top of page

Cheeky, Smoked Beef Cheeks that is….


Challenge Accepted!

I came home with two pieces of cheek (just under 600 g) and began the preparation.  When you’re going to smoke meat, its gonna take a while so I had to time things for Heather’s return home from work.  Start time was around 3:00 pm and here’s how it all went.

Step 1: The Rub (with a few suggestions for next time…)

  1. 1 tsp garlic powder

  2. 1 tsp onion powder

  3. 1 tsp smoked paprika (add a drop of liquid smoke to your regular paprika if you don’t have the smoked stuff…)

  4. 1/2 tsp cayenne pepper

  5. 1/2 tsp dried thyme

  6. 1/2 tsp ground coriander

  7. 1 tbs of Kosher salt (now this is where I’d change things – use 1 or 2 tsp of Kosher salt instead – the smoking process and the chicken stock add a lot of salty flavour….just something to keep in mind!)

Now prep your grill by adding a fistful of pre-soaked hickory chips to an already lit firebox, place your grill on top and close the lid and watch the smoke start to billow. Stabilize your temperature at 180F. At this stage, its a good time to mix all of the rub ingredients in a small bowl and get your beef cheeks to room temperature.



The Rub