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Bourbon Beef Cheek Stuffing

Updated: Jun 8

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)

4 egg

1 Quart beef broth

1 foil pan

Beef Cheek:

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!

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