Pellet grill 3hrs @ 285°. Wrapped and braised with beef stock for 3 more hours @ 285°. Rested overnight. Reheated, pulled, pressed, devoured. 100% I'll make again.
by RVAPGHTOM
2 Comments
TheWindatFourtoFly
Looks fantastic! When you rest overnight and reheat, how are you doing your reheating? I’m a novice, but feel like figuring this out would alleviate some timing concerns and overall stress.
markbroncco
Damn, that looks incredible! I’ve been wanting to try beef cheeks for a while now but haven’t pulled the trigger, your post might just have convinced me.
Did you add anything else to the braising liquid besides beef stock?
2 Comments
Looks fantastic! When you rest overnight and reheat, how are you doing your reheating? I’m a novice, but feel like figuring this out would alleviate some timing concerns and overall stress.
Damn, that looks incredible! I’ve been wanting to try beef cheeks for a while now but haven’t pulled the trigger, your post might just have convinced me.
Did you add anything else to the braising liquid besides beef stock?