Beef Cheeks the Leroy and Lewis BBQ Method
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“Overall I’ve been enjoying the pod. The beef cheeks episode had me champing at the bit waiting for the hosts to talk about confit. Basting the cheeks with butter is a good idea and talking about chamber moisture is right in the mark, but I really think beef cheeks cannot be cooked in a dry environment. I’ve done a similar method with the lean cut of a brisket where you sous vide it to tenderness and then chill it down and put in the refrigerator then some time later 1-3 days I’ll reheat the brisket by smoking it for 2 hours with charcoal and wood chunks and it gets a smoke ring. Sous vide cooking doesn’t seem to interrupt smoke penetration nor nitrate deposits for a bark.
These episodes have been great to listen to while commuting and get my brain thinking about how to diversify my own meals. As an omnivore I really enjoyed the “eat more vegetables” episode as I fill my fridge with grilled steaks.. “oh, I should probably eat these with kimchi at least”.”
Vienna, VA Listener via Apple Podcasts ·
United States of America ·
05/30/24
More reviews of Dinner SOS by Bon Appétit
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“You wouldn’t think a food podcast would work but guess what? it does and listening to it still makes me hungry even though I can’t see, smell or taste any of it. Well done.”
richmiller34 via Apple Podcasts ·
United States of America ·
03/01/15
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“After looking for a few new food podcasts to listen to, I figured I would rate my favorites so they can keep the shows going! ..
I LOVE all the hosts on this show, inclduing you Adam, do not let those negative bother you one bit ! I love the positive energy you all have and the great suggestions...”Read full review »
jubinsky2114 via Apple Podcasts ·
United States of America ·
08/14/17
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“A fun and informative podcast for those interested in food culture and cooking.”
Kathhickey via Apple Podcasts ·
United States of America ·
03/02/17
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