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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 12-03-2012, 03:17 PM   #16
basuraman
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Um...yes please..yes.
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Old 12-03-2012, 03:27 PM   #17
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Centex,

Thanks for posting pics of the cook as well as the recipe - outstanding!
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Old 12-03-2012, 04:26 PM   #18
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no worries moose. Really enjoyed it. The payoff was good too!
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Old 12-03-2012, 06:13 PM   #19
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That looks great, just good TexMex comfort food. I always use the head of the slaughter cow to make it.
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Old 12-03-2012, 06:22 PM   #20
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Nice!
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Old 12-03-2012, 07:00 PM   #21
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Now, that is some good looking food
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Old 12-03-2012, 07:52 PM   #22
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Looks very good.
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Old 12-03-2012, 10:19 PM   #23
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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.
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Old 12-03-2012, 10:30 PM   #24
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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).


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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.
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Old 12-03-2012, 10:38 PM   #25
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Quote:
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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.
great call. I love cheek and have done it various ways many times. I like to sous vide it and sear like a steak. I actually set out to do brisket barbacoa which is pretty central to the austin food scene. Unfortunately, my bourgeois hipster grocery store thought they would charge $5 per lb ($7 for a brisky this weekend so I moved to chuckie.
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Old 12-03-2012, 10:41 PM   #26
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Quote:
Originally Posted by QTEX View Post
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.

With a corn tortilla, a little extra salt and a little pico de gallo! + some Big Red!
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Old 12-04-2012, 12:25 AM   #27
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That looks great CTS!
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Old 12-04-2012, 07:43 AM   #28
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That looks great CTS!
Thank you sir (and happy belated BDay)

I'll actually be in your neck of the woods next week. I'll be all around the bay area doing some work.
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Old 12-04-2012, 08:59 AM   #29
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Quote:
Originally Posted by centexsmoker View Post
Thank you sir (and happy belated BDay)

I'll actually be in your neck of the woods next week. I'll be all around the bay area doing some work.
Thanks!

Seems like the Bay Area is a popular destination for Brethren this month with Gore here now, Boshizzle here on Sat I think, and you next week. There's quite a few of us out here that are often available to meet up over some BBQ (depending on your location & availability). We're meeting up with Gore this Thurs.

If you're interested you can post in the Brethren Road Trips or if you wish to be less public with trip details you can send me a PM.
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Old 12-04-2012, 09:27 AM   #30
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WOW thanks for the Pr0n and the writeup! Will be trying this soon!!
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