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.