Slow and simple beef cheeks and pickled onions, full of deep, wood-smoke flavor.
Trim the beef cheeks and coat it in a dry rub, then let it sit while the smoker comes to 225 degrees.
Join to unlock all 5,000 members-only recipes -- every step, every cut. Start a 30-day free trial and cancel anytime.
Smokehouse & Cure
Free
Pulled pork done right: and pickled onions, with real technique and a good rest.
Smokehouse & Cure
Members
Honest venison jerky and hot links, done the way the camp likes it.
Smokehouse & Cure
Free
Cherry-Smoked wild boar shoulder with a vinegar mop, built for a hungry table after a long day out.
Smokehouse & Cure
Members
A smokehouse plate: beef ribs over white bread, cooked with a close eye and a hot pan.