Orfy

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I Think the cheaper cuts of meats are the tastier cuts of meat. I've done over 20 years of testing on this theory. So much so that so that some of the bits of "meat" that I eat make people say "yuck"

I've sepnt the last few months trying to find a butcher that can supply me with what I want. Last week I found a commercial butcher that can cut me what ever I want.

Tonight's meal has been in the oven at 120F for 28 hours.

Beef cheeks in a vegetable and red wine and herb reduction with butter potatoes.

hence the tile. WOW!

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maskednegator

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120, huh? Enjoy your foodborne parasites.

flyangler18

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I'm guessing the good Goblin meant 120°C.

JesseRC

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This is true, have a friend going to culinary school, an the cheapest meats are the most flavorful but at times also the leaner varieties. Cook them slow and long... Crockpots anyone?

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Jesse

Primaries: Mojave Red (AG)
Kegs: Hibiscus Saison (AG), Orange Kolsch (AG) , Cocunut Porter
Future Brew: Wee Heavy

ChshreCat

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And that was 28 metric hours, which is like an hour an 45 minutes.

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maskednegator

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Jesus, I am an idiot. Enjoy your delicious, delicious beef cheeks.

boo boo

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Yep, that is why I cook moose and other wild game low and slow.
All the same I do love me a prime rib on the bbq.

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khiddy

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Beef cheeks are delicious.

So are salmon cheeks. Perhaps the tastiest part of the fish. It has the consistency of beef and the flavor of salmon. MMMMM!!!

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Beeritas Vos Liberabit Brewing
Primaries: BEER Beer (4/8/12); Fisher-Price My First Mead (12/20/10)
Kegged: Hairy Patersbier (1/28/12); Dick Beer (2/15/12); Get Yer Goat Maibock (2/22/12)
Bottled: Ye Olde Tyme Holiday Ale (9/26/10); Dick Beer (2/15/12); Candy's Dad's Homebrew (2/27/12)
Apfelweins: Crapfelwein (4/4/12); Apfelweinlager 34/70 (2/26/12)
Kit Wines: Fisher-Price My First Amarone (4/1/12); Rosso Magnifico (4/17/12)
On Deck: Albertus Magnus DIPA

boo boo

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Hmmm never had salmon cheeks, but cod cheeks, cod heads and cod tongues are a normal meal for people my age around here who grew up eating such delights.
Mainlanders who visit often screw up their nose at such a meal, and leave without ever tasting such a tasty part of the fish.
Native Nflders eat a variety of things from the sea that a lot of mainlanders wouldn't eat, and we would also probably turn up our nose at a lot of things from the sea that mainlanders woud pay a lot for. Cavier for instance.
If you only seen where it came from ,lol.

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How do you BBQ an elephant....first you get your elephant....

Orfy

Recipes 

No 120F

Very low heat.

The stuff was amazing.

__________________
GET THE GOBLIN
Have a beer on me.