Reciepe: Grazed and Blazed Beef Cheeks with a Coffee and Shiraz Jus.

Grazed and Blazed is my Beef Rub.

Predominantly pepper and salt, as any good beef rub should be, but with a hint of coffee, punchy garlic and a few other subtle notes that will lift any beef cut to another level.

A rich and decadent bbq dish. Beef cheeks have loads of flavour, and when cooked right, melt in your mouth. They can be sliced, pulled, made into pies, served with mash, or put in tacos.

Prep:

Trim Beef Cheeks, removing thick fat and silverskin.

Apply a generous coating of Grazed and Blazed.

Cook:

300f over lump charcoal and cherry wood.

5 hours start to finish approx.

Smoke beef cheeks indirect, until happy with bark and the bark is good and set. (Approx.180f internal).

Place beef cheeks in a tray with 2 cups of red wine, 1 cup of black coffee, 1 tbsp gravox (Can adjust sweetness with brown sugar later)

Into the bbq for another 30 minutes, then add brown sugar, tbsp or 2.

Wrap the tray with foil and place back in bbq and continue to cook.

Cook beef cheeks till tender (210f internal, but have to check tenderness) and rest for 30 minutes or so.

Many ways to serve beef cheeks, so may just have to try them more than once 🙂

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Blazed and Grazed