Smoked Beef Cheeks | Perth BBQ School
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Publicado 2021-01-30
There's a run through on our blog too if you need to recap:
perthbbqschool.com/2020/10/30/beef-cheeks-3-3-1-me…
Todos los comentarios (21)
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Appreciate the level of detail you gave in this video. Your beef cheeks video was about the 5th or 6th one I've watched and by far the most amount of detail!
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Great video! Thanks from Atlanta.
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Haha! I’m part way through my first beef cheek cook when I saw this!
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Cheers for the clip mate, got some cheeks ready for the stick burner on Sunday. I like that you put the cook plan up in the corner so it can be screen shot, that will come in super handy. 👍
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Thanks I think that's the best beef cheek video online
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Best class I've taken learnt so much cheers Gus :) Keen as for the intermediate class Beers & smokers happy days
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Definitely looking forward to to more videos like this!
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Man great video ! Loovin it - making this today
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Been waiting for this one 🙂. Thanks for your content and the old school hip-hop music, you have humble a disciple in Kent, UK 🇬🇧😈
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This came at the right moment dude! Cheeks was next on my list of ques to do! Legend ;)
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I love it when people say "Use a sharp knife". Whenever you purchase a knife, always ask "is this one sharp, or kinda sharp, or just used for butter?". And even a brand new knife you can make sharper. I'm starting to make a montage of YouTubers saying this.
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"You wouldn't squeeze an orange then eat it" great stuff!
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Hi mate just a quick question I’m new to smoking and want to give this a try. When you rest them at the end of the cook do you just keep them covered in the tray. And do you then put the tray into an esky. Cheers
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Thank you so much for that orange analogy!
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Some sweet artwork going on there Gus. Love it 👌
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Good video, well explained mate.
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Just found you guys from your Instagram page 👍 awesome stuff!
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Tried the 2020 otherside pastry stout and brown sugar. Was a little too sweet but was an amazing taste. Tried an oatmeal stout with brown also and this taste was less sweet and a huge hit. They dried out a bit when I sliced them up unfortunately so I think I should have rested them more.
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So, if I using a Weber Kettle, would you recommend the "snake" method? First time doing cheeks next weekend and doing my homework. GREAT and thorough video btw. Thanks from Alaska.
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Were these rested in the braise? And for that matter were they kept warm in the Q also in the braise?
