BEEF CHEEKS

STEP 1:

Prepare your Pit with Heat Beads Charcoal Briquettes and adjust vents for a target temperature of 275°F / 135°C.

STEP 2:

Using a sharp knife, trim the fat cap and silver skin from the beef cheeks to expose both sides. Rub generously with Rum & Que Bulldust before letting them sweat on the bench for 20 minutes.

STEP 3:

Transfer beef cheeks to the Bandit Drum Smoker or pit of your choice and cook naked for 4 hours on the grates, spritzing with plenty of water at the 1.5 and 3-hour points.

STEP 4:

At 4 hours, transfer the beef cheeks to a foil tray adding 1/2 tablespoon of butter to the top of each cheek and pour in the beer until it is approximately 5mm deep.

STEP 5:

Cover and seal the tray tightly with foil and cook for a further 4 hours, maintaining a temperature between 250-275° F / 121-135°C without opening the door.

STEP 6:

When the beef cheeks have reached the 8-hour point, open the foil gently and stick a fork into the middle of the biggest cheek and twist 180°. If there is little to no resistance and the meat fibres splinter, they are done.

STEP 7:

Transfer to the bench and leave it uncovered for 10 minutes to stop the cook. Follow by sealing up the tray again before transferring to a chilly bin. Place a few towels on top and rest for a minimum of 1 hour.

PICKLED ONION

STEP 1:

Slice the red onion as thin as possible before placing it into a bowl or jar.

STEP 2:

Add 1/2 cup of vinegar, 1 cup of boiling hot water and a pinch of sugar and salt. Ensure the liquid covers the onion completely.

STEP 3:

Leave to pickle in the fridge for at least an hour (ideally overnight) until the onion turns a bright pink colour.

TACOS

STEP 1:

Pull cheeks with a fork until beef is completely shredded.

STEP 2:

Lightly toast the tacos on your grill, just enough to see grill marks.

STEP 3:

Fill with shredded beef cheek, pickled onion and chopped coriander. Finish with a squeeze of lemon juice and a drizzle of spicy mayo. Enjoy!