Beef cheeks are full of flavor and turn melt-in-your-mouth tender when smoked right—even on a compact grill. This step-by-step guide walks you through seasoning, fire management, and cooking ...

Today I smoked some beef cheeks on the pellet grill. It’s like a tiny little brisket—smoky, tender, and barky in all the right ways. Highly recommend giving this a try—super easy, mostly hands-free ...

Your neighborhood barbecue joint probably has a weekend special, and it’s likely to be barbacoa. The Mexican delicacy is traditionally made with lamb, but here in the United States beef cheeks are ...

Here’s a recipe sneak peek. If you’ve ever ordered Chinese delivery you may have tasted some version of beef with broccoli. But of course Bowien’s is anything but basic: Smoked oyster sauce fills in ...

When Esaul Ramos and Joe Melig opened 2M Smokehouse in San Antonio, in late 2016, they didn’t think it was necessary to label their style of barbecue as Tex-Mex. Ramos had spent a few years at ...

Ten years ago the choices on a barbecue menu were mostly limited to the Texas trinity: beef brisket, pork ribs and a kielbasa-style, beef-and-pork sausage. Turkey and chicken would add some variety.

Over the past two years, Texas barbecue joints have continued to evolve and innovate in response to changing market conditions. For example, pitmasters have experimented with different cuts of beef to ...

Preheat oven to 325 degrees. Heat the soybean oil in a 6-quart Dutch oven over medium-high heat until hot but not smoking. Pat the beef cheeks dry with a paper towel and sprinkle with salt and pepper.