Veal Cheeks from the BBQ
- Veal cheeks
- light brown caster sugar
Step 1: Go, Go, Go, Fire up the Q! Light your BBQ and heat it up to 125°C indirectly.
Step 2: Remove the membranes from the cheeks with a sharp knife.
Step 3: Coat the cheeks with some oil and sprinkle with salt and pepper. Do not overly thick because the meat has a delicate taste.
Step 4: Add the smoke to the fire and place the cheeks on the barbecue, away from the fire, and close the lid.
Step 5: Check after three hours if the herbs are tight and the cheeks are beautiful in color. You can check that it is stuck by pushing your finger against the herbs.
Step 6: If the herbs are stuck and the color is nice, the cheeks of the barbecue can be packed. If they are not yet ready, check every fifteen minutes whether they are good.
Pack the cheeks each in a piece of aluminum foil together with a knob of butter, a large tablespoon of caster sugar and a tablespoon of honey.
Step 7: Fold the foil tightly and put the cheeks back in the barbecue. If the internal temperature of the cheeks is 95°C, the cheeks are cooked. You can poke the cheek with the sensor, it should go in as with soft butter. If they still have too much resistance, you can leave them longer and repeat the puncture test fifteen minutes later.
Step 8: Remove the cheeks from the barbecue and open the foil to let it evaporate for about 10 minutes. Close the foil and let it rest for about 5 minutes before serving.