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Posted
  On 11/16/2021 at 4:35 PM, TXSG8R said:

Beef cheeks are amazing, I’m going to hit my butcher up and try to replicate.

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Please make a detailed post when you do - I can get beef cheeks but I have zero clue how to prepare them, and am intrigued.

Posted
  On 11/17/2021 at 3:32 AM, Sam Lin said:

Please make a detailed post when you do - I can get beef cheeks but I have zero clue how to prepare them, and am intrigued.

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Evan and co go through exactly what their process is on *EVERYTHING* they cook on the Patreon. Including beef cheeks. Worth every penny.

Posted
  On 11/16/2021 at 4:35 PM, TXSG8R said:

Went to L&L last week.  Beef cheeks are amazing, I’m going to hit my butcher up and try to replicate. The pork sausage was also really, really good. Barbacoa and pulled pork were solid, but honestly needed a kick from sauce or japs to be great. I could eat a bucket of the braised cabbage. Not sure what the acid component is in them but it’s perfect.  The pork hash was also good.
 

I was surprised at the number of people walking up and just ordering a burger. Is it that good or was it just the only burger available in the area (I didn’t look very hard at the other trailers)? 

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heb has vaccum packs of beef cheeks. Most Barbacoa is beef cheeks 

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Posted
  On 11/17/2021 at 5:04 PM, Trey3216 said:

I do them quite often at the house, but make barbacoa tacos out of them.   
 

I season them just like a brisket, but add a little cumin to the salt/pepper mix.   Cook for 3.5-4 hrs at about 275 on my stick burner with oak/pecan mix.   
 

then I get some corn on the cob, and grill/smoke the corn to add to a standard pico to make a smoked corn pico.   The cob is seasoned with taco seasoning after a ranch slathering.   The ranch cooks right off for the most part.   

corn tortillas with cheeks, smoked corn pico and fresh cilantro.   Damn tasty and doesn’t take all damn day.   

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are you trimming to just the cheeks or using all of the meat?

Posted
  On 11/17/2021 at 5:04 PM, Trey3216 said:

I do them quite often at the house, but make barbacoa tacos out of them.   
 

I season them just like a brisket, but add a little cumin to the salt/pepper mix.   Cook for 3.5-4 hrs at about 275 on my stick burner with oak/pecan mix.   
 

then I get some corn on the cob, and grill/smoke the corn to add to a standard pico to make a smoked corn pico.   The cob is seasoned with taco seasoning after a ranch slathering.   The ranch cooks right off for the most part.   
 

corn tortillas with cheeks, smoked corn pico and fresh cilantro.   Damn tasty and doesn’t take all damn day.   

1BAA4E4E-2548-4502-850B-38E70830D573.jpeg

102E5648-F9D8-460B-9042-7A724F181B48.jpeg

32348FE7-87F3-4797-9F01-7161FC80170D.jpeg

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Do you see any issues with the cheeks getting dry?  Only reason I ask is because L&L confits their cheeks after 4 hours on the smoke. 

Posted
  On 11/17/2021 at 5:23 PM, TXSG8R said:

Do you see any issues with the cheeks getting dry?  Only reason I ask is because L&L confits their cheeks after 4 hours on the smoke. 

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I spritz them a bit with a beer and ACV mixture, then wrap in a foil pan and rest for 45-60 minutes.  Haven't dried them out yet and I've done the same thing about 6 different times.  

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Posted
  On 11/17/2021 at 5:20 PM, NoName said:

are you trimming to just the cheeks or using all of the meat?

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I trim all the membrane and some of the tough fat off.  I buy the vacuum packed cheeks from HEB.  So outside of membrane and unneeded tough fat, everything is used.  

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Posted
  On 11/17/2021 at 5:04 PM, Trey3216 said:

I do them quite often at the house, but make barbacoa tacos out of them.   
 

I season them just like a brisket, but add a little cumin to the salt/pepper mix.   Cook for 3.5-4 hrs at about 275 on my stick burner with oak/pecan mix.   
 

then I get some corn on the cob, and grill/smoke the corn to add to a standard pico to make a smoked corn pico.   The cob is seasoned with taco seasoning after a ranch slathering.   The ranch cooks right off for the most part.   
 

corn tortillas with cheeks, smoked corn pico and fresh cilantro.   Damn tasty and doesn’t take all damn day.   

1BAA4E4E-2548-4502-850B-38E70830D573.jpeg

102E5648-F9D8-460B-9042-7A724F181B48.jpeg

32348FE7-87F3-4797-9F01-7161FC80170D.jpeg

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Posted (edited)
  On 11/17/2021 at 3:39 AM, Patricio Swayze said:


I think Jerry Callo told me that he watched some of Evan’s videos and he shows how to do.

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LeRoy & Lewis has a Patreon page with videos for beef cheeks and barbacoa (costs $30/mo. but you can watch all the videos and cancel).  Bradley Robinson, who works at L&L, has free videos under Chuds bbq on youtube for barbacoa and beef cheek burnt ends (whole beef cheeks are the same, just not cubed).  Chuds videos covers how L&L finishes cheeks in beef tallow which makes L&L different than a simple smoke.

 

Edited by Jerry Callo
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Posted
  On 11/17/2021 at 9:10 PM, Jerry Callo said:

LeRoy & Lewis has a Patreon page with videos for beef cheeks and barbacoa (costs $30/mo. but you can watch all the videos and cancel).  Bradley Robinson, who works at L&L, has free videos under Chuds bbq on youtube for barbacoa and beef cheek burnt ends (whole beef cheeks are the same, just not cubed).  Chuds videos covers how L&L finishes cheeks in beef tallow which makes L&L different than a simple smoke.

 

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Jerry Gallo?  No, Jerry Callo.  Wait, no.  Jerry Tallow.

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Posted

Working from home today and felt like getting a bbq sandwich from a place I hadn’t been before. Didn’t want to drive too far, so I rolled the dice on a place on 529 called Big Bertha’s Barbecue.  I didn’t have high expectations…or really any expectation. I suspect any of y’all that have worked at or had meetings Oceaneering have been here. 
Well, I was pleasantly surprised. Sliced brisket sandwich was pretty damn good. Not saying it’s at the level of top tier joints, but I’ll probably drop in again for another. The jalapeño cheese bun was tasty.  Jalapeño sausage was decent. 
 

sometimes you want to get some bbq without all the lines. 
 

image.thumb.jpeg.2986858a72bcdb910d347e527283c35c.jpeg

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Posted

That cheek video makes me want to cook them again. I’ve only cooked em once and thought they were a huge pain in the ass, had no idea what I was doing. Cubing them up looks much easier.

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Posted
  On 11/17/2021 at 9:10 PM, Jerry Callo said:

LeRoy & Lewis has a Patreon page with videos for beef cheeks and barbacoa (costs $30/mo. but you can watch all the videos and cancel).  Bradley Robinson, who works at L&L, has free videos under Chuds bbq on youtube for barbacoa and beef cheek burnt ends (whole beef cheeks are the same, just not cubed).  Chuds videos covers how L&L finishes cheeks in beef tallow which makes L&L different than a simple smoke.

 

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Yea, that’s why I asked about the cheeks drying out. I figured they did the confit step to prevent that. 

Posted
  On 11/18/2021 at 6:29 PM, Patricio Swayze said:

Working from home today and felt like getting a bbq sandwich from a place I hadn’t been before. Didn’t want to drive too far, so I rolled the dice on a place on 529 called Big Bertha’s Barbecue.  I didn’t have high expectations…or really any expectation. I suspect any of y’all that have worked at or had meetings Oceaneering have been here. 
Well, I was pleasantly surprised. Sliced brisket sandwich was pretty damn good. Not saying it’s at the level of top tier joints, but I’ll probably drop in again for another. The jalapeño cheese bun was tasty.  Jalapeño sausage was decent. 
 

sometimes you want to get some bbq without all the lines. 
 

image.thumb.jpeg.2986858a72bcdb910d347e527283c35c.jpeg

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saisage looks good 

Posted

A good friend is doing his second pop up at Urban Sooth tomorrow. His first one last month was not bad, brisket was great. He sold out of everything.

if you haven’t been to Urban South, the brewery itself is worth the trip. They have some  very interesting beers. I’d be curious how some of the local bbq experts here review his que. 

I’ll probably be there right at 3. I’m 6-6 with a very long beard, hard to miss 

 

 

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Posted
  On 11/19/2021 at 2:55 PM, tx 3 putt said:

A good friend is doing his second pop up at Urban Sooth tomorrow. His first one last month was not bad, brisket was great. He sold out of everything.

if you haven’t been to Urban South, the brewery itself is worth the trip. They have some  very interesting beers. I’d be curious how some of the local bbq experts here review his que. 

I’ll probably be there right at 3. I’m 6-6 with a very long beard, hard to miss 

 

 

07D66156-77AA-442A-A2D4-23F9E17E385E.jpeg

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Half a mile from my house… too far

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Posted

Stopped into Zavala and picked up 1/2 lb fatty brisket, 1/2 lb lean, 1/2 lb barbacoa, two links of jalapeño cheddar sausage, a couple of poppers and some spicy slaw. I thought everything was excellent, especially the brisket and sausage. Really liked the salsa verde.  Surprised by the lack of a significant line. 
 

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Posted

Smoked a test beef cheek, made a hell of a jerky lol. 275 seems way too hot for how small that meat trims out.  Next attempt I’ll go 250 and I’ll have beef tallow on standby in case it looks like it’s going to turn into charcoal before rendering that collagen. I only had one of three pieces actually render properly, other two were still tough as hell.  

Posted
  On 11/20/2021 at 6:22 PM, Patricio Swayze said:

Stopped into Zavala and picked up 1/2 lb fatty brisket, 1/2 lb lean, 1/2 lb barbacoa, two links of jalapeño cheddar sausage, a couple of poppers and some spicy slaw. I thought everything was excellent, especially the brisket and sausage. Really liked the salsa verde.  Surprised by the lack of a significant line. 
 

image.thumb.jpeg.0b3e819a6eab62df062f991fbc169ab1.jpeg

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zavalas has been my second favorite west of dallas for a while now.  the lack of long line has always been confounding.

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Posted
  On 11/22/2021 at 9:18 PM, NOMAAA said:

zavalas has been my second favorite west of dallas for a while now.  the lack of long line has always been confounding.

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I'm going to be in Plano this Friday and Saturday for a soccer tournament.  I think I'll swing down to Zavala's Saturday morning when they open.  What type of line should I expect?  How early before 11:00 should I get there if I don't want to wait in a long line?

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