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I started early today....










I got some slow rolling hickory smoke on the Kamado Joe... gonna smoke these cheeks for about 2 hours and then braise them for about 2 more in a barbecue bourbon sauce.... gonna reduce that sauce a bit after the fact and serve over some stone ground grits....



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6 minutes ago, Edward Cook said:

Wow ... that looks really good! 


Are pork cheeks a specialty order meat? 


I don't think I've ever seen in our local grocery stores.


I have never seen them in stores around here either.. I got these here:




I drive down to their store 2 or 3 times a year to stock up on great pork...


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Wow, those look amazing, and  I am guessing they were super tender. I love the combination with the stone ground grits and reduced BBQ sauce. Comfort food to the max. I used to get pork cheek tacos at a little Mom and Pop place next to the high school I worked at.Very tender and flavorful, as I remember.  Great cook, John. 

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