Smoked Beef Cheeks, Grilled Sausage, Collards & Chorizo, Sour Cream Cornbread

I’ve been wanting to try smoking some Pig’s Cheeks for quite a while and it was an excuse to bust out the smoker once again. But when I went to order the cheeks from Tails & Trotters – they were out. So, I got some Beef Cheeks instead from the butcher down the street and found this recipe.

I also wanted to try out the Sour Cream Cornbread that was in a recent issue of Saveur. The Collards & Chorizo seems like a good idea for a side.

But this was an experiment… Since this is only the third time I’ve used my Kettle Smoker, I have yet to really get the hang of it. The recipe said to smoke the meat for 5 hours at 275. The kettle smoker at full heat only gets up to 225. Still, at five hours, the cheeks had turned to cinders… What was edible was very tasty, if a bit dry. But it was good enough for me to want to tray this again. Luckily, I had picked up a few links of sausage just in case…

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To drink, I went with a bottle of Shirley, You Can’t Be Serious – a wild ale with white peaches and wild plums aged in David Arthur Cabernet barrels – from The Ale Apothecary.

And don’t call me Shirley.