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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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What is Beef Cheek Meat?
I've seen this a few times in the stores, but am totally unfamiliar
with it. My common sense says it's a facial muscle meat that gets a lot of use, chewing... and then chewing cud, and may be tough. May need to be cooked like brisket. Anyone know anything about this cut?? Thanks for any info, nan |
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What is Beef Cheek Meat?
Olde Hippee wrote:
> I've seen this a few times in the stores, but am totally unfamiliar > with it. My common sense says it's a facial muscle meat that gets a > lot of use, chewing... and then chewing cud, and may be tough. May > need to be cooked like brisket. > > Anyone know anything about this cut?? > Thanks for any info, nan > Steam it until tender, and you have what the Mexicans call barbacoa. Use it in tacos. |
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What is Beef Cheek Meat?
shawn wrote: > Olde Hippee wrote: > > I've seen this a few times in the stores, but am totally unfamiliar > > with it. My common sense says it's a facial muscle meat that gets a > > lot of use, chewing... and then chewing cud, and may be tough. May > > need to be cooked like brisket. > > > > Anyone know anything about this cut?? > > Thanks for any info, nan > > > > Steam it until tender, and you have what the Mexicans call barbacoa. > Use it in tacos. You mean like this?........ The cooking process for an electric water smoker is one I adapted from an article in Cook's Illustrated on southern pulled pork barbecue, and goes as follows: A few chunks, or a handful of chips of soaked hardwood, such as mesquite or hickory, is placed in the bottom of the smoker, on or near the heating element, according to the manufacturers' instructions. The water dish is filled with water, the meat placed on the grill, the top put on the smoker, and its cord plugged into an ordinary household outlet. About four hours later, the meat is removed, sealed in a foil baking dish, and placed in a medium oven for one-hour and forty-five minutes. The foil package is then placed inside a paper grocery bag for an additional forty-five minutes. The result is a magical transformation that produces meat that literally falls off the bone, and mimics traditional barbacoa in that it combines smoke and steam heat. While the cooking time is about six hours, active preparation is only about thirty minutes. The following recipes use the popular, readily available chuck roast for South Texas style barbacoa, and pork butt for Yucatan's incomparable cochinita pibil. The cooking instructions are the same for both recipes, and I often make them at the same time, especially when serving a large group. This cooking method also works well with other cuts, such as lamb, ribs and chicken. A water smoker can also be used to reheat tamales for 15 to 20 minutes, giving them a crispy texture, and delicious, smoky flavor! SOUTH TEXAS STYLE BEEF BARBACOA 1 ½ teaspoons garlic powder 1 ½ teaspoons black pepper 1 tablespoon dried oregano 1 ½ teaspoons chile powder 1 teaspoon salt, or to taste 2 ½ - 3 ½ pound bone-in chuck roast Just before cooking, mix together the first five ingredients and rub them into all sides of the meat. Place some soaked wood chips near the heating element of a water smoker (according to the manufacturers instructions). Pour 3 quarts boiling water into the water pan, and smoke the beef for 4 hours at between 225 and 275 degrees. Check the smoker after 2 hours and add additional boiling water to the pan, if necessary. When done, the internal temperature of the beef should be 160 - 170 degrees. Place the beef in a foil baking pan, seal it with heavy duty aluminum foil, and place it in an oven preheated to 325 degrees. Bake for 1 hour and 45 minutes. Remove the package from the oven, and place it in a large, paper, grocery bag. Fold the bag tightly to seal it and leave it for 45 minutes. (If your foil pan is too large for one bag, use two, overlapping them to completely cover the pan). Remove the meat from the roasting pan. It will literally fall off the bone! Chop and shred the meat into small pieces. Serve with guacamole, salsa, and hot tortillas. COCHINITA PIBIL Yucatan Style Barbecued Pork Please note that achiote paste, available at Hispanic markets and some supermarkets may be substituted for the following recado. Also, the banana leaves may be omitted, if desired. The recado or rub: 1 tablespoon annato seeds (available at Hispanic markets) ½ teaspoon whole cumin 1 teaspoon oregano 1/4 teaspoon powdered allspice 3/4 teaspoon powdered cinnamon 1 teaspoon salt 1 teaspoon ground coriander 1 ½ teaspoons ancho chile powder 4 cloves garlic, minced and mashed to a paste 2 tablespoons orange juice ½ tablespoon lime juice Grind the annato seeds and cumin to a powder in a spice or coffee grinder, add the oregano, allspice, cinnamon, salt, coriander and chile powder and grind until the spices are thoroughly mixed. Place the powder in a small bowl, mix in the garlic, orange juice and lime juice. You want a smooth paste that spreads easily. If the recado seems dry add a little more juice. The pork: 2 ½ - 3 pound, one-half Boston butt roast The recado Banana leaves to wrap the pork (optional) Cotton string to tie the bundle (Do not use nylon cord as it may melt, creating unpleasant fumes and possibly causing burns). Rub the recado into the pork and put it in the refrigerator overnight. If you are using banana leaves, roll them up, fold them in half, and steam them for 20 - 30 minutes to make them pliable. When the leaves have cooled, place them, shiny side up, on a work surface. Place the pork on the leaves, wrap into a tight bundle and tie with the string. Place some soaked wood chips near the heating element of a water smoker (according to the manufacturers instructions), pour 3 quarts boiling water into the water pan, and smoke the pork for 4 hours at between 225 and 275 degrees. Check the smoker after 2 hours and add additional boiling water to the pan, if necessary. When done, the internal temperature of the pork should be 160 - 170 degrees. Place the pork in a foil baking pan, seal it with heavy duty aluminum foil, and place it in an oven preheated to 325 degrees. Bake for 1 hour and 45 minutes. Remove the package from the oven, and place it in a large, paper, grocery bag. Fold the bag tightly to seal it and leave it for 45 minutes. (If your foil pan is too large for one bag, use two, overlapping them to completely cover the pan). Remove the pork from the roasting pan, and unwrap the banana leaves or foil. The meat will literally fall off the bone! Chop and shred the pork into small pieces. Serve with guacamole, salsa and hot tortillas. Got it!! will let all know how it went!! OH |
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What is Beef Cheek Meat?
Olde Hippee wrote:
> shawn wrote: > >>Olde Hippee wrote: >> >>>I've seen this a few times in the stores, but am totally unfamiliar >>>with it. My common sense says it's a facial muscle meat that gets a >>>lot of use, chewing... and then chewing cud, and may be tough. May >>>need to be cooked like brisket. >>> >>>Anyone know anything about this cut?? >>>Thanks for any info, nan >>> >> >>Steam it until tender, and you have what the Mexicans call barbacoa. >>Use it in tacos. > > > > > You mean like this?........ > > The cooking process for an electric water smoker is one I adapted > from an article in Cook's Illustrated on southern pulled pork > barbecue, and goes as follows: A few chunks, or a handful of chips of > soaked hardwood, such as mesquite or hickory, is placed in the bottom > of the smoker, on or near the heating element, according to the > manufacturers' instructions. The water dish is filled with water, the > meat placed on the grill, the top put on the smoker, and its cord > plugged into an ordinary household outlet. About four hours later, the > meat is removed, sealed in a foil baking dish, and placed in a medium > oven for one-hour and forty-five minutes. The foil package is then > placed inside a paper grocery bag for an additional forty-five > minutes. The result is a magical transformation that produces meat > that literally falls off the bone, and mimics traditional barbacoa in > that it combines smoke and steam heat. While the cooking time is about > six hours, active preparation is only about thirty minutes. > > The following recipes use the popular, readily available chuck roast > for South Texas style barbacoa, and pork butt for Yucatan's > incomparable cochinita pibil. The cooking instructions are the same > for both recipes, and I often make them at the same time, especially > when serving a large group. This cooking method also works well with > other cuts, such as lamb, ribs and chicken. A water smoker can also be > used to reheat tamales for 15 to 20 minutes, giving them a crispy > texture, and delicious, smoky flavor! > > SOUTH TEXAS STYLE BEEF BARBACOA > > 1 ½ teaspoons garlic powder > 1 ½ teaspoons black pepper > 1 tablespoon dried oregano > 1 ½ teaspoons chile powder > 1 teaspoon salt, or to taste > 2 ½ - 3 ½ pound bone-in chuck roast > > Just before cooking, mix together the first five ingredients and rub > them into all sides of the meat. > Place some soaked wood chips near the heating element of a water > smoker (according to the manufacturers instructions). Pour 3 quarts > boiling water into the water pan, and smoke the beef for 4 hours at > between 225 and 275 degrees. Check the smoker after 2 hours and add > additional boiling water to the pan, if necessary. When done, the > internal temperature of the beef should be 160 - 170 degrees. Place > the beef in a foil baking pan, seal it with heavy duty aluminum foil, > and place it in an oven preheated to 325 degrees. Bake for 1 hour and > 45 minutes. Remove the package from the oven, and place it in a large, > paper, grocery bag. Fold the bag tightly to seal it and leave it for > 45 minutes. (If your foil pan is too large for one bag, use two, > overlapping them to completely cover the pan). Remove the meat from > the roasting pan. It will literally fall off the bone! Chop and shred > the meat into small pieces. Serve with guacamole, salsa, and hot > tortillas. > > COCHINITA PIBIL Yucatan Style Barbecued Pork > > Please note that achiote paste, available at Hispanic markets and some > supermarkets may be substituted for the following recado. Also, the > banana leaves may be omitted, if desired. > > The recado or rub: > 1 tablespoon annato seeds (available at Hispanic markets) > ½ teaspoon whole cumin > 1 teaspoon oregano > 1/4 teaspoon powdered allspice > 3/4 teaspoon powdered cinnamon > 1 teaspoon salt > 1 teaspoon ground coriander > 1 ½ teaspoons ancho chile powder > 4 cloves garlic, minced and mashed to a paste > 2 tablespoons orange juice > ½ tablespoon lime juice > >snip That will work, but using chuck you are giving up lots of richness. |
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What is Beef Cheek Meat?
On 2007-04-16, Steve Wertz > wrote:
> > Save the drippings for beef stock, and use the shredded meat (it > should fall apart, if it doesn't, it's not done) for taco or > buritto fillings. > > It'll be really sticky from all the collagen. So save that stuff > for rich stock. Hmm.. Doesn't hit me as horribly tasty.. I think I'll pass if I see some more of that.. I've seen it somewhere -- perhaps S&F? |
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What is Beef Cheek Meat?
On Apr 17, 11:07 pm, Steve Wertz > wrote:
> On 17 Apr 2007 20:12:23 GMT, Rick F. wrote: > > > Hmm.. Doesn't hit me as horribly tasty.. I think I'll pass if I see > > some more of that.. I've seen it somewhere -- perhaps S&F? > > It's very tasty. Don't let the food phobias keep you from trying > it at least once. > > -sw Thanks Steve, will try it, and we have a Spanish grocery where I can get the banana leaves. Think they would add flavor or anything useful inside the foil? Nan |
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What is Beef Cheek Meat?
On Apr 18, 4:10 pm, Steve Wertz > wrote:
> On 18 Apr 2007 10:12:18 -0700, Olde Hippee wrote: > > > On Apr 17, 11:07 pm, Steve Wertz > wrote: > >> On 17 Apr 2007 20:12:23 GMT, Rick F. wrote: > > >>> Hmm.. Doesn't hit me as horribly tasty.. I think I'll pass if I see > >>> some more of that.. I've seen it somewhere -- perhaps S&F? > > >> It's very tasty. Don't let the food phobias keep you from trying > >> it at least once. > > > Thanks Steve, will try it, and we have a Spanish grocery where I can > > get the banana leaves. Think they would add flavor or anything useful > > inside the foil? > > I usually add some onion and ground chile of some sort, and black > pepper. But it really doesn't absorb any flavor, just makes it > smell better ;-) > > -sw Well, we've tried that once, don't need to try it again. The dogs loved the fat(almost half the total amount). Our greyhound ate faster than I've ever seen him eat, and all of it at one time!!! And Steve, you sure are right about the collagen!! I've been aware of it in brisket and pulled pork but this was just too much. Thanks to all who helped with a recipe for this. Might be a good meat to buy for the dogs if the dog food recall crap gets any worse. Nanzi |
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