H-06 LIFTOFF

GARLIC GHOST
BEEF CHEEKS.

Slow-cooked beef cheeks smoked low and slow until fall-apart tender, then finished with H-06 LIFTOFF for deep garlic flavour and aggressive ghost pepper heat. Rich, sticky and intensely satisfying.

Garlic Ghost Beef Cheeks finished with H-06 Liftoff
PREP

20 mins

COOK

6–8 hrs

TEMP

110°C

SERVES

4–6

DIFFICULTY

Medium–Advanced

WHY IT WORKS

Beef cheeks are packed with collagen and connective tissue. Cooked low and slow, they transform into incredibly tender, rich beef with deep flavour and luxurious texture. H-06 LIFTOFF brings sharp garlic flavour and bold ghost pepper heat that cuts beautifully through that richness.

BEST CUT

Recommended: Beef Cheeks. High collagen content, incredible texture when slow cooked, rich beef flavour, perfect for braising. Choose evenly sized cheeks for more consistent cooking.

INGREDIENTS

Beef

  • 2–2.5kg beef cheeks

Binder

  • 2 tbsp olive oil

Rub

  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cracked black pepper
  • 1 tsp sea salt

Braising Liquid

  • 500mL beef stock
  • 3 tbsp H-06 LIFTOFF
  • 2 tbsp Worcestershire sauce
  • 4 garlic cloves, crushed

EQUIPMENT

  • Smoker or BBQ with lid
  • Meat thermometer
  • Roasting tray
  • Foil or lid for tray

Preferred smoking wood: hickory, oak, pecan

METHOD

1. Prepare beef cheeks

Trim excess fat and silver skin. Pat dry. Try to keep cheeks similar in size for even cooking.

2. Season

Coat lightly with olive oil. Apply rub generously across all cheeks. Press seasoning into meat.

3. Prepare smoker

Set smoker or BBQ for indirect cooking. Target temperature: 110°C. Stabilise heat before cooking.

4. Smoke — Stage 1

Place cheeks into smoker. Smoke uncovered for 3–4 hours. You want bark development, deep colour, steady smoke.

5. Braise — Stage 2

Transfer cheeks to roasting tray. Combine beef stock, H-06 LIFTOFF, Worcestershire sauce and garlic. Pour around cheeks. Cover tightly with foil or lid. Return to smoker.

6. Finish cook

Cook another 3–4 hours. Continue until internal temperature reaches 95–98°C. Probe should slide in with almost no resistance.

7. Rest and serve

Rest 15–20 minutes before serving. Serve whole or pull apart gently.

KEY TECHNIQUES

Bark Development — important for flavour before braising.

Braising — essential for tenderness.

Probe Tenderness — more important than time.

PRO TIPS

  • Don't rush the braise
  • Keep heat steady
  • Cook until truly tender
  • Rest before serving

SERVING SUGGESTIONS

Serve with mash, roasted vegetables and crusty bread. Optional: finish with extra H-06.

This is H-06 at its most premium: rich, intense and deeply satisfying.

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