Recipe by Michal Frischman

I love barbecue — not grilled food, although I love that too — but, like, real barbecue. A big piece of meat prepared in that unique way of low and slow cooking that creates a serious bark and incredible flavor. Not enough to buy myself a smoker, mind you, but enough. So when Chanie asked what I thought could work for low and slow meat on the barbecue that wasn’t a smoker recipe, I thought of this one, which gives you all the amazing qualities of a barbecue brisket but in so much less time.

SERVES 2 - 3

1 beef cheek

1 Tbsp mustard

¼ tsp kosher salt (cheeks tend to be a saltier cut)

1 tsp black pepper

1 tsp paprika

2 Tbsp brown sugar

1 tsp apple cider vinegar

1 tsp soy sauce or water

Preheat grill so it’s steady at 275°F (135°C). I have a four-burner, so I did this by keeping my outer two burners on low and the inner two off.

Rub the meat with mustard, then season with salt, pepper, and paprika. Place over indirect heat for 4 hours.

After 4 hours, mix brown sugar, vinegar, and soy sauce or water. Brush the meat all over and cook for another hour or until tender. Cover immediately and allow to rest.

Reheat, covered, to serve.

(Originally featured in Family Table, Issue 899)