I have seen beef cheeks in the market that I visit on the way home from work recently and they look like rich, well marbled, interesting cuts of meat. At less than $2.00 /lb, they seem worth investigating. The average weight is about 3 lbs and they look like they need to be trimmed up pretty well to get rid of fat and gristle.
The problem for me is that I am not sure what to do with them. I am tempted to try to corn them in the fridge for a week or so, then cook them like tongue, or perhaps braise them for a stew, or maybe brine them and hot smoke them. They look like they might be good prepared as a pot roast in a pressure cooker. I thought I'd ask for a few recs here and invite anyone who uses them to please tell me what you do with them.