Ox Cheek

[Diggin' On Swine]

Hi guys,

Planning to have another go at pulled pork tomorrow and came across an ox cheek on offer in waitrose, thought I may as well put it on the OTS at the same time.

Anyone have any ideas about what rub would work? I was thinking about just salt, pepper and garlic powder and letting the smoke work its magic but if anyone has any suggestions I'm all ears

Cheers
Neil

[keith157]

Ox cheek, slow cooked is full of it's own natural flavour, I'd just go for S&P with a touch of Galic as well. Let the meat & smoke speak for themselves.

[Diggin' On Swine]

Cool - I'll post some pics if I can get my camera working!

[Swindon_Ed]

Did you ever get a chance to cook the ox cheek this weekend?

Sadly i was busy this weekend and wasn't able to reply but i cooked some ox cheeks a couple of weekends ago. They're great on the bbq, the ones i cooked you could pull apart with a spoon.

[Diggin' On Swine]

Ox cheek and pork shoulder were very much a success! 6 hours at 225F for both then into foil for an hour. Not sure if the cheek needed the rest as it was still very juicy straight off.



Shoulder and cheek just off the OTS



Cheek



Sliced and ready to serve!