking Beef cheeks for a future video and this gave me some amazing ideas! Thanks for sharing all the info!
My pleasure!! Thanks for checking the video out!! I appreciate it!! Beef cheeks are such an amazing cut of beef! Let me know how they come out for you.
Excellent job on these, bro! That confit just takes it up a notch! Nicely done, sire! 👏👏
Thank you! Man, these were good! Can’t wait to do them again!
You can also braise in the oven and smoke after they have cooled off.
Saves on expensive smoking wood and just as good if not better.
So braise first and then smoke?? Interesting
Nice cook like always. Question do you use it with the default heat diffuser in place?
Yes I do. I have never removed it after it was assembled. Thanks!
just scored a huge pack of beef check at sams club. gonna follow your video method right now, wish me luck!
Good luck!! Let me know how it turns out!
update: major pain in the ass to cut all the silverskin off... big ass pack only got me about 4 good peices of lean beef cheek, the rest is all fat, what can i do with the extra fat cuttings??
@@FullFlavorRetro Yep, welcome the untrimmed world of beef cheeks. I have a farm near me that sells amazing trimmed cheeks. They’re a gnarly hunk of meat untrimmed. I know a lot of traditional Barbacoa recipes leaves it untrimmed and braises it for a long time and it all breaks down and shreds. I wouldn’t use the gristle for much. Fat and meat you could save for sausage or burgers. Or you can try and render the fat and gristle for tallow.
New Viewer , Love this!
Thank you for stopping by!! I appreciate it!
How do you think this would work with a small brisket or dino ribs? Looks amazing!
What a great idea! I’m wondering if the brisket would just fall apart? The confit made the cheeks super tender I can only imagine what it would do to a brisket? Hmmm…. Maybe another video idea!
I have never cooked beef cheeks before but after watching your video I'm going to have to now. Awesome cook and so juicy...kind of like mini brisket slices.
And doing it this way with the beef tallow took them to another level! So good! I think I may like them better than brisket. Tough to say!
How long does the tallow keep and where ( fridge or shelf).
I keep the tallow in the fridge. Some say you can keep it in a jar in a cabinet as well, but I haven’t done that yet. I’ve used tallow up to 6 months old with no issue. But pay attention to the smell. If it smells bad, don’t use it.
Thanks
Thank you so much!! I really appreciate it!!
Total time? What temperature?
275F for about 4.5 hours. And then about another hour to hour and a half in the tallow bath. About 6 hours total.
So don’t trim the fat off barbacoa when you cook it
I only did it because the fat and connective tissues seemed to be a lot and I didn’t want to deal with it. I’m not sure about more traditional methods of preparing for barbacoa though.
@@RaceviceSmokehouse brother no worries about us dummy’s in the comments we all got opinions! Your awesome man doing good stuff on your channel
No way man, I’m always up for learning new methods and techniques. Such a great part of cooking is learning and trying new things! I appreciate you checking out the channel.
@@RaceviceSmokehouse have a great day sir
You don’t need the beef tallow lol beef cheeks are very greasy to begin with
You’re probably right. I was doing what LeRoy and Lewis does. And man oh man, this is awesomeness!!
@@RaceviceSmokehouse have you done them without the beef tallow? Any difference? I would try anything once especially if it improves the taste but man it’s a lot grease.
Yeah, I made barbacoa without the tallow. I know it looks super greasy, but it really wasn’t. They were so amazing. Give it a shot if you want, I know it won’t disappoint.
Or if you’re ever in Austin Texas, go to L&L and try theirs. Amazing!
Yes I did some yesterday I usually trim them pretty good just get enough seasoning on them
I'm going to do mine WITH the Beef Tallow in a Sous Vide Bath that will bring them the the point of Super tenderness..!
I've made Duck Confit many times and it's the Confit Cooking that does it.
Man i bet these were good! Confeit is the way!
So amazing!! One of my favorites!!