Very low and very slow. Maybe a little too low and maybe that’s why it took so long. Who cares? It was worth the wait!
Beef Cheek is a tough muscle, have you ever seen a cow that wasn’t chewing? It must be gently cooked to get the temp up without tensing up.
You can see when I turned the beef cheeks how tough they are, at this point I thought I’d done something wrong but after braising and wrapping to finish off you can see the result for yourself!
Music: Thanks to
Hallon by Christian Bjoerklundis licensed under a Attribution-NonCommercial-ShareAlike 3.0 International License.
Original of the video here
BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes
Video Transcription
[Music][Music][Music][Music]so now we’ve got them all set forphotobomb here you can see how muchliquid is come out we’re gonna take acareful I’m talking me just to make surethe dog dry outthat’s why we’re gonna be as a half[Music][Music][Music][Music][Music][Music]
