Smoked Beef Cheeks, Grilled Asparagus, Fried New Potatoes, Béarnaise Sauce

I’ve been itching to try smoking some beef cheeks again. This time, I served them with some Grilled Asparagus, Fried New Potatoes and topped it off with some Béarnaise Sauce. Unfortunately, the beef cheeks didn’t turn out much better than my last attempt

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I paired this with a bottle of De Garde Brewing‘s Temps & Poivre – a farmhouse ale aged in Pinot Noir barrels with peppercorns – that I’ve been sitting on since 2014.