Have been binge-watching your videos all day having just got my first charcoal BBQ! Super consistent instructions and delivery on the info - very happy to have found your channel as I start learning and experimenting. Thank you!
I've cooked plenty of beef cheeks but only ever in the Le Creuset French oven. I'll have to give this a go on my Weber Summit charcoal. Great video as always mate - as always.
Smoking aside, Frank Camorra from Movida in Melbourne has a brilliant braised beef cheeks in Pedro Ximinez with cauliflower puree recipe. It is divine.
Try using tomatillos for your taco sauce instead of regular tomatoes....That's usually the taco salsa that pairs the best with beef cheek Taco's the tart flavor of the Tomatillos just gives them an amazing flavor..... Greetings from California enjoyed your video.
Can you please do a video on Joe's Kettle and Rambler comparison. Basically wanting to know what needs to be considered when picking one over the other (coooking styles, ease of use and maintenance, etc) .I'm at that point that I need more space than my beloved Akorn Jr. I briefly looked into kamado cooker but very interested to know about the joe's products.
Just a question I done my beef cheeks used a temp probe which was reading 212-240 f wouldn't go up left bottom and top vents wide open but weber temp gauge was reading 300f guessing probe more accurate to go by? And had snake method how would I of got it hotter to temp 275f
Mate I got a massive blade joint I want to toss in the WSM for straya day. I was going to trim it, season (I like to open with hot English mustard, some olive oil and then a rub I make using salt, pepper, hot paperika, garlic powder, onion powder). I was going to cook until stall, then I was thinking I might steal your idea here of getting it in foil with some red wine - aiming for it to pull. What you reckon?
Another great cook mate, well done! Love beef cheek tacos (or beef shin) as always I have a question….why spritz? Or what was your “clue” to spritz? I find the whole spritzing thing a bit confusing to be honest when everything seems to revolve around “maintaining “ the bark etc keeping it dry/unsticky? Cheers 🍻
Thanks mate! Great question! It really helps with helping the meat retain moisture, also it gives the smoke something to stick to as well. Smoke will penetrate the meat better with some moisture on there.
I love smoking beef cheeks and I've done it for years. Here in Texas they are extremely affordable and I'll smoke two for me and my wife when it's just us and not for a party where I would smoke a brisket. It slices well and as long as you slice it against the grain it's tender and flavorful. Your salsa was definitely on point and looks awesome. That's exactly how we make it here in coastal south Texas. Is it easy for you to get the dried Mexican chilies over there??
@@LownSlowBasics I'm kinda surprised that you don't have to order them on Amazon or something like that. But I bet that would be really expensive because of the postage to Australia. A great side I make is my pinto beans. I use one one ancho for earthiness, two chile morita or arbol for heat and two chile chipotle morita for smoke flavor and aroma. I put these and some slab bacon and 1/2 yellow onion to cook one and one half pound of beans. They come out great.
Cheers mate! Loving it at the moment. Putting it through different styles of cooks and it’s doing everything very nicely! Stay tuned over the next few weeks :)
Gave this a bash, unfortunately I ended up with 2 inedible pieces of shoe leather. Fortunately I also put some ribs on as a 'banker', thy saved the fay.
@@LownSlowBasics no idea, looks pretty straightforward, but I'll try again. Is there any reason after 5 hours the internal temp would only be 160 ish, but the meat is totally dry and hard? I mean it seems its overcooked but the IT would suggest not. The ribs were juicy and falling off the bone, which is how I like them.
@@LownSlowBasics I boated it with stout. So not fully covered, but I assumed after that long the temp would be high covered or not. I could understand if it were dry , but not why the temp didn't rise. Live and learn.
Snake method counter clockwise 😮😮
Living on the edge mate 😂😂
Have been binge-watching your videos all day having just got my first charcoal BBQ! Super consistent instructions and delivery on the info - very happy to have found your channel as I start learning and experimenting. Thank you!
Did my first brisket following his videos. Turned out awesome! Follow his instructions and you'll end up with some amazing bbq. Good luck 👍
Thanks mate appreciate your feedback.
I've cooked plenty of beef cheeks but only ever in the Le Creuset French oven. I'll have to give this a go on my Weber Summit charcoal. Great video as always mate - as always.
Thanks mate 🔥
some good cooks on that new kettle mate - those cheeks look brilliant, videos are always top notch 😀
Cheers legend.
Another top vid mate, cheers. Don't stop making content!!
T- Shirt arrived today, it’s awesome! Cheers mate!
Oh awesome! Cheers mate! 🔥
Smoking aside, Frank Camorra from Movida in Melbourne has a brilliant braised beef cheeks in Pedro Ximinez with cauliflower puree recipe. It is divine.
That does sound amazing!
Try using tomatillos for your taco sauce instead of regular tomatoes....That's usually the taco salsa that pairs the best with beef cheek Taco's the tart flavor of the Tomatillos just gives them an amazing flavor..... Greetings from California enjoyed your video.
That was great,im off to the butcher to give it a go for sure.Thanks for sharing
Most welcome.
Fantastic job buddy , from a weber demonstrator point of view this looked awesome . 👌👌👌
Appreciate that mate! 🙏
Love my beef cheeks in my opinion the best slow cooked beef next
To brisket, awesome informative vid mate
So good hey.
Great vid - Tried beef cheeks a couple of years ago but screwed them up, think I'll try again after watching that
Definitely try again mate 🔥
Where can I buy it from
3 separate times, I tried to like this video.
🙏😝
I wish I had found your channel when I was learning. Fantastic video thank you :)
Appreciate the kind words! 🙏
Cool, I only have a cheap offset smoker, but i take it temperatures are the same right across the spectrum of meats.
Thanks again for the great cooks.
Yep correct. No worries mate!
Can you please do a video on Joe's Kettle and Rambler comparison. Basically wanting to know what needs to be considered when picking one over the other (coooking styles, ease of use and maintenance, etc) .I'm at that point that I need more space than my beloved Akorn Jr. I briefly looked into kamado cooker but very interested to know about the joe's products.
Hey mate I’ll try get one done :). The rambler isn’t much bigger than the Akron jr so I’d be looking into a kettle or drum.
Awesome video definitely heading to the butcher today and getting some beef cheeks!!
Cheers mate! Enjoy.
Love your videos dude. So good.
Cheers mate 🙏
Just a question I done my beef cheeks used a temp probe which was reading 212-240 f wouldn't go up left bottom and top vents wide open but weber temp gauge was reading 300f guessing probe more accurate to go by? And had snake method how would I of got it hotter to temp 275f
Ripper video mate 🍻
Cheers mate!
Mate I got a massive blade joint I want to toss in the WSM for straya day. I was going to trim it, season (I like to open with hot English mustard, some olive oil and then a rub I make using salt, pepper, hot paperika, garlic powder, onion powder).
I was going to cook until stall, then I was thinking I might steal your idea here of getting it in foil with some red wine - aiming for it to pull.
What you reckon?
Sounds like a good plan mate! Chuck some onion, garlic and other aromatics in too :)
How cheeky was that cook 👩🍳. Another deeeeelish meal by the professor 👨🏫 himself 🙌😎💦🤟🥳
So cheeky 😝. Cheers man.
Another great cook mate, well done! Love beef cheek tacos (or beef shin) as always I have a question….why spritz? Or what was your “clue” to spritz? I find the whole spritzing thing a bit confusing to be honest when everything seems to revolve around “maintaining “ the bark etc keeping it dry/unsticky? Cheers 🍻
Thanks mate! Great question! It really helps with helping the meat retain moisture, also it gives the smoke something to stick to as well. Smoke will penetrate the meat better with some moisture on there.
Bloody great question, I’ve been wondering myself.. and the Answer, ahhhhhh ok makes sense now why you should do it.. cheers guys
I love smoking beef cheeks and I've done it for years.
Here in Texas they are extremely affordable and I'll smoke two for me and my wife when it's just us and not for a party where I would smoke a brisket.
It slices well and as long as you slice it against the grain it's tender and flavorful.
Your salsa was definitely on point and looks awesome.
That's exactly how we make it here in coastal south Texas.
Is it easy for you to get the dried Mexican chilies over there??
Cheers mate! A few places sell them but definitely not easily accessible. Probably a 45 minute drive.
@@LownSlowBasics I'm kinda surprised that you don't have to order them on Amazon or something like that.
But I bet that would be really expensive because of the postage to Australia.
A great side I make is my pinto beans.
I use one one ancho for earthiness, two chile morita or arbol for heat and two chile chipotle morita for smoke flavor and aroma. I put these and some slab bacon and 1/2 yellow onion to cook one and one half pound of beans.
They come out great.
They definitely look the goods mate 👌🏼, I need to give them a go. Keen to know your thoughts on the Blackjack Kettle..
Cheers mate! Loving it at the moment. Putting it through different styles of cooks and it’s doing everything very nicely! Stay tuned over the next few weeks :)
I maybe wrong but dont you put the lit briquettes on the side where the unlit ones fall into the burning ones ?
That’s what I did?
Awesome video 👍👍
🙏
Good cook brother
Cheers mate
Bloody Hell. Amazing.
🙏
Magnifique 🤩
🙏
Don't know how to take this but my wife thinks your a 'bello' 🤣🤣 awesome video as always mate keep it up
What’s a “bello” lol?
Hey mate just wondering if your ever gonna buy a Kamado? Your content is great but just curious why you don't use one? Thanks!
I did have one but had to make room for other BBQ’s. Kamado are awesome BBQ’s!
@@LownSlowBasics my wife just bought me a big joe 3, should be here this week! Pretty excited from what I've seen and read 😂
Hey, How long was the cook?
around 7 hours from memory.
What charcoal do use
B&B charcoal or olive pip co briquettes are my go to.
@@LownSlowBasics where can I buy it from thank you 🙏
@@robertgattellari4 should be a bbq spit rotisseries site link in the video description.
Gave this a bash, unfortunately I ended up with 2 inedible pieces of shoe leather. Fortunately I also put some ribs on as a 'banker', thy saved the fay.
Oh gosh! What happened you think?
@@LownSlowBasics no idea, looks pretty straightforward, but I'll try again. Is there any reason after 5 hours the internal temp would only be 160 ish, but the meat is totally dry and hard? I mean it seems its overcooked but the IT would suggest not. The ribs were juicy and falling off the bone, which is how I like them.
@@trevorphillips16 did you wrap them at any stage? That’s odd they were at 160 after that long.
@@LownSlowBasics I boated it with stout. So not fully covered, but I assumed after that long the temp would be high covered or not. I could understand if it were dry , but not why the temp didn't rise. Live and learn.
@@LownSlowBasics love your channel BTW. Great work.