Better Than Brisket! Beef Cheeks LeRoy & Lewis Style

[@LeRoyandLewisBBQ]

Couldn’t have done it better myself! ❤🤝

[@NeoB-Lac]

Beef cheek and barbacoa non smoked and smoked is a Chicano innovation, give the right credit to the right peeps my man, just like bbq it’s self, fajitas and pretty much any outdoor meat cooking especially if you’re Texas…..

[@Bigtinycrawler]

Mate I followed your guidance last time we spoke and let my brisket ride up past the stall to 180 before wrapping, and I didn't spritz it at all. Hands down the best I've ever made. Wife agreed and the neighbours party I was catering for agreed. You have literally taught me everything I know about bbq. Thanks again. Will try these cheeks next!

[@WilsonsBBQ]

That’s awesome!! I’m glad it worked out for you! Thank’s a lot for watching - and you will definitely love these cheeks too.

[@pezzpezz7272]

@@WilsonsBBQ I’m struggling to find a decent holding oven in the uk that doesn’t cost the earth. Do you have a link for yours please?

[@lgdurocher]

I’m an American and yet I love watching the passion and perspective of bbq from a Brit’s perspective. Subscribed!

[@WilsonsBBQ]

Appreciate it! Thank you for watching!

[@tommypayn3]

Looks banging - really appreciate the UK twist on guidance and translation your channel provides - thank you

[@WilsonsBBQ]

Thanks very much for watching! I’m glad it was useful

[@birdypcw100]

Thanks for this, glad you're putting out videos like this for us the UK!!!

[@WilsonsBBQ]

Thank’s for watching!!!

[@ShinyRacer22]

Great video mate done beef cheeks a couple of weeks ago bought from grid iron meat, smoked for about 5 hours then finished off in a covered foil pan with beef stock and served sliced, they turned out amazing like mini briskets. I've tried the beef cheeks in Leroy and Lewis had the kimchi and kale caeser slaw with that amazing bread on the side one of the best things I've ever eaten

[@mfarooqzia]

Great video as always, watched again. What do you reckon canbe used if you don't have beef tallow. Also can you just foil it up and throw it in the smoker instead of confit, will that be any good.

[@4boki7]

Thank you for all the information. These will be my next cook on Saturday. Looking forward to it :)

[@24Karmakiller]

From America. I'm definitely going to try and cook this. Thanks brother. Love your content.

[@mcfalcia]

Love your channel as a Yank who just loves BBQ like you do. Food, and music, can be so powerful for bringing the world together. I'm making them this weekend...first time...will take some of your advice. Thanks!

[@eamobyrne1]

I cooked this yesterday following Evans process. Absolutely next level.

[@WilsonsBBQ]

They really are

[@eamobyrne1]

@@WilsonsBBQ You're right about doing these over brisket. I'm in Ireland so have the same struggle to get brisket. They're not the same off grass fed cows. But the beef cheeks. Fan tastic.

[@ThePotatoDogg]

Awesome video. Will try this out. When you finished the confit and said they’ve been on for 8 hours, is that 8 hours in the confit or total time?

[@WilsonsBBQ]

8 hours total.

[@cmnewcombe]

Looks terrific, will be trying with home-made kimchi and focaccia! What temp roughly are you pulling them from the beef dripping at the end?

[@RaceviceSmokehouse]

My first visit to LeRoy & Lewis led to me to make this as soon as I got home too! It’s magical! Well done!!

[@WilsonsBBQ]

Thank’s for watching! And I agree, they’re so good

[@RaceviceSmokehouse]

@@WilsonsBBQ Hopefully you tried their burger as well. Game changer. Loved all their food. Cheers!

[@richardhurst1969]

Will be cooking these Sunday. Got myself some from Grid Iron company and some Wagyu beef tallow so looking forward to the cook.

[@lukagrloci78]

Smoked two of them the other day. Small foil boat at the end of the cook. Came out just perfect!

[@WilsonsBBQ]

Ha little mini canoe. They’re so good. They come with a lot of built-in insurance. they’re always super good.

[@steamtrainbbq]

Totally 100% agree Dave, also my stand out bbq from Texas.

[@lyleswavel320]

Are they close to brisket point burnt ends

[@lyleswavel320]

I smoked a brisket a few days ago and used it's fat to tallow, where do you source your tallow from

[@davidweiss8710]

I've had the beef cheeks at LeRoy and Lewis and yours look great! Fantastic job Dave!!!

[@WilsonsBBQ]

Cheers David!

[@TheTrombonism]

Excellent video. Well done!

[@Anonnymouse53]

Beef Cheeks are amazing. Really overlooked here in the UK.

[@mcsparshatt17]

Great video and love your stuff. Cooking some of these tomorrow - don't have any beef tallow, so was just going to put some stock and other fat in with them (butter or got some goose fat in a jar in the cupboard). Hoping that will be OK!

[@WilsonsBBQ]

It absolutely will! Typically these are braised in some sort of liquid. So you’re not doing anything out of the ordinary. The beef tallow confit is just a little ‘extra’! Let me know how they turn out!!

[@puffyeye1]

Did the other week! Smoked for 5 hours and then into a Sous Vide with some butter for 8 hours. Absolutely insane and agree better than Brisket in terms of what easily accesible in the UK

[@WilsonsBBQ]

With butter sounds delicious!!! I’ll have to give that a go next time!

[@puffyeye1]

​@@WilsonsBBQ I also used your recipe for Slaw and Esquites - fantastic! Thanks ever so much for your content; it's great having a UK representative putting BBQ stuff out there 😊

[@LeviathanPits]

I immediately thought of sous-vide after the initial smoke. What temp did you sous vide them at?

[@puffyeye1]

@@LeviathanPits 80 degrees C

[@reltius2993]

what are the specs of those hotel pans?

[@hooperssmokeshackbbq4827]

I cooked these yesterday 😂They're a great cut though and certainly like a little brisket for one! Nice to see you guys back! 🔥

[@WilsonsBBQ]

They’re so good! Thank’s a lot for watching!

[@joshrebel00]

If you can't get ahold of a brisket, try smoking a trip tip. Great eats

[@KeithMoonMTB]

They look awesome our dave. I’m doing some today.

[@crazycollins]

Curious why not temp probe them to be sure of the finish?

[@BrisketMedic]

Very nice! Always enjoy your content

[@WilsonsBBQ]

Appreciate it! Thank you for watching!

[@adamtrotter9612]

Oh my days!!! Its beautiful!

[@DusktillDawn2024]

That's a really good substitute for brisket thanks

[@djcgooner79]

Amazing! What pepper / salt do you use? Cheers!

[@WilsonsBBQ]

I always use Diamond crystal kosher salt and Kirkland brand coarse black pepper from Costco!

[@WilsonsBBQ]

You may see these called Ox cheek in the U.K. Have you ever cooked beef cheeks like this??

[@dbw6450]

quick question bud - just wanted to check. When you are resting them to temp you mentioned that they rested in the beef tallow. Did you pop them back in there and wait for the temp to come down or did they rest in the open?

[@richardturk7162]

Better has two letter Ts in it. I have learned a lot watching Bradley's channel Chuds BBQ.

[@deewask1656]

I slow cooked beef cheeks babacoa it was fork tender, beef cheek has enough fat to cook in with out beef talo to me!👍 But we all cook the way we like it, i picked up beef cheek at Sam's club at a real good price!💯 P.S. were and whats the name of your BBQ Pit you have there iam impressed with it.

[@vadis2029]

Amazing , my next cook will be these

[@WilsonsBBQ]

You won’t regret it!

[@LeviathanPits]

Got a few in the freezer waiting to be cooked up! Here's an idea though - what about confiting other common cuts? i.e. instead of smoking whole briskets at a time could confiting a brisket flat work? Seems like it would cut down on time in the smoker/wood consumption and give a more tender end product?

[@WilsonsBBQ]

Absolutely!! Watch this space for a whole confit brisket!

[@oceano271]

Beef cheeks prices will be going up now 😅 I've smoked beef cheeks a few times now if you're keeping to a budget you can also wrap in foil with a tablespoon of beef tallow/butter still tastes great.

[@lebbqc3727]

WOW will definitely try this.

[@CoolJay77]

Great video. They turned out great.

[@WilsonsBBQ]

Appreciate you watching!!

[@bobjackson7516]

I wonder if a naan bread or pita bread would be good in this? Something more "stable" and able to hold all that. Rock on man, great video. Cheers from Missouri, USA.

[@AMMOBBQ]

wow awesome work!

[@jonno946]

Been put off seeing so many disaster stories with UK brisket, will 100% be trying this!!!

[@WilsonsBBQ]

Honestly, you won’t regret it!

[@davidhalldurham]

Excellent video! I'm in the States and the only beef cheeks I can find are half fat. It's really annoying.

[@WilsonsBBQ]

Appreciate it! Thank you for watching!

[@dabearcub]

Perfect cook, perfect video.

[@WilsonsBBQ]

Appreciate you watching a lot!! Thank you

[@Bigtinycrawler]

What do you do with the tallow after? Is it reusable?

[@WilsonsBBQ]

Absolutely. filter it while it’s still liquid through a coffee filter or cheese cloth. You can use it a good five or six times

[@richardhurst1969]

Can you recommend anywhere to buy beef fat/tallow here in the uk if you don’t have any trimmings to use

[@WilsonsBBQ]

You can buy beef dripping in the supermarkets, or Google ‘beef fat for rendering’ and click shopping. You’ll find some you can render down yourself

[@richardhurst1969]

@@WilsonsBBQ thanks. Just been looking at some. Do you reckon 500g is enough melted down to cover the cheeks

[@WilsonsBBQ]

I’d say 1kg would be enough, if you have a pan that’s as narrow as you need it for the amount of cheeks you’re cooking. In this case - 2 in a pretty small but deep pan.

[@jamesgalbraith5011]

These look fantastic. I need to find a recipe for Beet BBQ sauce now.

[@WilsonsBBQ]

kzbin.info/www/bejne/mYq3nmmEjN2CfKs

[@BBQLIFE]

Looks amazing man

[@WilsonsBBQ]

Cheers mate! Thank’s for watching!

[@SuperPfeif]

Heck yeah!

[@WilsonsBBQ]

Thank’s for watching!

[@connorthody9651]

I'm going to have to gibe these ago!

[@WilsonsBBQ]

Definitely do mate! They always come out great. A real-safe cook. And delicious

[@chrisatkinson8621]

Yep, deffo ordering some beef cheeks 👏

[@WilsonsBBQ]

You won’t regret it!

[@StacyVictorino-gn7le]

Love it

[@swankmode]

dang, a brit who can bbq.

[@Drew-di6nt]

It's crazy that the cheek is now a popular meat. Mexicans have been cooking these forever. Wait until you guys find out that lengua is delicious as well.

[@GeeDee-yj7yd]

Just tryna drive the prices up . Beef cheeks cheap in the store just like oxtails pigtails and chicken wings used to be

[@beechermeats9797]

For the algorithm 🎉

[@WilsonsBBQ]

Appreciate it ❤️❤️❤️

[@MattsArchive]

Those might be the thickest beef cheeks I've ever seen. Really do look like little briskets.

[@marcosgonzalez-tax4887]

Dollar store max the meat guy 😂

[@WilsonsBBQ]

I have no idea who that is

[@joncurtis19]

Nice looking smoker right there

[@WilsonsBBQ]

The best!

[@kevinjohnson4039]

I dont think brisket is the best thing in BBQ, bit overrated if you ask me. I made beef cheeks and while I did enjoy them I didn't like their stickiness that much. Beef ribs and Iberico pork ribs are my current favourite BBQ items

[@dansmith8512]

Cracking video again. If you are time restricted, could you smoke the cheeks one day, then confit them the nxt day

[@WilsonsBBQ]

Absolutely

[@Isovapor]

Nice cheeks! Cheers!

[@christopher.j.m]

been doing this for a while. was hoping to keep it my little secret haha