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Wagyu Beef Cheek Banh Mi

Let’s do a little Vietnamese Fusion!!! This SMOKED WAGYU BEEF CHEEK BANH MI is straight up bussin' with flavor!!! If you’re a fan of Banh Mi you have to give this one a try. With that traditional pickled vegetables you love this incorporates smoked beef cheek that is fall apart tender and flavorful. We tied it together with a hoisin and Sriracha mayo!!! Give this a try and tell me what you think!!!
  • 1/2 large carrot
  • 1/4 piece of fresh daikon radish
  • 1/4 onion
  • 3 tbsp rice wine vinegar
  • 1/4 cup mayo
  • 1 tbsp hoisin
  • 1-3 tsp Sriracha (depends how spicy you like)
  • 2 beef cheeks
  • 2 baguettes
  • cucumber
  • cilantro to garnish
  • seasoning
  1. Set up grill or smoker to cook indirect and preheat to 300. I used cherry wood for flavor.
  2. Season beef cheeks with salt, fresh black pepper and this onion and garlic blend I picked up.
  3. Place cheeks directly on smoker. I went 1.5 hours until I liked the bark then wrapped them in paper and cooked another 2 hours. I could tell they were done by pushing on the paper and feeling the meat was starting to give. Remove and let rest in the paper for 30 minutes.
  4. While your cheeks are smoking prep the vegetables so they have time to marinate. Julienne the carrot, onion and radish. Add a tsp of salt and the vinegar. Place in fridge until it’s time to assemble.
  5. Prep the sauce by mixing mayo, hoisin and sriracha.
  6. While the cheeks are resting toast the baguette on the hot grill.
  7. Once rested pull the cheek meat and discard any large pieces of fat.
  8. Assemble sandwich by spreading mayo on both sides. Layer a nice base of beef. On top side place thin sliced cucumber. Add pickled vegetables and garnish top with cilantro.
  9. Enjoy!!!!
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