Hey there, listeners, future callers, and cooking enthusiasts.

Welcome to Dinner S.O.S.S.

The show where we help you save dinner, or whatever you're cooking.

I'm Chris Morocco, food director of Bonapetit and Epicureus.

Now that we're past Memorial Day, it is feeling like summer, and summer means outdoor cooking.

And this week's caller, John loves barbecue.

For Father's Day, 2020, my wife bought me my first smoker.

And so I set that up outside.

I really didn't have any clue what I was doing with it,

but I was just out there all the time

experimenting with things and doing things and found that I had just kind of a

natural ability to produce great food on these outdoor cooking instruments.

John's one smoker turned into four and his barbecue passion turned into his side hustle.

He started a small catering company outside Pittsburgh

and has a thriving YouTube channel. But while John's mastered the smoking of many,

many different meats.

I cook a really great pulled pork brisket, pretty much like any type of wild game.

I've been able to do really well.

I've done venison, I've doneison, I've done guinea hen.

There's one cut that has alluded him, beef cheeks.

See, John found some videos online of people making tacos with delicious tender smoked beef cheeks

But when he tried it out for himself twice

...