Chilebrown at home

Tuesday, August 7, 2012


Beef Cheeks, another Mad Meat Genius first is on the barbeque today. I saw a package of beef cheeks at our local Wally World and was curious. It was shrink wrapped and looked like the darkest little red meat roast I had ever seen. Once home, in the kitchen, the wrapping was removed and the true nature of this beast was revealed. This was not a roast but several flaps of sinew and fat covered beef. It was not a pretty sight. A sharp knife dispatched the unwanted meat transgressions. The cleaned meat was rubbed with spices, rolled into a roast and secured with cotton twine. A trip to the apple wood fueled smoker for a low and slow baptism and we were cooking.
  Many hours later we were rewarded with some of the most tender and flavorful beef. I would compare the texture to slow braised veal shank. It was fall apart delicious. A lot of effort went into this meal. This was a flavorful adventure but not one that will be repeated soon.


Lea Ann said...

I just saw my first television commercial for Wally meats. I've never shopped for food there. I would have had no idea what to do with that tissue covered meat, so probably would have ruined it. Speaking about cheeks ... Denver is stoked for a good Raider spanking this year....just sayin.

cookiecrumb said...

Hey, good job! Beef cheeks are tough little bastids. I would never have guessed that slow smoking would tame the meat. Hooray!

Greg said...

Cheeky good stuff!!

Chilebrown said...

Lea Ann, We play each other week 4 and 14. I always have high hopes the beginning of the season. Think of some wagers.

cookiecrumb, Sometimes you get lucky.

Greg, We were happy.