Smoked Beef Cheek & Garlic Prawn Tacos

Catergory: Beef

Tender, slow-smoked beef cheeks are paired with buttery garlic prawns for a bold and indulgent taco filling.

Ingredients

BEEF CHEEKS

1.5–2kg beef cheeks, trimmed
2 tbsp coarse sea salt
2 tbsp cracked black pepper
2 tbsp smoked paprika
1 tbsp garlic powder

PRAWNS

12 large raw prawns, peeled and deveined
3 tbsp butter
3 cloves garlic, minced
Juice of ½ lemon

MAYO

150g mayonnaise
2 tbsp horseradish sauce
1 tbsp fresh dill, finely chopped
Juice of ½ a lemon

SERVING

Soft corn tortillas
Pickled red onions
Fresh lime wedges
Extra dill sprigs
Drizzle of dill oil

Method

1. Mix the salt, pepper, paprika, garlic powder to make a dry rub. Coat the beef cheeks generously in the rub.

2. Set up the Kamado Joe for indirect cooking at 120°C with a wood chunk – oak works well. Smoke the beef cheeks for 6–7 hours until tender and deeply coloured.

3. Wrap in foil or butcher paper and continue cooking for another 1–2 hours until probe-tender (internal temp around 95°C/203°F). Rest for 30 minutes, then shred into juicy pieces.

4. Cook the prawns. Heat a plancha on the Kamado Joe over direct heat. Add butter and garlic, cooking until fragrant.

5. Toss in the prawns and cook for 1–2 minutes a side, finishing with lemon juice.

6. Stir the mayonnaise, horseradish sauce, lemon juice and dill together. Keep chilled until ready to serve.

7. Warm the tortillas on the grill. Spread each with horseradish-dill mayo. Pile on smoked beef cheeks, then top with garlic prawns. Add pickled onions, season with salt and pepper, and finish with a squeeze of fresh lime.

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This recipe is brought to you from Bryant & May.

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Slow Cooked Beef & Ale Stew

A seafood showstopper from Phil Yeomans for your spring entertaining.

Seared Scallops with Gremolata, Asparagus, Fennel and Apple

Lamb shoulder is incredibly forgiving and very hard to overcook, so you can literally stick it in and forget about it. The meat should fall apart with the slightest pressure.

Lamb Shoulder on Boulangère Potatoes

You can use Terry’s chocolate orange, which I did for this recipe, or plain dark or milk chocolate. Any leftovers will make a delicious bread and butter pudding.

Chocolate and Orange Swirls

Baking this tart in a pizza oven not only adds a touch of rustic charm but also ensures an evenly cooked, golden-brown crust that is both crisp and tender.

Pizza Oven Apple Frangipane Tart

Dave Pynt serves up a wonderful seafood recipe using fresh Shirako and Squid.

Squid and Shirako Cacio e Pepe

Pulled pork is one of the most quintessential dishes of Southern barbecue, and it’s an easy dish to succeed at because it can withstand a bit of overcooking. And when you bite into that smoky flavour, it’s just so good.

Smoked Pulled Pork

Cooking the carrots directly on the embers adds an additional depth of flavour to this tasty recipe.

Ember Roasted Carrots with Smoked Hummus Pistachio Dukka

The balance of fatty lamb chops and honey sweetness is a match made in BBQ heaven. You can experiment with your own mix of ingredients, but once you start, you’ll find it hard to go back.

Lamb Chops with Hot Honey

Burrata is a pimped-up mozzarella with extra cream. This dish works with any bitter leaves if they are charred, as long as they can hold their shape for the oozy burrata, orange and nut mixture.

Chicory with Burrata, Orange, Mint and Hazelnut

This is a showstopper lamb dish absolutely perfect for Easter Sunday. The flavours are bold enough to stand up to caramelised lamb – even better with a side of spring sunshine.

Greek Rotisserie Lamb and Feta Roast Potatoes

A tasty gin cocktail to offer your guests during the festive period!

Festive Gin Cocktail

This glaze is ideal for pouring over precooked and studded ham to create a wonderfully sticky, bitter-sweet and tangy glaze that will caramelise and crisp with a few darker edges.

Honey, Hiver Beer and Marmalade Glaze

Luke Vandore-Mackay shares his recipe for this easy sweet treat on those winter nights.

Pumpkin Pie

Porchetta is ace to cook over coals, giving a tasty char to the crispy crackling and a heady kick and depth of flavour to the succulent, juicy meat.

Backyard Porchetta

This recipe is one of my go-to quick snacks on a day off, but this would also be perfect for a fireside treat on a cool night. In the time it takes for the coals to hit the sweet spot, all the preparation for this cook will be ready to go. It’s so quick and simple, but completely delicious.

Sweet & Smoky Chipotle and Maple Hotdogs

Using canned potatoes is a fantastic hack when you’re short of time or out and about. They’re flavour sponges and melt into the sauce – use them with pride!

Massaman Curry

Think of picada as a Spanish pesto. Essentially finely chopped or pulverised nuts with olive oil, herbs and garlic used to brighten and jazz up other perhaps bland dishes, particularly in austere times. The texture of the two are similar but they taste very different.

Grilled Carrots with Picada

Well, for me, the humble sprout has gone a full 180° and now sits near the top of the charts in favourite veg. We all know that bacon makes pretty much everything taste better and this dish is no exception, but the real heroes are the lovely little charred, al dente sprouts that really come into their own.

Sprouts with Pancetta

Here’s a twist on the standard fatty recipe, which makes a great side dish for chicken or Christmas turkey, using sage and onion stuffing with chipolatas as the filling, all wrapped with a delicious bacon weave.

Bacon & Chipolata Stuffing Bomb

As the winter sets in, why not fire up the coals or plancha on a weekend morning and treat yourself and the family to a super-easy homemade sausage pattie, egg, and melted cheese piled high in a warm English muffin.

Homemade Sausage and Egg Muffin

Pork belly cubes in a sweet paprika rub, slowly smoked over applewood pellets finished with a sweet Apple Jack Daniels glaze and topped with a slice of fresh jalapeno to add that little twist of heat.

Pork Belly Burnt Ends with Apple Jack Sauce

An easy winter warmer for the whole family.

All-in-One Turkey Roast

Hailing from Round Top, Texas this is a fantastically simple dish that can be switched up as you like and can utilise all four corners of your pantry but trust me with everything you throw in this, it is far from 'trash'.

Texas Trash Pie

A warming treat that’s quick to rustle up – no whisking for these tasty muffins and once you’ve grated and chopped the apples, weighed out all the ingredients, and cooked they will be straight out of the BBQ into your bellies!

Spiced Apple Muffins

For all those pizza lovers out there, here is a festive spin on an old classic for a sweet treat.

Mince Pie Festive Pizza with Orange Curd, Cinnamon Crumble and Baileys Cream

Experience the joy of having ribs at home with Aston Prideaux's simple, yet delicious, recipe.

Cranberry and Orange Glazed Ribs

Phil Roberts introduces the ultimate turkey sanger packed full of flavour.

Confit Turkey Thigh Sourdough Sanger

Phil Robert shows us how to make a showstopping pig in a blanket using sausage swirls.

Ultimate PIB Spirals

Chimi Chimi because the chicken gets ‘chimied’ twice! Firstly to marinate it and secondly to dollop over the top of the dish once it’s cooked, so you need to make plenty for this. This chimi has a bit of a chilli kick to it.

Chimi Chimi Chicken with Butternut Squash

Lamb ribs, often underrated, are transformed by a flash of flame and hint of smoke from cooking over charcoal. These fatty little bites combine perfectly with cumin flavours and the sweetness of the gravy balances the earthy celeriac beautifully.

Cumin Lamb Ribs in Gravy with Grilled Celeriac

Abby Allen shares her recipe for the perfect warm cheeseboard during those cold winter months.

Warm Winter Cheeseboard

This recipe combines the aromatic kick of Hattiers rum for some Caribbean flair with a buttery French classic almond tart. Bake it in a lidded BBQ like a ceramic Kamado Joe, which will consistently hold its heat, for a complex smoky undertone that adds to the caramelised notes of the tart.

Rum & Raisin Bakewell Tart

A quick, simple dessert. Perfect cooked on live fire, charcoal or gas. The whiskey caramel sauce could be used across many other desserts or just over vanilla ice cream.

Grilled Bananas with a Whiskey Caramel Sauce

This is a warming dessert and so easy to make. Two main ingredients – pears and a bottle of red wine!

Poached Pears in Red Wine

My top way to cook these beans is in a Dutch oven on a shelf of a smoker placed directly underneath a rack of ribs.

Jack ‘n’ Coke BBQ Beans

Fiery and zesty, chermoula is a classic Moroccan marinade for flavouring fish and chicken cooked in tagines and over the charcoal grill.

Halibut Kebabs with Orange Zest Chermoula

One of my favourite little fish to grill. A touch fiddly to assemble but very speedy to cook and they make a great lunch or snack.

Butterflied Sardines Stuffed with Raisin and Caper Crumbs

This warming dish uses charred aubergine slices as the base, topped with a spicily flavoursome layer of pork mince and onion – just the ticket for a cooler evening. Any leftovers can be chopped up, warmed through, and served over rice.

Eastern Eggplant

A hearty pasta dish for the autumnal season.

Cotechino with a Rich Tomato Sauce & Cannellini Beans

As the crisp autumn air sets in, there is nothing quite like saying goodbye to the summer with the comforting flavours of a BBQ tartlet to warm your soul.

Roasted Vegetable and Pesto Tartlet with Goat’s Cheese

Stews and one pot dishes are warming wonders when the nights are drawing in and getting cooler, and this one is quick to make. Use your favourite sausages. I used my local butcher’s best traditional pork sausages, which have a great flavour.

Sausage Stew with Mushrooms and Ciders

Harry Hook, from Kamado Joe, shares his beer bread recipe to accompany a melted camembert.

Barbecue Beer & Cheese Board with Camembert

We love these lamb burgers with a regal twist - made all the better for being cooked on Masterbuilt's charcoal grill.

Coronation Lamb Burgers

A fresh and colourful vegan BBQ dish fit for the autumnal season.

Curry Cauliflower Steaks

Mitch Tonks shows you how to create this eye catching scallop salad.

Scallop, Fennel and Orange Salad

Phil Roberts shares his tip on the best way to cook octopus in this spicy and flavoursome recipe.

Gochujang Octopus

An easy and mouth watering recipe from Aston Prideaux, making use of those seasonal berries.

Smoked Chicken Wings with a Blackberry Barbecue Sauce

When it comes to kamado-style barbecuing, grilling, smoking, low & slow and pizzas tend to steal the show. But pan cooking shouldn’t be overlooked. After all, anything you can cook on your hob, you can cook on your Big Green Egg, but better. Here, the clean, subtle smoke of charcoal adds an extra dimension to this light, summery stew in a way that simply wouldn’t be possible indoors.

Fish Stew

Okonomiyaki Smoked Trout

This is a real showstopper and a perfect meal to serve on a summer’s evening with everyone gathered around the barbecue.

Grilled Lobster with Laver and Garlic Butter

BBQ Mackerel with Sea Lettuce

Spicy Pepperoni Pizza

Experience the unique fusion of Welsh rarebit and pizza with Kamado Joe's recipe. Cooked to perfection on a BBQ, this flavourful delight is the ideal companion to a Wild Beer for Championship spirit!

Welsh Rarebit Pizza

Start by soaking the planks in water for at least 1 hour. Tip- these cedar planks also work great with cubes of salmon.

Cedar Plank Scallops with Garlic Butter

I am blessed with the quality of seafood along our beautiful Devon coastline, and the maritime larder is especially full at this time of year, just in time for when most people are firing up their BBQs.

Plank Grilled Devon Sea Trout

Gin-cured Smoked Salmon

Salmon is a delicate fish, so cooking on a plank such as maple or cedar keeps it from falling apart and helps to not overcook it, and you can add extra flavours, such as the lemon and marjoram herbs.

Planked Salmon in a Wood-fired Oven

Wood-fired Scallops with Garlic and Parsley

This salad is amazingly vibrant, packed full of interesting flavours and textures.

Asian Smoked Mackerel Salad

I love a charred octopus, but baste it with spicy nduja butter and you have possibly my perfect dish.

Nduja Butter-Basted Grilled Octopus

oodfired escabeche has to be one of our favourite fish dishes and perfect for lunch; the pinky-orange red mullet skin we use here looks fantastic with zingy orange zest, bright green fresh parsley and black olives.

Red Mullet Escabeche

Squid with Lemon Mayo

We’re blessed in the UK with some wonderful seafood, but many struggle with cooking it on a BBQ without it all going wrong, and usually sticking and falling apart.

Sea Bream with Chimichurri

Try Phil Yeomans' recipe for Cedar Plank Trout paired with a zesty spring salad. A fresh and vibrant dish perfect for any mealtime.

Cedar Plank Chalk Stream Trout with Asparagus, Radish, Sorrel & Spring Onion Salad

Any ingredients found at a 1970s’ dinner party are perfect for us, and prawns and pineapple make a great combination.

Prawns with Chilli Garlic Butter & Pineapple Salsa

Barbecue Monkfish

Summer is finally here. Get the beers in, friends over and make the most of the sunshine. If you’ve never tried salmon on the grill, get ready for a special treat.

Grilled Sriracha Salmon

Warm Mackerel Salad with Orange

One of the most majestic, delicious fish in the ocean, Dover sole is delicate, buttery and is always worth seeking out. Even better when grilled over charcoal for a complex sweet and meaty flavour.

Dover Sole with Cannelini Mash

We love potted shrimp. These tasty little fellas smothered on thickly buttered toast are one of our favourite snacks.

Brown Crab & Shrimp Bok Choy

Not quite a paella, but full of colour, flavour and baked in a paella pan. It's quick to cook and a delicious fishy one-pan dish. Serve straight from the BBQ to table and dive right in.

Mediterranean Fish & Tomato Bake

We often have a bottle of anise-flavoured spirit like Pernod or Ricard Pastis lurking at the back of the cupboard. While they can be used to make cocktails, they also add great flavour to sauces such as this light summer stew.

Prawn & Monkfish Saffron Stew

We love katsu curry… and if we get enough of a lunch break at work, it’s our first choice. So here is our cheat’s version: katsu fried potatoes. They work great as a side but are perfect with fish, like this hot smoked halibut.

Fish, Chips & Curry Sauce

Grill up restaurant-worthy Wild Salmon at home with Marco Biasetti's mouthwatering recipe for BBQ Magazine! This simple dish features succulent wild-caught fillets glazed in a sweet & savory honey-soy sauce, delivering perfectly charred & juicy perfection every time.

Wild Salmon Fillets with honey & soy sauce

Pan-fried Garlic King Prawns with Italian Grissini

A sagani is a cooking vessel with two handles and saganaki the term given to Greek dishes cooked in this type of pan.

Grilled Prawn Saganaki

Skate wings are a real winner when it comes to fish on the BBQ or in a wood-fired oven; they are substantial, affordable, meaty and very tasty.

Skate Wings with Prawns and Brown Butter

Surf & Turf

Hot Dogs

A delicious and rich chocolate cake – gluten free and gorgeously moist – from the woodfired oven, cooked in the falling heat.

Rich Chocolate, Prune & Almond Cake from the Wood-Fired Oven

Honey & Fig Sponge Cake

Beer & Honey Mustard

To ensure that smaller ingredients such as Padrón chillies and mushrooms don’t fall through the grill, use a double strainer. Take two equal sized, coarse mesh strainers, put what you want to grill inside and wrap the two handles together tightly using steel wire.

Grilled Pimientos de Padrón

Peppers stuffed with Mozzarella & Pesto

Harissa-Spiced Sweet Potato Pizza

The combination of umami and sweet flavours complement the rich, charred flesh of the aubergine in this stunning barbecued vegetable dish.

Filipino Charred Aubergine

Neapolitan Pizza

Coal-Roasted Baba Ganoush

Smoked Tomato Salsa

Indulge in Wood-Fired Khachapuri: Phil Yeomans' creation with mushrooms, spinach, and goat's cheese. A taste of doughy delight cooked to perfection!

Wood-fired Mushroom, Spinach and Goat’s Cheese Khachapuri

The ginger mango salsa is what elevates these simple tacos to something really special. Mango adds a colour pop and burst of sweetness and fresh ginger and all the spices will give your immune system a boost.

Roasted Cauliflower Tacos, Zingy Ginger Salsa & Avocado

This delicious festive twist is easy to make and can be enjoyed all year round.

Cranberry & Brie Pizza

This recipe creates a gourmet pizza with roasted butternut squash, creamy ricotta, fresh sage, and a touch of heat. Perfect flavours and ideal for your Ooni pizza oven. Ready in minutes with easy steps!

Roast Butternut Squash, Ricotta, Chilli and Sage Pizza

Corn on the Cob

Enjoy a vibrant Spring Asparagus, Zucchini, Goat’s Cheese, and Chilli Salad. Grilled veggies topped with goat’s cheese, mint, pine nuts, and a zesty lemon-honey dressing.

Spring Asparagus, Zucchini, Goat’s Cheese, Chilli Salad

Wherever we went in the States, burgers were always a sure-fire hit. Every town or city seemed to have numerous impressive burger joints filled with hungry diners of every demographic, from grandparents to hipsters. This particular burger recipe was standout for us.

Perfect Pork & Halloumi Burgers

Low and Slow Pork Belly Burnt Ends

If you fancy a change from pizza or are thinking brunch with friends from the wood-fired oven would be a great way to start the weekend, try this Flammkuchen – thin, crispy and full of flavour.

Wood-Fired Flammkuchen Flatbread

This Brazilian pork and bean stew contains a delicious combination of smoked ingredients, including smoked paprika in the chorizo. It has real depth of flavour, and is excellent served with rice andmaybe some slices of orange on the side.

Cold-Smoked Pork Feijoada

Experience an extraordinary fusion of flavours with Worlds Pantry's Vietnamese Pork and Mango Burger. Paired with an innovative Belgian Chocolate Mayo, this recipe redefines the classic burger.

Vietnamese Pork and Mango Burger with Belgian Chocolate Mayonnaise

Beer & Bacon Mac’n’Cheese

Experience the joy of making pulled pork at home with Liz Evans' simple, yet delicious, recipe. It's a perfect dish for any low-key gathering or family meal.

Easy Pulled Pork

Chef Rex De Guzman’s Filipino flavours are perfect for cooking on the BBQ and sharing with friends and family, alongside Andy Clarke’s vibrant cocktails. Here, Rex shares two recipes showcasing sticky sweet pork and unctuous aubergine: the ultimate barbecued taste of the Philippines.

Filipino Pork Barbecue & Carrot Atchara

We tend to think of ribs as a barbecue classic, but for many outdoor cooks, the fear of turning out a plateful of tough, chewy bones is enough to make them opt instead, for the ‘safer’ sausage or burger option. Now discover just how easy ribs are.

BBQ Baby Back Ribs

One of our favourite vegetables on the grill is the deliciously versatile butternut squash, which is at its best, this time of year. In our featured recipe, we have combined the earthy sweetness of the squash with apple, pecan, and good quality sausage to create an easy but hearty autumnal meal.

Roasted Butternut Squash with Sausage, Apple, Apricot and Pecan Stuffing

Savour these juicy, marinated orange and miso pork belly skewers, perfectly charred and paired with a fresh, vibrant fennel salad.

Orange & Miso Pork Belly Skewers with Grilled Fennel and Orange Salad

This dish looks really impressive when served on a big platter or chopping board with some delicious sides with some mint and rosemary as garnish.

Grilled Butterflied Lamb Leg with Kentucky Mop Sauce

Jackie Weight's Crusted Lamb Shoulder pairs perfectly with a vibrant Middle Eastern Beetroot Salad. Smoky beetroot, creamy feta, juicy pomegranate seeds, and homemade flatbreads create a BBQ feast that's sure to impress!

Crusted Lamb Shoulder with Middle Eastern Beetroot Salad

I love the simplicity of a lightly smoked rack of lamb and having grown quite a few pumpkins found that this paired with it really well.

Smoked Rack of Lamb with Pumpkin and Feta

Discover Roz Cooper's succulent slow-roast lamb shoulder, uniquely marinated with mint and mustard, for an unforgettably delicious meal. Perfect for all occasions!

Slow Roast Lamb Shoulder with Mint and Mustard

Mongolian Lamb Pancakes

Nothing will impress friends more than serving barbecued rack of lamb fresh from the charcoal. This delicate cut delivers rich and tender meat, only made better when gnawed straight off the bone like a smoky lamb lollipop.

Herb Crusted Rack of Lamb

Yet another 3-2-1 ratio smoke-wrap-baste rib cook, this time using harder-to-find lamb ribs. The cooking times will be a little reduced because they are slimmer beasts than pigs. You might be looking at a one and a half hours’ smoke, an hour wrap and a 30-minute baste but as usual in BBQ, it’s done when it’s done.

Smoked Lamb Ribs, Spiced Honey Baste

Dive into Andy Kennedy's BBQ recipe of Apricot, Honey and Ginger glazed Leg of Lamb paired with crispy hasselback potatoes for a flavourful feast.

Apricot, Honey and Ginger Glazed Leg of Lamb and Roasted Hasselback Potatoes

Spring is wild garlic season, and this versatile tasty plant has so many uses. In this recipe we use the wild garlic to create a rustic pesto style sauce.

Lamb Chops with Rustic Wild Garlic Pesto & Anchovy Cabbage

Aston Prideaux’s spiced lamb cutlets are marinated with aromatic spices like cumin, paprika, and cinnamon, and paired with a smoky roasted red pepper salsa and creamy labneh. Garnished with crispy dates and almonds, this dish bursts with vibrant Middle Eastern flavours.

Spiced Lamb Cutlets with Roasted Red Pepper Salsa and Labneh

Red Smoked Chicken Wings

The bitter chicory, salty feta, and sweet, hot and spicy pecans provide a great mix of taste and texture and elevate good old chicken thighs to something special.

Grilled Chicken & Chicory Salad with Candied Pecans

The combination of mustard and honey lend themselves perfectly to a sensationally simple barbecue marinade for chicken. It’s a one-pot wonder and you don’t need to add anything else!

Hot Wholegrain Mustard Barbecued Chicken

This is a very versatile recipe as the paste can be used for all types of meat, fish, and seafood. Leaving the ingredients to marinade overnight is essential for the flavours to really kick in.

Chicken Tikka with Raita and Green Chutney

Enjoy Sanjay Aggarwal's Jerk Chicken Skewers, paired with herby potato wedges, tangy blue cheese slaw, and vibrant mango salsa. A feast for all senses!

Jerk Chicken Skewers with Garlic & Thyme Potato Wedges, Blue Cheese Slaw and Mango, Chilli and Lime Salsa

This is a classic Burns Night dish, or delicious on any autumn evening when venison and roots are well in season and last year’s batch of sloe gin is ready for opening. Don’t waste the marinade – transform it into a delicious rich sloe gin butter sauce.

Venison Steak with Sloe Gin, Juniper and Thyme

Get a taste of smoky perfection with Aston Prideaux's Smoked Venison Stew, featuring hearty vegetables and rosemary dumplings. A BBQ delight!

Smoked Venison Stew with Rosemary Dumplings

Venison Kofta Kebabs

Pork Baby Back Ribs

Chargrilled Artichoke Antipasti in Oil

Dark Spiced Fire-Baked Gingerbread

Hot Cross Buns

This cake is quick to prepare and cook. TIP: You can skip the smoking; in a bowl, mix the first 4 ingredients with warmed brandy. Leave to marinate for 1 hour.

Woodfire Christmas Cake

Apart from the colour and an unappealing sand-like texture, there’s very little to showcase the flavour of the charcoal. This ice cream, on the other hand, isn’t black but is packed full of the kaleidoscope of sensations you’d expect from those flaming fragrant embers.

Charcoal Ice Cream

In Britain, these would be known as scones. And if you want to know why Americans call these biscuits rather than scones – blame the Atlantic Ocean. Call them what you want, these flaky pillows will leave you speechless.

Backyard Biscuits

S’mores Brownies

Grilled mango with a hint of cinnamon and a refreshing coconut ice cream. A delicious and easy-to-make dessert for your next BBQ.

Grilled Mango with Coconut Ice Cream

When your guests come over, you want to make a statement with something bright and spectacular. Nothing does that better than fizz. I love the freshness of lemon – it gives you that summer feeling whatever time of year it happens to be.

Lemon Drop Fizz

I adore pineapple and all of its fruity charms. When something is so beautifully fragrant and sweet, I find I want to corrupt it with heat, especially in the summer!

Pineapple Smash

I want to share a simple crowd-pleaser of a cocktail that uses just two ingredients: Cava and rhubarb gin.

Gin Cocktail: Rhubarb Sparkler

A lovely cake to cook in a Morso wood-burning stove.

Blueberry Madeira Cake

The addition of beer in this recipe produces a more ‘cake’ like brownie than the traditional ‘fudgey’ variety. We used pecans but you can swap for nuts of your choice or chocolate chips.

Beer and Pecan Chocolate Cake Brownies with Cream Cheese Frosting

Baking in your BBQ – as long as you’ve got a lid – is relatively easy and a great way to use that residual heat. I usually bake indirect and put an upturned baking tin on top of my grills to prevent the base from burning. It acts as a deflector from the heat underneath.

Summer Fruit Pavlova

An all-out extravaganza of caramelised sugar, s’mores are one of those desserts that have no rules. Have fun by wrapping the marshmallows up in doughnuts, then toasting them and dunking them in a wonderful spice-infused chocolate sauce.

Grilled Doughnut S’mores with Chilli Chocolate Sauce

This is a showstopper, believe me. Grilled panettone topped with sozzled apricots, lavishly dolloped with orange cream and a decadent drizzle of honey. It is the most delicious dessert to serve when apricots are in season.

Sozzled Apricot Bruschetta with Orange Cream

Avocados trees grow all over California and their fruits are a big part of everyday meals. Grilling them deepens the flavour, while dousing them in a perfumed mezcal and lime dressing is divine. Next time you make guacamole, try charring the avocados on the grill before mashing them.

Grilled Avocados with Mezcal & Lime Dressing

These spicy pork skewers dipped in peanut sauce are heaven on a stick. They are great for weekend get-togethers, when you want to make delicious, easy food with minimum kitchen time. You can also pop these on a barbecue grill and forgo the stovetop.

Spicy Pork Satay Skewers with Roast Salted Peanut Sauce

Chocolate Pots

If you have a BBQ with a lid, why not use the residual heat from your coals and rustle up a delicious cake? I love to bake in my Kamado Joe. My top baking tips are to cook indirect at a slightly lower temperature and cook for a little longer. This cake is eaten best on the day you make it and while it’s still warm.

Spiced Orange Cake

Lemon Tart

I love making desserts with whatever fruit is in season and in spring, you can quite often get the early pink rhubarb, which has more delicate flavour, or the more chunkier crop a little later in the year, which has more flavour and deeper in colour.

Rhubarb Clafoutis

It’s the weather for warm, sticky puddings and this cake hits the spot. All you need is a big jug of creamy custard to go with it. No need to cook the pears first and it’s not a cake you turn out of the pan like an upside-down cake so, once cooked, grab a spoon and dive in.

Pear and Gingerbread Cake

Skillet Pan Apple Crumble

I’ve adapted my usual focaccia bread recipe for these delicious breadsticks, which are lovely and light. Ideal to snack on, dip into oils, dips or with soup.

Olive & Rosemary Breadsticks

Grab your passport and I’ll take you on a trip to Morocco. You can rustle up this delicious dish in your back garden and pretend you are on holiday. I cooked this on my Kadai Firebowl, using ingredients you might have in your cupboards, so no need to rush out and buy lots of ingredients.

Moroccan Spicy Chicken

Coq au Vin

Indulge in a tenderly roasted goat shoulder, marinated with warm spices and expertly cooked by Phil Roberts, using the MEATER app. Perfect for creative cooks!

Pulled Goat Shoulder

Succulent lamb chops with a fresh herb sauce, grilled to perfection on the BBQ.

Chimichurri Lamb Chops

Smoky Buffalo Roast Chicken

This is a tasty chicken dish, which is a perfect for summer dining al fresco with friends. It’s a one-pan wonder and with asparagus and fresh peas in full swing, adds a lovely colour.

Summertime Chicken with Asparagus and Peas

Woodfire Chicken Skewers

Coronation Chicken Wings

These juicy chicken kebabs can also be made with minced turkey. If purchasing your meat from a butcher, ask them to finely mince chicken thighs as they have the most flavour. Chicken seekh kebabs can be a bit dry, which is why I add rendered beef or lamb fat to mine.

Chicken Seekh Kebabs

This smoky, salty, zesty sharing feast is a great one for the BBQ on summer evenings, or for waking up dreary winter days. Serve with a big green salad and cocktails. You can add the smoked element in several ways – through the salt, limes, honey and cooking process.

Smoked Lime & Honey Chicken

Hang on to summer with this warming, one-pan wonder. With flavours from South Africa, Louisiana, Spain and France, this tasty dish is a cross between a jambalaya, gumbo and paella.

Jambalaya

This one will have you licking ya fingers without a doubt. One of my all-time favourites to do on the barbecue. You want to build up a really good char on the chicken.

Chinese Barbecued Chicken Char Siu

A Japenese take on these barbequed chicken wings, using the Meater to check the meat cooking temperature.

Miso, Wasabi & Honey Chicken Wings

Winter, spring, summer or fall, chicken is always a winner on the plate. But when the chicken legs or thighs are beautifully seasoned and oak smoked they explode with a juicy flavour that is delicious as the main event, while the leftovers (if there are any!) liven up a salad or any chicken dish.

Texas BBQ Smoked Chicken

The inspiration for this dish comes from one of our favourite pasta dishes, cacio e pepe, which translates as cheese and pepper. The dish uses chickpeas to form the base for a salty, cheesy, chickeny stew.

Grilled Chicken & Cheesy Chickpeas

Classic BBQ Chicken

Roasted Turkey Crown

Experience the festive fusion with Aston Prideaux's Turkey & Cranberry Meatballs. Grill-perfect turkey, bacon, and cranberry blend, glazed to perfection. Served with spiced cranberry sauce – a BBQ delight!

Turkey & Cranberry Meatballs with Spiced Cranberry Sauce

Bonfire BBQ Franks & Beans

Sausagemeat, Sage and Onion Stuffing

Pulled lamb is so versatile, we love ours piled on to flatbreads with a good dollop of tzatziki and Greek salad. But why not try it loaded into burger buns, stirred through pasta with a spicy barbacoa sauce or simply with new potatoes and a delicious green salad.

Spring Pulled Lamb Shoulder with Greek Rub

This curry was inspired by a great friend of ours, and the aroma and flavours of this dish are just too good for words. Cooked on our Kadai firepit.

Chicken Curry

A thrifty way to make the most of your Christmas budget is to familiarise yourself with Christmas leftover recipes. ‘TwixTmas Pie’ (T for turkey & T for tarragon!) is the ultimate in comfort food, uses up all the roast dinner leftovers and will feed a hungry family.

Turkey Pie

Elevate your Christmas feast with this Fire-Roast Turkey Schnitzel by Roz Cooper. Tender turkey steaks are breaded and grilled, served alongside oat and beetroot stuffing balls and homemade cranberry sauce.

Fire-Roast Turkey Schnitzel with Stuffing Balls and Cranberry Sauce

The ultimate festive burger for BBQ fanatics to try this christmas. TV BBQ chef, podcast host and Kamado Joe marketeer, Ben Forte reveals...The Jingle Burger.

The Jingle Burger

Wood-Roasted Christmas Goose with Stuffed Sausage Meat, Apricot and Chestnuts

Spiced Duck with Orange Sauce

You’ve got to love a good shawarma kebab! Perfectly marinated pieces of meat that are nice and crisp on the exterior and juicy and tender in the centre.

Shawarma Kebabs

Nyama choma is Swahili for grilled meat, a popular dish in East Africa that our Kenyan friend, Angelina, introduced to us. Traditionally it is made using goat but other meat, such as beef, can be used.

Nyama Choma with Kachumbari

These tasty cheesy meatballs are delicious with the simple vibrant tomato sauce on pasta or, alternatively, make a first-class meatball sandwich.

Cheesy Lamb Meatballs in Tomato Sauce

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Back to Recipes

Catergory: Beef

Season: Winter

Method

1. Mix the salt, pepper, paprika, garlic powder to make a dry rub. Coat the beef cheeks generously in the rub.

2. Set up the Kamado Joe for indirect cooking at 120°C with a wood chunk – oak works well. Smoke the beef cheeks for 6–7 hours until tender and deeply coloured.

3. Wrap in foil or butcher paper and continue cooking for another 1–2 hours until probe-tender (internal temp around 95°C/203°F). Rest for 30 minutes, then shred into juicy pieces.

4. Cook the prawns. Heat a plancha on the Kamado Joe over direct heat. Add butter and garlic, cooking until fragrant.

5. Toss in the prawns and cook for 1–2 minutes a side, finishing with lemon juice.

6. Stir the mayonnaise, horseradish sauce, lemon juice and dill together. Keep chilled until ready to serve.

﻿Smoked Beef Cheek & Garlic Prawn Tacos

Ingredients

Method

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Smoked Beef Cheek & Garlic Prawn Tacos