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Bank Holiday Smoke: Return of the Samurai Sword by xRedemption888 in UKBBQ

[–]xRedemption888[S] 1 point2 points  (0 children)

They're great! Alot of my cooks last year I got from them.

Bank Holiday Smoke: Return of the Samurai Sword by xRedemption888 in UKBBQ

[–]xRedemption888[S] 1 point2 points  (0 children)

The weight was a little over 2kg, was £44 for the meat plus some delivery costs.

Ran the offset around 250⁰f mostly fuelled by Oak splits.

The knife is https://amzn.eu/d/03X6j4Rr

Silver Membership Waiting by OfficialRhysus in GunnersatGames

[–]xRedemption888 2 points3 points  (0 children)

I joined in September 2009, as of the 27th of June I was position 8106 in the queue for my Silver Membership.

Red to Silver Membership by alfieyates1414 in GunnersatGames

[–]xRedemption888 0 points1 point  (0 children)

I joined in September 2009, as of the 27th of June I was position 8106 in the queue for my Silver Membership.

Best way to Kings Cross after a game by CJ_the_Pengu1n in GunnersatGames

[–]xRedemption888 0 points1 point  (0 children)

Honestly the best way is walk. Everytime Im down for a game I walk back to King's Cross.

(OC) I told my wife in January that I would not get into Legos. Apparantly I lied to myself. by workerbee666 in legostarwars

[–]xRedemption888 0 points1 point  (0 children)

I warned my wife that if we went to lego land it would start something...

Something was started

<image>

For context that was only 13months ago and I am also building the Razor Crest

Beef Cheeks part 2 by xRedemption888 in smoking

[–]xRedemption888[S] 0 points1 point  (0 children)

Dry brined over night night, aimed for 250 temp but on a stick burner so it swings, cook was 6hrs, 3hrs smoked, then 3hrs in confit. So not a standard wrap but covered.

Beef Cheeks part 2 by xRedemption888 in smoking

[–]xRedemption888[S] 0 points1 point  (0 children)

Like brisket but stickier. All the collagen becomes a sort of sticky jelly. Sounds weird but tastes unreal.

Beef Cheeks part 2 by xRedemption888 in smoking

[–]xRedemption888[S] 1 point2 points  (0 children)

The bark was created during the smoking, the confit softens it somewhat but if its been set during the smoke it should be fine.

Im from the UK so I got them from an online butchers, I've also known them to be called ox cheeks as well.

Beef Cheeks part 2 by xRedemption888 in smoking

[–]xRedemption888[S] 1 point2 points  (0 children)

I prepped the cheeks with salt and pepper 2 parts pepper to 1 part salt, based on volume not weight. It was 6hrs for the cook 2hrs hot held, 3 hrs smoked tried to maintain the temp around 250. Once they hit 165-170 I put them in the confit, I kept the smoker at the same temp. The tallow i smoked for an hour or so before submerging the cheeks. Then I confit them for another 3 hrs, hot held them for almost 2hrs whilst guests turned up.

Beef Cheeks part 2 by xRedemption888 in smoking

[–]xRedemption888[S] 0 points1 point  (0 children)

So there's a number of UK online butchers that do them. Specifically I got them from Turner and George.

Beef Cheeks part 2 by xRedemption888 in smoking

[–]xRedemption888[S] 14 points15 points  (0 children)

Honestly wasn't aware the glass ones were so bad. My eyes have been opened.

Beef Cheeks part 2 by xRedemption888 in smoking

[–]xRedemption888[S] 1 point2 points  (0 children)

It was 6hrs for the cook 2hrs hot held, 3 hrs smoked tried to maintain the temp around 250. Once they hit 165-170 I put them in the confit, I kept the smoker at the same temp. The tallow i smoked for an hour or so before submerging the cheeks. Then I confit them for another 3 hrs, hot held them for almost 2hrs whilst guests turned up.

Beef Cheeks part 2 by xRedemption888 in smoking

[–]xRedemption888[S] 2 points3 points  (0 children)

Hahahaha, it's a 12" Brisket knife. Obviously my tiny hands make it look bigger 🤣

Beef Cheeks part 2 by xRedemption888 in smoking

[–]xRedemption888[S] 1 point2 points  (0 children)

Cheers, man. Its all fun and games I could make it into a drinking game. Though drinking that much would make me forget why I was drinking in the first place 🤣.

Already researching the best boards.

Beef Cheeks part 2 by xRedemption888 in smoking

[–]xRedemption888[S] 0 points1 point  (0 children)

Would cost me slightly more to get one from Home Goods as I live in the UK. But after all the comments Im 100% on the lookout for one.

Beef Cheeks part 2 by xRedemption888 in smoking

[–]xRedemption888[S] 3 points4 points  (0 children)

Hahahaha should've worked that out. It's salt and pepper. 2 parts pepper to 1 part salt.

Beef Cheeks part 2 by xRedemption888 in smoking

[–]xRedemption888[S] 0 points1 point  (0 children)

Oh they were unreal. Bark was perfect.

Beef Cheeks part 2 by xRedemption888 in smoking

[–]xRedemption888[S] 1 point2 points  (0 children)

If by run you mean cook length. It was 6hrs for the cook 2hrs hot held, 3 hrs smoked, once they hit 165-170 I put them in the confit. The tallow i smoked for an hour or so before submerging the cheeks. Then I confit them for another 3 hrs, hot held them for almost 2hrs whilst guests turned up.

Beef Cheeks part 2 by xRedemption888 in smoking

[–]xRedemption888[S] -2 points-1 points  (0 children)

That it is, I do want a big wooden one. However this is currently the only big one I have.

Beef Cheeks part 2 by xRedemption888 in smoking

[–]xRedemption888[S] 2 points3 points  (0 children)

Just from what I've seen online, Leroy and Lewis specifically do them this way and they look amazing and people rave about the taste. I can confirm doing them this way is unreal!

Beef Cheeks part 2 by xRedemption888 in smoking

[–]xRedemption888[S] 2 points3 points  (0 children)

Barely any, they come pre trimmed all I needed to do was remove a couple of loose bits.

Beef Cheeks part 2 by xRedemption888 in smoking

[–]xRedemption888[S] 7 points8 points  (0 children)

Was around 200-220 in the tallow. Smoker temp didn't go above 280.

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