WHY Beef Cheeks are BETTER Than Brisket | Kitchen Science Cooks

[@daddyzworkshop9996]

WOW! That looks amazing. You did a great job explaining how to make this. Thank you for taking the time to do so :)

[@kitchensciencecooks]

Thanks for you comment! I am happy you enjoyed the video!

[@kitchensciencecooks]

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[@buttermelts]

Making me hungry!I’m definitely making this!

[@MrVeiti02]

Love how you trimmed the beef cheeks💪🏾

[@kitchensciencecooks]

Thank you for noticing! Hope your beef cheeks trim goes just as wellz

[@melissapittman5118]

That looks really delicious!

[@kitchensciencecooks]

It was!❤

[@NelsonBoy2734]

Looks great!

[@kitchensciencecooks]

Thanks for you comment! And thanks for subscribing.
Check out this new video. A New Rib Cooking Technique-Part 2
ua-cam.com/video/nVsskqQtLqA/v-deo.html

[@jimherron5540]

Thanks for posting on Cheek meat. Never tried the confit method on them.
Do one on Pork Belly Burnt Ends. I made some the other day, excellent!

[@kitchensciencecooks]

Thanks for your comment. Glad you liked the video. Happy to make pork belly burnt ends... those are delicious! Thanks for the idea 😃. Please go ahead and subscribe if you haven’t already so you know when it’s up.