Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

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NotThamesWater

This weekend's cook:

Pulled pork, and beef cheeks which will be hit smoked then confit in beef fat (and the rendered pork fat from skin that I cooked yesterday), then frozen until I need them.

And a cauliflower.

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Ptown in reply to @NotThamesWater

How'd they turn out?

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NotThamesWater in reply to @Ptown

They turned out pretty good.

The cheeks were sous vide at 55 for 12 hours (pictured), but weren't done as I liked them, so I put them in at 80 for another 12 hours (not pictured). They're now frozen, ready for whipping out whenever I need barbecue in an instant.

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