Pit notes
Bark first. Smoke the cheeks uncovered until a good bark forms before they go into the beer.
Probe for butter. They're done when a probe slides in like warm butter, usually 3–4 hours covered.
Roast the cauli. The Que Club tip: oven-roast the cauliflower instead of steaming for a rich, caramelised flavour.
Que Club Recipe · Beef · Low & Slow
Decadent Smoked Beef Cheeks
These beef cheeks, masterfully smoked to perfection, are a labour of love and a true BBQ delicacy. The rich, smoky flavours of the beef cheeks harmonise perfectly with the creamy, velvety cauliflower mash. It's a match made in BBQ heaven. This recipe is sure to impress!
Ingredients
- 4 Wagyu Beef Cheeks
- The Feedlot "Crossbreed" Rub
- 1 bottle of stout or dark beer
- 1 Head Medium Cauliflower
- 75g Salted Butter
- 2 Cloves Garlic, Chopped
- 60g Parmesan Cheese
- Rum & Que "Meat Juice" BBQ Sauce (for serving)
How to cook it
Preheat smoker to 135°C (275°F).
Prep beef cheeks by removing excess fat and silver skin. Generously coat beef cheeks in The Feedlot "Crossbreed" and smoke for 3 hours, or until you have a good bark forming.
Transfer the beef cheeks to a foil pan and add the beer. Cover tightly with heavy duty foil and continue to cook for another 3-4 hours until the beef probes soft like warm butter.
Prepare your cauliflower by chopping into florets and steam until tender. In a food processor add the steamed cauliflower, 2 tsp The Feedlot "Crossbreed", butter, garlic and Parmesan cheese. Process the mix until your preferred consistency.
Shred beef cheeks over mashed cauliflower and top with braising sauce and a drizzle of "Meat Juice" if you like a bit of sweetness.
