Have a read of this recipe, read it again and then tell yourself maybe this could as simple as it seems. Like, mountain folk cousins mating type simple.

SMOKY BEERY BEEF CHEEKS

4 beef cheeks, approx 400 – 450 g each, trimmed of silver skin and excess fat
1 onion, sliced
1 can of whatever beer it is that you drink
Beef rub or salt and pepper
Chopped chives or parsley, to garnish

Get some kind of BBQ going. Get it up to about 275 F and set for indirect smoking.
Give those beef cheeks a rub with whatever seasoning you choose and let them sit for 15 – 20 minutes for a little love to happen.
Place them into your BBQ, indirect if using a kettle or similar, and let them have some smoke for 1 ½ hours. Spritz a couple of times during the process.
Place your onion and beer into a baking dish or foil tray that will fit the beef cheeks too.
Now take your beef cheeks from the BBQ and place them into the tray with the onions and beer.
Wrap tray with foil.
Return the tray to the BBQ and cook for another 2 hours or so, or until the cheeks probe tender – this will happen around 210 F.
Remove cheeks from tray, slice or chop or crush like your ex’s heart, and then serve with some other delicious things – maybe on some mashed potato or soft polenta will do it for you – and pour over smoky oniony beer juices.
Chopped chives or parsley would be a suitable garnish.
Pro tip – you can reduce those smoky oniony beer juices into a more intense sauce if you feel like that might be what want.
And just one more pro tip if I may – if you have a beef cheek left over and you let it get cold and then wrap it in pastry with a little of the onion and jellified juices, it makes a really indulgent pie.