Acclaimed Oakland pitmaster Matt Horn is sharing his secret for juicy tri-tip: Treat it like brisket. The chef-owner behind West Oakland’s Horn Barbecue, a 2022 James Beard Award finalist for Best New ...

This recipe combines the flavors of smoke and fire for a cut of beef that bridges the gap between steak and brisket. Instructions: Heat smoker to 225-250 degrees using preferred wood (oak, pecan and ...

Blend all ingredients to form paste. Liberally massage onto meat up to 24 hours before grilling. Grill over medium-high fire, turning only once if possible, until internal temperature reaches 110F. If ...

Beef prices are at an all-time high. As a result, those restaurants that are open have heavily tilted their menus toward ground beef consumption. Grocery store shoppers are also buying a lot of ground ...

Tim Hollingsworth cooks tri-tip just like his father did, which is certainly not to suggest he cooks it the same way that his father did. After all, Hollingsworth is the chef at the new-wave barbecue ...

Chargers and Raiders fans are fired up for Thursday Night Football on FOX, so Dr. BBQ decided it was the perfect time to fire up the grill and create a dish that's fit for a fiesta. If you don't see ...

While BBQ sauce might seem like the most important flavor component in your smoked or grilled meat meal, we'd like to nominate another contender in the MVP taste race: BBQ rubs. Since it's often ...