Bourbon Beef Cheek Stuffing:
2-3lbs beef cheek
1 Large white onion (quartered and separated)
1 head of garlic
1/2 Cup TX Whiskey Straight Bourbon
2 Tablespoon2 Beef Tallow
1/2 Cup butter (melted)
1 Large yellow onion (chopped)
2 Stalk celery (chopped)
1 Clove garlic, minced
1 Tablespoon fresh rosemary
1 Tablespoon fresh thyme leaves
1 Loaf Texas Toast, cubed (dried out works best)
1 Quart beef broth
1 foil pan
Trim and season beef cheek with your favorite BBQ rub. We used Meat Church Holy Cowfor ours. Get your smoker going at 225-250°. Place beef cheek directly on the grate for 3-4 hours. You are looking for a good bark formation and an internal temp of 165°- 170°. Once achieved, place into foil pan and add in enough beef broth to come halfway up the cheek meat. Add in the white onion & head of garlic. Cover with foil and back on the smoker at 275° for another 4 hours or until probe tender. Shred the beef cheek and reserve the stock from the cook.
Stuffing: Heat up skillet and melt butter. Add in chopped onions, celery, rosemary & thyme. Cook down for 5 minutes and add in beef tallow.
Place cubed up bread into large bowl. Whisk up eggs and pour over bread along with onion mixture, mixing evenly.
Combine Bourbon & stock from the beef cheek and pour over bread, mixing thoroughly. Add more beef broth to reach desired consistency. Last, add in the shredded beef cheek.
Place stuffing into a cast iron skillet or baking dish and into the cooker rolling at 350°for 45 minutes. Pull, let sit for 10 minutes, & ENJOY!