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skinny-
Fun though!
Warmed the beef cheeks in a bowl of hot water, then had them for for early supper with the kids, cauliflower* mac & cheese on the side.
They were juuuust on the cusp of falling apart, but I managed to slice them cleanly for the money shot.
I can see these being a go-to now. There's still two cheeks left, which I'll freeze & do the bowl of hot water trick again to serve.
* they didn't suspect a thing, the cute little idiots.
NotThamesWater
Ribs and cheeks on to smoke this morning.
Cheeks out after a couple of hours of smoking, and into sous vide to be confit in beef dripping.
Left the ribs to, and come up to temperature for about 5 hours the rest for 2.
Glazed with a reduced bottle of ginger beer and apple vinegar, and a bunch of hoisin I made forever ago that has been taking up fridge space.
Cooking these double indirect - with deflectors, gap, pizza stone and steel drip tray. Quite possibly could have gone hotter, as the fat cap could have been rendered harder.