For the best hog jowl every time, there are some key tips to keep in mind: Pat dry: Thoroughly pat the meat dry before using to make sure it browns nicely without steaming. Render slowly: Avoid ...

Discover the rich, buttery flavor of smoked pork jowl glazed with Goldee’s sweet-tangy peach sauce. Simple seasoning, low smoking, and a perfect rest make every slice irresistible. #SmokedPorkJowl #Pe ...

Slow-braised pork cheeks, bacon, black-eyed peas, chipotle, and amber ale come together in this rich, smoky chili from ...

Food & Wine has showered some of its list-love on Smoke’s Tim Byres, naming his smoked pork jowls with pickles a best restaurant dish of 2010. As Editor Kate Krader describes the dish: “He slowly ...

Chef Samuel Kim of Baekjeong shared the three types of meat you should order at Korean barbecue. Kim said brisket is the first meat you should eat at KBBQ. And don't skip pork — especially if pork ...

Despite what the supermarket aisle may lead you to believe, there’s more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those ...