I agree with you about beef cheeks having a distinctly different flavor. I like them but some people don't because they are distinctly beefy in flavor and very rich.
Very nice cook and Pron! I have made those pickled onions with a quartered beet thrown in to heighten the color. Wait 2 days, then serve (not the beets).
Originally Posted by QTEX
That looks fabulous Centex and am sure it was, will just add that roast is what alot of restaurants and sunday morning barbacoa resellers are using. There is a distinctly different flavor when you use cheek meat as it was originally done, much better imo. Just mentioned in case you want to try sometime, you'll be pleased.